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Chocolate Chip Cookie Recipe Help/Hunt

post #1 of 26
Thread Starter 
I'm trying to make a perfect chocolate chip cookie. To me, the perfect CCC is one that is not cake like, is slightly crisp only on the outer edge, and is gooey-but firm-cookie dough in the middle (half unbaked-- kinda like Subways chocolate chip cookies) But, I keep running into these problems: either the cookies are too puffy and cake like or they are too crisp and crunchy. How do I find the right balance? Do you have any tips or suggestions for me?

I know too much flour=cakey, too little flour or too much fat= too crisp or too crunchy. And, obviously I need to not bake them so long or they will not be doughy in the center. Do you have any suggestions or recipes?
post #2 of 26
Personally, I like the Nestle tollhouse recipe. You can get at a www.verybestbaking.com. I like a chewier, not so cakelike cookie too. Have you made them before?
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #3 of 26
In my family, no matter what "great new" recipe I try, they always prefer the original Nestle Toll House Recipe.

For some reason, I have to add an additional 1/4 c. flour to the 2-1/4 c. flour called for in the recipe. (It used to be that a 5 lb. bag of flour stated that there were approximately 20 cups of flour in the 5 lb. but now they state a 5 lb. bag contains 17 cups of flour. Ever since the change, I've had to add the additional 1/4 c. to this recipe only! icon_confused.gif ) Don't beke them for the longest time either--I bake at 375 degrees for about 7-1/2 or 8 min. max. & have chewy cookies!

(BTW, I usually make a double batch & add 1/2 c. flour to the 4-1/2 c.)

HTH,
bakersofcakes icon_smile.gif
post #4 of 26
I too, love the nestle toll house recipe, but what I do to keep the cookies chewy, is to melt the butter entirely! Just throw it in the microwave and nuke it until it is completely melted, then I also underbake them, usually about 9-10 minutes! Good Luck!
post #5 of 26
I use the criso recipe. It is my families favorite.

No matter what recipe you use, I think the most important thing to do is to carefully follow the directions. I took a cooking class a few years ago. On the first night we were to bring a batch of our favorite ccc and the recipe. We then remade the ccc following the directions. I had never creamed the butter and the sugar as long as I should have. I made a huge difference. It might take a bit longer with all the mixing, but it is really woth it.
hamie
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hamie
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post #6 of 26
I have the recipe from Mrs. Fields. To make it softer, I use more brown sugar than granulated sugar. I also don't bake it until it looks completely cooked. The cookies always look underbaked when I take them out of the oven and let them sit on the baking pan for a minute or 2. Let me know if you want the recipe.
post #7 of 26
Try this site for info. Soemtiems ahrd to navigate, but it offers a lot of technical info that could help you pick apart your recipe. i used it to make my own sugar cookie recipe so that it would do what I wanted it to do and taste like I wanted it to.

http://www.baking911.com/cookies/chocolate_chip.htm

Thanks, Julia
post #8 of 26
Thread Starter 
Thanks so much for all of your replies!

I've made the tollhouse recipe several time, trying to tweak it, but with the changes, it hasn't been crisp on the outermost edges but chewy and doughy in the middle...?

If I cream the butter and sugar longer, will that help? I guess I'll just need to try it and compare it to completely melted butter one. But, if I completely melt the butter, how do I cream it with the sugar?

I'll definitely check out that baking 911 link, too.

Thanks again for all of your replies! If anyone else has a suggestion, please post, too icon_biggrin.gif
post #9 of 26
Award Winning Soft Chocolate Chip Cookies

Makes 3 dozen

2 1/4 cups all-purpose flour
1 tsp baking soda
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup granulated white sugar
1 (3.4 oz) pkg instant vanilla pudding
2 eggs
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.
Sift together the flour and bakign soda, set aside.
In a large bowl, cream together the butter, brown sugar, and granulated sugar. Beat in the insant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes. Edges should be golden brown.


Simple!

Hope this helps! It really is a wonderful soft cookie recipe.
Decorating is my PASSION!!

Kristina
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Decorating is my PASSION!!

Kristina
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post #10 of 26
I have used the following recipe since I found it in a cookbook in high school (many years ago). Everyone loves my cc cookies.

1 C granulated sugar
1/2 C brown sugar
2/3 C shortening
2 eggs
1 t. vanilla

2 1/4 C flour
1 t. baking soda
1 t. salt
6 oz chocolate chips

Bake at 350 for 10-12 minutes

I usually bake mine no more than 10 min. as we like gooey cookies (my kids call them squeaky cookies). My daughter makes this and she uses 12 oz. chocolate chips. I also add nuts occasionally.
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #11 of 26
I too prefer the original Nestle Toll House Recipe. My cookies nearly always come out like you are describing. Do you use self rising flour or all purpose? I made them once with self rising and they were much more cake like than I wanted. Try to make sure your butter is room temperature. It seems to make a difference if it is right out of the fridge for some reason. I tried melting mine once but the cookies spread out way too much. Make sure you add all the ingredients as accurately as you can. I weigh mine instead of measuring but that probably doesn't make a difference. Oh yeah, if your baking powder is old, that might make a difference. If you have any stones, try baking cookies on them. I bake all my cookies on stones now and love the difference. I also tend to underbake my cookies which seems to help make them more chewy.

Hope you figure it out.

Good Luck!
Tonia
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Be careful what you pray for, you just might get it one day!
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Tonia
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Be careful what you pray for, you just might get it one day!
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post #12 of 26
I have foudn that by adding one box of vanilla pudding to the recipe, it keeps them soft in the middle. My children have devoured these everytime that I make them.
Decorating is my PASSION!!

Kristina
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Decorating is my PASSION!!

Kristina
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post #13 of 26
I also prefer Crisco's Ultimate Chocolate Chip Cookie recipe. Here's the link:

http://crisco.com/scripts/display_recipe.asp?recipe_nbr=1341
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #14 of 26
This is a recipe from ALLRECIPES.com (i love this site). These are great and do not look like the picture. The look so much better.

http://cookie.allrecipes.com/az/BstBigFtChwyChcltChipCki.asp
post #15 of 26
I use a Oatmeal Chocolate Chip recipe from Allrecipes.com and it is wonderful. I love this site also. I look at it almost every day for something.
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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