Cake Central › Cake Forums › Cake Talk › Cookies! › Your favorite chocolate chip recipe, please
New Posts  All Forums:Forum Nav:

Your favorite chocolate chip recipe, please - Page 3

post #31 of 90
12/26/09 at 6:41pm
I use this all the time. They are never hard or dry and don't really puff up. I just took a couple of pic's of one I had left over from christmas. I'll attach a pic as soon as I upload to my computer.
Reply
Reply
post #32 of 90
12/26/09 at 7:01pm
Using half butter and half shortening will help them keep a nice shape also. Using all butter will make them spread out a bit more.

Be sure to CHILL YOUR DOUGH before you bake. That will help keep your cookies from spreading out and you'll have a nice thick cookie with great shape. I chill no less than an hour and I have compliments on my chocolate chip cookies every single time.
"Mmmmmmmmm donuts." - Homer Simpson
Reply
"Mmmmmmmmm donuts." - Homer Simpson
Reply
post #33 of 90
12/26/09 at 7:13pm
I have chilled my doughs and i've tried all shortening as well as half shortening but i still don't seem to get the 'meatiness' i'm looking for. The puffy cookie recipes just puff up great in the oven until those last few minutes and then flatten. If i try and take them out while they're puffed, they just end up flattening from not being baked enough.
I'm going to try tiffany's recipe soon. I don't have shortening in the house....don't really like to use shortening much. I normally use margaring in my cookies because one of my children has problems when eating dairy.
Reply
Reply
post #34 of 90
12/26/09 at 7:51pm
I use the Ghiradelli bag recipe for all my cookies with additions. I add 1/4 cup of flour and always make it the day before and chill it overnight. I exchange the additions (nuts, fruits, different chips) and extracts for what I need. I searched high and low for that cookie recipe that doesn't spread out and leaves a nice chunky cookie and this is what I came to.
Reply
Reply
post #35 of 90
12/26/09 at 7:54pm
would you mind sharing that recipe, cakemaker? I don't normally buy ghiradelli as it is too expensive.
Reply
Reply
post #36 of 90
12/26/09 at 8:53pm
Thread Starter 
Luv, the Ghiradelli recipe is similar to the Toll house one. I have used it before but I add extra chips so the result, for me, wasn't much difference than Nestlé's. If they are too expensive for you, wait until they go on sale and purchase them--to me, they are worth it. I may use another recipe in the long run but their chips are much better and you can taste the difference.

http://www.ghirardelli.com/bake/recipe.aspx?id=1045
Afflicted by Zaxapoaphobia
Reply
Afflicted by Zaxapoaphobia
Reply
post #37 of 90
12/26/09 at 9:32pm
I have been trying for 20 mins now to attach a pic! I don't know what's going on. I usually don't have this many issues. I'm still trying!
Reply
Reply
post #38 of 90
12/26/09 at 9:48pm
cant wait to see
Reply
Reply
post #39 of 90
12/26/09 at 10:21pm
Omg!! it will not let me attach it.
Reply
Reply
post #40 of 90
12/27/09 at 5:44am
trying again!
LL
Reply
Reply
post #41 of 90
12/27/09 at 5:47am
Finally!! Omg! I was real close to pulling my hair out, I swear I tried over 50 times to attach this stupid thing!

I hardly ever chill my dough. I get the same results if I do or don't.
Good luck!
Reply
Reply
post #42 of 90
12/27/09 at 6:50am
so glad it worked and thank you for your persistence.
The cookie looks just about right for what i'm looking for in a ccc cookie. Thank you for the recipe. Does it stay soft and meaty inside or does it get tougher when stored?
Reply
Reply
post #43 of 90
12/27/09 at 7:43am
Quote:
Originally Posted by luv2bake6

I have chilled my doughs and i've tried all shortening as well as half shortening but i still don't seem to get the 'meatiness' i'm looking for. The puffy cookie recipes just puff up great in the oven until those last few minutes and then flatten. If i try and take them out while they're puffed, they just end up flattening from not being baked enough.
I'm going to try tiffany's recipe soon. I don't have shortening in the house....don't really like to use shortening much. I normally use margaring in my cookies because one of my children has problems when eating dairy.



You might try adding one additional egg YOLK for every whole egg in your recipe. Also, bake at 325 instead of 350 and add just a little longer baking time. And make sure you're using enough chocolate chips. I use no less than three cups for one batch of cookies.
"Mmmmmmmmm donuts." - Homer Simpson
Reply
"Mmmmmmmmm donuts." - Homer Simpson
Reply
post #44 of 90
12/27/09 at 9:49am
Luv2bake6- You're welcome! I store in an air tight container and they stay chewy. You can also freeze them if you want to save some. Just wrap in saran wrap and put in a freezer bag. They keep well and taste just as good as when they were first baked. I have used this recipe for 9 yrs without any problems.

I do bake at 325 because I have a small wall unit oven and 325 for me is like 350. Good luck, I hope you like them. Let me know how it goes!
Reply
Reply
post #45 of 90
12/27/09 at 9:56am
new, i thought baking at a lower temp gives the cookies more time to spread as opposed to a higher temp to set the cookie faster hence less spreading. Is that true?

tiffany, thanks again. I've just got to get my butt over to the grocery store and get some shortening. I'm feeling slightly under the weather so it'll be a bit of time before i can try out the recipe but it's already printed out and sitting by my KA waiting.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Your favorite chocolate chip recipe, please