| T O P I C R E V I E W |
| cheneygal |
Posted - Jan 25 2010 : 1:45:45 PM
Well, guess I need to ask the experts here. I cannot seem to make a decent choc. chip cookie.....so, today I tried using half butter, half Crisco....also added maybe 2T. more flour. Maybe it's my cookie sheets, I used the Ekco, a dark one, and a Rema (?), cookies are still flat for the most part and most of them are a little dark even tho I just left them in about 8-9 min. Is it my recipe,(Toll recipe), or is it my cookie sheets?? Oven temp. was 375, maybe too hot??
live, laugh, love |
| 21 L A T E S T R E P L I E S (Newest First) |
| Fiddlehead Farm |
Posted - Jan 27 2010 : 05:57:55 AM
I was having the same problem. I found out that my oven is about 25 degrees too hot (I used an oven thermometer). I also use the original toll house recipe with all butter and air bake pans. I take the cookies out when they are still a little under done in the center. Perfect!
Why not go out on a limb, that's where all the fruit is! "Mark Twain"
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922 |
| Perennial |
Posted - Jan 27 2010 : 03:57:59 AM
Absolutely try the recipe, with my hints with ALL unsalted
butter. I think you'll be impressed with the results. The only thing i use crisco for is pie crust also. |
| Sheep Mom 2 |
Posted - Jan 26 2010 : 9:15:25 PM
I always use unsalted butter when baking. Most of the recipes that I have state specifically non-salted so I got in the habit of using it. The only thing I use Crisco for is pie crust.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| cheneygal |
Posted - Jan 26 2010 : 8:19:42 PM
Bea, I used half salted butter, and half Crisco....you think all butter would be better (unsalted)??
live, laugh, love |
| Perennial |
Posted - Jan 26 2010 : 6:46:25 PM
Also, if your oven can cook with convection - that cooks cookies
just the best. if it automatically deducts 25 degrees, your all set, if not instead of 375 do 350.
p.s. toll house cookies are incredible if they are made and baked right! |
| N@n |
Posted - Jan 26 2010 : 6:34:15 PM
Siobhan, Glad I checked before I dug out Alton Brown's recipe. You are so right, that is the best choc. chip cookie ever was!!!! I used to suffer with flat chocolate chip cookies too, but this recipe never fails and is sooo yummy, almost a butterscotch flavor to the cookie part. I would encourage everyone to try it. You will never go back to the Toll House recipe again.
N@n in Ark
keep searchin'-it's out there somewhere. |
| Perennial |
Posted - Jan 26 2010 : 09:09:36 AM
One thing i didn't ask was is - you are using unsalted butter - no
margerine, shortening or anything like that substituted. |
| cheneygal |
Posted - Jan 26 2010 : 08:59:20 AM
Another couple of good points, I creamed the heck out of the butter, it was soft to begin with, but I didn't think it was too soft, maybe it was!! Parch. paper is an excellent idea, and the Toll house recipe IS greasy.....next time will try all of the ones your girls posted, not at once of course, I'd eat them all!! Thank you so much for your input, knew I could count on you gals!!
live, laugh, love |
| Perennial |
Posted - Jan 26 2010 : 07:35:44 AM
A WAY TO TEST YOUR NEW METHOD
Scoop your dough, bake only a couple. If they fall flat, you can atleast save the rest of your batch by refrigerating for a bit to cool
the dough.
big secret to the best cookies ever - don't overcook them!
These methods work for me and I bake cookies by the dozens upon dozens and that's big ones! |
| clothedinscarlet |
Posted - Jan 26 2010 : 07:24:19 AM
I don't like the Toll House recipe. I think it's quite greasy and flat.
I use Alton Brown's chewy cookie recipe. Comes out perfectly every time. After all, he is THE food scientist.
THE CHEWY
cook Time:15 min Yield: 2 1/2 dozen cookies
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Siobhan, wife to my best friend, Trent, and mommy to Camden (11/28/05) and Bennett (7/11/07). and Truman (7/28/09) |
| paradiseplantation |
Posted - Jan 26 2010 : 06:00:22 AM
I've always had the same problem, and I think Bea is right. Mine finally started playing right when my butter wasn't way too soft and I didn't overbeat it. Good luck! Mmm.....I think I'm gonna have to go home and make a batch, now!
from the hearts of paradise... |
| Perennial |
Posted - Jan 26 2010 : 05:47:59 AM
A couple of things come to my mind as a baker.
1. - are you at any altitude? I find after moving from sealevel to 2600 feet, i have to add just a tad bit more flour to certain recipes. I don't measure it, it's more of a feel thing. A proper dough should not be "sticky". If you touch it, it should not adhere to your fingers, it shouldn't be dry either.
2. The temp of the butter, if it is too warm, you'll get flat cookies. If i forget to take butter out of fridge beforehand, i put it in microwave for 15-20 seconds at 20% power or (power 2).
3. Are you preheating your oven - very necessesary.
4. for bakery size (huge cookies) - cook them about 17-18 minutes, so adjust your time for your cookie size.
375 is the correct temp and the william sonoma looked like it had proper proportions.
Another thing to try is using parchment paper (NOT WAX PAPER) this will let you pull the finished cookies off of a hot cookie sheet when they come out of oven so they can cool a bit before next batch.
Let us know how you do. |
| cheneygal |
Posted - Jan 25 2010 : 7:54:26 PM
farmgirls, I knew you'd come through!!!! I thought of the oven temp. after I posted, do not have a hanging therm. but think I'll get one. Will try both of the recipes you girls posted also. I think the one cookie sheet I have is an air pan, was my mom's and it seemed to work better. Guess I'll find another use for my dark ones, I thought that might be a problem also. I DO have a cookie scoop, just purchased it after using my SIl's at Christmas time, I loved hers, and now have one of my own, certainly makes that part of the task much quicker and neater!! thanks for your help ladies, as always, I appreciate you all!!
live, laugh, love |
| sherrye |
Posted - Jan 25 2010 : 7:54:23 PM
i was in the restaurant businessfor years. i learned your cookie sheet has to be cold.if it is warm from the last batch you baked, the butter melts before the batter can rise. hence flatter cookie. my husband loves the flat crispy ones. but when we did banquets we used cold cookie sheets for each tray baked. just a thought. i am going to try these recipes they sound yummy. thanks for posting them happy days sherrye
the learn as we go silk purse farm
farmgirl #1014
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| Kerbear |
Posted - Jan 25 2010 : 6:06:55 PM
My chocolate chip cookies always came out flat too and I have tried several different recipes now. However, the last recipe I tried is one from the Williams-Sonoma Baking book that I got for my birthday (and I have to say everything I have baked so far has been absolutely delicious). So here is another chocolate chip cookie recipe:
1 1/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter at room temperature (** this is very important, my cookies did not come at right one time I made them when the butter was still a little too cool)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup semisweet chocolate chips
1 cup walnuts, optional
Preheat oven to 350 degrees. Have ready 2 ungreased baking sheets. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper, set aside.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated sugar and brown sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until well blended, occasionally stopping the mixer to scrap down the sides of the bowl with a silicone spatula as needed.
Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until well blended. Add the chocolate chips and the walnuts, if using, mixing or stirring just until blended.
With dampened hands, shape the dough into 1-inch balls and place on the baking sheets, spacing the cookies about 2 inches apart. Bake cookies until golden brown around the edges, about 12 minutes. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.
Dawn, I am going to try your recipe! My husband loves chocolate chip cookies. I havent heard of an air bake pan Sheri. Thanks for the tip!!
Happy Baking!
Kerry
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| gramadinah |
Posted - Jan 25 2010 : 5:52:01 PM
I have horrible luck with my air bake cookie sheet so I went back to a heavy gage alum with parchment paper.
Diana
Farmgirl Sister #273 |
| sewsweet |
Posted - Jan 25 2010 : 4:31:40 PM
I have to agree with Sheep Mom 2 on the airbake cookies sheets. They are awesome. I used to have a tough time getting nice, moist and chewy chocolate chip cookies and then I bought an airbake sheet. What a difference! Same recipe, but a much nicer cookie. One thing I noticed using it, though, is that you may have to increase the baking time ever so slightly when using an airbake. The other great thing about an airbake, it's almost impossible to burn your cookies. You'd really have to not be paying attention. |
| Sheep Mom 2 |
Posted - Jan 25 2010 : 4:04:08 PM
I am a firm believer in the air bake pan for a moist cookie. Dark cookie sheets are useless in my opinion if you want a light colored chewy cookie. I agree tho about checking the temp of your oven - it may be running hot. My new wall oven is the opposite, it runs a little cool. The only way to know is to use an oven thermometer.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| ddmashayekhi |
Posted - Jan 25 2010 : 3:51:49 PM
This is by far my favorite chocolate chip (chunk) cookie recipe. I leave the cookies on the pan for about 7 minutes after taking them out of the oven. They come out perfectly every time and have been a big hit with everyone.
A oven thermometer is a very good idea. You may want to turn the cookie sheet halfway through the baking time too.
Dawn in IL
Chocolate Chunk Cookies
Serves: 40 to 48 cookies
Ingredients
* 1/2 pound unsalted butter, at room temperature
* 1 cup light brown sugar, packed
* 1/2 cup granulated sugar
* 2 teaspoons pure vanilla extract
* 2 extra-large eggs at room temperature
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon kosher salt
* 1 1/4 pounds good semisweet chocolate chunks
Directions
Preheat the oven to 350 degrees F.
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Sift together the flour, baking soda, and salt and add to the mixer on low speed until just combined. Fold in the semisweet chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. |
| mamasunshine |
Posted - Jan 25 2010 : 3:46:06 PM
My cookies always used to come out flat and over crisp. Some things I changed: I was using dark cookie sheets and aluminum cookie sheets, now I use a baking stone, I got a nifty little 1 Tbsp. scooper that looks like a mini ice cream scooper, it helps the cookies start out more rounded, I take them out before I think they should be done, still slightly uncooked in the center, because they will keep cooking after you take them out. That seems to have worked for me, my cookies now are wonderful! Good luck!
Life has no limits, if your not afraid to get in it ... |
| chaddsgirl |
Posted - Jan 25 2010 : 2:03:34 PM
Suzie, do you have a hanging thermometer in your oven? Seems to me that your oven may be getting too hot. I do have a really good recipe though, I'll dig it out and post it.
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan
Deeperrootsfarm.etsy.com |
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