Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
helen jackson

chocolate chip cookies

Recommended Posts

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

Share this post


Link to post
Share on other sites

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.


Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

Share this post


Link to post
Share on other sites
BigMac   

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

Share this post


Link to post
Share on other sites
Marlene   

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.

Share this post


Link to post
Share on other sites

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


-Elizabeth

Mmmmmmm chocolate.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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"

Share this post


Link to post
Share on other sites
wawairis   
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!!

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
heyjude   

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
Marlene   

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)

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.

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
    • By ChristysConfections
      Hi All,
       
      I think this is a long shot, but I'll put it out there. I'm wondering if anyone in the Greater Vancouver area has an EZ Temper that they would be willing and able to loan/rent out for a couple days or up to a week? I am super curious to try it out and if the results are as wonderful as I expect I'm hoping I can find it in the business budget.  
       
      Feel free to message me privately.
       
    • By Choky
      After searching this one and other forums I found a number of reasons / solutions for release marks:
       
      1 - mold should be cold and go right away to fridge
      2 - mold should be cold and only go to fridge after beginning of crystallization
      3 - mold should be heated
      4 - because of over crystallization
      6 - not professional molds (too much flex)
      5 - use cooling tunnel instead of fridge so that mold is cooled gradually
       
      I'm having trouble with release marks, as seen in the photo:

       
      I've tried numbers 1, 2 and 3 above without success, number 4 I'm not sure how to control, number 5 is not the cause as I'm using professional molds and number 6 is not an investment that I can do right now.
       
      Any help would be appreciated!
    • By Choky
      Can a chocolate have 2 possible tempering settings?
      For example, using a continuous tempering machine, it can be tempered at 49ºC / 32ºC, but eventually also at 54ºC / 34ºC ?
       
      Thanks in advance!
    • By ChristysConfections
      Hello Fellow Chocolatiers!
       
      I am working on calculated appropriate prices for my handmade chocolates. It's absolutely shocking that after 10 years of making chocolates, I never really dared to delve into the nitty-gritty cost of goods. And when I worked at a chocolate shop that was never a concern placed on my plate.
       
      So, I have attemped (with my horrible lack of excel spreadsheet skills) to figure out my cost of goods (including labor and packaging). Somehow, I must be doing something terribly wrong, as my costs worked out to be about $1.50 to make ONE PIECE. That seems outrageous! Granted, that did include using locally made bean-to-bar chocolate from a small producer. My business-partner-to-be is helping me sort it out (thankful that she and excel have a much better relationship). However, I need some information that is don't have at the moment and thought you guys might be able to help fill in the gaps.
       
      1. For the sake of comparison, with cost of ingredients and labour (no packaging) how much does is cost you to produce one chocolate?
       
      2. For those that make the fairly standard 22.5mm square enrobed chocolates, are you able to tell me how much and individual ganache square weighs pre-enrobing? How about post-enrobing? I know how much my ganache cost, but I don't know how many grams per piece to allot for the enrobed chocolate coating. And I am not in production right now so I can't test it out. If you can share it would be so helpful.
       
      ETA: can anyone tell me the same for one of their molded chocolates?
       
      Obviously there are variables like the height of the ganache and the size of the mould, but at least it would give me an idea. 
       
      many thanks!
      Christy
  • Recently Browsing   0 members

    No registered users viewing this page.

×