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

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

Just use better chocolate.

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

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.

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

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

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 :)

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.

Share this post


Link to post
Share on other sites
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.

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. :)

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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:

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

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)

Share this post


Link to post
Share on other sites

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.

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 JohnT
      I have heard over the years of bakers using beetroot in chocolate cakes to "enrich" them. I have never done this and I am not too fond of beetroot in its various forms (a childhood "thing"). However, I have been requested to bake a chocolate cake using "beetroot juice" in the recipe - the person requesting the cake even supplied me with the recipe!
       
      Right, this is a first time for me doing this and I need to make a sample cake to make sure it results in an edible cake. The recipe calls for 250ml (a metric cup) beetroot juice. So my question is, how would I produce a cup of this beetroot juice? Just wiz a few raw beets in a blender and strain out the juice? Do I boil the beets first or use them raw? Ignorance is sometimes bliss - but sometimes not.
       
      Help with this dilemma would be appreciated for this beet ignorant sod in "Darkest Africa".
      John.
    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By ChristysConfections
      I am trying to find boxes like these pictured below, with matching candy trays and candy pads. They are about the size of a piece of paper and about 2-2 1/2 inches high. Haven’t had any luck finding them domestically. Anyone else use something like these? How do you store/package your bulk chocolates?
       


    • By pastrygirl
      Has anyone used the chocolate pump that TCF offers?  https://www.tcfsales.com/products/c115-mol-d'art-melters/
       
      I'd like to increase both production and efficiency, so I'm looking at a 20-24kg melter, the pump, and possibly an EZ temper as an upgrade from a 6kg melter, a bunch of bowls and a ladle.
       
      What do other chocolatiers think?  I doubt I'll jump right into 24kg at a time, but I figure might as well have the capacity since it is the same footprint as the 12kg melter.  The pump would save a lot of time with molding, provided it doesn't clog up or over-temper the chocolate - is a stray chunk going to cause havoc?  And if it is a full 24kg, that's a lot of chocolate to hand-temper, so much heavy stirring.  Would the pump be able to mix in EZ Temper silk and make tempering virtually hands-free?
       
      thanks!
       
       
    • By MrJonathanGreen40
      One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×