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C is for chocolate-chip cookies - Tina Marie's Ramblings
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skywhisperer
skywhisperer
C is for chocolate-chip cookies

Chocolate-chip cookies
Originally uploaded by SkyWhisperer
First, the recipe link: NYT Chocolate Chip Cookies.

I'm a sucker for the NYT recipes. I made a lot of no-knead bread, and I read a lot of reviews of these cookies.

First, the negatives: They're fussy. I'm not one of those people that thinks you should never bother with more then five ingredients, but weighing the brown sugar? Plus, 36 hours in the fridge makes them not suitable as an impulse baked good, and chocolate-chip cookies should be an impulse baked good.

With all that said - they're amazing. I think I'd have skipped the salt on top, and I just made them with the random chips in my pantry, and they'd obviously be improved by the use of very good chips, but they're still amazing. Crunchy on the outside, chewy on the inside, with exactly the right texture. The sort of chocolate chip cookie that everyone aspires to make, and that Toll House will never be.

Are they worth the hassle? Probably. But I won't give up my Toll House recipe for spur-of-the-moment cookie baking.
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Comments
acelightning From: acelightning Date: August 14th, 2008 04:23 am (UTC) (Link)
you'll note that they give weights for both kinds of flour and both kinds of sugar, as well as the butter and chocolate "disks". only the things that are measured by spoonfuls don't also give the weights. outside of the US, that's the way recipe amounts are usually given - by weight, except for liquids and small amounts. even in the other places that use the completely illogical "English" measurement system, they'll specify "6 ounces of sugar, 8 ounces of flour". and finding the conversions between weight and volume is not easy - sometimes you're lucky, and it's inside the back cover of your cookbook. you can, however, find all the conversions you'll ever need here.

one of these days i'm going to have to try that recipe. i've just recently discovered the trick of mixing somewhere around 3/4 of the total amount of flour with the liquids for bread dough, and letting it stand for ten or fifteen minutes before kneading; the flour absorbs the liquid, and you wind up not having to add as much flour to get a smooth, springy dough. putting the cookie dough in the fridge for a day seems like it's having a similar kind of effect.


arthur_sc_king From: arthur_sc_king Date: August 14th, 2008 04:31 am (UTC) (Link)
My choc-chip cookie recipe is below. It's what used to be on the back of the Chipits bags of chocolate chips back in the day. There's a different recipe there now, one I don't like as much.

But I've found the secret to making the cookies that much more heavenly.

You know when you're creaming the fat and sugars? Do it in an electric mixer (we have a bottom-of-the-line Kitchenaid), and let the mixer go for about, oh, I dunno, 10-15 minutes. Like, go have a bath while it's mixing.

Mmm mmm smoo-oo-oo-oo-oo-ooth. Very, very nice.

Anyhow, the recipe (scaled up 4x, 'cause when I make cookies, I Make Cookies!):

2 c. shortening (white, not that butter flavour crap)
1 c. white granulated sugar
1 c. packed yellow sugar (dunno if they have that in the States, but it's like light brown sugar)

Cream together for, like, ever.

4 eggs
1 T. vanilla

Mix in until smooth (not forever, but definitely at least a couple of minutes).

4 c. white flour
2 t. baking powder
2 t. salt

Mix these together, then mix them in. Gets messy if your electric mixer doesn't have one of those shield thingies, so feel free to just use a wooden spoon.

2 c. chocolate chips

Mix in last. (The original recipe called for twice as many chocolate chips, but this is still quite sufficient. The original recipe also called for nuts of some sort, but I say Nuts! to nuts.)

Drop onto ungreased cookie sheets by teaspoonfuls. Bake at 375°F for 8-10 minutes. Let cool (a bit). Makes about one gross (yes, for real). Eat warm in large quantities with copious draughts of cold milk.
alioth1 From: alioth1 Date: August 20th, 2008 11:41 am (UTC) (Link)
I like Alton Brown's chocolate chip recipe (I think it's called 'The chewy' or something like that). I tend to use the same base for other *something* cookie recipes, such as nutty cookies (chopped pecan and walnuts, possibly some raisins). I've also experimented with it a bit, such as adding some calamondin oranges to the mix. (Unfortunately, with the abysmal summer we've had my citrofortunella plant hasn't even bothered to blossom). Either that to give it a slightly citrusy back taste, or subsitute vanilla extract for ginger extract.
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