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Your favorite chocolate chip recipe, please - Page 2

post #16 of 90
I have been making these from allrecipes.com for a long time and really like them - my favorite ever!

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
post #17 of 90
Thread Starter 
Thank you also Tiffysma!
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post #18 of 90
Hands down, "The Chewy" by Alton Brown. Best ever!
post #19 of 90
Thread Starter 
For those of you that use Alton's, do you use the bread flour or AP?
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post #20 of 90
I almost always have bread flour on hand, so that's what I use.
post #21 of 90
Wow, I see three more I may try on here, I have yet to get a good chocolate chip cookie either. I can bake anything but those. One day I will get the victory over the cookie. HEhehehehehehe........
post #22 of 90
ok, ladies...I tried Alton Brown's "The Chewy" and the "Big Fat CCC" from allrecipes last week and neither one is exactly what I'm looking for. I'd love to find something that's like Mrs. Fields' cookies...crispy on the outside, really good flavor, and chewy on the inside. Any ideas? My family is loving all this experimentation...!
post #23 of 90
Weirdest thing just happened. I tried out a CCC recipe that i found in my files. The first time i tried them, they came out exactly the way i like them (fat, thick, and chewy). The recipe called for 3/4 cup butter.
Ok, so today, when i wanted to try it out again, I noticed that the recipe actually says 3/4 cup butter but the first time i tried these, i mistook the amount for 3/4 stick butter. I followed the recipe correctly this time and i got thin, flat cookies.
The first batch is in the freezer so i took them out in order try them tomorrow to see how they are without the correct amount of butter in it.
post #24 of 90
I tried the allrecipes recipe posted at the top of this page. The cookies puffed up quite a bit while baking and i was getting very excited, but then i watched them flatten out into pancakes toward the end of baking!!!!! While they are flat, chewy, and still ok, this was not the consistency i was looking for. I want a thick and meaty cookie and i've tried so many recipes with no luck.
post #25 of 90
Thread Starter 
Well I haven't had much time to experiment but I also may try Martha's ultimate choc. chip. Her double chocolate and the M&M cookies are very good so maybe there might be some luck with her regular ones.
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post #26 of 90
you might try to find a re-run or online episode of Alton Brown's:
"Three Chips for Sister Marsha" episode, it is actually pretty interesting on how to change the fat, temperature, to chill the dough or not chill the dough before baking etc. in order to create the cookie texture you desire. A little cheesey on the delivery, but the info is worth it.
post #27 of 90
Here is mine. I use it all the time with great results.
2/3 c. butter
2/3 c. shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
3 c. flour
1 tsp. van
1 tsp.salt
1 tsp. bkg soda
1 tsp. bkg pd
1 bag choc chips
Sift together all dry ingred. set aside. Cream butter and sugars, add eggs and vanilla, stir well. Add flour mixture. Drop tsp ful onto cookie sheet and bake 8 min @ 350. I rotate pans after 4 mins. When they come out of the oven (this is the important part) plop the cookie sheet down on the counter so the cookies flatten a little, then immedately remove from cookie sheet to cooling rack.
The cookies should be soft and chewy. Not hard or crispy.
post #28 of 90
My all time favorite is printed inside the box of Land O Lakes butter! Amazing CCCookies! Their recipe doesn't call for any salt though so I add just a 1/4 tsp. white popcorn salt just because I think it helps the over all taste. Even though the recipe is for jumbo cookies, I use a smaller cookie scoop and make regular sized cookies. These cookies have never become a flattened out mess for me and I don't chill the dough. They're perfect!!
post #29 of 90
Thread Starter 
Thanks ladies, keep adding your thoughts and recipes, please! I think with this great cooperation, we can all find one we like, eventually! icon_biggrin.gif
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post #30 of 90
tiffany, thank you i will try them.

I read that the more flour there is in a recipe, the more liquid from the butter gets absorbed which will cause less spreading. But adding too much flour will cause them to be too hard. That's why i am looking for an already written recipe so that i don't end up wasting ingredients.

Has anyone tried bread flour or cake flour? Would that make any diff in the puffiness?
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