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chocolate chip cookies

ndl Aug 19, 2009 02:40 PM

looking for the best or any style... thin/crispy, thick/chewy, with nuts and without...


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  1. Emme RE: ndl Aug 19, 2009 09:57 PM

    i do something close to the Jacques Torres recipe recently published in the NY (?) Times. i use different chocolate pieces than he does, and tweak here and there. i like the overnight chill time. i think it does allow the flavors to deepen. i also make much smaller cookies than called for, and cook for 2/3 the time, which produces a crisp exterior and a chewy interior. everyone raves about the texture, the flavor, and the sea salt contrast.

    2 Replies
    1. re: Emme
      apple342 RE: Emme Aug 20, 2009 07:41 AM

      The NYTimes recipe is the best I've made and my go-to CCC recipe. Highly recommended. Everyone loves them and wants the recipe. They wont last for more than 20 minutes! Like Emme, I tweak a bit. I use AP Flour, instead of the two sep flours. The fridge time is essential, though. Also use Guittard choc discs from Williams Sonoma.

      1. re: Emme
        chowser RE: Emme Aug 20, 2009 08:23 AM

        When I have time, this is my go-to recipe for chewy cookies. I've started using eGuittard chips that I can get from World Market. If I want quick cookies and have dough in the refrigerator, I use the panini press for good quick cookies w/ a crispy exterior, chewy interior. The minute people bite into these, they moan and say, "This is obviously not the tollhouse cookie!"

        For a quick chewy cookie, I use the Best Recipe Big and Chewy cookie recipe. It comes together in no time and I can finish making a batch well under an hour. For a crisp, more adult cookie, I like Neiman Marcus's cookie, not the one in the myth but the one on their site that uses espresso powder.

      2. coll RE: ndl Aug 20, 2009 12:09 AM

        I'm always trying new chocolate chip recipes, but still think Toll House are the best.

        1 Reply
        1. re: coll
          superfinespot RE: coll Aug 20, 2009 04:50 AM

          thin - alton brown's the thin (bake full time)
          chewy - torres w/mix of bread and cake flour plus chilling time (see martha stewart). the best, big, fat chewy cookies from allrecipes.com is also very good (it's the ATK recipe calling for 1 egg, 1 yolk)
          nuts - i guess you could add nuts to any of the above, right? tollhouse calls for them

        2. toodie jane RE: ndl Aug 20, 2009 07:43 AM

          for large, chewy cookies, chill the dough, use a round scoop to portion dough, and put a dimple in the top. They will come out more like Mrs Field's. If the recipe you find doesn't have salt, add a pinch. Cookies need salt to balance the sweet. I also grate just a dash of fresh nutmeg into the flour. Just a dash though.

          Also, try Guittard's choc baking pieces. They are a huge improvement over Nestle's type chips.

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