Dayti Posted 15 Mar 2011 , 5:29pm

Thanks for all your help everyone! I will try one adjustment at a time and see how things work out.

Narie Posted 15 Mar 2011 , 5:57pm

Just use parchment paper. Mix up the original recipe -no alterations, they will still spread because of the butter but not as much. And you will have absolutely no over browned edges. Use a cookie scoop to get even shapes and size. If the original recipe still isn't what you want, go to Alton Brown's variations. His recipes are trust worthy. (But continue using parchment paper. Cookies are pain without it.)

stlcakelady Posted 15 Mar 2011 , 6:00pm

So a while back I was trying to make the perfect chocolate chip cookie. Mine have always been good, but I wanted these to be a little crispy on the outside while chewy on the inside so I started investigating. I concur on reading what Alton Brown has to say...very interesting and I tried some of those tips. But I also read the info below. (I hope it pastes)...it's a Mrs. Fields secrets thing. I followed that and now everybody RAVES about my cookies. My hubby said they're the best I've ever made. The secret (and basically you can use any recipe of choc chip cookie) is to mix it up...I use melted butter but you don't have to...mix by hand when you're at the flour stage...then roll into balls and refrigerate or freeze for a day. Then bake at a low temp (300 degrees). It makes the best cookies and they don't spread all out but they're crispy on the outside and chewy on the inside! Yummmmm


http://www.mrsfieldssecrets.com/blogs/blog/2010/02/recipe-blue-ribbon-chocolate-chip-cookies/

Dayti Posted 15 Mar 2011 , 6:15pm

I have some in the oven now, have decreased baking soda and subbed it for baking powder. I'll report back with pics!

Quote:
Originally Posted by Narie

Just use parchment paper.




Instead of a Silpat? Does it make a difference? (I hate using parchment paper, I only use it in cake pans)

Dayti Posted 15 Mar 2011 , 6:38pm

OK, so if anyone is willing to help me troubleshoot still, here are some pics. I guess my problem is I have nothing to compare my cookies to really - cookies from advertisements are generally photoshopped to oblivion to look perfect. So it would be great if you could have a look and tell me what looks right/wrong...

This is how much I mix the butter, sugars, vanilla and egg, before adding the flour and choc:
Image

This is what it looks like after I have very briefly mixed in the flour and choc:
Image

And this is what they look like just out of the oven. This batch included baking powder, and I decreased the baking soda. They still don't look particularly mounding, still a bit tortilla like as someone mentioned earlier...

Image

Reimagining_Confections Posted 15 Mar 2011 , 6:44pm

It's still not the BS or BP. It is the butter and you need to increase the flour. I had this same problem and have corrected it from this. I like half and half(butter and crisco) because I like the butter taste, but the crispy edges from the crisco. Thus half and half, but you STILL need more flour (1/4- 1/2cup).

Try it, it works. i use silpat too!

Dayti Posted 15 Mar 2011 , 6:57pm

Thanks for replying. I'll try more flour next time then and see.

lilmissbakesalot Posted 15 Mar 2011 , 7:00pm

Looking at your batter it looks like you A. need to mix your sugar and butter more and make sure it is not lumpy after you add the eggs and B. need more flour. I don't use the Toll House recipe, but the leavening in mine is 1/4 tsp BP and 1/2 tsp BS to 2 2/3 c flour. Looking at the Toll House recipe it calls for 2 1/4 cups... I'd add a 1/4 c more flour and see where that gets you and use only 1/2 tsp BS.

She already stated she doesn't want to use the crisco because she is in Spain and shortening is expensive so that's not going to solve her issues without causing her to spend more money that she needs to. It is very possible to make a decent not flat chocolate chip cookie without crisco... I do it all the time.

lilmissbakesalot Posted 15 Mar 2011 , 9:26pm

Here's a link to some photos I just took of the process of making chocolate chip cookies. Please ignore most of them since they are more for the oooh how pretty factor... LOL... but you can see the batter after creaming the butter and sugar and after addign the eggs and you can see the resulting cookies.

I hope this helps a bit... icon_biggrin.gif

http://www.facebook.com/album.php?aid=107099&;id=1556970851&l=9952eb4e6c

stlcakelady Posted 15 Mar 2011 , 9:51pm

I either use the Toll House recipe or Ghiradelli and by following the instructions from the Mrs. Field's Secrets you'll get a perfect cookie. I only use real butter when making cookies and we're never disappointed. I never tweak the recipe unless I'm simply lowering the temp (slow and low gets you a chewy cookie).

langranny Posted 15 Mar 2011 , 9:53pm

I read this in the Mrs. Fields Cookie Book. Use 1/2 butter and 1/2 Crisco Butter Sticks (not the stuff in the can). Then mix the fats, sugars, eggs and flavorings with the mixer until light and fluffy. Sift the flour and leavenings together and gently mix in with a wooden spoon just until blended. Never mix the dry ingredients with the mixer. Makes the cookies tough.

Another trick is to vary the ratio of white to brown sugar. More brown, chewier cookie, more white, crisper cookie.

That's how I do it and everyone loves my CC cookies...

Dayti Posted 15 Mar 2011 , 10:08pm
Quote:
Originally Posted by lilmissbakesalot

Looking at your batter it looks like you A. need to mix your sugar and butter more and make sure it is not lumpy after you add the eggs



Ah, that would be because the recipe I was using said to mix the butter, sugars, vanilla and egg all at the same time. Will try mixing (but not creaming) the butter and sugars before adding the egg.
Thanks for sharing your pictures, it helps seeing how others do it!

lutie Posted 15 Mar 2011 , 11:03pm
Quote:
Originally Posted by Dayti

Thanks for all your help everyone! I will try one adjustment at a time and see how things work out.




Dayti, do you have self-rising flour in Spain? If so, why don't you start with that first...it may be what you need.

lutie Posted 15 Mar 2011 , 11:09pm
Quote:
Originally Posted by Dayti

I have some in the oven now, have decreased baking soda and subbed it for baking powder. I'll report back with pics!

Quote:
Originally Posted by Narie

Just use parchment paper.



Instead of a Silpat? Does it make a difference? (I hate using parchment paper, I only use it in cake pans)




Yes, I would never use a Silpat for cookies...I save it for my candies...parchment paper is absolutely the best...I agree with Narie...I buy it by the box of 1,000 sheets...it can be used over for several pans of cookies.

I found a blog where a girl made the chocolate chip cookies I think you want... try h t t p : / / b a k i n g b l o n d e .w o r d p r e s s . c o m / 2 0 0 9 / 0 5 / 0 3 / a l t o n - b r o w n s - c h o c o l a t e - c h i p - c o o k i e / (do not know if this will stay on CC, as it is a blog)...if you do not get this, pm me and I will send it to you...it is worth you looking at it!

scp1127 Posted 15 Mar 2011 , 11:21pm

I am a scratch baker and I use the finest ingredients available. Maybe it is my palate, but those butter sticks are terrible tasting, like fake butter on popcorn at the movie theatre.

lilmissbakesalot Posted 15 Mar 2011 , 11:42pm

I'm with yout scp1127... I can't stomach the butter flavored crisco. It's very artificial to me. I feel the same about margarine. I don't even use chocolate chips... LOL. I chop chocolate bars.

scp1127 Posted 15 Mar 2011 , 11:47pm

For school cookies, I use the "chunks" (Nestles or Hersheys, I forgot). They are pretty good. But the real does take them to a higher level.

indydebi Posted 16 Mar 2011 , 12:11am

For years, my family ate the Toll House Cookies that I made, but I honest to god think they changed the recipe or something because it seemed like SUDDENLY they were baking all thin and (loved the above description of....) llike a taco shell! icon_lol.gif It was like I couldn't add enough flour to get these things to come out like a COOKIE instead of a taco shell! icon_eek.gif

That's why I spent 6 months experimenting and coming up with my own recipe that I was willing to put my name on. Seriously, I refused to take orders for choc chip cookies until I worked this out. Whatever they did to the good old 'regular' toll house recipe ruined a classic recipe and it just SUX now.

The happy ending to this story is I came up with an AWESOME choc chip cookie, if I do say so myself! icon_rolleyes.gificon_biggrin.gif

I also agree that the butter-flavored-crisco is nasty. I used it once in cookies, and well ...... lets just say I used it ONCE. About 6 months later, I finally threw out the almost-full can of it. I won't even fry eggs in this crap.

Reimagining_Confections Posted 16 Mar 2011 , 12:16am

Here is a link:http://cakecentral.com/gallery/1973810 (in my pics if this doesn't work). How did you guys get your pics to post? I am still doing something wrong. Oh well, different topic different board.

I posted a pic of the cookies I made today using the Toll house recipe and half crisco half butter(at room temp) with 1/4 cup more flour than the original recipe calls for. I also use vanilla paste instead of extract.

love to try all the different cookies and see what the variances are.

[/img]

scp1127 Posted 16 Mar 2011 , 1:14pm

Indy, you are right!!! We did grow up on those cookies. Moms just pulled out the bag and the recipe was right on the back.

gbbaker Posted 16 Mar 2011 , 1:39pm

You can over cream the butter and the sugar, that will cause spreading, along with baking soda. So make sure your butter is not warm and mush, cold enough so you can push a finger into it , and replace 1/2 tsp of baking soda with baking powder. Do you live at a higher altitude?

KathysCC Posted 16 Mar 2011 , 1:44pm

Dayti, from your picture of your batter I can tell that you aren't whipping your eggs, butter and sugar enough. The recipe says to make it fluffy. There is a chemical change that takes place when you beat the sugars, butter and eggs together. Your batter at that point should not be lumpy but light and airy and fluffy.

scp1127 Posted 16 Mar 2011 , 1:55pm

Kathy, isn't it air that gets trapped in the spaces the sugar makes during mixing?

lutie Posted 16 Mar 2011 , 5:34pm
Quote:
Originally Posted by scp1127

Kathy, isn't it air that gets trapped in the spaces the sugar makes during mixing?




The sugar crystals are tearing little holes in the butter. The holes are filling up with air. In order to achieve the best rise in the oven, you'll want the maximum number of little air holes possible. I cream way over 8 minutes on medium to medium low...to make sure the sugar has done its job with the butter.

Dayti Posted 16 Mar 2011 , 8:47pm

So you cream your butter and sugar about as much as you would for making a cake? I totally got the wrong end of the stick for making these cookies then!

lilmissbakesalot Posted 16 Mar 2011 , 9:57pm

You aren't supposed to over cream the butter and sugar for cookies. Definitely mix them until combined and uniformly creamed, but you don't want to make them fluffy like you would when making a cake unless you are after a cakey cookie. I don't like cake-like cookies at all... they have a dry mouth feel for me.

You want to make sure that your butter is soft, but not soupy soft like gbbaker said and mix until there are no traces of butter left and you have a uniform mixture. Then add your eggs and vanilla and mix until combined and you have a nice uniform mixture but not a fluffy one... again you will get too much air in your cookies and they will be more cake-like. Add your dry ingredients and mix until almost combined and then toss in your chips and finish mixing.

That's what I do anyway and it makes for a really nice cookie.

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