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Chocolate chip cookie recipe tweaks for Silpat?

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8 replies to this topic

#1 Ellen Shapiro

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Posted 30 January 2006 - 06:50 PM

I'm becoming very fond of my Silpats (I have Exopats, actually, but everybody calls them Silpats anyway), but have found that my standard chocolate chip cookie recipe (the Nestle Toll House recipe with double the vanilla and an upgrade to better chocolate) is too "spready" when baked on Silpats. In other words the cookies spread out very wide and thin, almost comically so, when baked.

Does anybody have a chocolate chip cookie recipe that specifically works well on Silpat surfaces? I'd be especially interested in the theory of how to modify my current recipe or oven temperature (again I follow Nestle Toll House here) to make it less "spready."
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#2 memesuze

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Posted 30 January 2006 - 06:58 PM

can't help you with the Silpat-specific recipe, but I recall reading a recipe for something recently that called for parchment paper which allowed the dough to cling, and warned against the slipperiness of Silpat.

#3 cookman

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Posted 30 January 2006 - 09:05 PM

I'm becoming very fond of my Silpats (I have Exopats, actually, but everybody calls them Silpats anyway), but have found that my standard chocolate chip cookie recipe (the Nestle Toll House recipe with double the vanilla and an upgrade to better chocolate) is too "spready" when baked on Silpats. In other words the cookies spread out very wide and thin, almost comically so, when baked.

Does anybody have a chocolate chip cookie recipe that specifically works well on Silpat surfaces? I'd be especially interested in the theory of how to modify my current recipe or oven temperature (again I follow Nestle Toll House here) to make it less "spready."

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Try chilling the dough first, before scooping it on to the Silpats. Cold dough spreads more slowly, and will stay thicker when cooked.

#4 Brioche57

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Posted 30 January 2006 - 09:35 PM

I chill my cookie dough very well too for baking on Silpat.

I don't know if it's me or what, but often I detect a note of "greasieness" when I bake cookies on Silpat that I don't get when I use parchment. Am I losing it? :wacko:

Edited by Brioche57, 30 January 2006 - 09:36 PM.


#5 Jason Perlow

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Posted 31 January 2006 - 07:47 AM

You know, I think we just don't use the Silpats when we make the Toll House cookies. We just use unadorned baking sheets. I recall Silpat having the same effect on those cookies myself, which is why we ended up going back to the sheets.
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#6 Gifted Gourmet

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Posted 31 January 2006 - 08:09 AM

We just use unadorned baking sheets. I recall Silpat having the same effect on those cookies myself, which is why we ended up going back to the sheets.

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Because there is no place for the fats to go with Silpat? :rolleyes:
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#7 Toliver

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Posted 31 January 2006 - 09:13 AM

Isn't it the fats that cause cookies to spread out? Is there an SSB who can help out here?
If so, I'd try using less of the fat.

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#8 rooftop1000

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Posted 31 January 2006 - 10:10 AM

I gave up on the silpats - 2 Airbake cookie sheets cost the same as 1 silpat and give similar bottom "protection"...I really love these pans.
Not that any of us use canned biscuts but you would burn the tops before the bottoms with this kind of pan :rolleyes:

T
oh yeah the cookies maybe a hotter start temp then drop it but you would really have to watch them
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#9 JAZ

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Posted 31 January 2006 - 11:12 AM

In the book Cookwise, Shirley Corriher has a great discussion of cookies, with a chart outlining what to do for more or less spread. Of her suggestions, it seems that chilling the dough before baking is the easiest solution. If that doesn't work, you might try using part cake flour in addition to all-purpose, or cut the sugar by a tablespoon or two.





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