Re: Choc chip cookies
If you're talking about the Nestle Toll House recipe - everyone seems to have the same problem.
Thick and Chewy Chocolate Chip Cookies
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
2 1/8 cups bleached all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted aand cooled slightly
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips or chunks (semi or bittersweet)
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough?s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month?shaped or not.)
4. Bake, reversing cookie sheets? positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
Makes 1 1/2 dozen 3-inch cookies
Chocolate Chip Cookies Famous Amos Style
1 cup butter, softened
3/4 cup light brown sugar, firmly packed
3/4 cup sugar
1 tsp vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups raisins
12-oz. pk semisweet chocolate, pieces
Preheatoven to 375F. Beat butter, brown sugar and sugar in
large bowl with electric mixer at high speed until creamy.
Add vanilla extract, eggs and 1 t water; blend thoroughly.
By hand, stir in flour, baking soda and salt until well
mixed Stir in raisins and chocolate pieces. Using a
teaspoon from a measuring set, spoon dough by teaspoonsful
onto baking sheets. Place dough 1-1-1/2" apart to allow for
spreading. Bake 8 minutes, or until cookies are lightly
browned. Transfer to wire racks to cool.
you have to watch the fat you are using when baking cookies - soft spreads don't work, certain margarines have too much water content, etc.
If homemade cookies spread too much during baking, the following problems may have occurred:
The oven temperature was too cold. Pure cane sugar (sucrose) was not used; fructose sugar or a blend of sugars was substituted. The cookie sheets were greased too heavily. Diet margarine or vegetable oil spreads were substituted for butter or regular stick margarine (80% fat). Dark brown sugar was used instead of light brown sugar generally called for in recipes. The cookie sheet was still warm when the cookie dough was placed on the sheet.
If homemade cookies did not spread enough during baking, the following problems may have occurred:
The cookie dough was over-mixed. The cookie dough was too cold. The oven temperature was too hot. Solid vegetable oil shortening was substituted for butter in the recipe.
If homemade cookies stick to the cookie sheet, the following problems may have occurred:
The cookie sheets were not sufficiently cleaned between uses. The cookie sheets were not greased and the recipe called for greasing. The cookies were under-baked. The cookies were left on cookie sheets too long before removal. The cookie batter is too warm (hot kitchen). The cookie sheets are warm or hot before baking.
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Choc chip cookies
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