Nestle's Chocolate Chips Downsized
8 years ago
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Chocolate chip cookies---Finally a winner for me!
Comments (100)My advice would be if they aren't spreading enough then there is a bit too much flour. Try cutting down 1/4 cup and do a test cookie, if it's spreading too much then add a bit more flour until you get it how you like it. Betty Crocker cookbook has this tip in their old cookbook. I think most people are trying to figure it out when it's really just as simple as too much or not enough flour that affects the spread of the cookie. Try not to over-think it so much. EDIT TO ADD: The cookies in the picture look good though...they don't look like they didn't spread enough to me. Here's a thought too, why not use a round cookie scoop to form them and flatten them out a bit with the bottom or a glass or something? This post was edited by arkansas_girl on Thu, Dec 27, 12 at 10:31...See MoreFavorite classic chocolate chip cookie recipe?
Comments (26)So interesting how a little bit of this or that...or none at all...can make a difference. Years ago I had a request to make a lot of decorated sugar cookies for an event. I was so frustrated because my TNT recipe was NOT working. The cookies were spreading like crazy in the oven. I was pretty frustrated since any/all advice I got from those I thought could help were all tips I already knew. I'd even sent an email to Shirley Corriher. Plus, I'd made the cookies a zillion times. Finally, a caterer I knew asked about my baking sheets. I'd bought those insulated "air-bake" cookie sheets and was using them. Never even thought about that and no one else had asked. She told me to go back to my faithful non-insulated, heavy-duty aluminum pans. She said the insulated sheets heat more slowly giving the cookies more time to spread. Problem solved! I've since had others tell me they don't have the spread problem with their insulated sheets. IDK...could be it was just the brand I'd bought but they're long gone....See MoreTHE BEST CHOCOLATE CHIP COOKIES -- CAPE COD CHOCOLATE CHIP COOKIES
Comments (27)Thanks for the project. It gave this stay at home something to do for an afternoon. They are more cake like, and don't have the buttery brown sugar taste of the original Tollhouse recipe. So while they are definitely good, I prefer the Tollhouse version, to which I add a couple of extra tablespoons of flour....See MoreMy favorite recipe for chocolate chip cookies has competition!
Comments (34)Another vote for good old fashioned flat pure aluminum cookie sheets. I didn't mesn to imply that warmth was the only cause of spread—just that no matter what you bake on, if the butter is too warm and soft in the dough, you will have spread. That's also why oil doesn't work well in most cookies. Chloebud, what I do know about a long chill/rest time is that the flour soaks up the water from the butter (and eggs if there are eggs). The result is just druthers. The different level of absoption will give you a different texture, though the difference might be subtle. One problem is that in a long soak, gluten will develop more, making your flour choice more important. You need some gluten for loft and chew, but you don't want tough! I know Chloebud has this down. I'm just pointing out some places where the complexity of it all can trip up people who just change things. I can't even fathom how many thousands of lovely cookies I've baked, but I've know people to use the exact same recipes and fail....See More- 8 years agolast modified: 8 years agodonna_loomis thanked writersblock (9b/10a)
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