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Chocolate Chip Cookie recipe

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hoofbeats95

hoofbeats95

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I need to make chocolate chip cookies later this week. This is one cookie that I rarely make. And I''m never quite happy with how they turn out when I do. They are usually flat. So who has the best chocolate chip cookie recipe? And who can share tips with me to ensure that I don''t get flat cookies? TIA!
 
Date: 6/8/2009 12:12:36 PM
Author:hoofbeats95
I need to make chocolate chip cookies later this week. This is one cookie that I rarely make. And I'm never quite happy with how they turn out when I do. They are usually flat. So who has the best chocolate chip cookie recipe? And who can share tips with me to ensure that I don't get flat cookies? TIA!
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I like the Tollhouse cookie recipe on the chocolate chip packets, do you have it? I would post it but I am out of choc chips, but it will be on the pack if you have them. Also drop it in lumps on the baking sheet, don't flatten with a fork and you should get nice thick cookies.
 
Here it is - direct from the back of the Nestle package!

Also, you may want to use fresh baking soda. Both soda and powder lose their potency over time [I recently heard that they should be replaced after 1 year].
 
Thanks Blu!
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I use the one on the back of the Toll House package as well. It''s a good, basic recipe that you can tweak if you want something different (I often add toffee chips).

I''ve had issues with the cookies baking flat as well in the past. For starters, if your flour is self rising, make sure it''s not too old and still within date. That goes for the baking soda as well if you are using all purpose flour. Secondly, chill your dough before you bake it. I stick mine in the refrigerator for 15 mins or so and put it back in when I''m waiting for a free baking sheet. I''m not sure what the science is behind it, but it really works. I also second the advice to not flatten the cookies. I use a scoop and deposit them directly on the baking sheet.

Good luck! I hope they turn out well for you.
 
Putting the dough in the fridge really does work wonders! I use the Nestle recipe too, but I triple the vanilla and I use only demererra sugar.
 
Ok, I'm all for chocolate chip cookie recipes but I've looked too and just can't find one that tastes good, doesn't have too many chocolate chips and is just best all around.
This is my absolute favorite chocolate chip cookie recipe, I've been making these cookies for over 5 years now. It does have oats, but it's so different from any other "oatmeal" cookie. It's so worth it! Oh, when I make these I keep the dough in the fridge overnight and that definitely makes for a wonderful cookie.
 
I also use the Toll House recipe.
 
I use the tollhouse recipe and cut the chips in 1/2. I''m one of those ppl who prefer the cookie to the chocolate chips.
 
The most important thing you can do to get thick fluffy cookies is to start off with a higher oven temperature. If the recipe calls for 350 degrees for 12 minutes, I''ll put them in at 400 degrees for maybe 4 minutes, then turn it back down to 350 for the rest of the time (you have to watch them, because they may cook faster, they may not, depending on how "done" you want them). The high heat helps the outside of the cookie set its shape before the butter and things start to melt and flatten the cookie. To improve your results, you can make the dough and keep it in the refigerator so that its cold when it goes into the oven.

Get an oven thermometer too; if your oven isn''t actually reaching the target temperature, you''ll definitely get flatter cookies.

I actually work for a national cookie company, so I spend way too much time thinking about this stuff
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But I have tried out the high temp oven profile on my home oven and it works wonders.
 
Thanks! I may try turning the temp up in the beginning.

Has anyone baked cookies on a pampered chef stone? I have a sheet like stone for baking but have never used it. Not sure if I need to adjust temp/time in order to use it.
 
I don''t have this exact baking stone, but if it''s like the others you just need to pre-heat your oven longer to make sure the stone really gets hot. It should help keep your oven temp high so that the cookies do skin over and don''t fall flat. I would just pre-heat for at least 20-30 minutes and put the cookie sheet right on the baking stone or on a rack directly above it. Putting the sheet right on the stone will probably give you crispy bottoms, so keep that in mind depending on what you''re looking for.

Oh, and I second everyone with the Tollhouse Recipe; I actually use a very slightly different one, but anything based on the Tollhouse formula is usually good.
 
I have found that if the dough is sticky, I add a bit more flour. I don''t melt the butter beforehand but I do cream the butter and sugars with an electric mixer. I also refrigerate the dough and then make balls by rolling the dough between my hands - sort of like what you would do with Playdough. It makes all the cookies the same size and they don''t flatten out.

The Toll House receipe is hard to beat IMO!
 
Date: 6/8/2009 4:19:41 PM
Author: hoofbeats95
Thanks! I may try turning the temp up in the beginning.

Has anyone baked cookies on a pampered chef stone? I have a sheet like stone for baking but have never used it. Not sure if I need to adjust temp/time in order to use it.
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I bake ALL my cookies on PC stones. No need to adjust oven temp. When you pull them out, they may not look done, but will cook a little bit more as they sit due to the heat in the stone. Don't be tempted to put them back in!
 
I''m confused about the stones. I thought the cookies went right on the stone. I didn''t think that they went on a regular sheet on top of the stone?

April20 - how long do you let them sit when you pull them out before removing from the stone? (Assuming yours are ON the stone?)
 
Date: 6/8/2009 1:31:17 PM
Author: Tacori E-ring
I also use the Toll House recipe.
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I''ve always used the Toll House recipe also. They''re fine- chunky and puffy while they''re hot, but they deflate when they cool. Yup, they get flat! but it''s still everyone''s favorite.
 
Date: 6/9/2009 8:52:22 AM
Author: hoofbeats95
I''m confused about the stones. I thought the cookies went right on the stone. I didn''t think that they went on a regular sheet on top of the stone?

April20 - how long do you let them sit when you pull them out before removing from the stone? (Assuming yours are ON the stone?)
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Yes, mine are on the stone.

I let them sit for ten minutes maybe? I have three stones, so when one is in the oven, I have another one cooling and a third "on deck", ready to be put in the oven. When the second stone comes out of the oven and the one "on deck" gets put in, I check the cookies that have been cooling. They are generally ready to be transferred to a cooling rack at that point.

Does that make sense?
 
Date: 6/9/2009 8:52:22 AM
Author: hoofbeats95
I'm confused about the stones. I thought the cookies went right on the stone. I didn't think that they went on a regular sheet on top of the stone?

April20 - how long do you let them sit when you pull them out before removing from the stone? (Assuming yours are ON the stone?)
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I don't cook mine on the stone because it isn't sealed and the butter will start to seep into it. I only put pizza and bread directly on my stone, and put other things on a baking sheet and then on the stone. If yours is sealed, no problem putting the cookies on there!

Also, mine has yucky burnt on stuff from the pizzas I make, and I'm way too lazy to totally clean it off, so I just keep using it for pizza
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Yeah it makes sense. I only have one stone though. So maybe I will bake some on the stone and some on a regular cookie sheet.

Does the stone have to be preheated in the oven? Cause then you''d put cookies on HOT stones? I''ve had this stone forever and never used it. We have a pizza stone that we LOVE and use all the time. Of course that one gets preheated with the oven. So I''m confused about this one.
 
Oh - I have separate stones. The pizza stone is round and yes it''s a mess with pizza stuff - so no baking on it! I have never used this other stone. I have this one: http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=174&categoryCode=FH I guess I got that one so I could make cookies and/or other things that need the sides. But I obviously haven''t used it. I don''t think it''s sealed. But isn''t it meant to be baked on? Now you have me worried!
 
Date: 6/9/2009 10:42:50 AM
Author: hoofbeats95
Oh - I have separate stones. The pizza stone is round and yes it''s a mess with pizza stuff - so no baking on it! I have never used this other stone. I have this one: http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=174&categoryCode=FH I guess I got that one so I could make cookies and/or other things that need the sides. But I obviously haven''t used it. I don''t think it''s sealed. But isn''t it meant to be baked on? Now you have me worried!
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As long as it''s meant for cookies, I don''t think you''ll have a problem. Especially if you only use it for baked goods and don''t want to use it for pizzas and things too.

And I would assume you would want to pre-heat it because otherwise it will just act as a heat sink and pull the heat away from your cookies, making them flatter.
 
havent read thru all the recipes here, but this is my all time favorite and several ppl i''ve shared this with have always raved about the outcome:


Ingredients


1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet or milk chocolate chips

Directions
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
 
msb - do they come out flat or puffy? :) They sound good. Minus the nuts.
 
Date: 6/9/2009 10:42:50 AM
Author: hoofbeats95
Oh - I have separate stones. The pizza stone is round and yes it''s a mess with pizza stuff - so no baking on it! I have never used this other stone. I have this one: http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=174&categoryCode=FH I guess I got that one so I could make cookies and/or other things that need the sides. But I obviously haven''t used it. I don''t think it''s sealed. But isn''t it meant to be baked on? Now you have me worried!
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You don''t need to preheat your stone. There are some things you might want to do this for, but cookies isn''t one of them.

The stone you have is absolutely fine for baking directly on it. PC stones are all made so that you can bake almost anything on them or in them. They''re really great products. Since this is the first time you''re using it, you''ll want to spray it with a little cooking spray. It will season over time like a cast iron skillet and eventually you won''t need to grease it at all. I''ve been using mine for 10 years or so with no issues. I''ve done pizza, cookies, cinnamon rolls, garlic bread, you name it on the stones. Just remember not to wash it with soap!

I have a good recipe for chocolate chip cookie bars if you want it. Your stone is perfect for it!
 
Oh yeah! Give me the recipe. I open to making both. They are really just a bribe for my horse trainer. A bribe/thank you. Depends on how you look at it. He has a weakness for chocolate chip cookies. That''s one thing I never bake cause they are always flat and it irritates me. I love to bake and bake lots of stuff. But not those.

So would I need to let the stone cool some before putting the new batch on it once I''ve sent it through the oven once? I don''t think it''s good to put cookies on something hot before going in the oven is it?
 
I don''t think you need to let it cool in between batches, I just wouldn''t pre-heat it to hot.

Here''s the recipe:

Preheat Oven to 350

3/4 c butter, softened
1 3/4 c. dark brown sugar
3 eggs
1 tsp vanilla (okay, so I put more like one tbsp)
2 1/4 c. all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 bag chocolate chips (or less to taste)
Optional ingredients:
3 Heath bars, crushed into smallish pieces (this is my favorite add in. I have a batch with these in the kitchen right now).
chopped nuts of your choice

Combine flour, baking powder and salt and set aside.

Cream butter. Add brown sugar and cream until blended. Add eggs and vanilla. Add flour mixture. Stir in chocolate chips and optional ingredients. (i usually mix these into the flour as I find it easier to get everything combined this way).

Spread mixture into 13 x 9 baking dish OR jelly roll pan (which is what you have). Bake for 20-25 mins or until golden brown on top.
 
Thanks! I can''t wait to try it. My FI loves Heath bars so I will definitely make a batch of those for him. :)

I have to have the cookies at least baked by Saturday. So I will let you know how things turn out. I''m excited to finally use my stone. I hope I remember to spray it the first time. :)
 
I''ve been trying out different chocolate chip cook recipes lately. This site has a lot of great recipes for everything, but that link should take you directly to the chocolate chip cookies. A lot of people like the NY times one, but it call for you to refrigerate the dough for up to 72 hours. The cookies are not bad, i feel they aren''t that sweet.

Personally, i like "the chewy" by alton brown. It calls for you to brown the butter first, and i feel you can taste the nuttiness of the butter in the final product.

All the cookies come out fluffy and stay fluffy and chewy. I don''t like crunchy cookies.

But my go to recipe is based off of the Neiman Marcus $250 cookie. I''ve made modifications to it though.
 
I also find that this site is helpful when explaining the purpose and usage of baking soda and baking powder in recipes.
 
Date: 6/9/2009 11:42:03 AM
Author: hoofbeats95
msb - do they come out flat or puffy? :) They sound good. Minus the nuts.
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hmm...they''re neither flat nor puffy..they''re smack in between...u know sort of uneven ? they''re nice and moist and chewy sort of...and yeah, idont like nuts either, i just skip that part when i make them :)
 
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