Thick and Delicious Chocolate Chip Cookie Recipe | No More Flat Cookies!

[ChefBeckyD]

Tried another batch!Tonight, my DS and I made another(half) batch of cookies - this time we used the Pumpkin Spice Pudding, and I added about 1 teas. of PC Cinnamon Plus Spice Blend, and butterscotch chips.......MMMMM MMMMM GOOD!

These are on my list to make again too! In fact, these are going to go on my Christmas Baking List!
We had them warm with a glass of milk tonight - I did stop myself at 2, but just because I know I can have more tomorrow!
We leave for vacation early Wed. morning - sure hope there are some left to take with us!

 

[JAE]

Okay, Becky, I too, made the cookies again tonight. I made the exact same recipe as before, chocolate chips and vanilla pudding. This time I made them in the bar pan. Haven't eaten any yet.

 

[ChefBeckyD]

Okay, Becky, I too, made the cookies again tonight. I made the exact same recipe as before, chocolate chips and vanilla pudding. This time I made them in the bar pan. Haven't eaten any yet.

We are too funny! I can't post this on the "Get Healthy" thread....(hanging my head in shame) - I just ate 2 1/2 cookies w/ coffee for breakfast!

On a brighter note - my DH loved the shoes! (that was fun!)

 

[chefann]

I'm glad I could make so many people happy.

 

[ChefBeckyD]

Make us happy? Try make us gain 25 lbs!

I think you've created a monster!

 

[kdawn1124]

I made these last night and between my husband, DS and myself we ate a dozen. They are so yummy! Thanks Ann!!!!!!!!!

 

[chefann]

For those making the recipe I posted earlier in the thread, they do freeze well. You dont have to eat them all within a couple days.

 

[ChefBeckyD]

For those making the recipe I posted earlier in the thread, they do freeze well. You dont have to eat them all within a couple days.

Ha ha ha! My intention was to freeze some - but none of them have made it to the freezer! I walk that way, but they are disappearing before I can get there - I think there is some kind of vacuum sucking them up............






Oh wait - maybe that's my mouth!

 

[chefann]

ohhhh kaaaayyyy.... I'm not touchin' that with a 10-foot pole. (My dirty mind grabbed it and ran.)

 

[ChefBeckyD]

ohhhh kaaaayyyy.... I'm not touchin' that with a 10-foot pole. (My dirty mind grabbed it and ran.)

Hey! This is a chocolate chip cookie thread! I have no idea where your mind is going! I'm thinking cookies!

 

[tbasila]

Here's another recipe to try ... makes the big bakery-style tick and chewy cookies and it's as much technique as ingredients. Like most recipes, they need a little longer on the stones. They make a pretty good bar too - 9x13 pan about 25-30 minutes.

Thick and Chewy Chocolate Chip Cookies - Cook's Illustrated
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.


Makes 1 1/2 dozen 3-inch cookies 2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)



1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

 

[genburk]

For those making the recipe I posted earlier in the thread, they do freeze well. You dont have to eat them all within a couple days.

You could also take the cookie dough and put scoopfuls of it on a tray, plate, or stone and freeze them. Then store them in a sealed bag or tray. Sometimes they freeze really hard, other times a little soft. Not sure how this particular cookie dough will freeze, but then you can bake half a dozen or whatever amount you want by just pulling them out and letting them thaw on your cookie sheet. Just takes a few minutes.

 

[GourmetGirl]

So I took the Betty Crocker cookie in a bag mix yesterday and used Oatmeal Chocolate Chip and then spread it in my square baker. Baked for 20 minutes at 375. Took out, sprinkled crushed toffee bits on top, baked for 15 more minutes. I took this to a family pool party and it was a hit! Very easy, cheap and yummy! So if anyone wants cookies, without all the work (sometimes time's gotta take precedence) I would highly recommend this!

 

[missydivine]

I'm going to have to try these cookies, not that I need any.