Chocolate chip cookie recipe?

Epicurean Exploits - Food and Recipes
1

Does anyone know of a good recipe for Chocolate chip cookies? I usually do the Toll House recipe and that is “meh” but if anyone can suggest anything better, would appreciate it!

Cheers,

2

I use the same with some tweaks. I’ve heard they come out alright. [wink.gif]

3

Did you bring yours to Paul Lin’s for the Champagne tasting? If so, those were great! It’s all about the tweaks.

4

I prefer the chewy cookies to the cakey ones (like Cris makes), but that’s just personal preference. I hear it comes down to the butter/flour ratio, but I don’t make cookies, so I’ll have to ask the boss and find out. She makes them from scratch, and one recently had some chocolate shavings in it as well, and it KILLED.

I also prefer oatmeal in my cookies sometimes - gives it a great texture.

5

To each his/her own, but adding oatmeal to chocolate chip cookies is NOT something I want. I’ll add chocolate chips to oatmeal cookies, but never oatmeal to chocolate chip cookies. Oh, and for me, chocolate chip cookies must have walnuts in them (never pecans).

RE: the crispy/chewy/more cake-like finish; I think that’s also a function of the fat used (all butter makes a crispier cookie; all shortening make them more cake-like); I use all butter, but like to underbake them a bit so they don’t get crisp (I prefer a slight chewy texture).

6

years ago Alton Brown did a goofy episode on the difference between the standard Toll House recipe and how to modify it for crunchy, chewy and puffy (?)

I’m sure it’s on YouTube and worth 15 minutes to figure out the changes (eggs, shortening vs. butter, etc) to adjust the cookie as follows.

7

That episode is called 3 chips for sister Marsha BTW

8

read this awesome article. ageing the dough really is key.

http://www.nytimes.com/2008/07/09/dining/09chip.html" onclick="window.open(this.href);return false;

9

I was whipping up a batch the other night and read the article. Cooking up a batch of 36hr dough cookies right now. OMFG! HUGE difference in flavor and texture, this is the “classic” result.

I had also let the butter get really soft the other night in a steel bowl on top of the oven while I was roasting chicken. I made a butter/sugar slurry and then added the flower and eggs. It made the dough silky smooth. Not sure if that makes a difference or not as well.

PS–I’m working on a tiny 11x14 cookie sheet and an ice cream scoop/golfball sized dough mass yields a cookie of 3-4" diameter, I can only get 6 on the sheet.

10

I’ve found that the temperature of the butter has a HUGE difference in how the cookies come out - it’s that way with most baking, but particularly so with butter.