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Chocolate chunk cookies in Health magazine look like Carol's Cookies

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I know, I know. How can the recipe in the January issue of Health magazine possibly be Carol's Cookies? Well, the can't, but they look very similar in terms of their tall, puffy, rounded shape. I'm going to make the recipe to see how they taste and use it as a starting off point. Btw, has anyone had success in approximating Carol's?

Here's the link
http://find.myrecipes.com/recipes/rec...

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  1. There have been threads here on getting the taller cookies like Carol's. It would make sense that a "healthier" cookie would be taller since it probably has less fat in proportion to flour. But while those cookies look tall, they don't look melt-in-your-mouth delicious like Carol's look.

    I have fooled around with different recipes to try to get the look of Carol's. If I had to guess, I think she uses very cold dough before baking, probably has a little less butter to flour ratio but much higher than the recipe you posted, starts w/ higher heat to set the cookie more quickly but then lower it to cook the inside. I also wonder if she uses a combination of bread flour and cake flour (or cornstarch) to get the texture. Her cookies look almost scone like.

    1. Sorry if this is stupid - who is Carol?

      2 Replies
      1. re: Peg

        Ha ha, not stupid at all, it's http://www.carolscookies.com, and she's based in Chicago and sells her gigundo cookies by mail and in certain retail places around the country...but none close to me!

        Here are the ingredients straight from the label: flour, sugar, brown sugar, butter, chocolate chips, eggs, salt, baking soda and vanilla. So, ordinary ingredients means it must be all in the technique. I like your idea, chowser, I will try. I'll start the baking at 400 degrees, as per a Roland Mesnier recipe where he achieved a nubbly, browned exterier and a softer, densely chewy interior. Cold, cold dough, too. And perhaps cold butter is cut into cubes and is not creamed as in typical methods?

        1. re: ohmbecca

          I was on roll with these awhile ago but fell out of trying (gaining way too much way w/ multiple batches of ccc!. I think an overnight rest in the refrigerator is also important. Try this thread for more ideas:

          http://chowhound.chow.com/topics/592971

          Over the years, after trying different techniques (from super cold butter to melted butter) and recipes, I haven't found the right one for as tall and puffy as hers w/out using shortening (not the taste I want and I know she doesn't use it). But my favorite has been the NY Times/Jacques Torres' recipe:

          http://www.nytimes.com/2008/07/09/din...

          I've played w/ that one, more cake flour to get a puffier cookie but it ends up more cakey than the cookie texture I want. Starting with cold butter, this is a good ccc recipe, too, but not quite as tall as Carol's:

          http://smittenkitchen.com/2008/01/cho...

      2. I'm not familiar with Carol's Cookies either but looking at the pictures on the website, they bear a startling resemblance to my Grandpa's chocolate chip cookies both in size and puffiness. I have his recipe for a giant cake-like molasses cookie but I'll dig around and see if I can find the chocolate chip one. I never cared for the chocolate chips but my cousins loved them!

        4 Replies
        1. re: morwen

          Thanks, morwen! Have to say, I'd love both recipes---they sound delicious.

          1. re: ohmbecca

            I have the molasses recipe at my fingertips (my favorite). I'll have to dig through the pile of recipes on paper bits to find the chip recipe. This recipe makes a huge amount of large cookies. Cut it in half unless you’re having a bakesale! Seriously. My grandparents were feeding farmhands and seven children! The egg wash is optional but grandpa used it and I prefer them with it.

            Grandpa’s Soft Molasses Cookies
            2 cups molasses
            2 cups sugar
            2 cups buttermilk
            1 cup shortening
            3 tsp baking soda
            ½ tsp alum
            1 tsp ground ginger
            6 cups flour

            Combine sugar and shortening until creamy. Mix in molasses and buttermilk. In a separate bowl combine dry ingredients. Add gradually to wet ingredients mixing well after each addition.

            Drop by large spoonfuls on to cookie sheet leaving plenty of room between cookies. Cookies will spread while baking. Bake at 350 degrees for 10-15 minutes. Keep an eye on them and check with a toothpick for doneness. They will be cake like and a toothpick will come out clean when done. Grandpa didn’t write down an exact time or temperature for baking. Cool on rack.

            Optional: Beat 2 eggs with a tsp of water. Brush on cookies while cooling. This will make them shiny.

            1. re: morwen

              Lovely, thank you. Wow, it is a high-yielding recipe, and for good reason! Is alum baking powder or an ingredient in bp?

              1. re: ohmbecca

                I think alum is an ingredient in baking powder (and used for making crispy pickles!) but this recipe calls for the 1/2 teaspoon of alum in addition to the baking soda. I found it in the spice rack at my local grocery store.