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Your favorite chocolate chip recipe, please

post #1 of 90
Thread Starter 
I have been using the TollHouse and I like it but always omit the nuts, add a bit more flour and a bit more chips. Can't figure out why but lately it hasn't been working for me when it used to. Tired of fussing, I am ready to move on. Kindly share your favorite recipe and maybe why you like it. Thank you! icon_smile.gif
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post #2 of 90
Have you changed the 'grease' ?
Butter, shortening and margarine brands will all change your results.
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post #3 of 90
Thread Starter 
Haven't tried that 7 but don't care for the idea of shortening. Perhaps I am adding too many chips. They aren't flat but don't hold a nice puffy little shape when baked.
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post #4 of 90
Have you tried the recipe on the Blue Bonnet box? It is very similar and may give you better results.
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post #5 of 90
This is my absolute favorite!

Jacques Torres's Secret Chocolate Chip Cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Directions:
http://www.marthastewart.com/recipe/jacques-torress-secret-chocolate-chip-cookies

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies.
post #6 of 90
Make sure you're not melting your butter. I found that if the dough is chilled, it helps keep them a little puffy. I also use the tollhouse recipe and add more flour. HTH
post #7 of 90
Thread Starter 
Texas Sugar, I've tried Ghiradelli's since I only use their chips, no luck but I will look at the Blue Bonnet box, thank you.

Cookiemookie, I actually have Jacques' recipe but is there a way to doctor a flour or where can I get pastry flour? Bread flour is at the regular grocery, I think.

Cjford, I keep the butter soft but when it gets too mushy, I put it back in the fridge so it's not overly soft.


I make the dough, chill it and also chill my cookie sheets. dunce.gif
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post #8 of 90
Here's another chocolate chip cookie thread (with recipes):

http://cakecentral.com/cake-decorating-ftopict-660983-.html

HTH
post #9 of 90
This is my favorite:
http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Cookies-108703

It's wonderful exactly as is, but I like it even more with butter that has been browned (rather than just melted).
post #10 of 90
I'm not sure about altering the flour.

I just saw that the whole recipe didn't paste.

Sorry icon_redface.gif

Jacques Torres's Secret Chocolate Chip Cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped


Directions:
http://www.marthastewart.com/recipe/jacques-torress-secret-chocolate-chip-cookies

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies.
post #11 of 90
This is the only chocolate chip cookie recipe that I have found that works for me. I could not make a good chocolate chip cookie until I found this one. My husband even thought someone else had made them or I bought them. LOL.
http://www.foodnetwork.com/recipes/tyler-florence/my-big-fat-chocolate-chip-cookies-recipe/index.html

It is a Tyler Florence recipe. My Big Fat Chocolate Chip Cookies.
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post #12 of 90
Thread Starter 
Oh you ladies are the best! Thank you, thank you! I went through that thread Jan, thanks. I also copied down the recipes there and this post. Someone will have to be a happy recipient of my experiments or I might as well glue them to my bum!

Cookiemookie, I looked over my Jacques recipe, it says cake flour for the pastry flour. I also found this to double check:

http://www.gourmetsleuth.com/equivalents_substitutions.asp


Pastry flour is the same product as cake flour. It is a very fine textured flour with a high starch content that produces very tender pastries and cakes.

Equivalents
1 lb, 4 cups unsifted

Ingredient Substitutions
Per cup of pastry flour, substitute 7/8 cup all purpose flour + 2 tablespoons of corn starch. This will produce a tougher pastry or cake than pastry flour.
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post #13 of 90
I too could never make a good choc chip cookie til this recipe
Good Luck!

http://www.goodhousekeeping.com/recipefinder/chocolate-chip-jumbos-4234?click=main_sr

I bake them for a little less time than the recipe calls for , just keep an eye on them,
- Heffalumpjr
Jacqueline Slusser
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Jacqueline Slusser
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post #14 of 90
I was going to post the thread that Jan posted. It also has great recipes.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #15 of 90
I have been making these from allrecipes.com for a long time and really like them - my favorite ever!

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
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