Chocolate Chip Cookies

pezspencer said:

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.

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stobes21 said:

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.

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ouch said:

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?

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Austin said:

Doubletree Hotel cookies.

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sol92258 said:

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.

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mhdagley said:

Is it sad that I understood that?

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Edcculus said:

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.

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Ltltony said:

On dinner impossible last week he did chocolate dipped bacon strips with sliced almonds on top. Everyone seemed to love them. I plan on trying it this weekend.

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Ltltony said:

On dinner impossible last week he did chocolate dipped bacon strips with sliced almonds on top. Everyone seemed to love them. I plan on trying it this weekend.

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rawbrey said:

And yet I'm equally intrigued...

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STINGYBRIMSandBOURBON said:

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!!!

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Laz said:

I bought the igredients, but have a quick question. What size is the bag of chips (8oz, 16oz or 24oz)?

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