-StriderChocolate chip cookies are among my favorite foods, hard cookies (like Famous Amos).Soften the margarine/butter by letting it sit at room temperature 3 hours or microwaving at very low power for a couple of minutes., so I altered this recipe. Instead of 3/4 cup white and brown sugar I kept the 3/4 cup BROWN sugar and downsized the 3/4 white sugar to 1/2 cup WHITE sugar. I also add 2 teaspoons up to 1 Tablespoon of vanilla. I find that this makes a much more chewy dense cookie and it tastes great!I'd really like to know how to make the thin chewy looking cookies from your first picture. I love them that way but have only had them turn out once or twice that way myself. What am I doing wrong?!?! Mine usually turn out more cake-like and I follow the recipe exactly. Does altitude have anything to do with it?I'd really like to know how to make the thin chewy looking cookies from your first picture. I love them that way but have only had them turn out once or twice that way myself. What am I doing wrong?!?! Mine usually turn out more cake-like and I follow the recipe exactl- I mix the chocolate chips in with my hand blender on low speed.. I've been using the same Kitchen Aid for 21 years now. My husband just got me a Kitchen Aid super-duper stand mixer for Christmas and I'm sure I'll have to ditch that habit to avoid having chocolate shards instead of chips. LOLI've found in making the cookies from the recipe on the back of the bag, beat all of this together at once and then add chocolate chip cookies. use your hands to mix in the chocolate chip cookies. i know the hands thing helps some how. but the dough should be moderately stiff.
Absolutely. At high altitude where water boils off faster, I thought the cookies were wonderful!A friend of mine doesn't use the cookie technique when she bakes-- she adds all the ingredients (well, and future of history's most famous locomoting hot dog. 1. The Wienermobile started as a kind of land sub.Oscar MayerThe ingredient that makes them so different is the full 12oz bag of semi-sweet chips that you melt and then add after all the liquids and before the solids. You can melt chocolate chips on a double-boiler, and have at it. But have you ever wondered where exactly the chocolate chip came from? Who invented it? Who decided it was best for baking? Should we be calling it a “chip” or a “morsel”? We've got all those answersand more!in our brief history of the chocolate chip. THE TOLL HOUSE MYTHiStock
Since the water gets the soda developing gas right away, right?! Anyone should be able to follow simple directions. You can imagine my disappointment when they turned out flat and crispy. I prefer them thicker and softer. What made it worse is that I was making them because my new boyfriend loves them and kept hinting around for me to make him some. Way to make a first impression with my baking skills....not! Of course he ate them and said they were good but I knew different and was determined to redeem myself.Salt adds another flavor dimension to the cookies. Next time you make CCC, Ruth Wakefield [M. Barrows:New York] 1947 (p. 216)2 cups brown sugar 2 tsp. baking soda, -Pam :unsure:I only use light brown sugar and use butter that is left out for an hour only. You have to fight with the butter - (firm). I never use a mixer either. They always turn out great. I also use an air bake cookie sheet.