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Your favorite chocolate chip recipe, please - Page 3

post #31 of 90
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.
post #32 of 90
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
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"Mmmmmmmmm donuts." - Homer Simpson
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post #33 of 90
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.
post #34 of 90
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.
post #35 of 90
would you mind sharing that recipe, cakemaker? I don't normally buy ghiradelli as it is too expensive.
post #36 of 90
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
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Afflicted by Zaxapoaphobia
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post #37 of 90
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!
post #38 of 90
cant wait to see
post #39 of 90
Omg!! it will not let me attach it.
post #40 of 90
trying again!
LL
post #41 of 90
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!
post #42 of 90
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?
post #43 of 90
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
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"Mmmmmmmmm donuts." - Homer Simpson
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post #44 of 90
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!
post #45 of 90
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.
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