OMG!  I am furious!!!!

I can make snickerdoodles, peanut butter, the most awesome oatmeal raisin... but when it comes to chocolate chip cookies... they turn out like doo doo every single time... WTH????

I will never use the tollhouse recipe again... it just never works.

What is your secret?  What's your recipe????  How do you get yours to turn out good????

Help me!!!!

OMG!  I have the best recipe!  It uses Pudding mix, and they are so soft and yummy!  I don't care for crunchy cookies, I prefer soft and gooey!

let me go and get it......

OK, this is my SIL's recipe, so I call it:

Jane's Chocolate chip pudding cookies

Cream together:
1 cup soft butter (not melted, just softened)
¼cup white sugar
¾cup brown sugar
1 sm package of instant pudding (vanilla or chocolate, don't use sugar-free)
1 tsp vanilla

Once that is creamed:
Add 2 eggs and mix

Then add:
2¼ cup flour
1 tsp Baking soda
1 sm bag of Chocolate chips
1 cup chopped walnuts (optional)

Bake at 350 degrees for 9 minutes

This doesn't make a lot, so I always double it.  When I double it, I use 1 package of vanilla pudding and 1 package of chocolate pudding.

These are best when eaten in the first two days, as they get stale easily.  It is also best to share them with me!!

ENJOY!!

Marti

 

I used to have the same problem. . .for me at least. . .it was all in the butter.  You really need it to be softened and not at all melted.

Thanks girls!  Marti - that sounds yummy!  I love "hidden" ingredients like that!!!!

My butter might have been a little on the "too soft" side... but it was still cold...  I used salted butter... do you think that's a problem?  It calls for soda and salt - so would the salt in the butter be the reason they are too "cakey"???  That's the part I hate. I like a gooey cookie... crisp on the outside, chewy on the inside - I HATE cakey cookies. lol

So to fix this batch  (the first cookies came out burnt on the bottom and puffed up like a cookie)  I turned the oven down to 350 (recipe said 375) and then "under cooked" them a little... those seem to have turned out better.

::::sigh:::::: 

This is why I don't make chocolate chip cookies very often!  Such a pain in the butt! 

The large bucket of Nestle Cookie Dough that makes over 80 cookies at Costco! It's 7.99 here. Tastes just like you made them from scratch. Make two cookies or a bunch!

LOL Tina!!!  I know, I know!!!!

I really think the butter has a lot to do with it.  Butter vs. margarine vs. whatever else, and how it is softened or mixed in, makes a big difference.  You'll even get a difference with the same butter, just in how hard or soft it is.  I haven't figured it out perfect yet, but usually use Country Crock for mine.  Also, the amount of flour you put in makes a big difference.

We have a very basic recipe that has been passed down for a few generations, but I have yet to perfect it.  My grandma makes the best chocolate chip cookies on the planet, but using the same recipe, I can't quite get it!

Amy, I used to have the same problem, then I found a recipe and instead of all butter it uses part shortning (I use the butter flavored).  It's from Pillsbury Cookies Brownies and Bars book.

3/4 C firmly packed brown sugar , 1/2 C sugar, 1/2 cup butter or margerine, softened (I use butter), 1/2 C shortening, 1 1/2 tsp Vanilla, 1 egg, 1 3/4 C All purpose flour, 1 tsp baking soda, 1/2 tsp salt, 8 oz chocolate chunks (or 1 cup chocolate chips), 1 C chopped nuts

Preheat to 375*. Beat brown sugar, sugar, butter, shortning until light and fluffy.  Add vanilla & egg, blend well. Lightly spoon flour into measuring cup; level off.  Add flour baking soda, and salt, mix well. Stir in chocolate/nuts.  Drop by tablespoon 2 inches apart onto ungreased cookie sheet.  Bake 9-12 minutes, cool for 1 minute remove from sheet.

Sometimes for a little something differnt I also add a pinch of cinnamon.

 

Thanks Amanda!  Yes... I think shortening will be used next time!

You know, all of our grandma's and mother's recipes were so good because they used lard and shortening...  that's the problem with the world today!  Not enough lard!!!! lol

The Luna Vine:

that's the problem with the world today!  Not enough lard!!!! lol

Yes!  My grandma still has her vat of lard on her oven.  It is such gross stuff, but it sure does make a difference! :)

cakey is from too long a bake (if you want underbaked cookies)

For reducing the "carmelizing" turn down the temp(your oven may run hot) and switch to an "air bake" cookie sheet.

I also like to use baking paper under the dough. no peeling with a spatula, and way less clean up. (Handy if you are running back to back batches)

Neiman - Marcus Choc. Chip Cookies (recipe cost $250  so my neighbor said, she gave it to me many years ago) It makes alot of dough and you can freeze the dough in a sealed container and use it when you want. Awesome cookies!

2 c. butter

2 c. sugar

2 c. brown sugar                            1 tsp. salt

4 eggs                                           2 tsp. baking powder        

2 tsp. vanilla                                   2 tsp. baking soda

4 c. flour                                        24 oz. choc. chips

5 c. "blended oatmeal"                     3 c. chopped nuts

1 8oz. Hershey Bar grated

Cream butter &sugars. Add eggs & vanilla. Mix with flour & powdered oatmeal. Add salt, powder & soda. Add choc. chips, choc. bar &  nuts. Roll into balls & place 2" apart on cookie sheet. Bake at 375 for 10 min. Makes 112 cookies.

 

That whole 250.00 thing was a farce:

Neiman Marcus actually dispels the myth and gives the recipe in it's own site.

Hey Loonie. . .

Another thing that makes them too cakey is over mixing the batter!!

I feel for ya. . .I really do. . .and my husband can attest. . .it has taken me 10 years and thousands of cookies to finally get it right.  LoL

Luckily. . .he's a sugar cookie kinda guy. . .and I can master those.

I really like sugar cookies too... but even better are snickerdoodles... they are close to sugar cookies... just a lot of cinnamon or something.. hehe

Over baking was definitely a factor... that was making them cakey...  I guess you just have to pull them out when they don't look done.  When I could see that they were brown on the edges, that's when I pulled them.

Overmixing - is that when you are creaming the eggs and sugar?  I was afraid I was over mixing that.  But when I add my flour - a little at a time - I used my spoon, not the mixer... and it just seems the batter is too creamy or something... like there is not enough flour.  Is that the way it's supposed to be?  I guess they are different than a sugar cookie that seems to be firmer...

I love watching good eats - he just did a show about CC cookies not too long ago!

Shortening results in more cake-like cookies. Also, I believe creaming the butter / shortening with the sugar first helps. He chills the dough as well to help with the spread.

Here's the link: http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_17114,00.html 

 I love all the little differences that a recipe makes!

Hope this helps!

(now I want to go make some cookies! LOL)

Shan 

Tina...that is hilarious. Thanks for the info. I was never sure if my neighbor knew what she was talking about, but,  I have used the recipe for over 20 years and they are delicious cookies.

The Nerd Husband:

I love watching good eats

 

That is one of my favorite shows too.  Sadly though, I don't get to watch it anymore.  I haven't gotten satellite or cable or anything yet, but I'm pretty sure the FoodNetwork is not shown down here. 

My opinion the secret to the best chocolate chip cookie is butter flavored crisco...no butter.

Hehehe, I'm very proud of my cookie recipes!

Thin and Crispy

2 1/4 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, cold
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 egg and 2 oz. whole milk
2 cups (12-oz. pkg.) Chocolate Chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter and granulated sugar together first, and then add brown sugar and vanilla extract in large mixer bowl until creamy. Add egg and milk. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE for 13 to 15 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


 

 Light and Fluffy

2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter-flavored shortening
3/4 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Chocolate Chips

PREHEAT oven to 375° F.

COMBINE flour, baking powder and salt in small bowl. Beat shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Chill in refrigerator until completely cooled. Drop by small rounded tablespoon onto un-greased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

 
Moist and Chewy

2 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, melted
1/4 cup granulated sugar
1 1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 whole egg, 1 egg yolk, 2 tablespoons whole milk
2 cups (12-oz. pkg.) Chocolate Chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat melted butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add whole egg, egg yolk, and milk into mix, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Chill. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

 

My favorite is a hybrid of the fluffy and chewy recipes. Use the chewy recipe but instead of bread flour (which will make the cookies very chewy) use cake flour (which will make the cookies pleasantly chewy).

 

 

The Nerd Husband:

I love watching good eats - he just did a show about CC cookies not too long ago!

Shortening results in more cake-like cookies. Also, I believe creaming the butter / shortening with the sugar first helps. He chills the dough as well to help with the spread.

Here's the link: http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_17114,00.html 

 I love all the little differences that a recipe makes!

Hope this helps!

(now I want to go make some cookies! LOL)

Shan 

Damn!! I actually looked for that recipe and couldn't find it so I watched that episode on YouTube over and over again to get the different pieces of the recipes down... I love Alton and his zany antics! I add more vanilla , so now I claim the recipes as my own, mwahahahaha!

I use the nestle reciepe, but I add extra flour. About 1/2 cup - 3/4 cup until it tastes and looks right to me (fluffier, less wet). Don't over soften the butter/margarine (I think the only reason they tell you that, is if you have ever had to make them by hand, without a mixer, your arm will fall off trying to stir hard butter). The extra flour made mine finally come out right, and not a flat mess. Also - always the airbake cookie sheets. I use a kitchen aid mixer, but try not to overmix. I've done it with half butter and half shortening too.

 Here's the episode that I got my recipes from. Part 1 and part 2.