Chocolate Chip Cookie Attempt 1

I got started on learning to make great chocolate chip cookies this weekend.  And, woah, the difference a recipe makes!  I decided to try this recipe for simple reasons: 1) recipe makes a smaller batch; so, I didn’t have to do any halving and 2)the blogger’s picture and enthusiasm inspired me.  This recipe is a definite keeper!!!  Though, I may need to perfect my technique.

I followed the recipe pretty well, only I used room temperature butter instead of cold butter.  I’ve read that the butter will dissolve sugar better if it is not cold.  I also refrigerated the dough longer than one hour.  Otherwise, I followed it.  I even went out and bought a cookie dropper for this recipe attempt.  How did they work out?

I can’t say that I really knew how to use the cookie scooper.  The tiny amount that went inside seemed like a really small cookie.  For the first batch, 4 hours after preparing the dough, we tried 6 cookies.  The dough was stacked too high and the amount of dough per cookie was inconsistent.  I came out with 3 done cookies and 3 not done cookies.  They were all wonderful cookies, but the less done ones had a bit of an aftertaste which Taste Tester #2 called “butter.”

Batch #2 I saved for the following afternoon.  I read here that letting the dough rest in the refrigerator for 36 hours will help the dry ingredients soak up the wet ingredients creating a drier, firmer dough which will lend best for the desired outcome.  Well, 36 hours is a lot of patience.  And, since pregnant I probably shouldn’t eat a lot of raw cookie dough, regardless of how good it is, Batch #2 was baked at approximately 24 hours.  These were significantly better.  I used smaller drops of dough and squished them down a tiny bit.  They were all the perfect crispiness, though a few could have been more doughy inside.  I baked this batch for 10 minutes and put a few back in for one minute.

My size and form consistency from cookie to cookie was still not great.  Any tips for consistency on size and form?  Would it be silly to use the cookie dropper for size only?  Then squash and form each?  My guess is that they didn’t spread out like crazy because the dough was so cold and hard.

So, we actually broke up this recipe into 3 separate batches.  The third tiny batch we enjoyed last night–still very good, though a bit small and crispy.  I liked breaking the dough into batches so that I could do experiments but also because I have little self-control in not finishing a warm batch of cookies!  We’ll blame it on the baby.  😉   I’m also thinking of learning how the dough can be kept for a time:  fridge or frozen, how stored and how long?

Thanks for your comments.  Keep ’em coming.  I appreciate them!  Until next time and next batch…

The Search for the Greatest Chocolate Chip Cookie Recipe

I am no chocolate chip cookie connoisseur, but I know what I like and don’t like… being pregnant makes me a little extra picky, of course… The thing is when I bake a chocolate chip cookie at home, I often think, “That’s pretty good, but it’s not as good as ______.” Mind you, I’m blaming the outcome on the recipe and not my cooking ability.  😉

Last night, after a few nights of enjoying home-baked, store bought, pre-cut cookie dough, I decided to take the effort of mixing up my own.  I chose this cook book: The KING ARTHUR FLOUR Cookie Companion: The Essential Cookie Cookbook.  I chose the recipe entitled “The Essential Chewy Chocolate Chip Cookie.”  I figured that in a cookbook such as this, the recipe entitled “The Essential….” would be well-researched and near have the claim “The Best Recipe for a Chocolate Chip Cookie EVER!” The recipe was fairly interesting, and I was glad I had everything I needed in the cabinet.  It called for butter instead of shortening, and it called for vinegar and corn syrup… The vinegar was supposed to help cut the sweetness and help the cookie rise more.  The cookie was less sweet, but I didn’t appreciate the cookie’s rise.  I don’t know if I want my cookie to rise.  I changed the recipe only slightly, omitting corn syrup and adding a smidge of peanut butter… Overall, they turned out fairly tastey, though slightly cake-like and too tall.  And, well, it just wasn’t IT!

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Now, I’m on the search.  Where is the GREATEST CHOCOLATE CHIP COOKIE RECIPE EVER?!

Here’s what I want out of the cookie: a little crispy, but moist and gooey, chewy in the center. Fairly thin but dense. I want sweet, but not overpoweringly sugary…  Is that asking too much?

So, I’m going to try some more recipes.  Do you think you have the world’s greatest chocolate chip cookie recipe, or at least one that you think I’d love?!  Email it to me, or post it in the comments here.  I’ll try it out and post the results here.

Also, do any of you baking experts know how I might achieve the results I want?  Like butter vs. shortening?