Nestle's Chocolate Chips Downsized
donna_loomis
6 years ago
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RECIPE: Chocolate Chip Chocolate Cheesecake
Comments (4)Yeah, buckets. It's a fund-raiser thing that the schools do, at least in my area. The kids usually go door-to-door, selling buckets of cookie dough (different flavors), or gift wrapping, or candles, or candy, stuff like that. It's not that great (Tim & Cass would rather eat it raw, anyway), but I thought it would be fine for "crust" purposes! LOL Lori...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 ingredient ?
Comments (25)We are a major chocolate chip cookie family here. I have tried only a few recipes but vary some things within the same recipe on the back of the Toll House bag or Tate’s cookies recipes. I used to cream the butter and sugar and hold it over my gas burner a little to melt the butter slightly but not all the way. It made for a flatter, crisper cookie. My one trick that seems to get the highest marks from people is to take the cookies out of the oven around the 8 min mark and bang them on the counter. Then continue cooking for another min or two. This makes for a chewy yet flat cookie The Tate’s recipe uses dark brown sugar, dark choc chips and salted butter and slightly less flour than Toll House. They are very good as well. I like the dark or bittersweet chocolate. Also cooking on parchment paper is super easy and quick as well and makes for a crisper cookie bottom as well I get the next batches ready while the first batch is cooking. Then slide the cooked batch off the sheet pan and slide the new one on. I made 18 dozen cookies once in less than 90 mins....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 Morewritersblock (9b/10a)
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