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Old 05-26-2013, 09:19 PM   #11
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I just made some of my CCCs. After mixing it all, I put the mixing bowl in the fridge. After about 4 hours, I took it out, and most all of the CCs settled to the bottom of the dough! I don't remember this happening before, the CCs were store brand 'Everyday Essentials' or summat.

Anywho this is my recpie
225g sugar
225g brown sugar
8oz/1 cup of butter
2 eggs
1 1/2 teaspoon vanilla
1 tablespoon white vinegar

425 to 500g flour (add enough so dough doesn't stick to mixing bowl)
1 teaspoon baking soda
1/4 teaspoon salt

170g/6oz chopped walnuts
340g/12oz semi-sweet chocolate chips

Place sugar, brown sugar, butter, eggs, vanilla and vinegar in large bowl. Beat until smooth.

Add flour, baking soda, and salt. Beat until blended. Add chocolate chips and walnuts, beat until combined.

Store in the fridge for at least 4 hours.

Preheat oven to 375F

Drop by rounded teaspoonfuls onto parchment paper'ed baking sheets, about 2 inches apart. Bake at 375F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks
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Old 08-23-2013, 05:42 AM   #12
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Some lovely recipes there to choose from, thanks everyone
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Old 08-23-2013, 08:32 AM   #13
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Here's a link re: customizing CCCs.

The Science of The Chocolate Chip Cookie - Baker Bettie
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http://www.discusscooking.com/forums...les-76125.html
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Old 08-23-2013, 06:50 PM   #14
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That looks like a good recipe, thanks CWS
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Old 08-23-2013, 08:01 PM   #15
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These are my absolute favorites, and I've tried countless recipes over the years. Crispy on the edges and chewy in the centers with a perfect taste. I make them often with my tweaks:
Food Gal Blog Archiv Tantalizing Preview: Ad Hoc Chocolate Chip Cookie Recipe By Thomas Keller
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Old 08-23-2013, 08:10 PM   #16
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Thanks so much for sharing Merstar..they do sound and look lovely
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Old 08-28-2013, 04:49 AM   #17
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Alton Brown's recipes, hands down. I don't even pretend to think that I'll ever try anything else any more. I made 4 kinds of cookies including one of his CCC recipes and the CCC were practically inhaled. Even *I* couldn't keep my hands off them.

The Chewie is the one I favor:
The Chewy Recipe : Alton Brown : Recipes : Food Network

He also has 2 other varieties:

The Thin
The Thin Recipe : Alton Brown : Recipes : Food Network

The Puffy
The Puffy Recipe : Alton Brown : Recipes : Food Network

See how it's done:



Years ago I had my own recipe for soft chewy chocolate chip cookies. The secret? 100% brown sugar, melting the butter (but I did use regular old AP flour) and chilling the dough before baking. The cookies softened up nicely, absorbing water from the air, as AB's Cookie Fiend notes, mostly due to the hygroscopic qualities of the brown sugar.

A friend insisted on knowing my secret. When I told him, he immediately pronounced himself "grossed out" at the idea of eating a cookie that got and retained its moisture due in part to what it could absorb from the air.

Its not like we lived in a smog zone.

So, I stopped making that recipe. I had to - he told EVERYBODY, and passed along his low tolerance for what he decided was the "yuck" factor - nobody wanted them anymore! With friends like that ... well anyway.

Then Alton Brown comes along with a similar (though undoubtedly improved) version of the same recipe, with the same explanation for why the cookies stay moist, and he's a kitchen GOD! Nobody complains to HIM about an icky factor associated with cookies that absorb air from the environment!

*sigh* Oh well. I have always been and shall always be a Kitchen Barbarian, I suppose. LOL!
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Old 08-28-2013, 06:11 PM   #18
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I have been trying different recipies for CCC's lately. I was looking for something better than Tollhouse. But everything I have tried was at best poor. I completely forgot about Alton's The Chewy recipe. They are outstanding and I already have the recipe in my "best recipe " file. Thanks so much for the reminder. How could I have forgotten these?
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Old 08-29-2013, 06:42 AM   #19
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I also use the same as Mrs LMB recipe for years, they stay soft.
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Old 09-01-2013, 06:18 PM   #20
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  • try it those are so soft and chewy like this recipe not trying others after started using this one
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions

  1. Step 1

    Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
    • In this step:
    • How to Measure Flour
  2. Step 2

    Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Step 3

    Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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