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Old 04-03-2007, 02:39 PM   #1
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Chocolate Chip (Traditional)

1 cup butter
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1/4 cup cornstarch
1 tsp baking soda
2 cups chocolate chips
1 cup nuts/coconut OR 1/4 extra flour

You know the drill, cream the butter/sugar, add wet, then dry. Bake at 350 for 10-15 minutes.

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Old 04-03-2007, 04:56 PM   #2
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Alix. maybe you can shed some light on a long running mystery.

Why is it that none of the cookie dough ever makes it into the oven?
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Old 04-03-2007, 04:56 PM   #3
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Grandma B's Vanilla Chocolate Chip cookies


1 cup unsalted butter room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract (Gramma used 1/4 cup 100% proof bourbon or 4 Tbsp vanilla)
1 or 2 Tbsp whole milk
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup toasted walnuts or sugard walnuts
With your hand or stand up electric mixer cream the butter. Add the white and brown sugars and beat until fluffy. Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. Chill for 30 min.
*For large cookies, use about an ice cream scoop. With two spoons, drop about 2 tablespoons of dough onto the prepared baking sheets. Bake about 12 - 14 minutes at 350, or until golden brown around the edges. Cool completely on wire rack.
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Old 04-03-2007, 06:13 PM   #4
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Quote:
Originally Posted by Buck
Alix. maybe you can shed some light on a long running mystery.

Why is it that none of the cookie dough ever makes it into the oven?
Cuz Katie lets her husband in the kitchen when she bakes!
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Old 05-21-2007, 03:34 PM   #5
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I some simple questions. I was making cc cookies last night with a very similar recipe to the ones above. The two above differ in terms of cornstarch vs. milk. Why the differences. Also, a really dumb question. The bottoms started to brown before the upper parts were completely done. Does that mean my oven was too hot? I had it set at 370 not the 350 specified above. Thanks, m
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Old 05-21-2007, 10:26 PM   #6
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Quote:
Originally Posted by Buck
Why is it that none of the cookie dough ever makes it into the oven?
I must own up...I have been known to fill up on cookie dough and not have room for a cookie fresh from the oven but my sister who is usually in on the cookie making process tends to get very annoyed when i do this. I have taken to getting the dough out secretly
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Old 05-22-2007, 12:19 PM   #7
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Quote:
Originally Posted by mnsills
I some simple questions. I was making cc cookies last night with a very similar recipe to the ones above. The two above differ in terms of cornstarch vs. milk. Why the differences. Also, a really dumb question. The bottoms started to brown before the upper parts were completely done. Does that mean my oven was too hot? I had it set at 370 not the 350 specified above. Thanks, m
Yes your oven was too hot. It doesn't take much to start the bottoms browning. You might want to check that your oven is actually at the temperature you think it is. Sometimes they run hotter. Your pan might be part of the problem too, or where you put the pan in the oven.

I'm not sure about your other question. What do you mean cornstarch vs milk? Can you be more specific for me? Also, posting the recipe might help. Thanks!
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Old 05-22-2007, 01:35 PM   #8
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If everything is okay with your pan and your oven, you may have to switch to stick margarine or butter flavor Crisco because butter cooks too quickly in your climate. (never use whipped margarine because it contains water.) Alix's recipe might also work better for you because it does not contain the white sugar which can burn the bottoms of cookies.

Take the cookies out when they are lightly browned around the edges. They have to set for 5-10 minutes before you remove them from the baking sheet. During this time, they are hot and will continue to cook for a few minutes longer.

If you want to use a flat cookie sheet that does not have the edge, just turn a metal baking pan like a 9x13 upside down and bake your cookies on the bottom. I'm not the greatest at making cookies but I do have to make my fair share for the school activities. Decent but not glamorous!
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Old 05-22-2007, 02:36 PM   #9
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I heard putting parchment paper down before you put the cookies on the sheet stops them from browning too fast. Does that actually work? I have yet to try it.
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Old 05-22-2007, 02:39 PM   #10
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It might Cherry, but really the oven temp is the key to this, as well as the colour of the pan. At least in my experience that is what makes the biggest difference. The parchment paper just makes it easier to take the cookies off the sheets.
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