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Old 01-23-2006, 10:49 PM   #11
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Quote:
Originally Posted by cipher
My sister gave me the recipe:

2 cups all-purpose flour
1 1/4 cup semisweet chocolate chips
2 large eggs
1/2 teaspoon baking soda
1 1/2 sticks of butter (melted)
1 cup brown sugar
1/2 cup regular sugar
3 teaspoons vanilla extract
1/2 teaspoon salt
What size did you drop them and baking time and temperature?
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Old 01-23-2006, 11:03 PM   #12
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Quote:
Originally Posted by purrfectlydevine
What size did you drop them and baking time and temperature?
They were fairly large...about 2 inches across (I made 17 cookies from the batch). Baking time was 16 minutes (the edges should start to harden and the centers should still be fairly soft) and temperature was 300F (I used non-stick cookie sheets with parchment paper). When you remove the cookies, let them cool on the cookie sheets. The cookies came out looking like the giant cookies you find in bakeries.
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Old 01-23-2006, 11:12 PM   #13
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When in doubt, try this recipe.

ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES

1 cup butter flavored
shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups GOOD QUALITY milk chocolate chips or semi-sweet chocolate chips

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.2.In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.3.Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Old 01-23-2006, 11:58 PM   #14
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Dinah,

what's different about Mexican vanilla extract versus other non-artificial vanilla extracts?
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Old 01-24-2006, 12:07 AM   #15
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Just send them here until you get them right....my dh and I will eat all of them!
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Old 01-24-2006, 02:28 AM   #16
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Quote:
Originally Posted by cipher
They were fairly large...about 2 inches across (I made 17 cookies from the batch). Baking time was 16 minutes (the edges should start to harden and the centers should still be fairly soft) and temperature was 300F (I used non-stick cookie sheets with parchment paper). When you remove the cookies, let them cool on the cookie sheets. The cookies came out looking like the giant cookies you find in bakeries.
I don't think I've ever tried CCCs at 300 degrees! It's usually 350 or so....maybe THAT'S your new secret! Congrats on the cookies, and now that you've met us, please stick around
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Old 03-21-2006, 02:25 AM   #17
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i absolutely love CCC....but each time i try to bake myself some, it never turns out the way i like them - chunky and chewy... my always end up spreading to wide and thin and turns crispy.

Can anyone help me with this? How big a drop of dough shld i put for a cookie? And how to prevent it frm spreading too thinly?

I've tried taking them out earlier but tat means my cookie isn't really cooked?

Help....why can't i get CCC right?????
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Old 03-21-2006, 08:22 AM   #18
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Quote:
Originally Posted by Eliza
i absolutely love CCC....but each time i try to bake myself some, it never turns out the way i like them - chunky and chewy... my always end up spreading to wide and thin and turns crispy.

Can anyone help me with this? How big a drop of dough shld i put for a cookie? And how to prevent it frm spreading too thinly?

I've tried taking them out earlier but tat means my cookie isn't really cooked?

Help....why can't i get CCC right?????
Post your recipe.
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