Sunday, September 30, 2007

Big Fat Chewy Chocolate Chip Cookies

After seeing these posted on The Nest What's Cooking board multiple times, I had to try it out for myself. I followed the recipe to a "T" and was somewhat disappointed with the results.

The batter was dry and the cookies didn't spread the way I was expecting. They were chewy and moist inside, but the outside was sorta dry, like a crust. I'm not sure what I did wrong that I'm not raving about these, but this just proved to me that I should just stick with my Nestle Tollhouse recipe. It's still #1.

This is the recipe from Allrecipes.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


Abby said...

I made these, too, a looong time ago, but they turned out totally different! Isn't it strange how recipes can do that? They still looked yummy!

Cute blog!

Melissa & Jon said...

I add pecan meal to my chocolate chip cookies. I love the sweet, nutty taste it adds, without the chunky pieces of nuts that I'm not so crazy about in cookies. It's just pecans ground into dust :-)

AnickH said...

ive made these before too and they turned out flat and not dry enough. wtf? i guess its just a very unforgiving nonpredictable recipe. bottom line is, if you decide to stick w/ toll house recipe as your main cookie recipe, you can be kinda flexible w/ it. cookies baked from toll house recipe never turn out too puffy. they either turn out too flat or just right. so... if your cookies are turning out too flat, add 1/4 to 1/2 cup flour. trust me this works!