Page 1 of 2 12 LastLast
Results 1 to 20 of 36

Thread: Chocolate Chip Cookies

  1. #1
    Join Date
    Jan 2008
    Location
    St Louis, MO
    Posts
    2,067
    Images
    10

    Default Chocolate Chip Cookies

    Haven't seen a thread about these little slices of deliciousness here. So: what is your favorite recipe? Do you like your cookies light and cakey? Crunchy? Chewy?

    Alton Brown did a show a ways back about the science behind making cookies, and in particular how to take the classic Tollhouse recipe and tweak it to emphasize certain traits in the end product. I've always been a fan of moist, chewy cookies, and his recipe from that show for The Chewy is far and above the best I've had.

    Reproduced here:
    2 sticks melted 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

    Cream butter and sugar. Add in eggs, milk, and vanilla. Combine dry ingredients and slowly incorporate them in the mix. Add chocolate chips. Chill the dough. Scoop out and bake at 375 until delicious (his recipe calls for 14 minutes, I find they only need 10).

  2. #2
    Join Date
    Sep 2006
    Location
    Greenville, SC
    Posts
    2,993
    Images
    11

    Default

    My mom's recipe is always a hit. Its simple and GUARNTEED to be the best chocolate chip cookie you have EVER tried.

    1 box DUNCAN HINES Moist Yellow cake mix (it has to be the kind you add OIL, not butter!!!!)
    1 egg
    1/3 cup water
    1/3 cup oil (regular canola works great)

    Mix ingrients until combined. There might be some small dry chunks left. Its ok.

    Add in 1/2 bag Nestle SEMI SWEET morsels. Must be semi sweet. Milk Chocolate ends up being way to sweet.

    Dole out small spoonfulls on a baking sheet. Bake for ~10-12 min @ 350. If they turn brown, you burned them.

  3. #3
    Join Date
    Jan 2006
    Location
    NJ & The Fortress of Solitude
    Posts
    41,574
    Images
    78

    Default

    Can't we ever have a thread that's noncontentious, such as religion, politics, or barbecue?
    Director of the B&B Stjynnkii Membörd Dummpsjterd.

    Baby Brain Smooth.

    B&B Old Fogies Club and the original Old Fogie

  4. #4
    Join Date
    Jun 2008
    Location
    Las Vegas, NV
    Posts
    135

    Default

    I recently made Bacon Chocolate Chip cookies off a recipe I found one one of the various blogs I visit. Took 2 whole pounds of bacon for a batch of about 40 cookies. My nephew and niece (6 and 3) thought they were the best cookies ever. My coworkers originally gave me weird looks, but 9 of the 10 who tried them requested the recipe. I personally love bacon, and these cookies were great. mmmmm bacon. I have the recipe at home somewhere...should have stuck it in my Google Docs.
    What happens in Vegas.... aw, you know the rest...
    -James

  5. Default

    I make a pretty standard cocolate chip cookie, my twists are as follows:

    1) Use really good chocolate chips - or, better yet, chop some good chocolate into chunks; and

    2) Add a bit of orange zest - about a teaspoon.

    If you want chewy cookies, form the cookies on the baking pan and then put the pan in the freezer for about 5 - 10 minutes or chill the batter before forming the cookies and keep it in the fridge/freezer between batches.

    My lazy routine is to press the batter into a pan and make bar cookies - you have to adjust the cooking time (longer) and temperature (a little cooler).
    Chris.

  6. #6
    Join Date
    Sep 2007
    Location
    Marietta, Georgia
    Posts
    3,093

    Default

    I like AB's Chewy recipe but find that fresh out of the oven they have a weird after taste. I think it's the unsalted butter he uses. HOWEVER, the next day, they are freakin' awesome!

    I guess, like a good steak, AB's cookies need resting time.
    Richard
    [URL="http://www.whiskeyapostle.com"]Are you a Whisk(e)y Apostle?[/URL]
    My [URL="http://badgerandblade.com/vb/showthread.php?t=109486&highlight=BigRich"]HOF[/URL] & [URL="http://wiki.badgerandblade.com/index.php/User:BigRich"]Wiki[/URL] entries

  7. #7
    Join Date
    Mar 2007
    Location
    Plano TX, but I wish I was in the mountains
    Posts
    4,472

    Default

    Quote Originally Posted by pezspencer View Post
    I recently made Bacon Chocolate Chip cookies off a recipe I found one one of the various blogs I visit. Took 2 whole pounds of bacon for a batch of about 40 cookies. My nephew and niece (6 and 3) thought they were the best cookies ever. My coworkers originally gave me weird looks, but 9 of the 10 who tried them requested the recipe. I personally love bacon, and these cookies were great. mmmmm bacon. I have the recipe at home somewhere...should have stuck it in my Google Docs.
    Bacon huh? You've got to post this for us.
    Jp - Horse power is how hard you hit the wall. Torque is how far you drag it behind you

  8. #8
    Join Date
    Nov 2007
    Location
    Central England
    Posts
    87

    Default

    I've never had a chocolate chip cookie that I couldn't eat; some are just better than others. Just for reference I find the soft ones are easier to eat by the truck load.

  9. #9
    Join Date
    Oct 2007
    Location
    Nowhere
    Posts
    9,143
    Images
    5

    Default

    Chocolate Chip Cookies:

    Ingredients:

    1. 532.35 cm3 gluten
    2. 4.9 cm3 NaHCO3
    3. 4.9 cm3 refined halite
    4. 236.6 cm3 partially hydrogenated tallow triglyceride
    5. 177.45 cm3 crystalline C12H22O11
    6. 177.45 cm3 unrefined C12H22O11
    7. 4.9 cm3 methyl ether of protocatechuic aldehyde
    8. Two calcium carbonate-encapsulated avian albumen-coated protein
    9. 473.2 cm3 theobroma cacao
    10. 236.6 cm3 de-encapsulated legume meats (sieve size #10) To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1.
    Additionally, add ingredients nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
    Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
    After Monday and Tuesday, even the rest of the week goes W T F

  10. #10
    Join Date
    Sep 2007
    Location
    North Bend, WA
    Posts
    5,830

    Default

    The best recipe for chocolate chip cookies is...

    Enter the mall and walk to Mrs. Fields. Order two semi sweet cookies with no nuts.
    -Kyle

  11. #11
    Join Date
    Jan 2006
    Location
    NJ & The Fortress of Solitude
    Posts
    41,574
    Images
    78

    Default

    Quote Originally Posted by sol92258 View Post
    Chocolate Chip Cookies:

    Ingredients:

    1. 532.35 cm3 gluten
    2. 4.9 cm3 NaHCO3
    3. 4.9 cm3 refined halite
    4. 236.6 cm3 partially hydrogenated tallow triglyceride
    5. 177.45 cm3 crystalline C12H22O11
    6. 177.45 cm3 unrefined C12H22O11
    7. 4.9 cm3 methyl ether of protocatechuic aldehyde
    8. Two calcium carbonate-encapsulated avian albumen-coated protein
    9. 473.2 cm3 theobroma cacao
    10. 236.6 cm3 de-encapsulated legume meats (sieve size #10) To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1.
    Additionally, add ingredients nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
    Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
    Why, that's my exact recipe.

    How about "name" brands? I'm partial to Famous Amos and David's, but I'll eat just about anything. Is it possible to love them all?
    Director of the B&B Stjynnkii Membörd Dummpsjterd.

    Baby Brain Smooth.

    B&B Old Fogies Club and the original Old Fogie

  12. #12
    Join Date
    Oct 2007
    Location
    5,300 feet, 45th parallel, s.w. MT
    Posts
    2,061

    Default

    I basically follow the Tollhouse recipe. I don't know if it's the altitude or what but I add over 3 -3 1/2 cups of flour to get mine nice and cakey, an extra dose of real Vanilla and a handful of Raisins.

    Oh yah and Chocolate Chip cookies must have nuts in them, preferably Walnuts but I like to experiment.
    Last edited by MTgrayling; 07-23-2008 at 02:27 PM.

  13. #13
    Join Date
    Apr 2008
    Location
    Arizona
    Posts
    1,170

    Default

    Quote Originally Posted by Prince View Post
    Bacon huh? You've got to post this for us.
    This might be the one he was referring to. I saw it awhile ago, but have yet to attempt it.

    http://neverbashfulwithbutter.com/fo...innamon-glaze/
    Joel

  14. #14
    Join Date
    Jun 2008
    Location
    Las Vegas, NV
    Posts
    135

    Default

    Quote Originally Posted by Milton View Post
    This might be the one he was referring to. I saw it awhile ago, but have yet to attempt it.

    http://neverbashfulwithbutter.com/fo...innamon-glaze/
    That's the one. Make sure you make the maple glaze for the top, and use real maple extract. I omitted the cinnamon for the glaze, because it was just too much.... it took 2 lbs of bacon to make 2 cupd of bacon bits (minus a couple of pieces that I ate... ok, like 7 pieces of bacon that I ate!)
    What happens in Vegas.... aw, you know the rest...
    -James

  15. #15
    Join Date
    May 2008
    Location
    Dr. Bunsen Honeydew's Lab
    Posts
    5,291

    Default

    okay this thread is well and all but enough stammering. someone make me some cookies and send them to me post haste.
    Thank you.
    YMMV? I don't think so.
    Minister of Fuzziness and Science Adviser to the Cheddar Czardom

    Wish list: Enchante lime peppermint skin conditioner
    :batman:+ un:cool:= Ray

  16. #16
    Join Date
    Jun 2008
    Location
    Southern Illinois
    Posts
    1,178

    Default

    Need cookies and cold milk..........................

  17. #17
    VR6ofpain

    Default

    I think I have the ingredients to make some cookies. Now how to convince the fiancee to bake them?

  18. #18

    Default

    MY 7 step (NO BAKE) RECIPE:

    Ingredients:
    $2.25
    slip-on vans (solid black)


    Step 1
    Slip on your slip-on vans (any color you got)

    Step 2
    Go to corner store

    Step 3
    pet slinky (the cat)

    Step 4
    Get peppridge farm chocolate chunk

    Step 5
    pay Samir $2.25

    Step 6
    Go home

    Step 7
    pour milk, dunk cookie, EAT!!!

  19. Default

    An often overlooked aspect of chocolate chip cookie indulgence is the milk. Everyone has their preferred cookie, but to truly appreciate it you need good milk. One cannot use any regular skim milk and get the full experience. No, you need real milk. Whole milk, from a dairy if possible, is the only way to go.

  20. #20

    Default

    My girlfriend swears that they get better when she lets the cookie dough sit in the fridge for a day before she bakes them. She says the recipe doesn't matter as much as letting them sit that way. I can't really tell that much difference but her cookies are pretty good.

Similar Threads

  1. Replies: 13
    Last Post: 07-24-2011, 01:40 PM
  2. Chocolate Chip Cookies
    By DogHair in forum The Speakeasy
    Replies: 5
    Last Post: 06-29-2011, 09:36 AM
  3. Chocolate Oatmeal Cookies Recipe
    By SpecialK in forum Main
    Replies: 0
    Last Post: 02-14-2011, 06:00 PM
  4. ABC Cookies
    By mretzloff in forum The Mess Hall
    Replies: 6
    Last Post: 05-25-2010, 07:03 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
By accessing Badger & Blade, you agree to abide by the Terms of Usage. You can find our Privacy Policy here.
Once submitted, any posts, images, or content become the property of Badger & Blade.
Powered by vBulletin® - Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.