Chocolate Chip Cookie Recipe
- Katie Nell (formerly posting under the name Katie) Jul 9, 2005 09:17 PM
This may seem like the most simple thing to make ever, but I've NEVER made good chocolate chip cookies! A lot of people I know use the Tollhouse recipe and have good results, but that's always been the one I've used and have never liked the results! I like chewy, thick cookies, but mine always turn out thin and crispy. My friend, who uses the Tollhouse recipe actually halves the butter or margarine, and I've tried that, but don't get the same results as her. I've even tried using her same brand of butter, but no change! I cook and bake a lot, and this is one of the only things I struggle with continuously! Does anyone have any ideas on what I can do to have different results or have a recipe they like? Also, would like a good recipe for chewy oatmeal chocolate chip cookies! Thanks!
Instead of all butter, some people use half shortening/half butter. My mother-in-law uses half oleo margarine and half butter, that also makes a thicker, chewier cookie.
Another tip---chill the dough before baking.
I bake cookies all the time using the tollhouse recipe. I agree that if you follow the recipe exactly, the cookies are generally thin and cripsy. HOWEVER, I have learned that if you use just a LITTLE bit less butter and add approx. 1/8-1/4 cup more flour and an EXTRA 1/4 tspn of baking soda, the cookies come out more cake-like. Also (and this is just my personnal preference) I like to cut down the sugar significantly.
Experiment a little bit. The worst that could happen is you have cookies you don't want...use them to score major points with the neigbors : ) Good luck!
re: Katie Nell (formerly posting under the name Katie)
I, too, spend time looking for the "perfect" chocolate chip recipe. The one I found, and am quite happy with, is published in Cook's Illustrated "Best Recipes" book, on p. 419. It's called "Thick and Chewy Chocolate Chip Recipes."
However, the Thick & Chewy recipe is the ONLY one I'll use. Everytime I make them, I get rave reviews. I've even had guests ask if they could take some home, they found them so delicious. The one thing I do differently from the recipe is I first freeze the dough balls before I bake them. Not only does this allow me to bake only as many as I need (and have a handy stash of dough in the freezer for those last-minute cookie cravings), but the shape of the cookies come out better if baked from frozen.
Incidentially, this book also contains the best oatmeal cookie recipe, and oatmeal cookies are my absolute favorite cookie.
re: La Dolce Vita
I have recently become a fan of the Cook's Illustrated "thick & chewy" recipe. No other recipe I've used has come close. The flavor and texture is perfect. This is the only version my husband likes.
For a cakier, puffy chocolate chip cookie, I use the "Ultimate Chocolate Chip Cookie" recipe from the crisco website. It uses the Crisco butter shortening sticks. These really keep well.
re: La Dolce Vita
I always use this recipe as well - I found it when my office was doing a chocolate chip cookie bakeoff! I never thought that melting the butter would make such a difference in keeping the soft consistency in the cookie.
I have also tried using half butter, half lard. (yes, real lard, not crisco) They were very delicious. Funny, I had a teenage friend stop by, and when he sampled both, he said the one with lard tasted "more nutritious" LOL. I think he was trying to put his finger on the richness and depth to the flavor.
re: La Dolce Vita
Another vote for this recipe. I've been using it since the it was in the magazine, to rave reviews every time. I also do a variant that is my personal favorite cookie - replace chocolate chunks with toasted walnut halves, replace light brown sugar with dark brown sugar, add 1 tsp Frontier natual walnut flavoring or, if you can't find that, 1 tsp natural maple flavor, or just double the vanilla. This makes a chewy, richly flavored walnut cookie, which I had been trying to do for years before finding this recipe.
If you're baking two sheets at once, you start w/ one on top, the other on bottom (one on the left side, one on the right) and switch them. If you only have one sheet, put the rack near the middle and leave it there but cut the baking time (start looking 2 about minutes earlier). I've also read you can eliminate the switch with two sheets if you keep a pizza stone in the oven so I've done that and it's fine. It could also be that my oven is pretty uniform in temperature anyway.
Hey MM: if you happen to check on this again... how much of the sugar do you cut out and do you replace that volume with anything? i'm always trying to cut down on the sugar. I've been doing what you do re:butter and flour for a long time now and like those results. I'm very curious about the sugar reduction! hey, soon enough it'll just be chocolate ;)
HAHA..you know, honestly, it changes all the time! Let's see...I would try knocking it down 1/4 of the amount listed - or even half (I can't remember what it is right now...something like 14T of brown sugar and 12T of white?).
Once you do this, taste the dough before you bake (I know it's a tough job, but someone's gotta do it!) If it doesn't seem sweet enough, add more sugar. Or, if it's too sweet, add more flour. Good luck!
I consistently struggle to get the same puffy cakey consistence that my grandmother's chocolate chip cookies had. I'm searching in vain in my house for her recipe, which she wrote down for me years ago. Since I'm moving in the next two weeks, I may find it, and if I do I'll post it. Until then, try some of these tips which have worked for me:
Use half butter and half butter flavored shortening.
Use cake flour.
Use a higher percentage of brown sugar vs. white sugar than the toll house recipe calls for.
Chill the dough and use larger scoops of it when portioning.
Katie, I hope you'll try these! Feel free to substitute chocolate chips for the Raisinettes. (I also emailed you another recipe - not sure if I am supposed to post that one here since I got it off another site)
Kim's Oatmeal Cookies
These are my babies. The very best oatmeal cookies that I can devise. I worked long and hard on these and I am happy with the results. Of course, if you can improve, please let me know. I love a soft, chewy, spicy cooky!!
1 c. butter
1 c. brown sugar
1/2 c. sugar
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon + a dash or two of nutmeg, clove, allspice and ginger
1/2 t. salt
3 c. Oats - quick or old fashioed
1 c. raisins, or RAISINETTES (the best)
Preheat oven to 350 degrees.
Beat butter and sugars. Add rest of wet ingredients.
Mix and sift together the dry ingredients except for the oats and raisins.
Add the dry to the wet and mix well. Add the oats and the raisins. Scoop up by fairly large spoonsful - I use one of those cooky dough scoops that works like an ice cream scoop (these are the bomb).
Bake 10 -12 minutes. Cool one minute on sheet then transfer to racks.
Katie, your plea had me rushing to find my "recipes" file since I don't pull it out often. When I do, it is most often for when my husband makes chocolate chip cookies. He does not cook; he does not bake...except for these amazing choc chip cookies!! Big, soft cookies like you get from a bakery. We don't care for crispy choc chip cookies either.
The caveat is that the recipe makes quite a bit; however, something is lost when you try to halve it, so I strongly suggest to make the whole batch. We just freeze leftover dough in batch logs and enjoy fresh-baked cookies for the next couple of months! Or this would be the perfect thing to bring to a group picnic or potluck. A big heavy-duty stand mixer makes this alot easier too.
Chocolate Chip Cookies (from my friend Cheryl who got the recipe from who knows where)
1 lb. butter
2.5 c. white sugar
2 c. brown sugar
2 tsp. vanilla
1/4 c. milk
1.5 tsp. salt
1.5 tsp. baking soda
6 c. flour
2 c. chopped nuts (optional)
3 c. chocolate chips
Cream butter and sugar together til smooth and a little fluffy. Mix in eggs, vanilla, milk. Add dry ingredients gradually and mix til just incorporated. Sifting dry ingredients together first couldn't hurt, but my husband doesn't do this. Stir in choc chips and nuts. Shape dough into golf-ball size mounds (an ice cream scoop comes in handy!). Bake at 325F til done, anywhere from 12-17 min.
I know, the amount is kinda crazy, but anyone that I know who's tried to halve this baby (including me) hasn't been as happy w/ the results. I don't know exactly how many dozen cookies it makes (since this is the one thing my husband makes), but I know that the dough ends up nearly filling our 4.5 quart KitchenAid (and gives the motor a workout towards the end).
As I was typing up the recipe, I was a little freaked out by the obscene amount of butter and sugar. The brown sugar probably could be reduced by about 1/2 c., but I wouldn't alter the recipe beyond that. That's why it's better that my husband makes this and I can remain blissfully ignorant. I can't stand low fat baked goods, so we make this about once a year. I think we are overdue for our annual ritual...
To underscore the merit of this recipe, let's just say that my friend Cheryl always got rave reviews for this, we get rave reviews...heck, even gave it to a friend for a small local cookie-baking contest and, on her first try w/ the recipe, she won first place!! The kind of recipe that will forever be passed on and you just say "Here, go make this. Don't mess w/ it."
FWIW here is my take on the oatmeal chocolate chip cookie (with photos):
My wife calls them my "kitchen sink" cookies since they have coconut, walnuts, sesame seeds, oatmeal, chocolate chips and whatever else happens to strike my fancy in them. They are chewy and good, and I often do them with no white sugar or flour. They are a bit more hearty than the typcial choc chip cookie and always seem to get rave reviews... Good luck with you experimenting.
I have been making CCC for ummm... too long. Actually it was the first thing I learned how to bake. I occassionally joke that I got my current job becuase I was bringing in chocolate chip cookies into work while I was there temporarily.
A few things that I tend to do...
Use only brown sugar (gives a richer texture)
Use half the baking soda and a little less flour than it calls for
Use more chocolate chips than it calls for
And this is the big one
Underbake the cookies a little. (I bake at about 325 or so for about 8-9 minutes)
I find this way they stay chewy and moist. I am not a fan of cake style cookies, they just don't work for me.
Hope that helps
I have the perfect chocolate chip cookie recipe, however, I'm not about to give up my secrets! I will say that here's what I found works within the context of the Tollhouse recipe:
1/2 & 1/2 baking powder/baking soda
Equal amounts brown and white sugar
Scoop the dough into balls with an ice cream scoop, THEN chill.
Flatten them slightly on the baking sheet before you put in the oven.
Bake at a slightly lower temp. then suggested by Tollhouse recipe.
Take them out before they are totally done.
This makes a slightly thicker, chewy cookie, that may even be a tiny bit crisp on the outside.
i love this recipe for chocolate-chunk oatmeal cookies with pecans and dried cherries. i got a great price on costco vanilla, hence, a tablespoon, but you can tast the difference. i also don't always use the full cup of dried cherries and pecans, and sometimes i throw in some cocoa nibs.
1 1.4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats -- not quick cooking
1 cup toasted pecans, chopped
1 cup dried tart cherries, chopped
4 ounces bittersweet chocolate, chopped in chunks
12 tablespoons unsalted butter at room temp
1 cup dark brown sugar, packed
1 large egg
1 tablespoon vanilla extract
7-10 minutes at 350. makes about 3 dozen.
Just use the Toll House recipe and refrigerate the dough before baking. This will prevent the cookies from being thin and crispy.