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helen jackson

chocolate chip cookies

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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

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

Just use better chocolate.

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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://hersheykitchens.hersheys.com/recipe...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.

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

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

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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.

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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.allrecipes.com/az/BstBigFtCh...hcltChipCki.asp

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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.

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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 :)

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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.

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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.

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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. :)

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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.

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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:

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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.

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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 (log)

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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.

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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!

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