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This is the other recipe that is tied for first place at this time.
Levain Bakery chocolate chip cookies
INGREDIENTS
2 sticks unsalted butter
1 c. light brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts
DIRECTIONS
Preheat the oven to 375 degrees F. Cream butter, brown sugar and white sugar until fully combined and smooth. Mix in eggs and vanilla extract, beating until the batter is glossy.
In a separate bowl, mix the flour, salt, baking powder and baking soda. Gradually stir this into the butter mixture. Fold in the chocolate chips and walnuts.
Form into loose, baseball-sized mounds and place on a parchment-lined baking sheet.
Bake for 16-18 minutes, or until the center has set (as in, it’s not jiggly) but not fully cooked. The edges should be lightly golden.
This post is meaningless without photo - so here's a link with a photo of this monster cookie. I gained ten pounds just from glancing at it for a nano second, you've been warned....
This is the other recipe that is tied for first place at this time.
Levain Bakery chocolate chip cookies
INGREDIENTS
2 sticks unsalted butter
1 c. light brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts
DIRECTIONS
Preheat the oven to 375 degrees F. Cream butter, brown sugar and white sugar until fully combined and smooth. Mix in eggs and vanilla extract, beating until the batter is glossy.
In a separate bowl, mix the flour, salt, baking powder and baking soda. Gradually stir this into the butter mixture. Fold in the chocolate chips and walnuts.
Form into loose, baseball-sized mounds and place on a parchment-lined baking sheet.
Bake for 16-18 minutes, or until the center has set (as in, it’s not jiggly) but not fully cooked. The edges should be lightly golden.
I use pecans for this recipe, and do like it better because it uses the two leavenings instead of just one.
I've always used the Toll House cookie recipe too. But it's been years since I made them, ever since DH had to go gluten free. I finally found a good gf recipe, so once in a great while we get chocolate chip cookies.
In the flat and crispy vs. soft and chewy, mine have always turned out flat and crispy. Someone told me once it has to do with whether you use shortening or butter. I can't remember which is which though.
For texture and consistency, to me anyways, I always thought the perfect chocolate chip cookie was about three to four inches in diameter, softer/chewier in the center and drier/crispier towards the outer edges. Sometimes when I bake them they turn out just like that and then I just end up eating cookies for dinner. Crumbly chocolate chip cookies, like those original Chips Ahoy cookies - No. Can. Do.
This post is meaningless without photo - so here's a link with a photo of this monster cookie. I gained ten pounds just from glancing at it for a nano second, you've been warned....
The original Toll House recipe, using shortening instead of butter.
1 c. Crisco
3/4 c. brown sugar
3/4 c. granulated sugar
2 eggs
1 tsp. soda
1 tsp. hot water
2 1/4 c. flour
1 tsp. salt
1 tsp. vanilla
1 pkg. chocolate chips
1 c. nuts chopped, optional
Cream Crisco and sugars. Dissolve soda in hot water. Add soda emulsion, vanilla and eggs to sugars and Crisco, and beat well. Stir dry ingredients together and add to batter. Fold in chips and nuts. Bake at 350 degrees for 12 minutes.
When we were experimenting with the original Toll House recipe we got the best results using 1/2 butter and 1/2 shortening, and adding an extra teaspoon of vanilla.
Location: Los Angeles>Little Rock>Houston>Little Rock
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Quote:
Originally Posted by DontH8Me
This post is meaningless without photo - so here's a link with a photo of this monster cookie. I gained ten pounds just from glancing at it for a nano second, you've been warned....
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