What's the secret to a good chocolate chip cookie recipe?

[4-H chicken mom]

Thanks for the great tips. I will try again. I like a chewy cookie. What size eggs do you think recipes intend you to use? I course I use fresh eggs but I never gave it a thought about the size until now. Something says add two eggs and I add two eggs. But, my eggs are on the X-large size. So I'm wondering if that can affect my baking.

 

[miss_jayne]

Quote:
unless denoted, always use a Large egg. yes, two X-Large will make them more fluffy. (cake like)

 

[cybercat]

When I make my triple death chocolate chip cookies I use butter shortening not butter. You know those sticks that come in packs of 3 made by crisco. Also I use big chips with the nestle chips. The bigger chips cost more and are from another company which I can remember the name of. I can not post this recipe for it almost did kill someone who had diabiets. No Joke. My husbands Aunt over induldged and ended up in the hosptial with a sugar count of 200 range if I remeber right.

 

[lisahaschickens]

Miss Jayne is correct - baking recipes assume a large egg - not small, medium, extra large or jumbo. Those sizes will all affect the outcome. Eggs are leaveners in baking and will make things fluffier and more cake-like. Really serious, professional bakers use weights as measurements (like XX grams eggs) as opposed to "one egg" or "juice of one lemon" (which can vary wildly), etc. Baking is like chemistry - an exact science - every little thing can affect the outcome. Cooking is more like art - a dash of this here, a pinch of that there, and you're good to go. Cooking is much more forgiving than baking... but the results of baking are worth the extra effort!

Other things to consider:

- how evenly does your oven bake? Are there hot and cold spots? If so, consider rotating pans halfway through or even more often to get a more even bake.

- is the temperature gauge on your oven accurate? If you oven isn't electric AND fairly new (under 10 years old), then it is worth your while to hop down to the store (Walmart, Target, Bed Bath and Beyond, etc.) and get an inexpensive oven thermometer. Use that to read the temperature and never bake at anything but the exact recommended temperature for a recipe.

- following directions. Like I said, baking is a very exact science. Recipes come with detailed instructions for a reason - because following them precisely matters. I made a cake once and a lady liked it so much she asked me for the recipe. I wrote it all out for her in detail with lots of extra hints and instructions. When she made it she said it turned our terribly. I asked her if she followed the instructions and she said, "oh, no... I'm not one for instructions. I just kinda tossed it all in a bowl and stirred it up then baked it!" This is something you can't do with baking - if it says beat ROOM TEMPERATURE butter and sugars together until light, fluffy, and creamy - do exactly that. Don't melt the butter. Don't use hard, cold butter. Dont' just stir them together. BEAT them until light, fluffy, and creamy. Every detail matters in baking. Follow the instructions, make slight adjustments for your environment (here in the NW, I've found no adjustments are necessary to the tollhouse recipe, but Denver required, extra flour and an extra egg for the same chewy texture as no adjustments here) if necessary, and make sure you're baking in a preheated oven that is the right temperature. You'll get it all worked out after a batch or two, and then make notes and just stick with the plan and you'll be very happy with the results.

 

[lisahaschickens]

oh, and with the eggs - if yours are extra-large from your girls, and you think they are detracting from the texture of your cookies, scramble one VERY lightly, and then scoop a little out to reduce it to the amount of egg that would be in a large egg without sacrificing yolk-to-white ratio. That might sound nitpicky, but it might make a difference for you. It's worth a shot.

 

[HennysMom]

If you like a chewy cookie the BEST recipe I've found yet is on the back of the Semi-Sweet Ghiradehli Chocolate Chip bag

Those are the only chocolate pieces I use in baking as the cocoa content is much higher as is the butterfat. I just made some using the 60% cocoa chips vs. semi-sweet and YUM! they stay soft and that "fresh out of the oven" melty type of chocolate chip that I love even after they've cooled down.

I've yet to find another recipe that even comes close to these cookies; Toll House cookies I dont care for at all.

 

[BrahmaMama]

I've had the exact same problem with the Tollhouse recipes- e.v.e.r.y. time I've made cookies-flat and crisp-yuck! Made me so mad, I've refused to follow that recipe again. I've even made a point of opening a new box of baking soda. Maybe it's something else I've done wrong. What's weird though, is I do remember a time when they *didn't* turn out that way...

The last few times I've made cookies, I've gone with this recipe, and believe me, they do not last! This is for those who like a plump, yet soft cookie-almost cake like I guess?

http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx

I'd still like to try and make a Tollhouse batch, and have it actually turn out though...I do need cookies or cupcakes for a school carnival tomorrow, hmmm

 

[FrenchHen]

I use bread flour and cut it back by about 1/4 cup. The extra protein (gluten) makes for a great chewy cookie. I also replace 1/4 to 1/3 of the flour with oat flour. It adds a flavor that's unbeatable, but it's hiding, unlike oatmeal. Folks will think you're a kitchen rockstar if you hide oat flour in stuff like cookies, apple cobbler, etc.
Alton Brown has some great variations on Food Network:
The crispy
the puffy
and the chewy.

 

[roosterjerry]

One more trick is to make sure the cookie pan is not warm or hot. Than the dough will start to spread before it starts to bake. I always put pan in freezer for five min before putting on dough. Also between batches make sure to cool your pan down cold water, wipe,freezer for a few min. This will help

 

[domino7]

I love cookies, and it's hard to beat the tollhouse recipe. I've found that if the butter is oversoftened my cookies are flatter, but they still taste great. It's also important IMO to use real butter. My wife likes them chewey and I like them a little crispier, so I just have to leave a couple trays in for an extra 2 minutes or so.