pcjulie
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Oh come on! Choco chip cookies are my favorite!chefann said:That's the recipe I use! I don't share that recipe.
JAE said:I finally made Ann's cookie recipe today. I had to make a special trip into the grocery store, but I was half way there on a PC delivery. DELICIOUS! Soft and not flat. I like eating Toll House dough better, but the final outcome of these cookies make them the winner. (I let the butter "thaw" to room temperature. I hand mixed with a bamboo spoon, and I refrigerated the dough before baking and in between each batch.) This will be my new recipe.
How do you make that?chefann said:Been there, done that! DH wanted caramel corn, and I had NO butter in the house (well, 1/2 a stick in the butter dish). He actually made a special trip so I could make him caramel corn. Then I went and, um.... overcooked it. (It's not my fault! KG was over for dinner and we were chatting while I was making it and I forgot to turn the heat off when I stirred in the popcorn.)
JAE said: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.
chefann said: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.
chefann said:ohhhh kaaaayyyy.... I'm not touchin' that with a 10-foot pole. (My dirty mind grabbed it and ran.)
chefann said: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.
Flat cookies can be caused by a few different factors, including using old baking soda or baking powder, not chilling the dough before baking, or not using enough flour in the recipe. It's also important to make sure your oven is at the correct temperature and that you are measuring your ingredients accurately.
Yes, we have a tried and true recipe for thick and delicious chocolate chip cookies that will not disappoint. Our recipe includes a few key ingredients and steps to ensure your cookies come out thick and chewy every time.
While the Toll House recipe is a classic, it may not always produce thick cookies. You can try making adjustments such as adding an additional egg yolk, using bread flour instead of all-purpose flour, or chilling the dough before baking. However, for guaranteed thick and delicious cookies, we recommend trying our recipe.
Our recipe has been tested and perfected to ensure that every batch comes out thick and delicious. We use a combination of butter and shortening to give the cookies structure and prevent them from spreading too thin. We also recommend chilling the dough for at least 30 minutes before baking to help the cookies hold their shape.
While this recipe is specifically for chocolate chip cookies, you can experiment with different mix-ins to create your own unique variations. Some suggestions include adding nuts, dried fruit, or different types of chocolate chips. Just be sure to keep the key ingredients and steps the same to ensure thick and delicious cookies.