Cookbook:Chocolate Chip Cookies

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Cookbook | Recipes | Cuisine of the United States | Dessert

Chocolate Chip Cookies
Category: Dessert recipes
Difficulty: Easy


Contents

[edit] Ingredients

[edit] Procedure

  1. Preheat oven to 375° F, or 350°F (around 190°C to 176°C) if you want chewy cookies.
  2. Cream butter, margarine, granulated sugar, and brown sugar in a large mixer bowl. Add eggs one at a time, beating until fully incorporated. Add vanilla extract and beat in.
  3. In a small bowl, sift together the dry ingredients (except chocolate & nuts). Add to the wet mixture in two parts and fold until combined. (If you beat this too long, you may get some gluten formation which will change the cookie texture).
  4. Stir in chocolate morsels (chips), and nuts if using. Please be considerate of people with nut allergies by mentioning the nuts if you use them.
  5. Drop by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
  6. Bake in the preheated oven for 10 to 12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.

[edit] Notes, Tips, and Variations

  • The quality of the flavoring ingredients makes a great difference in the outcome. Using top-quality butter, chocolate, and vanilla will produce a superior cookie.
    • Note that using "dark" chocolate (>65% cacoa) will result in a significantly different taste than the "traditional" recipe. In general, if you find the raw chocolate to be too bitter or not enjoyable to eat, you may not like them in the cookies (no matter the quality).
  • If you want to use regular flour, as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough, that will not spread out very much. This trick even works with whole wheat flour.
  • Use cake flour instead of all-purpose, replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place).
  • Use some vegetable shortening in place of butter/margarine to reduce "spread" (cookies will be thicker).
    • Or add some vegetable oil (no more than 1/5 of total fat) in place of butter/margarine to increase spread, resulting in thinner cookies.
  • Some people also recommend chilling dough before baking, though this is usually not necessary.
    • Chilling dough may help to reduce spread, resulting in thicker cookies.
  • Use an ungreased, non-stick baking sheet instead of a greased sheet to help reduce spread, for thicker cookies.
    • Conversely, grease your sheet if you like thinner (crispier) cookies.
  • If vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar.
  • Using chopped bar chocolate instead of pre-formed chips will result in a more rustic texture -- just make sure the pieces are small enough to eat comfortably.
  • The proportion of granulated to brown sugar may be adjusted to suit taste.
    • More brown sugar will result in chewier cookies.
    • More white sugar will result in crisper cookies.
  • Do not stack hot cookies otherwise they will bend out of shape and not cool as quickly..
  • Add a small amount of oatmeal to give cookies more flavor & mouth-feel.

[edit] External links

[edit] Other Chocolate Chip Cookie Recipes

[edit] W. Richard Stevens' Ultimate Chocolate Chip Cookie

W. Richard Stevens, famous author of UNIX and TCP/IP text books was also a guru in the kitchen when it came to chocolate desserts. Probably the most famous amongst his co-workers were his Ultimate Chocolate Chip Cookies. If you follow the technique he outlines, you will be rewarded with a great cookie.

[edit] Entennman's Original Recipe Chocolate Chip Cookies

This is the original, really soft and gentle-textured combination of chocolate chips, honey and dough. The recipe is hard to come by, as well as to copy and paste, but it is here, and the person who owns the page has a poem written about the cookie, on this page which also has the URL to the recipe.

[edit] Hacked 'Neiman-Marcus' Cookies

A clarified version of the infamous 'Neiman Marcus' cookie recipe. In addition to being an urban legend, it's a great cookie recipe. Scaled to a reasonable number of cookies with a few comments from personal experience.

There are many similar recipes, such as the Doubletree Cookies or Oatmeal Chocolate Chip Cookies which offer significant improvement over the "back of the bag" chocolate chip cookie recipes. The key is substituting oat flour for part of the white (wheat) flour.

Makes 56 cookies.

[edit] Ingredients

[edit] Procedure

  1. Preheat oven to 375° F (around 200c).
  2. Cream butter and both sugars in a large mixer bowl.
  3. Beat in eggs and vanilla extract.
  4. Sift together the flour, oat flour, baking powder and baking soda.
  5. Stir in chocolate morsels, grated chocolate bar and nuts.
  6. Roll into balls and place two inches apart on a cookie sheet. Instead of a cookie sheet, I use a pizza stone.
  7. Bake for 10 minutes or until golden brown (cooking times may vary). Remove and let stand for about 1 minute before moving cookies to a plate or cooling sheet.

[edit] Finely Tuned Chocolate Chip Cookie Recipe

Chocolate chip recipe designed from the ground up using the excellent cookbook of first principles Cookwise

[edit] Popular Chocolate Chip Cookie Recipe

Chocolate chip cookie recipe This Chocolate chip cookie recipe represents half of the cookies baked in American homes each year.

[edit] Tako's Chocolate Chip Cookies

"Quarks, Black Holes, & Chocolate Chips", from 8legged's "Deep Fried Live!"

(If you don't want to watch the amusing animation, here's a text version of the recipe.)

[edit] See also

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