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Your favorite chocolate chip recipe, please - Page 5

post #61 of 90
Ok, so i tried the Levain's bakery recipe (still havent gone out for shortening so i could try tiffany's recipe). For the most part, they are pretty good.
I doubled the recipe and baked at 350. While they came out nice and soft, i still wanted more height so i tried baking at 375. The cookies came out slightly more higher but definately cakier. I took some pics so i'll try and post them for you.
LL
post #62 of 90
They were totally amazing when fresh out of the oven. After a few hours stored in an airtight container, they got crunchy when broken in half, and when bitten into, the middle is still soft.
I think i'd like more height, more cakiness inside (meaty bite), and for the cookies to stay soft when stored. Any ideas?
Having said all that, these are definately good cookies! Thank you!
post #63 of 90
Quote:
Originally Posted by newmansmom2004

Quote:
Originally Posted by ckckhome

I had a thick chocolate chip cookie with macadamia nuts and coconut. this cookie was soooo good. Question-If nuts and sweetened coconut is added to a chocolate chip recipe will I need to make adjustments to the recipe?



Oh yum - that sounds wonderful. I wouldn't be too concerned with adjusting the recipe. I think adding in chunky nuts and coconut will contribute to a nice thick cookie. icon_biggrin.gif



Thanks for the info, so many recipes to choose from I think I will try Mary's first with the nuts and coconut DH favorites.
ckckhome "Visions of cakes dancing in my head"
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ckckhome "Visions of cakes dancing in my head"
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post #64 of 90
I'm planning to taste test four of the cookie recipes that I found on here. One with butter only, one with both butter and shortening, one with only shortening and one with melted butter. I'm looking for a thick, chewy, tasty cookie. I plan on taking them to the firehall where my brother works and have them be some of the judges. I'll post my results when I'm done.
post #65 of 90
I've tried many, many CCC recipes and I agree with cookiemookie, Jacques Torres's Secret Chocolate Chip Cookies is the absolute best I've ever had. I use Ghiradelli chips (which are flatter than most CC's) in place of Jacques'. I have customers who are absolutely hooked on them. The secret, they say, is in letting the dough sit in the refrigerator at least 24 hours although I've baked them right away and only noticed a slight difference in taste. I make these cookies large (ice cream scoop) and every person who has tried them has raved about them.
post #66 of 90
I made them last week and was very disappointed with their flatness. Of course there are many who like flat chewy cookies, but like mine thick and soft.
post #67 of 90
Happy New Year to y'all.

Ok, so today i tried Mary's CCC recipe and they were flat. I was suprised with this because i thought shortening would give the cookies more height, but as i watched them bake in the oven, they started spreading quite quickly (yes i have an oven thermometer so i know the temp was correct).
After they cooled, they were crunchy and crumbly, not chewy, and not what i like; cakey and thick. I tried adding more flour to half the recipe, didn't help. I tried adding vanilla pudding mix to the other half of the recipe (1/2 pkg) but got the same results. They do taste good but not want i was looking for. My quest goes on.........
post #68 of 90
OK, after reading a few of the later posts...I have decided to throw my chocolate chip cookie recipe in the ring. I have not looked at the other recipes so I hope it is not a repeat. This is from a family member of mine. The only bad result I get from these is when I add to much flour or overbake.

4 eggs
1 1/2 cups sugar
1 1/2 cups brown sugar
2 cups shortening...I use crisco sticks sometimes I use 1 butter flv and 1 reg.
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla flavoring
5 cups all purpose flour
1 12 ounce bag baking chips... I use semi sweet.


I cream together the eggs and sugars. Adding in the shortening and mix until blended. Add in the salt, soda and flavoring. Mix in flour 1 cup at a time until dough forms...add in the chips. Bake at 350 about 12 to 13 minutes. This also great with any kind of nuts...I use this in my shop and my customers love them.
Enjoy, Laura
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When going up the ladder of life, be nice to people on your way up. You never know, when you will see them on the way back down.

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post #69 of 90
Thank you Laura, that's very kind of you to share your recipe. I'm going to add it to tiffany's recipe that's waiting for me to try out.
post #70 of 90
Well I tried 4 of the cookie recipes: Levain, Tiffany's, Mary's #1 and the Best chewy recipe from allrecipes. I sent some to the firehall - they just said they were all great. No Help. Another friend and her husband each picked 2 different ones as favourites. I tried them myself and honestly they are all really good cookies. I had a really hard time picking a favourite, but I think that the ones with butter - Best chewy and Levain were my favouites. (to be fair - one recipe called for butter flavoured Crisco but all I could find was "golden" flavour - maybe a Canadian thing) They all stayed chewy and had a good taste. I did notice that the ones with melted butter were flat, but the Levain stayed thick and chewy. I usually bake the cookies at the least amount of time because I don't like crispy cookies. I still have dough left in the freezer so I am going to keep ask friends to give me feedback. I have to say this has been a lot of fun!!!
post #71 of 90
Thread Starter 
The Levain recipe is next on my list, have all my stuff ready for tomorrow!
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post #72 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.



I bought some spenda for baking one time to try out in cookies. I made a regular batch of cookies and then one using the spenda and brown sugar splenda for baking. The spenda cookies were thicker but still very soft.
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post #73 of 90
Quote:
Originally Posted by newmansmom2004

Quote:
Originally Posted by ckckhome

I had a thick chocolate chip cookie with macadamia nuts and coconut. this cookie was soooo good. Question-If nuts and sweetened coconut is added to a chocolate chip recipe will I need to make adjustments to the recipe?



Oh yum - that sounds wonderful. I wouldn't be too concerned with adjusting the recipe. I think adding in chunky nuts and coconut will contribute to a nice thick cookie. icon_biggrin.gif



Thank you newmansmom2004, now I just need a good thick chocolate chip cookie recipe to add these ingredients to.

This is a great thread
ckckhome "Visions of cakes dancing in my head"
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ckckhome "Visions of cakes dancing in my head"
on the job training
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post #74 of 90
Texas Sugar, that is very interesting.

When i made Mary's recipe, i didn't bake the whole thing. I portioned them into balls and flattened just slightly and then froze them. I thought maybe they would puff up more if i put them into the oven straight from the freezer. Nope. Same flatness. ARGH.
post #75 of 90
Quote:
Originally Posted by Tiffysma

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



This is the same recipe I use. LOVE IT!!!
LL
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