Best Chocolate Chip Cookie Recipe
Mar 4, 17, 10:14 am
#4
Join Date: May 2012
Location: Here, there … you know how it goes.
Posts: 1,516
Jacques Torres' recipe, without a doubt, for CCC.
http://www.thecrepesofwrath.com/2011...-chip-cookies/
May I suggest, though, if you really want to impress, start looking for recipes with our grains/flours. E.G. Rye Chocolate Chips ...
http://www.thecrepesofwrath.com/2011...-chip-cookies/
May I suggest, though, if you really want to impress, start looking for recipes with our grains/flours. E.G. Rye Chocolate Chips ...
Mar 4, 17, 10:45 am
#5
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The NY Times did an article on the quest for the perfect chocolate chip cookie: http://www.nytimes.com/2008/07/09/dining/09chip.html
Recipe: https://cooking.nytimes.com/recipes/...e-chip-cookies
Recipe: https://cooking.nytimes.com/recipes/...e-chip-cookies
Mar 4, 17, 3:10 pm
#7
Join Date: Mar 2015
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The best one I've used when making homemade cookies is the 'Thick and Chewy Chocolate Chip Cookie' recipe from the 'New Best Recipe' cookbook. The secret (IMO) is that they tell you to melt the butter down to liquid before mixing it into the rest of the mixture - basically, it's the perfect way to more evenly distribute the creaminess through the cookie. Really smart (and logical) - and makes for a delicious end result. I can scan the page in if you are interested.
Mar 7, 17, 8:30 pm
#9
Join Date: Aug 2009
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Chacun à son goût
No idea if this will impress the ladies, but over the years I've been adding more and more oats (and nuts--walnuts or pecans) to the recipe until the cookies won't hold together, so now I bake it in a square pyrex dish and carve it up like blondies. Obviously a tad OT then, but the more oats you put in, the healthier they become.
I also use bittersweet, high-cacao chunks instead of CCs; splenda instead of sugar (though I still use some brown sugar); whole-wheat flour; and I put tons of sea salt in. You'd be amazed at the zing you get from serious salt, no matter which recipe you're using. It makes them come alive and takes away the sticky, cloying thing that most CC cookies have going on.
If you want to cut down on fat (veg oil) you can replace a lot of it with applesauce. Have fun experimenting!
I also use bittersweet, high-cacao chunks instead of CCs; splenda instead of sugar (though I still use some brown sugar); whole-wheat flour; and I put tons of sea salt in. You'd be amazed at the zing you get from serious salt, no matter which recipe you're using. It makes them come alive and takes away the sticky, cloying thing that most CC cookies have going on.
If you want to cut down on fat (veg oil) you can replace a lot of it with applesauce. Have fun experimenting!
Mar 7, 17, 10:03 pm
#10
Join Date: Apr 2004
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Originally Posted by braslvr
The one on the Nestle chips bag is hard to beat.
Mar 8, 17, 12:15 am
#11
Join Date: May 2015
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The recipe under the lids of quaker oat jars is decent enough.
It's for oatmeal-raisin but you can replace the oats and raisins with chocolate chips.
It's for oatmeal-raisin but you can replace the oats and raisins with chocolate chips.
Mar 8, 17, 7:54 am
#12
Join Date: May 2016
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Originally Posted by braslvr
The one on the Nestle chips bag is hard to beat.
Unless you want them crispy (not for me, thanks), remember to remove the cookies from the oven before they appear done. When exactly depends on too many individual factors - for me, it's about 9.5 minutes.
Mar 8, 17, 12:52 pm
#13
Join Date: May 2004
Location: Night Vale
Posts: 1,870
http://www.afroginthekitchen.com/arc.../21845698.html
This one is goog and tries to replicate Laura Todd's cookies in Paris. I do use high end chocolate chunks and never Nestles.
This one is goog and tries to replicate Laura Todd's cookies in Paris. I do use high end chocolate chunks and never Nestles.
Jul 15, 17, 6:47 pm
#15
Join Date: May 2016
Location: Austin, TX
Posts: 132
I struggled making chocolate chip cookies, trying different recipes, ingredients, techniques, and even equipment. In spite of my best efforts, I just couldn't achieve the chewy and thick cookies I sought after many experiments until....to my palate (and texture preference), this one, http://allrecipes.com/recipe/10331/m...-chip-cookies/, which yielded the best ones I've ever made because of a special (and unusual/unexpected to me) ingredient: instant pudding mix. I expect some folks will scream "heretic" or otherwise think this is pretty low-brow, but I loved them as did my friends and colleagues.
