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Old 01-24-2012, 01:30 AM   #1
Dromond
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Default Chocolate chip cookies

Do you have a special recipe, or do you just use the recipe on the bag of chocolate chips?

I made choco-chip cookies tonight, and modified the recipe on the bag of Ghirardelli's chocolate chips. Best batch of cookies I've ever made.

Original recipe:

10 ounce(s) 60% Cacao Chocolate Chips
1 cup(s) butter or margarine, softened
3/4 cup(s) sugar
3/4 cup(s) brown sugar, packed
2 large eggs
2 teaspoon(s) vanilla
2 1/4 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) walnuts or pecans, chopped (optional)

My modifications (bolded)

12 ounce(s) 60% Cacao Chocolate Chips*
1 cup(s) butter or margarine, softened
1/2 cup(s) sugar
1 cup brown sugar, packed

2 large eggs
3 teaspoon(s) vanilla
2 1/4 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) walnuts or pecans, chopped (optional)

*You'll need to buy two bags of chocolate chips, as the 60% Cacao chips only come in 10 oz. size. The remainder of the second bag can be saved for other batches of cookies, or eaten as tasty snacks.
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Old 01-24-2012, 08:00 AM   #2
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I will dig mine out later it comes from cooking with Korma and it a peacan choc chip one, I usually leave out the buttermilk though just to darn expensive over here for a tablespoon or two, they are buttery and light and also work well with m&m's or smarties
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Old 01-24-2012, 12:06 PM   #3
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While ingredients are of course super important, I would say the best advice I ever got in terms of chocolate chip cookies (and most cookies, really) is to UNDERBAKE them. Like to bake them a couple minutes less than the instructions say.

WAY better. (Of course, I guess if you like super hard crispy cookies, you'd disagree!)
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Old 01-24-2012, 12:43 PM   #4
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I always underbake them a bit. I love soft and gooey cookies.
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Old 01-24-2012, 10:21 PM   #5
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Quote:
Originally Posted by Dromond View Post
I always underbake them a bit. I love soft and gooey cookies.
I underbake them so much that sometimes the dough doesn't even make it to the oven at all!

I don't think I've ever bought a package of cookie dough that's ever made it to the oven
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Old 01-24-2012, 11:13 PM   #6
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I'm a little leery about raw egg, but I do sneak bits of dough while I'm baking the cookies. The temptation is too much to resist.
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Old 01-25-2012, 08:19 PM   #7
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Recipe? That is so cute. Mine come in a tube lol
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Old 01-30-2012, 08:13 PM   #8
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I modify the recipe and usually make half a batch so I don't have to buy two bags of chocolate chips. I also underbake them and use a Silpat mat so the chocolate doesn't burn on the bottom. I admit, I'm a purist when it comes to certain things, and this is one of them.

16 oz. Guittard milk chocolate chips (maybe more; it couldn't hurt)
1 c. butter (never margarine)
3/4 c. sugar (if I have it, I mill Sugar in the Raw in the blender)
3/4 c. brown sugar, packed
2 large eggs
1 tsp. vanilla (imported, Mexican; this is important)
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. (sea) salt
1 c. pecans, chopped
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Last edited by one2one; 01-30-2012 at 08:17 PM.
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