Calling all chocolate chip cookie lovers... **UPDATE** **PICTURE!!!*

[Elwood Blues]

Well..... I tried one of the recipes (for thin cookies) last night.

Let's just say the results were "interesting" as you can see.


------------------------------------------------------------------------------


I LOVE chocolate chip cookies. But I have yet to find a recipe or a baking method that makes them the way I like them the best and that is thin, crispy on the edges and a little chewy in the middle.

Ok, so how do I get them to turn out that way?


Most of the time they are thicker and more cake like

 

[Mad4Mickey]

I have a recipe from Martha Stewart I will dig it out in the morning and get it right to you . It is just what you want. I dont like them cause I like them soft but there are some guys at Dh's Firehouse that love me to make them .

 

[Elwood Blues]

Thanks! My mouth is watering already!!

 

[Meriweather]

For which every kind anyone may want
Hi Mishell.


* Exported from MasterCook *

Chocolate Chip Cookies (3 Ways)

Recipe By :Better Homes and Gardens
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
OUR BEST BASIC
1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
THIN AND CRISPY
1 cup butter
3/4 cup packed brown sugar
3/4 cup sugar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla
2 cups flour
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
SOFT AND CAKELIKE
1/2 cup shortening
1 1/2 cups packed brown sugar
2 eggs -- slightly beaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces sour cream
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans

Oven to 375 degrees.
For BASIC or THIN cookies: In a bowl beat shortening and/or butter on med.-high speed for 30 sec. Add brown sugar, sugar, baking soda and salt. Beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer. With a wooden spoon, stir in
remaining flour. Stir in chocolate chips and nuts.
Drop dough by rounded teaspoons 2" apart on an ungreased cookie sheet.
Bake BASIC cookies for 8-10 min. and THIN cookies for 10-12 min. or until edges are browned. Cool on wire racks.
For CAKELIKE cookies: In a bowl beat shortening and brown sugar on med-high speed until combined. Add eggs and vanilla. Beat until combined. Combine flour, baking soda, baking powder and salt. Alternately add flour mixture and sour cream to shortening mixture, beating after each addition. With a wooden spoon, stir in chocolate chips and nuts.
Drop by rounded teaspoons 2" apart onto ungreased cookie sheet.
Bake for 9-11 min. or until edges are browned. Cool on wire rack.

 

[Lachesis00]

Yummmmmy. I want to bake next time D is off work (he is THE baker in the family).

 

[disney4us2002]

I've tried many but always come back to the original - Tollhouse. Of course, who makes cookies? I make the dough but the kids manage to eat most of it before the cookies ever get made, lol.

 

[Kendra17]

You are using real butter, right? My mom always used margarine, and I didn't realize the quality suffered so much.

So, if you have a good recipe, like Tollhouse, my hints would be to buy one of those cookie sheets that are double layered. I think they're called Airbake or something.

Real Butter.

Then, pull them out of the oven JUST when they start getting golden--really light golden though. Then, let them continue to cook on the pan outside of the oven before transferring them to a cooling rack.

My dh likes them the way you do, and he only likes tollhouse cookies. Mine used to not turn out, either, but the tollhouse recipe is not cakelike at all and since I now use butter and the other pan, they turn out all the time.

 

[Lizzydoll73]

I also love the Tollhouse recipe. Instead of 2 sticks of butter or margarine, I use 1 stick of each. You get the flavor from using butter and they are soft from using the margarine.

 

[northern michigan]

I use to be a chocolate chip cookie lover! NOW, I'm a chocolate chip oatmeal cookie lover. A local bakery makes the best around. They are crispy on the edges and soft throughout. There is coconut in them. I think this helps keep them moist, not to mention adds extra sweetness. There's walnuts too. I'm not sure on the spices. I get one every M-F after I drop my girls off at school. Some days I luck out and there still warm. I just finished mine 45 minutes ago!

 

[poohtown]

everybody says I make great chocolate chip cookies. I think the trick is more in the baking than the recipe.

If you want soft chewy cookies, drop large tsp. on a room temperture baking sheet (I cover mine with tin foil first) and take them out before the recommended baking time. When they still are a little moist in center. Let them cool for a minute on the sheet then transfer to platter. Make sure you let the baking sheet cool in between cooking.

If you want thin cookies, drop dough on warmed sheet. It starts to spread. Cook like I described above. The cookies always cook a little more as they cool and the centers are great.

 

[Mom2Ashli]

Now I want some cookies.....

 

[bekkiz]

Alton Brown (from Good Eats, the cooking/schience show) has three recipes. I think the chewy is the one your looking for, they're wonderful, but I'll paste all three for those who are interested. Here they are:

The Chewy
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

The Puffy
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

The Thin
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

 

[Elwood Blues]

Thanks all for the great ideas. I guess I'll have to try them all.

Oh, the agony...

 

[Elwood Blues]

shameless bump

 

[rcyannacci]

Interesting pic...that looks like one of my failed 7th grade science experiments.

 

[DCLuvinit]

Oh, you poor thing. Too bad those bombed. I hope you find the perfect recipe!

 

[poohandwendy]

Wow John, bet it took alot of milk to redeem those frisbees....

It looks like it has been over a week since your OP, so have you made any more cookies? And how were they?

 

[Elwood Blues]

The batter was really thin. I need to adjust it a little and get a non-stick air bake cookie sheet.

 

[ZachnElli]

Well, I absolutely LOVE chocolate chip cookies. But I don't like them thin and crispy, so I can't help you there. I like mine crispy on the outside, soft and chewy on the inside! Mmmmm! Now I want some cookies! Good luck finding the right combo!

 

[Hopetobee]

Definitely get the cooking sheet pan with the air layer, it works great.