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Secret to stop Toll House cookies spreading? - Page 3

post #31 of 82
3/15/11 at 11:38am
Thread Starter 
OK, so if anyone is willing to help me troubleshoot still, here are some pics. I guess my problem is I have nothing to compare my cookies to really - cookies from advertisements are generally photoshopped to oblivion to look perfect. So it would be great if you could have a look and tell me what looks right/wrong...

This is how much I mix the butter, sugars, vanilla and egg, before adding the flour and choc:
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This is what it looks like after I have very briefly mixed in the flour and choc:
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And this is what they look like just out of the oven. This batch included baking powder, and I decreased the baking soda. They still don't look particularly mounding, still a bit tortilla like as someone mentioned earlier...

Image
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post #32 of 82
3/15/11 at 11:44am
It's still not the BS or BP. It is the butter and you need to increase the flour. I had this same problem and have corrected it from this. I like half and half(butter and crisco) because I like the butter taste, but the crispy edges from the crisco. Thus half and half, but you STILL need more flour (1/4- 1/2cup).

Try it, it works. i use silpat too!
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SANITY-Minds are like parachutes. Just because you've LOST yours. Doesn't mean you can borrow MINE!!!....
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post #33 of 82
3/15/11 at 11:57am
Thread Starter 
Thanks for replying. I'll try more flour next time then and see.
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post #34 of 82
3/15/11 at 12:00pm
Looking at your batter it looks like you A. need to mix your sugar and butter more and make sure it is not lumpy after you add the eggs and B. need more flour. I don't use the Toll House recipe, but the leavening in mine is 1/4 tsp BP and 1/2 tsp BS to 2 2/3 c flour. Looking at the Toll House recipe it calls for 2 1/4 cups... I'd add a 1/4 c more flour and see where that gets you and use only 1/2 tsp BS.

She already stated she doesn't want to use the crisco because she is in Spain and shortening is expensive so that's not going to solve her issues without causing her to spend more money that she needs to. It is very possible to make a decent not flat chocolate chip cookie without crisco... I do it all the time.
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post #35 of 82
3/15/11 at 2:26pm
Here's a link to some photos I just took of the process of making chocolate chip cookies. Please ignore most of them since they are more for the oooh how pretty factor... LOL... but you can see the batter after creaming the butter and sugar and after addign the eggs and you can see the resulting cookies.

I hope this helps a bit... icon_biggrin.gif

http://www.facebook.com/album.php?aid=107099&id=1556970851&l=9952eb4e6c
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post #36 of 82
3/15/11 at 2:51pm
I either use the Toll House recipe or Ghiradelli and by following the instructions from the Mrs. Field's Secrets you'll get a perfect cookie. I only use real butter when making cookies and we're never disappointed. I never tweak the recipe unless I'm simply lowering the temp (slow and low gets you a chewy cookie).
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post #37 of 82
3/15/11 at 2:53pm
I read this in the Mrs. Fields Cookie Book. Use 1/2 butter and 1/2 Crisco Butter Sticks (not the stuff in the can). Then mix the fats, sugars, eggs and flavorings with the mixer until light and fluffy. Sift the flour and leavenings together and gently mix in with a wooden spoon just until blended. Never mix the dry ingredients with the mixer. Makes the cookies tough.

Another trick is to vary the ratio of white to brown sugar. More brown, chewier cookie, more white, crisper cookie.

That's how I do it and everyone loves my CC cookies...
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post #38 of 82
3/15/11 at 3:08pm
Thread Starter 
Quote:
Originally Posted by lilmissbakesalot

Looking at your batter it looks like you A. need to mix your sugar and butter more and make sure it is not lumpy after you add the eggs


Ah, that would be because the recipe I was using said to mix the butter, sugars, vanilla and egg all at the same time. Will try mixing (but not creaming) the butter and sugars before adding the egg.
Thanks for sharing your pictures, it helps seeing how others do it!
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post #39 of 82
3/15/11 at 4:03pm
Quote:
Originally Posted by Dayti

Thanks for all your help everyone! I will try one adjustment at a time and see how things work out.



Dayti, do you have self-rising flour in Spain? If so, why don't you start with that first...it may be what you need.
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post #40 of 82
3/15/11 at 4:09pm
Quote:
Originally Posted by Dayti

I have some in the oven now, have decreased baking soda and subbed it for baking powder. I'll report back with pics!

Quote:
Originally Posted by Narie

Just use parchment paper.



Instead of a Silpat? Does it make a difference? (I hate using parchment paper, I only use it in cake pans)



Yes, I would never use a Silpat for cookies...I save it for my candies...parchment paper is absolutely the best...I agree with Narie...I buy it by the box of 1,000 sheets...it can be used over for several pans of cookies.

I found a blog where a girl made the chocolate chip cookies I think you want... try h t t p : / / b a k i n g b l o n d e .w o r d p r e s s . c o m / 2 0 0 9 / 0 5 / 0 3 / a l t o n - b r o w n s - c h o c o l a t e - c h i p - c o o k i e / (do not know if this will stay on CC, as it is a blog)...if you do not get this, pm me and I will send it to you...it is worth you looking at it!
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post #41 of 82
3/15/11 at 4:21pm
I am a scratch baker and I use the finest ingredients available. Maybe it is my palate, but those butter sticks are terrible tasting, like fake butter on popcorn at the movie theatre.
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post #42 of 82
3/15/11 at 4:42pm
I'm with yout scp1127... I can't stomach the butter flavored crisco. It's very artificial to me. I feel the same about margarine. I don't even use chocolate chips... LOL. I chop chocolate bars.
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post #43 of 82
3/15/11 at 4:47pm
For school cookies, I use the "chunks" (Nestles or Hersheys, I forgot). They are pretty good. But the real does take them to a higher level.
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post #44 of 82
3/15/11 at 5:11pm
For years, my family ate the Toll House Cookies that I made, but I honest to god think they changed the recipe or something because it seemed like SUDDENLY they were baking all thin and (loved the above description of....) llike a taco shell! icon_lol.gif It was like I couldn't add enough flour to get these things to come out like a COOKIE instead of a taco shell! icon_eek.gif

That's why I spent 6 months experimenting and coming up with my own recipe that I was willing to put my name on. Seriously, I refused to take orders for choc chip cookies until I worked this out. Whatever they did to the good old 'regular' toll house recipe ruined a classic recipe and it just SUX now.

The happy ending to this story is I came up with an AWESOME choc chip cookie, if I do say so myself! icon_rolleyes.gificon_biggrin.gif

I also agree that the butter-flavored-crisco is nasty. I used it once in cookies, and well ...... lets just say I used it ONCE. About 6 months later, I finally threw out the almost-full can of it. I won't even fry eggs in this crap.
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post #45 of 82
3/15/11 at 5:16pm
Here is a link:http://cakecentral.com/gallery/1973810 (in my pics if this doesn't work). How did you guys get your pics to post? I am still doing something wrong. Oh well, different topic different board.

I posted a pic of the cookies I made today using the Toll house recipe and half crisco half butter(at room temp) with 1/4 cup more flour than the original recipe calls for. I also use vanilla paste instead of extract.

love to try all the different cookies and see what the variances are.

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SANITY-Minds are like parachutes. Just because you've LOST yours. Doesn't mean you can borrow MINE!!!....
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SANITY-Minds are like parachutes. Just because you've LOST yours. Doesn't mean you can borrow MINE!!!....
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