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- Nestle Toll House Chocolate Chip Cookies.
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Lee 9. September 2, - part two. September 2, - part one. Lee August 26, - part two. August 26, - part one. Collins, Mr. Collins 5. Just warm the squares slightly in the microwave before adding, 30 sec at a time. I am famous for my CC cookies, and people are always shocked to hear that I use the Tollhouse recipe.
My variation results in a plump tall moist cookie that tastes very hearty and rich. The secret is to add extra flour sometimes a cup extra or more , use salted butter, double or triple the vanilla I never even measure! I saw above that a few other people have caught on to these variations with great success as well. Has anyone tried adding in vital wheat gluten to help keep the cookies from spreading out? If it is an issue of protein in the flour, that seems like it might help.
I ask because I happen to have vital wheat gluten for baking bread. About the butter being too warm and causing them to spread out -- Does that mean refrigerating the dough before baking will fix that problem? Or is it dependent on how warm the butter is when mixing? I use the basic Toll House recipe with three variations. One is to use half butter and half Crisco shortening. Butter flavor remains, but cookies are chewier and not flat or crispy. I add about a half cup more flour, so the dough is stiffer and has more body- again to make a nice chewy texture and "taller" cookie.
Finally, I use more nuts than the recipe calls for- walnuts, coarsely chopped. I don't measure, but add until I see a lot in the dough- almost as many as the chips. These changes make for very popular cookies. Good luck! I was given a batch of these cookies as a Christmas gift from one of my students, with a recipe card enclosed. They are called "World's Best Cookies" and everyone who has tasted them feels they were named appropriately.
I realize these veer from the classic Toll House recipe, but they are similar and, I feel, much better. The recipe follows: 2 cups brown sugar 2 tsp. The mixture may be crumbly. Form golf-ball-sized balls by hand, pressing choc. Bake at degrees for minutes. This recipe makes a huge batch, enough to give to many friends. The resulting cookies are chewy and crunchy because of the corn flakes at the same time.
I haven't had a disappointed taster yet. I just noticed that my ingredients list got squished together, so I hope you can all figure out that commas are implied between the ingredients and the next number amount listed. Sorry for the confusion. I think I might try out this recipe Mine always come out very dry, so I will keep trying different recipes!
Hi Everyone, I was making this recipe and I followed it almost exactly, but I ended up overmixing the dough with the mixer :unsure: I'm keeping the dough in the fridge overnight, but what can I do to "reverse" this if possible? What will happen to the cookies if I use this dough? Is there any way to avoid that? Thanks, Sonya. Michael, you are wrong wrong wrong. The original cookie as was most cookies in the late 's and up to the 's. Soft cookies could not be brought to market and the only way one could experience it was when Mom made them and pulled them from the oven.
I went so far as to try to pry the answer from Nestle, but they gave me a very noncommital reply about how anyone can make the cookies any way they like, completely ignoring my request for a factual reply. I would kill for a photo or photocopy of a vintage package showing this recipe! Thanks for a great site. Oh, and just to weigh in, I'd also have to disagree with the suggestion that the original recipe with white and brown sugar makes a soft cookie. One way to soften them up if desired is to store them in plastic bags instead of less permeable containers like the traditional cookie jar.
One could even put a slightly damp paper towel in the bag. Subject: Cookies-I've made a few [chunky versus flat]. There are several myths on the net as to why cookies come out chunky and cookies come out flat. I'm here to dispel them and offer my first hand experience with baking. There are two factors that give your cookies their shape. Amount of liquid and oils in the recipe versus the dry ingredients. Depending on if you over do it, they can come out dry as well so dont get crazy and reinvent the wheel.
To me, the NYT recipe seems almost indistinguishable from Mrs. The secret seems to be resting the dough for 36 hours in the fridge. I have read all the comments on this forum and have really enjoyed it. I was originally looking for a way to convert the standard toll house recipe to larger batches without losing taste. I didn't find that but did want to post how I make my cookies. My friends call my cookies "hurt me" cookies because if they eat more than one it hurts. My little ones have to hold them with both hands. I soften my unsalted butter and allow my eggs to reach room temp.
I use my stand mixer and always make a double batch. I bake at at for 12 minutes first batch maybe a minute longer since pan isn't heated, just for consistency This make 15 cookies per batch. I give away a dozen and keep 3. The second batch I measure up and put on a cookie sheet side-by-side and put in the freezer for a couple of hours then transfer to freezer bag. I can pull out the frozen cookies and bake them up 15 minutes for frozen when I have guests.
As gross as it sounds, it actually was pretty tasty. If you undercook the cookies they stay very soft. If you thoroughly bake them they become cake-like in texture. Overall fairly positive results, but after sitting for a day the undercooked cookies developed a greasy looking sheen ironic, huh? Also both fully and lesser baked cookies are very moist. I found it is better to store them with wax paper between the layers. Has anyone come up with other ways besides halving the butter which was mentioned previously to reduce the fat? My arteries will thank you. I have them every single night and i cant stop eating them.
Infact im going to bake some right now, please help. This famous old recipe is originally from Kenneth and Ruth Wakefield's "New England Toll House" near Whitman, Massachusetts, and was brought to the world's attention by Betty Crocker in the late 's. It is truly an American classic. The BFG in cookies is to let the dough sit for at least 12 and up to 48 hours seriously. This lets the flour hydrate and the sugers melt and combine better. You will find that regardless of the texture you prefer adjusting flour and brown to white suger ratios the flavor boost from a well hydrated dough is marvelous.
I cook largeish cookies on a lower temp in a convection oven for 15 min, until the edges start to tan a bit, no longer Note about sugars, brown sugar contains more moisture than white, you can alter texure by playing with the sugar ratio. Ingredient temp, another way to alter resulting texture is to use melted vs softened butter I never use shortening. It is about moisture again, when you melt the butter the water in it seperates and hydraates the flour differently than usign softened butter. In my experiments I could not deside so I nuke cold butter until about half of it is melted.
Since I "age" my dough I think most details surrounding temperature are moot. Hello, first time on this website and VERY interesting, thanks. I was just telling my daughter yesterday that I was positive about the shortening, but could not find any recipe that says it is the original recipe with shortening. I used to make awesome chocolate chip cookies. I started using the recipe with the butter and find it is not the same.
I am going to try another batch right now with just shortening. I remember the dough was so thick it was very hard to mix in the chips and nuts. The cookies came out crisp on the outside and somewhat soft on the inside. I took some to work one day years ago and they all said I was the chocolate chip champ!! Have any of you ever adjusted the recipe to be able to roll out the dough and make cut out chocolate chip cookies? I need to make a Secret Santa gift for a coworker who likes chocolate chip cookies and horses.
I've purchased the horse cookie cutter. Now, I'd like to be able to roll out the dough and make chocolate chip horse cookies! Any suggestions? CCFanSJ wrote: Have any of you ever adjusted the recipe to be able to roll out the dough and make cut out chocolate chip cookies? I remember some years ago Nestle published some variations on the Toll House Recipe.
One was called Cookie Brittle, which was baked like a bar cookie but was very rich and crisp. Another was the usual Toll House recipe baked as bar cookies with the chocolate chips added after 5 or so minutes of baking and marbled through the dough with a knife. There were about 6 in all I think but I'd love to have the Cookie Brittle recipe again.
Try using the Toll House recipe - no chocolate chipe - but substitute cut up dates. It's delicious. Modern cookie recipes on the backs of packages are for soft, overly sugared cookies. I wanted to duplicate the cookie taste of my childhood and thanks to your flour to sugar ratio explanation, now I can!!!! Thank you so very much. For years, I made these cookies without walnuts. My boyfriend adores walnuts, though, and I find myself making chocolate chip cookies with walnuts instead. From the first, I ran into problems. Mainly, I was chopping a bit indiscriminately and winding up with too many nuts for my dough.
Silly me, I added them anyway. My cookies came out runny, crumbly, and more suitable for trail mix. I realized after several batches that it was excessive walnuts. I wildly speculate that it is the excess oils in the nuts causing the problem. Is that the case? If I should actually want to increase the nuts, should I decrease the amount of butter? Oh, and I also recall the shortening in the Toll House recipe. The reason I remember it is because Nana told me to always substitute real butter when I make them if I want to make "her cookies. Subject: perfected the recipe My mother has been making Nestle cookies ever since I can remember.
But it was my sister in law that 'perfected' it in my opinion. We double the vanilla, and only use ONE egg, not two. Next, the butter absolutely needs to be at room temperature. The cookies turn out thick and full, not flat, and retains chewey goodness and flavor. There used to be a recipie for brownies on the back of the Toll House package about 16 to maybe 20 years ago, it may even be more I don't remember.
I have searched all my saved recipies packages, books ect, and it's just not there. I have searched the net for it I hope some one here has it and can post it. Since it was handwritten, I cannot verify that it is the original but the time is right and she lived in W. Cream shortening and sugars together. Add egg and vanilla. Blend thoroughly. Add sifted ingredients. Cut chocolate into small pieces if bar is used. Fold in nuts and chocolate. Drop from teaspoon onto greased baking sheet. Bake in moderate oven about 10 minutes. Makes 50 cookies. They taste great, are chewy and crisp.
Give them a try Try substituting Bran Buds cereal for the nuts called for in the recipe equal measure. The Bran Buds add a nice nutty touch without the harder crunch. BTW - ever note when you type a response, you cannot spell!!! I sure wish these things had spell checker - but at least they have preview. One would think I didn't know a word of English if I couldn't go back in and fix all the typo's A friend of mine loves NTHC without the chips.
When ever we are making cookies to send out we make some without the chips and then add the bag to the rest of the dough. My girls love the chipless ones and the extra chippy ones that result. Chocolate chip cookies are my favorite inanimate objects on earth. A few things the creator of this recipe, Ruth Wakefield, would do that got lost on the way to the current recipe on the Nestle bag are: 1.
She dissolved the baking soda in a teaspoon of warm water before mixing into batter. I am not sure if she still added it to the flour after this. She refrigerated the dough overnight, so upon baking the cookies they came out at least twice the thickness of what you have pictured.
She did sift her dough. I have no idea how you came up with your calculations, but you're killing your mixer. A few of my own side notes: These cookies are best if you don't mix the batter too intensely, especially the eggs. If you are using an electric mixer, stop about halfway before the eggs are as pulverized as you believe they could be. The rest will work after you add in the flour mixture. I prefer a better chocolate such as Baker's semi-sweet squares, coarsely chopped.
It's not quite as sweet and has a richer flavor, considering the dough is already pretty sweet. I sub a tablespoon of butter with a tablespoon of unrefined coconut oil to give it an imperceptible enhancement in flavor. Mexican vanilla and kosher salt make a big difference in overall flavor. My next plan is to add a bit of ground instand coffe into the mix.
I have been making these cookies for over 20 years. For some reason, a couple of years ago they started becoming flatter and flatter. I kept thinking I must have missed an ingredient or messed up the quantities kind of hard to do. Still flat. I tried new baking soda, new flour. They are not even cookies anymore. What am I doing???? This just isn't that hard a recipe! I follow this recipe exactly, but my cookies always come out tasting like pillsbury sugar cookies with chocolate chips in them. I HATE pillsbury sugar cookies! I have used all different types of brown sugar, flour, and different sizes of eggs!
What am I doing wrong? Do anyone else's cookies taste like this? Thank you for putting up the gramms ; sometimes i get really mad at you americans for having your own measurements ; its hard enough to figure out things to replace the american ingredients :. Subject: Still looking for the original recipe from the 50's and 60's.
I, too, recall distinctly that my mother used Crisco and she used the recipe from the Nestle chip bag and her cookies looked nothing like the cookies on the Nestle site. Not the least bit flat at all! I will now try for a 3rd time, this time using Crisco as the original recipe called for. Surely lots of people have that gem kicking around! Thanks for a truly enlightening site. Thank you, Dilbert; you've confirmed my suspicions. That's when I decided that Crisco must have changed their potion. My heartfelt thanks to the poster with that wild-sounding suggestion. It truly worked.
Thanks to the wonderful posters on this site! You'll get thick, jumbly-looking cookies that aren't flat or greasy. I've not seen any decent descriptions of how to compensate for the no-transfat Crisco. I am wondering if anyone remembers from the 60's a no bake chocolate chip cookie that was on the toll house package. We called them Hot Rod cookies maybe because they were so fast anyway.
Mom can't remember all the ingredients but it seemed like she was always making them. You cooked them on top of the stove and spooned them out on wax paper. They were lumpy and very delicious. They had like 3 cups of sugar Chocolate chips Oatmeal but don't remember the rest of the ingredients. Anyone out there remember????
Thanks Ann. I used grams of flour, followed the recipe to the letter and the cookies turned out great! The single "creative" intervention was cca 2 grams of premium grade hash added to the mixture. First the resin was cooled and finely ground then added to one quarter of the butter melted in a double boiler.
This was stirred untill all of the solid material dissolved and then blended with the mixture before beating in the eggs. The cookies do have a distinctive aroma and are very delicious. Perfect :. This moisture will, as exposure to humidity continues, throw the measurement by mass off more and more. All good, but I now prefer more chewy, maybe not so many chips. I've played with applesauce, instead of fat [gives you something more like a dog biscuit or nature bar].
I find that you can get softer cookies by reducing the baking temp by F. My current fav is 0. The "" recipe ref'd above is 0. I line old empty Al foil or plastic wrap boxes with plastic wrap, pack it solid, and freeze the dough. If you have a Kitchen Aid, the following should help you out: For creaming the butter and sugar together, use the paddle as the directions above suggest. When it's time to add the flour mixture, change to the dough hook and put the shields on.
Turn the mixer on the lowest setting or one notch up from this. Use a large metal spoon and spoon in the flour mixture one spoon at a time. This will keep the flour from getting all over the sides of the bowl. Because of the shape of the dough hook, you can also add in the chocolate chips instead of mixing by hand - it won't smash them up like the paddle can. Hello on this fine cooktober saturday: Best advise I've read so far, from the folks at the test kitchen["Cooks" mag.
The extra egg yolk is because during the melting process some of the butter fat is lost, not sure why. I always refridgerate my cookies and still remain, bend in half-not break, chewy. And I also chill the dough as well. I want to thank you so much for the unit conversions to grams, and your step-by-step with illustrations.
A little burnt on the edges, but nontheles fantastic! So thank you!! I like the Version Alton Brown has on the Food channel. Simply change the flour to Bread Flour and the white sugar to brown sugar. The Bread four produces more glutin and thus a more chewy cookie. Also the molasses in the brown sugar is highly hydroscopic and will actually pull in moisture from the air to make the cookie moist for a longer period of time.
The original toll house chocolate chip cookie did NOT contain shortening. The use of shortening probably began as a wartime substitution. The original recipe, exactly as it was written by its originator, Ruth Wakefield, is copied below. Note that the cookies are not called "chocolate chip" yet; I imagine that was a Nestle marketing invention. And, 50 years before the famous New York Times chocolate chip recipe "invented" the technique, Wakefield advises refrigerating the dough overnight. By the way, one reason for the wild fluctuations in textures and tastes readers are describing is because of the flour issue.
Flour used in baked goods needs to be weighed because as the article points out, using cups and volume measurements is a very imprecise method, with the amount depending on which of the three general methods you use to measure it sift, or spoon-and-sweep, or dip-and-sweep. Fortunately, more and more Americans are getting wise and buying kitchen scales. The other flour issue is its protein content. Gold Medal flour, with a protein content of about Whether the flour is bleached or unbleached is yet another variable. Add sugars and eggs. Dissolve baking soda in hot water.
Add alternately with sifted flour. Add chopped nuts, chocolate morsels, and vanilla. Drop by half-teaspoonfuls onto greased cooky sheet. Bake in moderate oven, degree F, for 10 to 12 minutes. At Toll House, we chill the dough overnight. When mixture is ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheets.
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Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them. This year they are brown and wrinkly, kind of like an old persons arm. I started to think that the recipe was changed, but realized it wasnt. They just dont look like they used to. In the early 80's, we used Snowdrift shortening a Hunt-Wesson brand , but can't find it nowadays. I noticed Walmart's Great Value brand has simular ingredients. Cottonseed oil gives a better flavor, and gives the cookie a crusty outside, but still chewy inside.
Make your own brown sugar by simply adding 1 tablespoon of molasses to each cup of granulated white sugar. If you are purchasing your ingredients outside of the U. It can make a big difference in the final product if you use too fine of a grain of flour in cookies in particular as flour is the structure for your cookies. I found when living in France that the type 45 was what I should use with my cookies.
Type 55 is best for yeast cooking and fluide flour was the finest grained that was great for sauces, much like Wondra brand flour is in the U. Baking powder is also not the same in France as it is in the states, it doesn't rise as well. I am guessing it is in the mix of baking soda and dry acid--the French don't generally use baking soda in their cooking, so you have to look for it in a pharmacy. My mom and several neighbors pooled ingredients bought with ration coupons, and the cookies were distributed among the contributing families.
I hand mixed instead of using beaters and kept the dough in the fridge between batches. These cookies taste extra sweet because of the extra vanilla and remind me of Mrs. Thanks to everyone for the helpful tips; I'll invite you all to the wedding! I love chocolate chip cookies and cookies in general but cannot stand this recipe. I find it to be way too sweet and the cookies a bit too crispy and crumbly for my liking, so I altered this recipe. I also add 2 teaspoons up to 1 Tablespoon of vanilla. I find that this makes a much more chewy dense cookie and it tastes great!
I'd really like to know how to make the thin chewy looking cookies from your first picture. I love them that way but have only had them turn out once or twice that way myself. What am I doing wrong?!?! Mine usually turn out more cake-like and I follow the recipe exactly. Does altitude have anything to do with it? Anonymous wrote: I'd really like to know how to make the thin chewy looking cookies from your first picture. Quote: The primary contributor for the cakey texture of cookies is the proportion of flour to butter.
How are you measuring your flour? Using a cup and straight edge to level is a poor way to measure flour since a cup of flour can vary from less than g to g depending on how settled the flour is. Since flour settles over time or might get stirred up, I would suspect that is the reason for the inconsistency. I use a scale out of habit for many many things - not limited to baking - proportions of rice and water for example.
I would also offer the opinion that using baker's percentages would be a complete disaster for the average baking homemaker. I find simply substituting shortening for half the butter makes the cookies perfect! Allright, count me among the ones who believe the old Massachusetts lady used butter in her CCC recipe, but there is another possibility After all she may not have had butter in her larder, she may have only had lard in her larder. Sorry, but I like my cookies flat, not fat. I am also like the other poster who said maybe he could help with his comment and his comment was that he "liked eating chocolate chip cookies".
I can help that way as well. This is a great forum. I am an engineer and its nice to see it engineer friendly For you who are sifters of flour and who stick by it rigidly, you may be getting a flat cookie because of the way less amount of flour you get when you sift. If I weigh my level cupful of sifted flour I never get more than grams. So I give you the next paragraph which is the converse of this paragraph: grams all-purpose flour makes a cupful? Actually you cannot put grams of aerated all-purpose flour into a measuring cup without tamping or tapping the cup on the countertop or squishing a bit to get it all in there.
I suppose that the standard for grams per cup is a good standard, but the only good way to get that is to weigh it, in my opinion. Don't use the cup. I would forget about the sifter unless you keep your flour long enough to get weevils in it. In my opinion the only real use for a sifter came from the days when people were so poor that they couldn't afford to replace their flour when it got old and they used it unhappily to get the weevils out.
I still use one but it is because of my eyes; I can't see all that well anymore and sometimes need to check my flour for weevils to see if I need to toss it. Common sense tells me that that was all the sifter was ever really used for. Now if you guys are ending up with a flat cookie and you decide logically to add more flour, you really need to know whether you are adding more flour on top of a gram per cup measures or maybe gram per cup measures or even the grams or more that you may get from a scooped cup.
I can guarantee you that if you use scooped out cups of packed flour and you are still ending up with flat cookies, something else is definitely wrong, because a scooped out cup obtained from stored, settled flour is going to yield fat cookies. Personally, I don't know what all the hubub is over wanting fat cookies. To me if you use quite a lot of flour, you really can taste the flour. So if you are wanting to add more flour for a fatter cookie make sure you don't add so much that you get a flour-ry tasting cookie. What I really like is double chocolate CCC's and with those I surely like them better if they are flat, so I for one really don't understand the desire for fat, cakelike chocolate chip cookies.
I am 50 years old and have 10 children. CCC is their favorite. I buy regular butter and never add any additional salt to the recipe. Everyone who tastes my cookies wants the recipe. I only use the Original Toll House Recipe with real vanilla, and no salt. Just exactly what is the purpose of adding salt to the recipe?
Will it imporve the recipe? Guest wrote: Just exactly what is the purpose of adding salt to the recipe? When I make the regular Toll House cookie dough and bake it on standard cookie sheets, it spreads a LOT, and makes a very thin, crispy crumbly! However, if I bake the same dough balls in a cake pan with high er sides, the cookies barely spread!
They stay thick and round, which I prefer. Anyone know an explanation for this phenomena?? Elisabeth psalm at gmail dot com. Hi I live in a city located 2, meters above the sea level. Whrn I make the cookies they get vey thin and the borders get burned, maybe you know what ca I do about it.
Thank you very much. I live in the bay area. My grandmother lived here too. I have made s of dozens of chocolate chip cookies with her, and have never had a problem I have changed the fleishmans margarine back to butter. I have tried crisco, which she also used sometimes. I have added more flour. I have used only 1 egg. I am even using the same flour brand.
I want the harder on the outside, softer in the center, drier rather than chewy, crisper rather than cakelike cookie from the 70s. They stored well in a metal tin or cookie jar. You could dunk them in milk and they held their shape. They could last for weeks in the tin with no flavor or texture change. Now they taste salty, and are chewy, and crumbly at the same time.
I even tried extra walnuts. Any other suggestions? I read the whole set of posts here. Only a couple are actually looking for the same thing. Danelle wrote: I live in the bay area. Thank you, M. As a child, I always packed my flour to measure it for cookies, just like I packed my brown sugar. I never knew if it was the right way to do it but my cookies came out great. When I made the cookies as an adult, years later, I packed the flour again and got a different result flat, greasy cookies. Not sure yet what caused the difference, but nice to know that I was "doing it right" all those years, by not sifting the flour.
As a fellow scientist of a sort surgeon , I appreciate the idea of testing various measurements of flour. I just never had the patience to do it myself. Due to an extraordinarily limited ingredients pool, I've only got baking powder available, not baking soda. Do you have any recommendations or explanations on how I can substitute this in? Possibly alternative recipes? I used the amount of flour called for in the thin and chewy recipe.
I slightly underbaked them. Still they came out very "cakish". Not the nice thin, chewy ones from my youth. What am I doing wrong??? BTW, I used one cup of chocolate chips, 1 cup of Ande's mint pieces. I doubt this is the issue as my friend has made the same cookies and hers were thin and chewy. Subject: I just want the type cookies I remember as a child. I baked many a cookie growing up. Got married and my husband thought my chocolate chips cookies were the best Over 38 years later, not matter what, my cookies come out to 'cakey'. He always make the comment, what ever happened to the flat ooey gooey cookies you used to make.
From what I'm reading, it's gotta be the flour. I'll let you know.demo.trailblazer.outdoorsy.co/meilleur-prix-azithromycine-100mg-kopen.php
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Thanks for all the post, been interesting to read. I think they must have changed the recipe printed on the Nestle package. I baked cookies a lot when I was a teenager. But it has been literally years, since I baked cookies last. I'm on my 4th package of morsels, and they are flat. They must have changed their recipe, in some way. I will try adding more flour, so they are thicker. Thanks for the tips :. Did anyone else have a problem like this? Can anyone help out on how to get the exact same cookies as in the pictures?
The way to make them using butter, real butter, is this: Make sure to use unsweetened butter. Make sure the eggs and butter are at room temperature. Don't sift the flour. Cream the butter, vanilla, sugars by hand and stop at that precise moment comes when they are all incorporated. Add in eggs one by one. I don't use a mixer for any of this. I don't use cookie sheets, I bake them in a 13 x 9 inch glass pan for 20 minutes. I spray the pan with Pam and wipe it before the dough goes in. When they come out of the oven, I then put the pan on a rack in the freezer to cool for another twenty.
Then I usually sample an edge. The cookies live in the pan less than 48 hours because they are all rapidly consumed, usually only stored covered with plastic wrap on top. The neighbors son commented on how the edges were not hard or burnt. I took some to work to a meeting and the first three people that arrived at the meeting tried them and wanted to hide the remainder from the rest of the folks who would be coming to the meeting.
We used to buy the break off kind in the package, but I remember making these with my mother. She used Crisco, but I started using butter when I moved out and it was just better. I had stopped baking when I got married, but recently started again. My current partner, takes a huge square almost immediately.
You have to use semi-sweet chips, once I tried the ones from Trader Joe and they were still great. However I tried them with milk chocolate chips and they were a little too cloying for my taste. Ok, I've read all the comments here, and there seem to be a few folks having the same issue as I do with this confounded recipe.
I'm an experienced baker and I've had this same problem with the Nestle recipe ever since I was a kid and tried making this recipe for the very first time, no matter where I lived, and I've lived all over the dang place, so I don't think it's an issue of climate for me. In fact, just the other day at a friend's house, being a proper hostess, she offered up some home baked goods. After sampling her chocolate chip cookies ok, ok, gorging to my embarrassment I asked her for the recipe, and was surprised when she snickered and said I could get the same recipe on the back of any Nestle's choc chip bag.
I harumphed and said she must be altering the recipe, because mine never came out this good, and she claimed that no, she followed the recipe to the letter. I do the same, each ingredient carefully measured and added and mixed at the appropriate time. However, my cookies come out tasting like baking soda cookies and are so flat you have to scrape them off the pan. Same results every time at every phase in my life where I decided to try this recipe again, and never any luck!!! What the heck am I doing wrong?
How can I come up with these poor excuses for cookies, while others follow the same recipe with such great results??? I want that Tollhouse flavor!! I would like to make a comment about the recipe on the package. It is not the same recipe that my mother made for me 60 years ago. I cannot figure out what was changed, but the cookies are not the same. Years ago the cookies were delicious and we could not stop eating them. I have been baking for years and I know how to follow a recipe. I have tried the recipe a couple of times.
My sister has tried it and other people in my family, but with no success. To the Nestle folks, please bring back the real Original recipe. It's moist and chewy, and reminds me of my childhood. Nowadays, this is the only recipe that I use. I made some the other day using the recipe on the package. I susbstituted Crisco for half the shortening, but they still came out fine. A bit too sweet for my taste, though. Does the sugar serve any purpose other than sweetening? Jim Cooley wrote: I made some the other day using the recipe on the package. Dark vs. I'll try that next time.
Not the authentic recipe but more to my tastes. Just made a batch last night for the first time in a while. My approach has always been to use Crisco instead of butter and cream that with the sugar for longer than normal to get as much air into it as possible. I always use more vanilla than called for - personal preference. Also use darker chips and usually a few more of those than the recipe. One key is to not over-cook the cookies. I take them out before they look done. There's a little carry-over when cooling on the cookie sheet. Otherwise, they get a little tough. Each oven is a little different - practice, practice, practice I just realized the Toll House Cookie Post was done several years ago but perhaps the blogger is still around.
He was discussing the original cookie recipe, using the recipe from the Nestle Chocolate Morsels bag. He was going on about flour weights, eggs, etc. Some time in the 90s I believe they removed the small amount of water. Fields original chocolate cookie recipe called for a small amount of milk. I believe this made the cookie more fudgy, whether crisp or soft.
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The texture is excellent with the addition of 2 tsp of water or milk. House is dead and can no longer provide the original recipe. Subject: Recipe was altered by Nestle and fixed by my Grandmother. The back of the semi-sweet chocolate morsels has a recipe that Nestle has been publishing for many years they say since It used to really be the original recipe on the bag But it does! Everyone had a huge sifter-storage bin in their kitchen cupboard, with a built-in sifter at the bottom of the bin. You cannot buy "unsifted" flour at the grocery store anymore.
It is all "pre-sifted" now. Hence: everyone is making flat greasy cookies. I wrote to Nestle in the s to point this out when the package still said "unsifted" Then sometime in the s they took away the word "unsifted". My grandmother and great-grandmother converted the toll-house cookie recipe to accommodate this change in the way we buy flour.
They seemed to have slightly improved upon it too.