Chocolate Chip Cookie experiments
9 years ago
last modified: 9 years ago
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- 9 years ago
- 9 years ago
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Secrets about chocolate chip cookies
Comments (36)Those are absolutely gorgeous, bons! I made some last week also, and I have to agree they're some of the best CC cookies I've ever tasted. I used Ghirardelli 60% chips instead of the disks, and I aged the dough for about 50 hours before I had a chance to bake them. I've got eight cookie balls packed in a vacuum-sealed bag in the freezer, because we couldn't eat all those huge cookies in a single week. I'll be interested to see how they hold up when I defrost and bake. But this is now a go-to recipe. I'm another weirdo who prefers them cooled to warm out of the oven. I like that little nugget of firm chocolate instead of the hot ooze. This is probably a subject more suited to the therapist's office, though....See MoreWhy can't I make chocolate chip cookies????
Comments (17)I bake little to nothing other than cookies so I'm no baking expert but I finally got a recipe from a friend that works for me. Pillowy, chewy cookies vs. some previous pancake flat or rock hard recipes I've tried. I don't refrigerate the dough, I use butter and I bake using convection. What I have noticed after using this recipe many times is that the outcome in terms of plump vs. flat does seem to have something to do with how soft the butter is. Yesterday I made them and remembered to take the butter out early so it just softened on the counter. It wasn't all that soft when I made them and they turned out perfect in my opinion. Other times I've had to carefully soften the butter in the microwave. The softer the butter the flatter the cookies. And the harder the butter the more ball shaped the cookies end up. I can also tell the difference in the consistency of the dough - even though all the ingredients are the same. If the dough is "dry" enough that I can form the cookies into a ball then they turn out great (I do make them into balls rather than dropping by spoonful). If it's stickier they end up flatter. If my theory is true, then chilling the dough in the fridge makes sense as the fat would harden as it chills....See MoreChocolate Chip Cookies
Comments (13)Per WalnutCreek's request: OATMEAL PUDDING COOKIES 1 and 1/4 cups flour 1 tsp. baking soda 1 cup softened butter 3/4 cup firmly packed light brown sugar 1/4 cup white sugar 1 4oz. Serving size vanilla instant pudding 2 eggs 1 cup raisins 3 and 1/2 cups quick cooking rolled oats Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen cookies....See MoreVanilla Mint Chocolate Chips Cookies - The New Yorker
Comments (1)Ricky, those pasty faced ghosts are something! Maybe they need some multicultural sprinkles? I'm sure New Yorkers themselves are glad for the day. And city dwellers don't even have to worry about slowfooting it. :)...See More- 9 years ago
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