Chocolate Chip Cookies


 

 

 

Chocolate Chip Cookie Recipe Below

I find myself always modifying recipes that I try. We all have our own preferences, and our respective families learn to like those preferences. Since my family is large I would always double or triple the recipe to accomodate the family. There is a generaly accepted rule when doubling a recipe to "add a cup for good measure" meaning add an extra cup of flour and that helps to balance things out pretty well but when I started doubling the orginal cookie recipe I felt it had too much sugar and fat. I am fussy about the look, texture and crispiness so I experimented with the fats using a combination of butter for softness and Crisco shortening for a certain amount of crispiness. And then I added some oats and whole wheat flour for a little extra wholesomeness to the cookie.  See how the cookie dough cracks in the photo above? I think that adds to the aesthetic appeal to these cookies. They should not have a smooth cake like texture or you have overworked the dough and activated the glutten in the flour. The following recipe is the result of my experimentations.


Chocolate Chip Cookies
Freezing Tip: If this recipe is larger than you need you can freeze part of the dough after you have formed them into balls as in the photo below. Then place on a stone or cookie sheet to thaw before baking.

Freeze cookie forms
 Separate with freezer paper

Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

Nothing beats cookies baked on a stone. They cook through evenly.

 

 
Cookie Dough on stone
 

 

 

One More Note About Cookie Dough

 

My step-mother made the worst cookies in the world. As a child, I could not understand how she could mess up a cookie recipe. One day I heard her say "Dry ingredients, wet ingredients, what difference does it make? They are all going to be mixed together anyhow." I have since learned that this is precisely why her cookies had more of a cake texture than a cookie texture. The reason it is so important to separate the wet ingredients from the dry is the presence of gluten in the flour. Cakes are supposed to be mixed well to activate the gluten that helps to give a smooth soft consistency to the cake. But quick breads, dumplings, and cookies are not supposed to have the same consistency. I do not want my cookies to feel like a cake. All wet ingredients and all dry ingredients should be mixed seperately before combining the two types of ingredients together. For example, with biscuits or dumplings if you were just to throw all the ingredients into a bowl and mix them altogether the gluten would be activated, the dumplings will taste like glue and your biscuits will be hard. There is a reason for everything. To learn about yeast doughs and how they work with other ingredients read my article Kitchen Drama.

 

 

Chocolate Chip Cookie Recipe

Wet Ingredients: Mix with a mixer until creamy

Yields 9 - 10 dozen cookies

  • 2 1/2 Cups White SugarChocolate Chip Cookie
  • 2 1/2 Cups Brown Sugar
  • 2 Cups of margarine (See Note)
  • 1 Cup of Crisco Shortening
  • 4 eggs
  • 2 teaspoons vanilla extract

NOTE: If you use only REAL butter, use 3 cups Butter add 1/2 cup of water and omit the Crisco.

Dry Ingredients: Stir until combined

In a separate large bowl mix

  • 5 cups White Flour
  • 2 cups Whole Wheat Flour
  • 2 cups of Oats
  • 2 teaspoons baking soda
  • 1  1/2 teaspoons salt

Combine the wet and dry ingredients in an extra large bowl. Be sure to use a large spoon such as a serving spoon. Make large sweeping movements with the spoon to combine the wet and dry ingredients. Do not over stir the batter.

Then Add 3 - 4 Cups of semis-sweet chocolate chips or a 23 ounce bag.

Again, make large sweeping movements pulling the chips through the batter without over stirring.

Bake 350° 10 - 13 minutes or until light golden brown.

Cookies will be soft upon removing from the cookie sheet. As they begin to cool they will firm up.

Baking Tip: I prefer to use a cooking stone (pictured above) for my cookies because then the dough cooks evenly throughout. One time I baked the same recipe at someone elses home and all they had were cheap cookie sheets. The results were not the same. The cookies burned on the bottom before the tops were cooked so I had to adjust to a lower baking temperature.

 

Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

 

 

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