Novice Cookie Maker Needs Recipe Help Please......

Baking By mckaren Updated 26 Mar 2008 , 9:18am by mckaren

mckaren Posted 23 Mar 2008 , 7:36pm
post #1 of 5

Hi cookie ladies!!

I need help to make the yummy American style cookies. In Britain, our cookies are usually crunchie - more like a normal biscuit - but I want to learn how to make the nice big chewy,gooey,chocolatey American-style ones that the supermarkets do.

I've looked at the recipes section but I'm soooo confused. I don't know how to translate ingredient amounts into grams or pounds and ounces, I don't know what half the ingredients are as we don't get the same here, and I don't know which ones are the type I'm looking for.

Can anyone help me out with a simple recipe that I can translate and find the ingredients for please?

Thank you in advance for any help.

Karen xx

4 replies
pjmw Posted 23 Mar 2008 , 9:34pm
post #2 of 5

are you looking for a chocolate chip cookie or a sugar cookie that is chocolate?

JanH Posted 23 Mar 2008 , 11:17pm
post #3 of 5

British Cookery Equivalents:

http://www.cooksrecipes.com/tips/british-measurements.html

Converting (American) cups to grams:

http://allrecipes.com/HowTo/Converting-Cups-to-Grams/detail.aspx

Australian, British & U.S. Cooking Terms:

http://www.cooksrecipes.com/tips/cooking-terms.html
(Seems to be a problem with the site; hope it's just temporary.)

Another chart:
(Not nearly as comprehensive, but at least it's something.)

http://tinyurl.com/33eaop

Everything you ever wanted to know about cookie making science:

http://forum.cakecentral.com/cake-decorating-ftopict-579326-.html

Above link also contains Alton Brown's chocolate chip cookies done three different ways (thin, puffy and chewy). Also a cookie help chart, hints & tips.
HTH

taniabanana Posted 24 Mar 2008 , 6:45pm
post #4 of 5

Hi Karen,

I've found that under baking them really helps make them chewy. Also, if you want chocolate ones, use Green and Blacks cocoa powder as it's not as bitter and gives a great dark colour. Drinking chocolate is no good at all. In the States they seem to use Dutch(ed) cocoa which i believe is something to do with the acid/alkali balance. You could also substitute some golden syrup for some of the sugar which will also help with the texture.

HTH thumbs_up.gif

mckaren Posted 26 Mar 2008 , 9:18am
post #5 of 5

Thank you very much for the info. It's given me plenty to go on. thumbs_up.gif

Karen x

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