Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

chocolate chip cookies

Chocolate

  • Please log in to reply
44 replies to this topic

#1 helen jackson

helen jackson
  • legacy participant
  • 68 posts

Posted 11 November 2002 - 06:47 PM

I am searching for a fabulous chocolate chip cookie recipe.
I want a cookie made with white sugar and one that has a crisp outer but a more fudgy centre.
I don't want a recipe with oats, nuts or coconut in it just a pure chocolate chip cookie.
Helen

#2 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,501 posts
  • Location:FL

Posted 11 November 2002 - 07:35 PM

what's wrong with the one on the back of the Hershey's chocolate chip bag?

Just use better chocolate.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#3 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,501 posts
  • Location:FL

Posted 11 November 2002 - 07:39 PM

And, if you dont like the classic recipe (I dont see why not, its tried and tested and it works really well) you can check out hershey's web site:

http://hersheykitchens.hersheys.com/

The classic is here:

http://hersheykitche...ail.asp?id=5368


Edit: why only white sugar? The molasses in the brown sugar gives the cookies their distinctive taste. Otherwise its just a sugar cookie with chocolate chips, its not the real deal.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#4 awbrig

awbrig
  • legacy participant
  • 2,665 posts

Posted 11 November 2002 - 07:40 PM

BTW Jason, what is Fidel Castro in your avatar eating, a Big Mac or a Foie Gras Burger from Cafe Daniel?

#5 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,501 posts
  • Location:FL

Posted 11 November 2002 - 07:41 PM

BTW Jason, what is Fidel Castro in your avatar eating, a Big Mac?

Yes.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#6 BigMac

BigMac
  • legacy participant
  • 41 posts

Posted 11 November 2002 - 07:58 PM

Wouldn't chocolate chip cookies made exclusively with white sugar simply be sugar cookies with chocolate chips in them?

#7 Marlene

Marlene
  • eGullet Society staff emeritus
  • 8,123 posts
  • Location:Alberta, Canada

Posted 11 November 2002 - 08:14 PM

I have one tha tuse bisquick instead of flour and skor toffee bits (optional), but it does use brown sugar. These are incredibly crisp on the outside but are really gooey chocolatey on the inside.
Marlene
cookskorner

Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#8 Elizabeth_11

Elizabeth_11
  • participating member
  • 305 posts
  • Location:Chicago, IL

Posted 11 November 2002 - 08:31 PM

These use brown sugar, but I guess you can substitute white for all of it--although it may lose some moisture due to the lack of molasses. THese, if not overcooked (I like to take them out early, to the point where they almost look raw in the middle) turn out really crispy on the outside, and dense and chewy in the middle....here are 2 of my recipes:
By hand, mix together:

3/4 C. butter, melted (not bubbling melted)
1 1/4 C. brown sugar (C&H!!! light or dark, I like dark or at least 1/2 and 1/2)
1/4 C. granulated sugar

Stir in:

1 TBsp. vanilla extract
1 egg
1 yolk

Stir in these previously combined dry ingredients:

2 Cups + 2 Tbsp. all purpose flour
1/4 tsp. baking powder
1 tsp. salt

Add:

2 Cups high quality semisweet chocolate

Scoop onto parchment paper using 1/4 cup scoop. (they'll be really big!) If you want to make them look really fancy, take the 1/4 cup ball of dough, and using both hands, "rip" the dough apart, then turn the ripped surface area of the dough to face up, and fuse them together again. This was shown in Cook's Illustrated to create a more aesthetically pleasing result.

Bake at 375 degrees for about 10-12 minutes, or just until the edges are golden. ( I really don't know how long considering my oven is really whacked) The middle should look undercooked...trust me you do NOT want to overcook these babies, they are truly best when a little undercooked and cooled.

**if using the correct ingredients, these SHOULD turn out huge and plump, but like my post shows, ingredients can affect the outcome. So if something should happen and they don't turn out this way, it could be the sugars. Also there have been times that, depending on humidity, I've had to add a bit more flour for them to retain their shape, they should only spread a TEENY bit in the oven** Happy baking, hope you like them!

-Elizabeth

Also, here is my original recipe I posted a while back (got over 200 5-star reviews!!) on allrecipes.com...I found that it wasn't AS thick as my new one, but a LOT of people seem to like it..it has a few subtle differences.....either way, enjoy!

http://cookie.allrec...hcltChipCki.asp
-Elizabeth

Mmmmmmm chocolate.


#9 helen jackson

helen jackson
  • legacy participant
  • 68 posts

Posted 11 November 2002 - 08:56 PM

Thanks I will check out the Hershey recipe. As we have a limited range of Hershey chocolate in NZ I am unfamiliar with that recipe.
As for brown sugar versus white - I and many friends have memories of creamy white biscuits with chips of chocolate and and almost melt in the mouth texture. I am trying to recreate that memory.
My mothers generation tended put sweetened condensed milk in their recipes but I don't want that flavour either so yes I guess just a sweet short style cookie with chocolate in it.

#10 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,501 posts
  • Location:FL

Posted 11 November 2002 - 09:16 PM

Ah. I guess in New Zealand you've never heard of Toll House Cookies.

The hershey formula is good, just use something other than hersheys for the chocolate :)
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#11 helen jackson

helen jackson
  • legacy participant
  • 68 posts

Posted 11 November 2002 - 09:54 PM

- I and many friends have memories of creamy white biscuits with chips of chocolate.....

oops when I say biscuits I do mean cookies.

#12 helen jackson

helen jackson
  • legacy participant
  • 68 posts

Posted 11 November 2002 - 09:56 PM

Elizabeth thanks for your recipe - they truly look good and I will give them a go.

#13 Ladybug

Ladybug
  • participating member
  • 306 posts

Posted 11 November 2002 - 11:40 PM

Elizabeth11, is that the chocolate chip cookie recipe from Cook's Illustrated?

#14 snowangel

snowangel
  • eGullet Society staff emeritus
  • 8,140 posts
  • Location:Twin Cities, MN

Posted 12 November 2002 - 12:02 AM

Although not at all what was originally requested in the least, the Cook's Illustrated recipe for thin and crispy choc. chip cookies is a current favorite in our house. I modify and don't use chocolate chips, I chop up chocolate instead to make smaller pieces, because I make these cookies a lot smaller than they suggest.

When I make them, they are not much bigger than a quarter, you can eat them by the handful, and they dunk better (coffee, milk, liqueuer, whatever) than any other cookie, soaking up the liquid without leaving chunks in the beverage of choice (important quality of a good dunker, in my opinion). They are also good in the morning in a bowl with cream (like cereal), and they make a good addition (slightly crushed, added at the last minute) to home-made vanilla or coffee ice cream.

I like a cookie that can multi-task.
Susan Fahning aka "snowangel"

#15 helen jackson

helen jackson
  • legacy participant
  • 68 posts

Posted 12 November 2002 - 01:07 PM

Excuse my ignorance but can I find the Cooks illustrated recipe on line?

#16 Huevos del Toro

Huevos del Toro
  • participating member
  • 388 posts
  • Location:Dallas, Texas

Posted 14 November 2002 - 11:23 AM

Excuse my ignorance but can I find the Cooks illustrated recipe on line?

I'm not sure if you have to subscribe to the Cook's Illustrated web site in order to access the recipe database but America's Test Kitchen has what is probably the same recipe and it's free.
--------------
Bob Bowen
aka Huevos del Toro

#17 wawairis

wawairis
  • participating member
  • 251 posts
  • Location:Down at the Jersey shore!

Posted 14 November 2002 - 11:27 AM

I have one tha tuse bisquick instead of flour and skor toffee bits (optional), but it does use brown sugar.  These are incredibly crisp on the outside but are really gooey chocolatey on the inside.

Mmmmmm, Marlene, that sounds wonderful. I just love Skor candy!
May I have the recipe?
Thank you.
Iris

GROWWWWWLLLLL!!

#18 Elizabeth_11

Elizabeth_11
  • participating member
  • 305 posts
  • Location:Chicago, IL

Posted 14 November 2002 - 01:47 PM

Ladybug, it's ALMOST the Cook's Illustrated recipe. I modified it slightly...twice. The one I wrote out on this post is my version of it crossed with Alton Brown's recipe, perfected to my taste. The one I posted from the link is more like the CI one, with only slight modifications in the flour and vanilla. :)
-Elizabeth

Mmmmmmm chocolate.


#19 heyjude

heyjude
  • participating member
  • 466 posts

Posted 14 November 2002 - 02:35 PM

I couldn't find Martha's recipe onthe Foodtv site, but when I googled "Martha Stewart's Chocolate Chip Cookie", it came right up. She attributes it to her daughter, Alexis. Anyway, it's pretty close to perfect with a 3 to 1 ratio of brown sugar to white.
Judy Amster
Cookbook Specialist and Consultant
amsterjudy@gmail.com

#20 wawairis

wawairis
  • participating member
  • 251 posts
  • Location:Down at the Jersey shore!

Posted 15 November 2002 - 06:56 AM

HELLLLLOOOOOO!!
Iris

GROWWWWWLLLLL!!

#21 Suvir Saran

Suvir Saran
  • legacy participant
  • 4,877 posts

Posted 15 November 2002 - 02:13 PM

Any recipes for a chocolat chip cookie that is chewy?

Also to keep in mind that I would need a chocolate chip cookie recipe for dummies.:smile:

#22 claire797

claire797
  • participating member
  • 1,164 posts

Posted 23 November 2002 - 08:56 AM

I think the best recipe for chocolate chip cookies is the pudding mix version. The pudding makes them moist and adds a hint of flavor. Also, if you substitute butterscotch pudding and use butterscotch chips, you will have butterscotch cookies.

Other than the pudding recipe, the best recipe is the one on the back of the Nestle semi-sweet chips bag.

Best Chocolate Chip Cookie Recipe

2 1/4 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1 cups butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) packages instant vanilla pudding mix (or butterscotch if you like that delicious, artificial butterscotch flavor)
2 eggs
1 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cups chopped walnuts or pecans -- whatever nut you prefer

Preheat oven to 350. Cream together butter, sugars, pudding mix, vanillla and eggs. In separate bowl, mix flour, soda and salt. Stir into butter mixture. Add chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes depending on how crispy you want your cookie. Let cool. Eat cookies.

#23 Marlene

Marlene
  • eGullet Society staff emeritus
  • 8,123 posts
  • Location:Alberta, Canada

Posted 23 November 2002 - 09:53 AM

I wasked ask to post this recipe so here goes. Very Very chewy yummy cookies

1 cup butter flavoured crisco
2 cups packed brown sugar
2 teaspoons vanilla extract
3 eggs, beaten
5 1/2 cups bisquick or Pioneer baking mix
1 - 12oz pkg mini chocolate chips
1 -10 oz pkg skor toffee chips (optional)
1/2 tablespoons water if needed

Heat oven to 375

Mix crisco, brown sugar, vanilla and eggs with an electric mixer. Stir in bisquick, chocolate chips and skor chips if using. If dough appears to be dry add water, a tablespoon at a time.

Spray a cookie sheet lightly with non stick baking spray.

Drop by rounded teaspoons about 2" apart onto cookie sheet. Bake for approx. 11 minutes or until golden brown.

(wawararis, did you try them yet?)

Edited by Marlene, 23 November 2002 - 09:58 AM.

Marlene
cookskorner

Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#24 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 23 November 2002 - 12:43 PM

I find that anything made with Bisquick has that distinctive Bisquick flavor. This may not be a bad thing for some people, a good one for others.

#25 claire797

claire797
  • participating member
  • 1,164 posts

Posted 23 November 2002 - 12:46 PM

The pudding cookies are soft on the inside and crisp on the outside. Then again, maybe they don't sell Jello pudding in New Zealand either!

#26 Marlene

Marlene
  • eGullet Society staff emeritus
  • 8,123 posts
  • Location:Alberta, Canada

Posted 26 November 2002 - 12:43 PM

I find that anything made with Bisquick has that distinctive Bisquick flavor. This may not be a bad thing for some people, a good one for others.


Rachel, I was quite leary of using Bisquick to make cookies when I first saw this recipe, since I'm not a big Bisquick fan. However, these do not, absolutely do not have that Bisquick taste. You can also use Pioneer baking mix which I believe is sold in the states, but not here in Canada, hence the Bisquick substitution.
Marlene
cookskorner

Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#27 Saffy

Saffy
  • participating member
  • 286 posts
  • Location:New Zealand

Posted 26 November 2002 - 04:32 PM

Ah. I guess in New Zealand you've never heard of Toll House Cookies.

Indeed we have, and I make that recipe from time to time. I prefer the recipe that is the fake " neiman marcus choc chip cookie recipe though.

#28 Saffy

Saffy
  • participating member
  • 286 posts
  • Location:New Zealand

Posted 26 November 2002 - 04:33 PM

The pudding cookies are soft on the inside and crisp on the outside.  Then again, maybe they don't sell Jello pudding in New Zealand either!

Yep they do sell it here, different brand though :biggrin:

#29 claire797

claire797
  • participating member
  • 1,164 posts

Posted 26 November 2002 - 06:38 PM

The pudding cookies are soft on the inside and crisp on the outside.  Then again, maybe they don't sell Jello pudding in New Zealand either!

Yep they do sell it here, different brand though :biggrin:

Give the pudding cookies a try. I think you'll like them.

BTW. I didn't have any pudding mix in the house so I made the recipe from the back of the Nestle Tollhouse bag. Yum.

#30 cottontop

cottontop
  • legacy participant
  • 3 posts

Posted 15 December 2002 - 08:24 PM

You might check out a recipe for Mexican wedding cookies -- a shortbread cookie with chocolate chips and nuts.





Also tagged with one or more of these keywords: Chocolate