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Secret to stop Toll House cookies spreading? - Page 6

post #76 of 82
I tried Alton Brown's recipe and did not care for it, sadly.

The best money I've ever spent on a recipe book was Baking 9-1-1. Sarah's recipe for Sarah's Thick-With-A-Chew chocolate chip cookies uses all butter, and it is exactly what it promises. thumbs_up.gif I also love her brownie recipe.

Baking 9-1-1 book
post #77 of 82
I am looking for a cookie that is thick but yet does not mound in the middle or crisp around the edges (one uniform thickness)....almost shortbready-like..lol. I know someone who makes these cookies but is keeping the recipe secret.....
post #78 of 82
I prefer the crispier spread out cookies and I only get the softer ones that don't spread. I use butter in my cookies, so it isn't the lack of butter in my case. Maybe I give it a few too many whips, so I will stop that. I can bake other things, but not crispy flat Toll House cookies. darn
post #79 of 82
what are you using for leavening, and how much butter?

When I want a nice flat crispy CC cookie (my hubby loves them like that) I only use baking soda and add a bit of extra butter.
post #80 of 82

I know this is an old thread but I am also very frustrated at not being able to make my choc chip cookie recipe anymore and I know the reason.  It's because the govt has required all the trans fats be removed from products, specifically, in this case, the crisco.  I never had a problem making my cookies until they changed this product.  I had a cake business and was no longer able to make icing that would hold up.  

post #81 of 82
Quote:
Originally Posted by lutie View Post

Divide your fat into 1/2 butter and 1/2 Crisco...as an old Home Ec teacher, I can tell you that it is your fat, not the baking soda issue...the fats have different melting points and the combination of the two will allow the other ingredients to do their job when they are supposed to act...you will notice a tender cookie with some height...nothing worse than seeing a chocolate chip cookie that looks like puke on a floor when you use only butter icon_smile.gif ...and if you use only Crisco, it looks like a mound of concrete (and tastes like it)


I used to have the kids do the experiment in my classes and it is amazing how the fats combination makes the difference. You know your oven, and adjust accordingly...so, try and see if this does not make the cookie you envision.
okay, I was seriously laughing out loud! I am so immature... Actually, I am still chuckling...
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #82 of 82
Quote:
Originally Posted by cakelady03785 View Post

I know this is an old thread but I am also very frustrated at not being able to make my choc chip cookie recipe anymore and I know the reason.  It's because the govt has required all the trans fats be removed from products, specifically, in this case, the crisco.  I never had a problem making my cookies until they changed this product.  I had a cake business and was no longer able to make icing that would hold up.  
Yes the government nanny state is horrible, but why don't you just switch to hi-ratio shortening?
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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