TeenSthrnAccent and his crowd are giving one of the girls a going away party. He agreed to bring chocolate chip cookies for 30, so I need to make 7 or 8 dozen cookies tomorrow morning.
I have a really huge bag of chocolate chips and I know the Toll House recipe is on the bag, but I don’t really care for them. They come out rather thick and cakey or dry.
I like’em either chewy or crispy, but I don’t like the cakeyness of Tollhouse. The kid likes 'em best crispy.
So what’s your favorite homemade chocolate cookie recipe? Will you post it please? Is there a trick to making them come out good?
One time I had a chocolate chip cookie that had those la choy ramen crispy noodles in them. I think I remember that they were good. Does anyone have that recipe?
I always use the Tollhouse recipe, but I “bang” them. A few minutes before they’re done, pick up the cookie sheet and let it drop, hard. This flattens them and makes them more chewy, less cakey.
I like crisp cookies and use the tollhouse recipe except I use 1 cup brown sugar and 1/2 cup sugar, ( for the recipe using one 12 oz. bag of chips) and I use Crisco (shortening) instead of butter/margarine. Plus I flatten the dough before baking (I use wet fingers, but a spoon would work).
Now, for excellent brownies, you must use butter and cocoa, but that’s another story.
I have always gotten compelments on my Choc. chip cookies, and I use the recipe right off the back of the bag. the secret I found, is to really let that butter soften up, then use a wooden spoon to cream in the brown and white sugar. then add one egg at a time, and the vanilla. mix all the dry ingredients in a seperate bowl, and add to the dry mixture about a third at at time, mixing in well before you add more. once all the dry is mixed in, add the chips, and nuts if you like em. drop onto cookie sheet with a teaspoon, and bake for only 9 minutes to get that semi soft consistency. a bit longer for crunchy, but all my friends like the chewy. if you want really gooey cookies, substitute molassas for all or some of the brown sugar.
Tollhouse refers to an inn that used to be in massachusetts. can’t remeber the exact town, but in the south east area, kinda close to where I grew up. one of the kids I went to high school with worked there as a grounds keeper in the summer. they tore it down quite a few years ago for a strip mall. that was depressing, but at least they left the original sign post up.
Dammit! I wish I had my ol’ recipe; it was from the Mrs. Fields cook book, ( for those of you who don’t know, Mrs. Fields is a franchise-type cookie store like the type you find in mall food courts) and it was a pretty standard-issue recipe except for the fact that you baked the cookies at 300 for fifteen minutes, vs. 450 for ten minutes, and you used two tablespoons of vanilla.
The cookies came out chewy in the middle and crispy on the edges, and I LOVED 'em. I’d Google “Mrs. Fields” if I were you.
I use a variation of the Tollhouse recipe, but I generally use half butter, half shortening, 'cause there is NOTHING worse than a cakey cookie.
Also, this is a great recipe for BIG, chewy chocolate chip cookies, kind of like the ones you get at a bakery. Don’t sift the flour, and let the cookies sit on the cookie sheet until cool. Very yummy.
I like the Neiman-Marcus recipe that has been floating around the internet. I use other types of chocolate bars instead of a regular Hersheys. And chopped up peanuts instead of walnuts. If your cookies are coming out too crumbly, add a bit more butter or shortning to your recipe. For crispy cookies, allow the cookies to cool almost completely on the cookie sheet. For chewy cookies, set the cookie sheet on a damp towel immediatly after removing the pan from the oven. This stops the cooking process and makes removing the cookies from the sheet much easier.