Hi ladies,
I'm wondering if one of you know of a GOOD chocolate chip cookie recipe?
I have tried 5 different ones and they all come out puffy.
I like mine crispy and a little doughy, but not puffy like a snickerdoodle cookie.
Thanks
M.
Thank you ladies :)
I didn't think baking with real butter makes a big difference. I bake with I can't believe its not butter all the time.
This is a new one that I found that pleases both my kids AND my seriously finicky husband:
http://www.sweetsugarbelle.com/blog/2011/01/in-the-mood-f...
It's a little different, in that it's a roll out instead of a drop. Fantastic!
PS -- I only use real unsalted butter too.
I agree, the one off of the back of the Nestle bag is the best!
I use the recipe on the Nestle semi-sweet chocolate chip package, and add just a little extra vanilla. Be sure to use real butter. They are the very best chocolate chip cookies I've ever had. My mom has made them this way since I was a little girl, and it's how I've always made them, too. They taste exactly like you describe. :)
I had a similar question here some time ago!
I tried a lot of the suggestions I got, and I like Alton Brown's recipe.
I second the ideas about real butter - and let it soften, but not melt. I didn't think that softening vs melting made that big a difference, but it did.
Also, there is a chart here:
http://theperfectchocolatechipcookie.com/instruct.php
It has pictures of just about every kind of result of baking chocolate chip cookies, and a description of what went wrong to make the cookie look like that. So, you can compare your cookies to the chart, and see if there is a recommendation on how to fix it.
Ditto Angela, especially about using real butter. I always bake with only real butter (never margarine) and it really does make a difference.
Google Tate's chocolate chip cookie recipe. I made these last week and my friends (who are trying to lose weight) told me they hated me. They were that good!
One alteration I made from the online recipe - online they call for salted butter as well as additional salt. The first time I made the cookies, they came out too salty, in my opinion. Go with unsalted butter.
I have always made the traditional toll house recipe, which is good, but I think I will make this new recipe from now on.
YAY!!!
I'm so glad you asked this!!!!!
I looooooove flat chewy (half baked, honestly) cookies... But had to give up making them from scratch (bought pre made nestle mini cookie dough instead)... Be ause the stupid things always came out puffy.
I make bomb awesome amazing pancakes, hoecakes, cupcakes, real cakes, waffles, muffins, banana & others "bread", etc... And have helped my dad bake real bread for years... So I'm trained to NEVER over mix, and always stir by hand.
It NEVER occurred to me (until seeing the 'what went wrong' chart posted below), that ALL my baking is 'fluffy'. I just hate it in cookies!!!
Bwaaaaahahaha!!!
Electric mixers & mixing 2/3/4x as long as I "should" ... Here I come!!!!
Oh! I am soooooooo excited! Yay yay yay!
cook them a little longer. i like to make mine with pumpkin (they are soo good!) and you can hardly taste the pumpkin but they are a fluffier.
If you like your cookies on the thinner and flatter side, try melting the butter about 80%. Also, my super-secret tip... use walnuts, but grind them in the food processor, coffee grinder, or chop extremely fine. Don't buy them chopped, chop them right before you add them. The oil from the walnuts make the cookies chewy and add a great flavor. I get people all the time who tell me that they do not like nuts in their cookies, but like these :) You do have to know who is eating them, of course, because they do not look like they have nuts and you wouldn't want to have an allergy accident.
I like them like that too. I only like 2 recepes. The one on the nestle chocolate chip bag and the one on the ghiradelli chocolate chip bag. I soften the butter ( real ) in the microwave but not til it's melted. Mine turn out delicious. But I'm going to try the ground walnut idea yum!
Try the NY Times chocolate chip cookie recipe. Or just google "orangette blog ny time chocolate chip cookie).
Best ever.
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ETA: OK. More to add. You can use the Nestle recipe and these techniques for the best cookies. (Similar to NY Times).
Use butter. Adjust the salt depending on if using salted or unsalted butter.
Use softened butter and cream it with sugar well.
Let dough sit in fridge at least 24 hours (and can certainly do 48 to 72 hours) to develop the flavor of the dough.
Bake the cookie dough when cold. I think they end up chewier with crispy bits.
And I never underbake them. No need if you do the above steps.
Finally, if desired, sprinkle the dough mound with a little sea salt right before baking.
