Chocolate chip cookies

[The Princess]

Too funny I have some in the oven now!!!

I add more flour to make them puffy not flat.

 

[mothermouse]

Regarding mothermouse's doubling the dry mixture--would you please post exactly what you put in your cookies? Do you double the baking soda & salt?





•2 1/4 cups all-purpose flour ****Double****
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup (2 sticks) butter, softened
•3/4 cup granulated sugar
•3/4 cup packed brown sugar ****Double****
•1 teaspoon vanilla extract
•2 large eggs
•2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
Morsels***** Double***



Side Note **** one aunt doubles baking soda, I don't .

Let me know how they turn out

 

[ajk912]

I always double the vanilla, use COLD (just out of the fridge) butter, and just slightly underbake them. They are always a hit!!!

They never turn out right when I soften the butter, even on the counter. They always are flat. Using cold butter, they are nice and thick!

 

[bgirldeb]

use the large chocolate chunks instead of chips.

 

[Lachesis00]

I've wondered this too

I want soft, chewy, but not thin cookies!

I love all these ideas! One other question... how do you keep them from coming out too thin?

 

[WDWBarb]

LOL - this thread reminds me so much of Phoebe's quest for her mother's secret chocolate chip cookie receipe. Hysterical episdoe!

The only suggestion I have on the cookies is to let me taste test them.

 

[Pooh Crew]

Try this--whatever recipe you use: let the dough sit for at least 24 hours in the fridge--36 hours is even better. The butter and sugars go through some type of chemical reaction that really makes a difference! Our newspaper recently had a contest for the BEST chocolate chip cookies and this was one of the tips from the pros. I do it all the time now. I usually use the Ghiradelli chocolate chips recipe though. Good luck!

 

[AmyinKY]

Make sure you sift your dry ingredients together twice before adding it to the wet ingredients. I also refridgerate my dough overnight before baking. To help them not bake "thin or flat", make sure your baking pans are cold and you are baking on a silpat or using parchment paper. Oh, and make sure your oven is up to temp before putting your pans in the oven.

 

[shelly3girls]

Last year I read on these boards to add a pack of vanilla instant pudding to the mix. The cookies taste amazing! I just use the regular Toll House recipe and add the pudding before I add the chips.

 

[mtemm]

you know what, my husband swears I make the worlds best chocolate chip cookies. he raves about them. other people rave about them. and ya know what? I use the toll house recipe on the bag. that's it. and that is why my dh swears they are the best. don't mess with perfection!

unless the recipe has to be original, I say just make what your dh loves.

 

[clgwli]

I love all these ideas! One other question... how do you keep them from coming out too thin?

Using real butter and extra flour (about 1/2 cup) and then baking the minimum amount always works for me. That's part of what I do not like about Toll House cookies. Too thin IMO. Mixing by hand also seems to cut down on it for me, but not sure why.

 

[AustinTink]

And, the verdict is in. To quote my DS, they taste like a "rainbow leading to a pot of gold in your mouth". I've divided all your recommendations into groups, based mostly on what I had available in the house. So with this batch I added 1/2 cup more flour, sifted all dry ingredients, used chilled butter (2 sticks) and a couple dashes of cinnamon.

They were fluffy inside with nice crispy edges. They definitely didn't spread flat. Two thumbs up! I'm trying some more of your tips with the next batch. More to come...

 

[pipersmom]

As PPs said, the key to having toll house cookies that aren't flat is keeping the dough chilled! Also be sure and put the dough back in the fridge between batches. The butter melting before they start to cook is what thins them out...

 

[Minniemama350]

You can always dip them in melted chocolate. Chocolat emakes everything awesome!

 

[Just Jan]

Just make them the way you always do. Obvously your husband LOVES them

I think Toll House is the best recipe. I do add more flour though to make them puffier (not flat and crispy on the edges.)

 

[MinnieTink]

I'm subbing for all these great tips! Can't wait to try out the cinnamon. I have dipped mine halfway in melted chocolate. That is awesome. Adding the butterscotch chips is yum too, although my DH, our resident Cookie Conisseur, says it makes them too sweet.

 

[LaLa]

Use the Toll House recipe your husband has obviously fallen in love with, but bake the cookie in a cast iron skillet. I use a medium size skillet. Preheat your oven to 350 and lightly grease your skillet. Once the skillet has gotten pretty hot, add your cookie mixture (you may need to push it around with a spatula since it should be pretty thick) and make sure you cover the bottom with about a 1/4- 1/2 inch thickness. Bake for roughly 20 minutes. I just recently started doing this and I don't know if I'll ever go back to making them the old way. They come out really big and thick and they will make you want to slap ya Mama. Or at least someone else's Mama. Especially if you serve it with a scoop of Blue Bell Homemade Vanilla on top.

Take it from a Southern girl: EVERYTHING is better when it's baked in a cast iron skillet. Even cookies.

 

[AustinTink]

I don't have a cast iron skillet. I know, it's shameful to admit. I have cast iron pots only. I think I may go out and buy one just to try this trick!

 

[HannaBelle]

Okay guys! I had set out 2 sticks of parkay margarine to bake cookies for my hubby today and ran across this thread...wohoo...

I loved all of the suggestions and I am in the process of baking a modified batch of Toll House cookies.

DH’s sister use to make chocolate chip cookies with dates and walnuts when they were kids and he always talks about how good they were. So, not to be out done by my SIL, it was my intent to kick her cookies butt! lol

I used half cold parkay margarine, double the brown sugar, used 4 cups of flour, a dash of cinnamon and 1.25 cups of regular sugar. I whipped up my butter, sugar and eggs really well.

I kept the unused batter in the fridge and used a room temperature cookie sheet for each new pan. I baked them for 9 minutes at 375 degrees Fahrenheit.

They have turned out great! Crunchy on the outside and chewy on the inside.

I used to bake cookies all of the time when we were kids using the toll house recipe and they were never flat or greasy. I thought it was because I switched from margarine to butter, but I think it is because I have started letting the butter come to room temperature.

I will definitely go back to butter for my next batch and try it with the modifications. I like the butter flavor better than margarine.

Thanks for the inspiration!

 

[BibbidiBobbidiBOO]

Only use Plugra butter!
http://www.kellerscreamery.com/our-brands/plugra/about/about-european-style/