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Your favorite chocolate chip recipe, please - Page 6

post #76 of 90
Quote:
Originally Posted by thecookieladycc

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!!!



This one looks thick and chewy I will try this recipe
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 #77 of 90
Thread Starter 
I tried the Levain's, my husband liked them very much. I have been comparing ingredients and measures to the Toll House recipe and this one was very similar, the biggest difference (I don't care about extract or levening amounts) was one more cup of flour. I can't stand cakey chocolate chip cookies so I would probably decrease the flour by maybe 1/4 cup next time. They held their shape well, not flat in the least and were still soft after cooling. I always add extra chips so that is why I left the listed flour amount in for my first go-round. Not as sweet as the Toll House ones but still very good!
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post #78 of 90
Both Laura's and Tiffany's recipes were very good.
I used shortening for Tiffany's recipe as it's called for. It's a great recipe.......YUM.

Then i didn't have enough shortening for Laura's, so i used margarine instead. Very very good.

Both of these recipes are going in my files. Thanks gals!
post #79 of 90
You're welcome, I am so glad you liked it!!! icon_smile.gif
post #80 of 90
Not only did i like them but my kids gobbled them all up! Thanks again.
post #81 of 90
That's what I like to hear!! LOL
They usually vanish around here too! My sister really loves them. I had to give her the recipe to mine (we have different mothers, same father) cause she liked mine better than her mom's.
post #82 of 90
Yay!! Glad you liked it...I use butter crisco sometimes. But we like it either way. Glad your family enjoyed them....and good to know I can sub in butter in a pinch.
Laura
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.

A Sweet Success
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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.

A Sweet Success
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post #83 of 90
Hey Laura. In addition to the flavor and texture, i like that it's a huge recipe and produces a lot of cookies (i can never make enough ccc in my house). Thanks again. Oh, btw, it wasn't butter i substituted, it was margarine.
post #84 of 90
Canterbury Jumbles

These are hands down my favorite all-time cookies. They make a nice, soft cookie.

Makes 5 dozen.

Wet ingredients

1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla extract

Dry ingredients

3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Additions

1 cup sweetened flaked coconut
1 cup coarsely chopped cashew nuts
1 1/2 cups craisins
3 cups milk chocolate chips

Preheat the oven to 400°. In a large mixing bowl, beat the shortening, butter, and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla.

Blend the flour, baking soda, and salt together in anotherl bowl; stir the flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, craisins, and chocolate chips. Drop by medium sized cookie scoop onto greased cookie sheets (or nonstick baking mat, like Silpat). Bake for 7 to 10 minutes, until the cookies are puffed and slightly brown. Cool on a rack. The cookies keep well in an airtight tin.

Please note: Original recipe was found in one of Diane Mott Davidson's murder mystery books staring a caterer as the heroine (I'm sorry... I don't remember which one). It called for semisweet chocolate chips, macadamia nuts and raisins, all in the same amounts... so play around with the additions if you don't like any of the ones listed. It also said this recipe would make 11 dozen if you use level half-tablespoons.

You can place dry ingredients and additions in separate bags to have ready to make cookie mix.

ENJOY!

- Leisel
- Leisel
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- Leisel
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post #85 of 90
Sagebrush those sound awesome!! Have you ever used white chocolate chips in place of the mild chocolate chips?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #86 of 90
Quote:
Originally Posted by bobwonderbuns

Have you ever used white chocolate chips in place of the mild chocolate chips?



I don't like white chocolate, so no, I haven't tried it that way, but if you're a white chocolate fan, then I can imagine it would go great with the craisins.

- Leisel
- Leisel
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- Leisel
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post #87 of 90
sagebrush, that recipe sounds delish. I can't wait to try them. I think it's the buttermilk I like! Thanks for sharing!
post #88 of 90
Thank you from me too. I've never seen buttermilk in a ccc recipe. Sounds very very interesting! Do the cookies spread much?
post #89 of 90
They don't usually spread much, no. I've had the occasional batch that did a bit, but I think that was either because I let the dough get too warm, or because I usually use measuring cups/spoons instead of weighing, so I might have gotten a little more or less of something. Usually they are nice and puffy.

- Leisel
- Leisel
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- Leisel
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post #90 of 90
Thanks again!
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