Eh. Made them, we ate them but I can’t say they’re the best I’ve ever had. I think the original Toll House recipe is the one I will stick with.
I made this recipe to give to D’s roommates. I cut back by 1/2 cup on the chocolate chips as they don’t like chocolate. They are delicious. I made enough that several family members tasted them and they all loved them though both my Ds wished I had used the whole 3 cups of chocolate chips. Roommates enjoyed them very much. Thanks @conmama!
I’m glad people came back to say they enjoyed them if they tried. And enough people did,mwhich is nice. For those that didn’t care for them, I don’t care. But you can say the same thing two different ways. One is offending, one is not. What is the pupose of going on and on, paragraph after paragraph cutting it down? To mention all that didn’t like it either…To prove it wrong? Really? There was no good reason to voice your opinion in that particular manner.
I tried it a second time and since my cinnamon is from Penzey’s (stronger or fresher) I used a bit less this time so I wouldn’t be able to taste it. Still delicious.
I also googled that famous Mrs. Field’s chocolate chip cookie recipe and it was very similar but without the cinnamon and lemon juice, and the sugars were 1 cup each instead of 3/4 cup each. The rest looked the same.
Anyone want to bake both and do a comparison?
I’m avoiding making these since I’d be the one eating them all. They sound like the sort of cookie I like. I prefer a soft cake like cookie. My H would not like them. He likes his cookies to be thin and crisp.
@Madison85 I think someone did, up thread a bit.
@conmama,
You exhort us to make the cookies, saying “do not be put off.” Fine. I was skeptical, but I wasn’t put off. I made the cookies and reported back. I wrote the message that I would have liked to read from someone else. What do you want here? Do you want other people to make these cookies even if they wouldn’t like them?
@HRSmom, these are the kind of instructions that I always end up screwing up. Using “a bit less flour” is way to vague for my baking challenged self!
@Nrdsb4 lol!
Ok. So use 2 and 1/8C flour instead of 2.25C:) and don’t forget the salt!
The whole recipe, bc I know it by heart:
Preheat to 375F
2 sticks real butter room temp
1.5 C dark brown sugar
2 eggs
1tsp vanilla
1tsp salt
1 tsp baking soda
2 and 1/8C flour
12 oz chocolate chips or chunks but not minis
You could add nuts, but I don’t like them bc they dry out the cookie (absorb the liquids).
Cream butter and add brown sugar until mixed. Add eggs and vanilla.
Add dry ingredients in order. You may want to put a towel over the bowl as you add the flour 1/4C at a time. Only mix a few seconds after adding chips.
I make big cookies, for about 12 mins or until almost done, one pan at a time. Use a timer, always. Don’t eyeball it with your wall clock. I use a silpat for no stick. When I take s pan out, I let the cookies cool on the pan to finish cooking and set. Once cook, they don’t come apart. Important: use a spatula to remove.
Over time I have perfected it! But I just got a new oven. The old was electric. This is gas. I hope it does not mess up my cookies, as it is the only cooking I don’t screw up:)
I enjoyed reading all the posts and learned more about chocolate chip cookie baking than I ever had. I liked Cardinal Fangs test and test report, too. It is all very helpful.
Thanks for starting the thread for all of us . Mmmmmm
Gah, should say way “too” vague.
Thanks for the more specific instructions, @HRSmom!
@Nrdsb4 You were just taking “a pinch” off the “ooooo’s”
I’m interested in what recipe changes make what actual changes. If the basic Toll House recipe is crisp, then I’d say the thread title recipe moves the texture more in the soft cakey direction, like a snickerdoodle, and I’m guessing that HRSmom’s #88 recipe moves more in the sticky/chewy/bendy direction, a little bit like taffy.
Yes. Mine is more chewy soft gooey. If you want more cakey, do almost 2.5C flour.
Exactly, and that is what the thread title recipe does. To make the cookies even more cakey, the thread title recipe also adds more leavening (baking soda plus lemon juice).
This has been around for quite awhile–here’s one comprehensive source. http://www.npr.org/sections/thesalt/2014/09/04/345530660/the-science-behind-baking-your-ideal-chocolate-chip-cookie
Flour and baking soda are leaveners, so they create the cake factor. Nuts tend to suck up oil, so they make a cookie less gooey.
Shortening rather than butter will also be less gooey and less "buttery tasting@ which some ppl don’t like!
I made these over the weekend. My family loved them. It’s not as sweet as what I’m used to (good) and it stays chunky (good) and soft after several days (good). I doubled the recipe and made some with nuts, some without. Both were fantastic. It’s a keeper.
In my family, we’ve never had occasion to test whether a cookie remains soft after several days.
My mom used to put a slice of bread in the container with the cookies to keep them soft. I have teenaged boys, so this is not an issue.