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Thread: I am in need for some help - with chocolate chip cookies

  1. #21
    Join Date
    Dec 2010
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    782

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    The recipe that I use is from "Toll House Tried and True Recipes," from 1948, which is the sixth edition. As I recall, the first edition called for chopping chocolate bars into chunks. I refuse to go that far.
    Toll House Chocolate Crunch Cookies.
    Cream:
    1 cup butter. Add:
    3/4 cup brown sugar
    3/4 cup white sugar
    2 eggs, beaten Dissolve
    1 teaspoon soda in
    1 teaspoon hot water. Add
    alternately with
    2 1/4 cups flour sifted with
    1 teaspoon salt. Add;
    1 cup chopped nuts
    2 packages Nestle's semi-Sweet Chocolate Morsels. Add
    1 teaspoon vanilla
    Drop by half teaspoonfuls onto greased cooky sheet. Bake in moderate oven, 375 F, for 10 to 12 minutes. Makes 100 cookies.
    At Toll House, we chill dough overnight. When mixture is ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2" apart on greased baking sheet. Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in the baking and they keep uniformly round. They should be brown through and crispy, not white and hard as I have sometimes seen them.

    If the kids think that Chips Ahoy are good cookies, pity them!

  2. #22
    Join Date
    Jun 2009
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    You *have* to take them out earlier...I use the same recipe. Leaving them in the full time, on uncoated, but foil lined, baking sheets, results in hard ones. Ours stay soft for a day.or more.

    We use full butter, never any Crisco, but farm fresh eggs, real butter, almond instead of vanilla extract....

    Also, the type of oven (gas/electric) may have a hand in it. My biscuits never turn out right in gas ovens....
    "For the time will come when people will not tolerate sound doctrine, but, following their own desires will surround themselves with teachers who tickle their ears. They will stop listening to the truth and wander off to fables." (2 Timothy 4:3-4).

  3. #23
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    Aug 2009
    Location
    N Central Indiana
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    Chips Ahoy are gross and make me nauseous. THAT'S from being raised with 5 siblings and a mom who couldn't afford the fancy, store-bought goodies.

    I only use real butter and take them out a tad early. But I've always wanted to know how to make them puffy AND chewy without being raw inside, like those Soft Batch cookies...now those are good for being store-bought!

  4. #24
    Join Date
    Nov 2007
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    24,791

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    Quote Originally Posted by Ferris View Post
    Well huny, it is the TH recipe.... Nothing more, nothing less.


    bummer! here i was hopin' for a new cookie recipe.....
    float like a butterfly...

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    ~~~~~~~~~~~~~~~~~~~~
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    currently in charge of the aluminatorium

  5. #25
    Join Date
    Nov 2010
    Location
    NE Wisconsin
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    4,076

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    Quote Originally Posted by hunybee View Post
    bummer! here i was hopin' for a new cookie recipe.....
    Huny's in need of a new cookie recipe?

    Here, try this one for peanut butter chocolate chip cookies.

    3/4 cup creamy peanut butter
    1/2 cup Crisco
    1 1/4 cups firmly packed brown sugar
    3 Tablespoons milk
    1 Tablespoon vanilla extract (not a misprint, really 1 Tablespoon)
    1 large egg
    1 3/4 cups flour
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    3/4 package (what is it these days, a 12 oz package?) of chocolate chips or less to taste. 1 whole package is too much.

    HEAT oven to 350F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Whip it good.
    COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Gradually stir in the chocolate chips. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
    BAKE one baking sheet at a time 8 minutes, or until set and just beginning to brown on the edges. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Or just eat them off the pan.
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  6. #26
    Join Date
    Jul 2009
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    My mom always used to use equal parts of butter and margerine, I don't like the idea of margerine but her toll house cookies were always just soft enough and not too hard. My dad always used to make them that way after mom died, just don't bake them too long.

  7. #27
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    Jun 2010
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    When you are measuring out your flour scoop the flour into the 1 cup measuring cup with a tablespoon. Level it off with a knife or straight edge and that will get you closer to 1 cup of flour. When you just scoop it out you will pack it in the measuring cup and end up with too much flour. The type of flour is also a factor. If you have a scale that is always the most accurate way to measure.
    All-Purpose Flour: 1 cup = 4.5 oz
    Bread Flour: 1 cup = 4.8 oz
    Cake Flour: 1 cup = 3.9 oz
    Pastry Flour: 1 cup = 4.25 oz

  8. #28
    Join Date
    Sep 2009
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    Mine are soft and puffy because I use more flour than the recipe calls for.

  9. #29
    Join Date
    Jun 2008
    Posts
    1,521

    Default Mine are only a little

    different from the Tollhouse recipe. I change the ratio a little bit on the white and brown sugar, adding a little more brown and reducing the white. One of the things it NEVER says in the recipes is to let your eggs come to room temperature before starting. You can get a little more flour into the batch that way. Also, I only use golden brown sugar. The resulting texture is really different from dark brown or light brown. The result: crispy on the outside, chewy on the inside. I also take mine out of the oven when they are barely brown at the bottom edges and let them sit on the cookie sheet for a couple of minutes. They will dry out after three days, but mine don't normally last that long....

  10. #30
    Join Date
    Sep 2008
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    5,372

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    If you let them cook a wee bit too long, when you take them off the baking sheet and they are cool, put a slice of bread in the container with them and they will stay soft.

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