Eh? I rarely ever make anything, let alone cookies, but I want to make some. What's the best chocolate chip cookie recipe?
This. Just be sure to use real butter and not margarine or shortening. Also, don't be my mom, don't double the recipe w/o doubling the chips. Forty years later I'm still bitter about that.The one on the Tollhouse Chocolate Chips bag.
The one on the Tollhouse Chocolate Chips bag.
I use a riff on that recipe, it adds pudding mix. It keeps the cookies soft for that "just out of the oven" texture.
This. Just be sure to use real butter and not margarine or shortening. Also, don't be my mom, don't double the recipe w/o doubling the chips. Forty years later I'm still bitter about that.
I use a riff on that recipe, it adds pudding mix. It keeps the cookies soft for that "just out of the oven" texture.
These chocolate chip cookies are made with rolled oats and chopped pecans or walnuts.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 cup chopped walnuts or pecans
2 cups semisweet chocolate chips
2 cups uncooked rolled oats
1 teaspoon vanilla
Preparation:
Sift flour with salt and soda.
Cream shortening and sugars; beat in eggs and vanilla until light and fluffy. Stir in sifted dry ingredients, chopped walnuts or pecans, rolled oats, and chocolate chips. Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets. Bake chocolate chip cookies in a preheated 350° oven for about 10 to 12 minutes; cool on racks. Makes about 8 dozen chocolate chip cookies.
Blasphemy! Why are you trying to lead the young into the darkness of hydrogenated oils? Unless, of course, by shortening you mean lard in which case I can accept you alternative as valid.This would be incorrect. If you use all butter, the cookies will be very rounded and not flatten out. Plus, the taste will be slightly greasy. Using a mix of butter and other shortening is the best.
This. Just be sure to use real butter and not margarine or shortening. Also, don't be my mom, don't double the recipe w/o doubling the chips. Forty years later I'm still bitter about that.
My favorite are these oatmeal chocolate chip cookies with pecans, from http://southernfood.about.com/od/chocchipcookies/r/bl30117n.htm. I use unsalted butter in place of the shortening.
Blasphemy! Why are you trying to lead the young into the darkness of hydrogenated oils? Unless, of course, by shortening you mean lard in which case I can accept you alternative as valid.
Sounds interesting. Care to share?
A Cooks Illustrated recipe, it is....the ......best!
Makes 16 cookies
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.
Ingredients
1 3/4cupsunbleached all-purpose flour (8 3/4 ounces)
1/2teaspoon baking soda
14tablespoons unsalted butter (1 3/4 sticks)
1/2cup granulated sugar (3 1/2 ounces)
3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
1teaspoon table salt
2teaspoonsvanilla extract
1large egg
1 large egg yolk
1 1/4cups semisweet chocolate chips or chunks (see note)
3/4cup chopped pecans or walnuts, toasted (optional)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Yeah, lemme find it.