Chocolate chip cookies

[MinnieMe87]

Add some toffee chips to the batter...Yummmm!

YUM!! That sounds delish. I will have to try that the next time I make some.

 

[mothermouse]

I'll have to try the cast iron skillet method, that sounds good there are alot of good idea's on here. diet, what diet

 

[surfergirl602]

here's a recipe that I really like:

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=25037&origin=detail&servings=18

 

[cdepauli]

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

This is the best tip in the entire thread! Using high quality butter (unsalted Plugra is the best for baking) and chocolate chips make a world of difference!

I use Alton Brown's "Chewy" recipe and melt the butter first then chill the dough. Also, baking on silpat or parchment paper helps with crispness.

No matter what recipe you end up using, using high quality ingredients (including butter, chips, and real vanilla extract), CHILLING the dough, and using parchment/silpat, will improve any cookie.

 

[AustinTink]

This is the best tip in the entire thread! Using high quality butter (unsalted Plugra is the best for baking) and chocolate chips make a world of difference!

I use Alton Brown's "Chewy" recipe and melt the butter first then chill the dough. Also, baking on silpat or parchment paper helps with crispness.

No matter what recipe you end up using, using high quality ingredients (including butter, chips, and real vanilla extract), CHILLING the dough, and using parchment/silpat, will improve any cookie.

What brand of vanilla do you recommend?

 

[cdepauli]

What brand of vanilla do you recommend?

The one that I have right now is called Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey Vanillas, Inc. I think it was about $10 or so at the Giant. I guess Madagascar is one of the hot vanilla locations! Most of the real vanilla extracts are pretty good. I think this one was on sale when I got it.

Here's a link that I just found and it's on this list:

http://gourmetfood.about.com/od/wheretobuygourmetfoods/tp/topvanillabrand.htm

 

[LaLa]

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!

My mom actually gave me mine, otherwise I wouldn't have one either. But now that I've gotten used to using it, it's indispensable in my kitchen. I make gumbo a good bit and have to have it for my roux. Then there's the cornbread, and now the cookies. Something about the cast iron makes the bottom the perfect amount of 'crisp' while the rest stays melty and gooey. The recipe I use when I make them is the Toll House one as well. Straight from the bag. It's the best one I've tried so far. Good luck and have fun experimenting! Either way, you're already a winner where your husband's taste buds are concerned.

 

[Sandy321]

take tollhouse recipe, double dry mixture and double chocolate chips. bake the same way same temp. they come out chunky not flat. yummy, you will never go back to old recipe. we have this at family party's and they go fast everyone always ask's for recipe, we say it's a secret, so don't tell anyone::rotfl2 goodluck. laura

I KNEW there was a "secret" every time someone makes the bigger cookie and says "its just the recipe on the pkg" I feel like yellng "liar liar"

(and I too thought of the FRIENDS' episode!!)

I agree with the others posters who said to just make them like you normally do. Obviously whatever you're doing, you're doing right. Sometimes plain old Nestle Tollhouse really is the best.

absolutely - you are doing something right!! (but I liked the suggestion of dipping them in melted choc chips - letting it "set" yum! Thanks for adding that suggestion!! )

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

exactly - and I watched the Alton Brown episode - and didnt believe it - it didnt work for me!

(and there is "imitation vanilla" and "PURE" vanilla extract - go for 'pure'!)

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

Thank YOU!!

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

I DID quote you!!

I like the poster that added pudding!

I've added a pkg of cream cheese- that helps to make them "thick" and gives it a bit of "tang"!! (it was the only way I've gotten my Ch Chip cookies to be big and fluffy - NOT thin and crunchy)

OP - please be sure and keep us update!! Thanks!!
Good Luck!!

 

[Trish Bessette]

I make my own homemade vanilla and WOW what a difference it makes in recipies

Again, I second using cold butter.

Yum, now I'm craving them

 

[JBurke]

I always get rave reviews for my cookies.

I use the toll house recipe except I reduce the white sugar to 1/4 cup and the flour to 2 cups. Add in one small box of instant vanilla pudding mix when you add in the sugars.
It makes for fluffy thick cookies. You can also use chocolate pudding mix if you want a more chocolately type cookie.

 

[pixiewings71]

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.

Go with half milk chocolate and half butterscotch, MUCH better. Toffee chips are good too but again, make sure you add some milk choc. chips. Milk choc. chips are much better then semi sweet choc. chips. I also like to do the toffee chips w/mint chocolate chips, yummy!!

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!

NO NO NO NO!!!!!!!! ALWAYS use REAL butter when baking...ALWAYS!!!! Unless you can't for health reasons.

I make my own homemade vanilla and WOW what a difference it makes in recipies

Again, I second using cold butter.

Yum, now I'm craving them

How do you make your own vanilla??

 

[AustinTink]

Tonight is the night. I'm making a batch for the first round of competition. Yes, there are rounds! They are very serious about this contest. Here's what I decided to do...

Up the flour to 2 cups
Add cinnamon
Plugra butter
Ghiradelli semi-sweet chips
Good vanilla
Less white sugar, more brown

One last question. To sift or not to sift? I did with the last batch and they were very fluffy, almost cakelike. The consistency received mixed reviews in the house. I liked them better, DH thought they were too thick. What's your preference thick or on the thin side?

 

[Trish Bessette]

How do you make your own vanilla??

I order vanilla beans online and slice them down the middle of the bean, scoop out the insides and drop (insides and the vanilla bean) in a good quality bottle of vodka. Let sit for 3-4 months in a dark place. Shake every week. I put about 7-8 beans in each fifth.

I started 3 bottles back in August so it is ready now but I'll let it sit longer until I'm ready to start baking.

This vanilla smells so good Not to mention this is the "strong" stuff so you only have to use half the amount a recipe calls for.

 

[Trish Bessette]

Tonight is the night. I'm making a batch for the first round of competition. Yes, there are rounds! They are very serious about this contest. Here's what I decided to do...

Up the flour to 2 cups
Add cinnamon
Plugra butter
Ghiradelli semi-sweet chips
Good vanilla
Less white sugar, more brown

One last question. To sift or not to sift? I did with the last batch and they were very fluffy, almost cakelike. The consistency received mixed reviews in the house. I liked them better, DH thought they were too thick. What's your preference thick or on the thin side?

Personally I'd much rather have a thicker cookie. I'm using some of these tips too and making a batch this weekend. I will increase the flour and add a dash of cinnamon

 

[pixiewings71]

I order vanilla beans online and slice them down the middle of the bean, scoop out the insides and drop (insides and the vanilla bean) in a good quality bottle of vodka. Let sit for 3-4 months in a dark place. Shake every week. I put about 7-8 beans in each fifth.

I started 3 bottles back in August so it is ready now but I'll let it sit longer until I'm ready to start baking.

This vanilla smells so good Not to mention this is the "strong" stuff so you only have to use half the amount a recipe calls for.

Oh very cool!! Thank YOU!!!! How long does it stay good? And can I ask where you order the beans?

Tonight is the night. I'm making a batch for the first round of competition. Yes, there are rounds! They are very serious about this contest. Here's what I decided to do...

Up the flour to 2 cups
Add cinnamon
Plugra butter
Ghiradelli semi-sweet chips
Good vanilla
Less white sugar, more brown

One last question. To sift or not to sift? I did with the last batch and they were very fluffy, almost cakelike. The consistency received mixed reviews in the house. I liked them better, DH thought they were too thick. What's your preference thick or on the thin side?

I don't sift.....I don't like them fluffier, I like them unsifted. LOL

 

[Va-bear]

Tonight is the night. I'm making a batch for the first round of competition.

Good luck!!!! Did ya sift or not-sift?!

 

[mothermouse]

I KNEW there was a "secret" every time someone makes the bigger cookie and says "its just the recipe on the pkg" I feel like yellng "liar liar"

(and I too thought of the FRIENDS' episode!!)

that's funny i thought of the friends episode too lol

 

[AustinTink]

Good luck!!!! Did ya sift or not-sift?!

Thanks! Nope I didn't sift. They get taken to work tomorrow, so we'll see how they do. My DH says he likes Nestle chocolate chips better than Ghiradelli, too bitter for him. I'm this close to strangling him. And, btw, I never want to eat another chocolate chip cookie again! Oh my belly.

 

[PaulaSue]

The one that I have right now is called Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey Vanillas, Inc. I think it was about $10 or so at the Giant. I guess Madagascar is one of the hot vanilla locations! Most of the real vanilla extracts are pretty good. I think this one was on sale when I got it.

Here's a link that I just found and it's on this list:

http://gourmetfood.about.com/od/wheretobuygourmetfoods/tp/topvanillabrand.htm

Thanks Neighbor I will look next time I go to Giant.

I actually was asked to make cookies this weekend for a dance. I will have to try some of these tips. (Can't with the cinnamon, DD allergic) TIA

 

[Va-bear]

Thanks! Nope I didn't sift. They get taken to work tomorrow, so we'll see how they do. My DH says he likes Nestle chocolate chips better than Ghiradelli, too bitter for him. I'm this close to strangling him. And, btw, I never want to eat another chocolate chip cookie again! Oh my belly.

Good luck! I Ghiradelli chips!!! Yeah, DH is asking for it, huh?! I wish I could come be your tester!!! (save your tummy and make mine VERY happy!)