Any Home Bakers Here?

[DigMyChicks]

The chocolate chip cookie recipe I use, uses brown and white sugar. The only one I've found that the finished product doesn't turn into thin-as-crepes cookies with chip mountains! I had to track down a gal I was friends with when we were kids to get it from her Mom. She made the best, moundiest (?) chocolate chip cookies. Mine are still not quite as thick, but they are pretty good

Try NFC’s Chocolate Chip recipe.They are my go too now.

So this was the angle fingers I made.. they are a bit of a pain you cover them with confectioners sugar it knocks off easy so soon as their cool enough you roll them in it...
Then they go in the jar before they loose all of it View attachment 2012715

Very nice Penny!

 

[ThreeOfSeven]

Try NFC’s Chocolate Chip recipe.They are my go too now.

I jumped all over the place looking for the best chocolate chip cookies until I found this recipe. These are, by far, the BEST! And also, easy to make. I'll give you the link, but you have to keep it a secret.

Browned Butter Chocolate Chip Cookies at Food and Wine website

One piece of advice, recipe says to refrigerate dough before baking. Be careful that it doesn't become too stiff/hard, otherwise it's tough digging to get the dough out and make the cookies. Last time I made them, I skipped that part of the recipe.

Also -- I use Ghirardelli chocolate chips from Costco. They're bigger than Nestles. And I make my own brown sugar. Not sure if that really makes any difference though.

 

[Meg-in-MT]

Try NFC’s Chocolate Chip recipe.They are my go too now.

Very nice Penny!

Thank you for the suggestion! I will have to give them a try.

 

[pennyJo1960]

Would it be alright to post the recipe here @ThreeOfSeven

 

[ThreeOfSeven]

Would it be alright to post the recipe here @ThreeOfSeven

I don't have any problems with that. Do you want me to try to cut and paste it?

 

[pennyJo1960]

I did to save it for myself
Brown Butter Chocolate Chip Cookie


Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 cup light brown sugar
• 1 large egg, lightly beaten
• 1 large egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups semisweet or bittersweet chocolate, coarsely chopped

Directions

In a medium saucepan, cook the butter over moderate heat until it is browned and nutty-smelling, about 5 minutes. Transfer the butter to a small bowl and let it cool to room temperature.

In a medium bowl, whisk together the flour, salt and baking soda. In the bowl of a standing mixer fitted with the paddle, beat the browned butter with the granulated and light brown sugars at medium speed until light and fluffy, scraping down the bowl halfway through, about 7 minutes. Beat in the whole egg, egg yolk, milk and vanilla. At low speed, beat in the dry ingredients, scraping down the bowl as needed. Mix in the chopped chocolate. Cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven to 375°. Line 3 large baking sheets with parchment paper. Scoop 1/4-cup mounds of cookie dough onto each baking sheet. There should be 6 cookies per sheet. Bake one sheet at a time for about 18 minutes, until the cookies are just firm and golden brown on the bottom. Transfer the sheet to a rack to cool. Repeat to bake the remaining cookies. Serve the cookies warm or at room temperature.

 

[Sequel]

We have delicious biscuits my friends! I ended up googling a recipe using butter. The Crisco can wait to grease something another time!

 

[pennyJo1960]

They do sound quite decadent

 

[pennyJo1960]

We have delicious biscuits my friends! I ended up googling a recipe using butter. The Crisco can wait to grease something another time! View attachment 2012877View attachment 2012878View attachment 2012877

Great Job you did it !

 

[ThreeOfSeven]

I did to save it for myself
Brown Butter Chocolate Chip Cookie


Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 cup light brown sugar
• 1 large egg, lightly beaten
• 1 large egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups semisweet or bittersweet chocolate, coarsely chopped

Directions

In a medium saucepan, cook the butter over moderate heat until it is browned and nutty-smelling, about 5 minutes. Transfer the butter to a small bowl and let it cool to room temperature.

In a medium bowl, whisk together the flour, salt and baking soda. In the bowl of a standing mixer fitted with the paddle, beat the browned butter with the granulated and light brown sugars at medium speed until light and fluffy, scraping down the bowl halfway through, about 7 minutes. Beat in the whole egg, egg yolk, milk and vanilla. At low speed, beat in the dry ingredients, scraping down the bowl as needed. Mix in the chopped chocolate. Cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven to 375°. Line 3 large baking sheets with parchment paper. Scoop 1/4-cup mounds of cookie dough onto each baking sheet. There should be 6 cookies per sheet. Bake one sheet at a time for about 18 minutes, until the cookies are just firm and golden brown on the bottom. Transfer the sheet to a rack to cool. Repeat to bake the remaining cookies. Serve the cookies warm or at room temperature.

Nice job!