Why is it that lately my CC cookies kinda bite? I always remember that
the
best CC cookies I've ever had/made baked flat, or they spread out(as
opposed to up)
as they baked and were buttery rich. These seemed a little too white
as well.

The ones I've made recently were from the recipe on the back of either
the
Nestles or Hershey's CC package. The first batch was too "cake like'
and
rose up, so the second time I made them I killed the leavening but the
result was the same.

What gives? Why is it I remember the BEST CC cookies I've ever had
spread out thin as they baked and were super rich, not cake like.

Do I need to add more butter, brown sugar? Recipe anyone?

Thanks

Mike

"MAB" > wrote in message
ups.com...
> Why is it that lately my CC cookies kinda bite? I always remember that
> the
> best CC cookies I've ever had/made baked flat, or they spread out(as
> opposed to up)
> as they baked and were buttery rich. These seemed a little too white
> as well.
>
> The ones I've made recently were from the recipe on the back of either
> the
> Nestles or Hershey's CC package. The first batch was too "cake like'
> and
> rose up, so the second time I made them I killed the leavening but the
> result was the same.
>
> What gives? Why is it I remember the BEST CC cookies I've ever had
> spread out thin as they baked and were super rich, not cake like.
>
> Do I need to add more butter, brown sugar? Recipe anyone?
>
> Thanks
>
> Mike
>
Many years ago a friend and I both baked chocolate chip cookies for the same
function. Our cookies were completely different. We both used the same
recipe and as we sat and waited for people to arrived I quizzed her on her
ingredients. I asked about the type of flour, chocolate chips, and type of
butter... that's when she said that she never used butter, but always used
shortening like her Grandma. Aaaaa HA! That's why hers were cake like and
mine were flat and crispy. So, I see you use butter just make sure it's
butter not diet butter or butter-like product not margarine or shortening.
I use the recipe also right from the back of the Nestle's package and mine
are crispy and thin.

Lynne

MAB wrote:
>
> Do I need to add more butter, brown sugar? Recipe anyone?
>

I hate cakey cookies so I know what you're talking about. Generally,
there has to be less flour and more brown sugar and butter for
essentially more caramelization. This could be sacrilege, but I've
tried a ton of recipes and by far my favorite is from <gasp> Martha Stewart.

http://www.marthastewart.com/page.jh...&id=recipe1219

If the link doesn't work, you can search for it on marthastewart.com.
It's called, Alexis's Brown-Sugar Chocolate-Chip Cookies.


Ham

MAB if you want to make them flat e.g thinner and more dense/crisp try
to get rid of some of the raising agents that you use i.e instead of
using self-raising flour use plain flour or even a mix if you use
bi-carb just take it out of the recipe this will not change the flavour
of the biscuit it will just change the texture.

please do nnot add any extra butter or brown sugar this may change the
desired flavour but if the help abuve dous not work than try adding
more brown sugar as well as whats written above
enjoy

MAB wrote:
<snip>

>
> What gives? Why is it I remember the BEST CC cookies I've ever had
> spread out thin as they baked and were super rich, not cake like.
>
> Do I need to add more butter, brown sugar?

Yes. Both.

> Recipe anyone?

Baking soda, not powder, salt, no milk, basic nestle recipe, add 1/2 c
more brown sugar and about 1/4 c more butter...this is all from memory,
so bear with me. IIRC it calls for only ine egg. If it calls for 2,
use only 1.
-L.

writes:
>Why is it that lately my CC cookies kinda bite? I always remember that
>the
>best CC cookies I've ever had/made baked flat, or they spread out(as
>opposed to up)
>as they baked and were buttery rich. These seemed a little too white
>as well.
>
>The ones I've made recently were from the recipe on the back of either
>the
>Nestles or Hershey's CC package. The first batch was too "cake like'
>and
>rose up, so the second time I made them I killed the leavening but the
>result was the same.
>
>What gives? Why is it I remember the BEST CC cookies I've ever had
>spread out thin as they baked and were super rich, not cake like.
>
>Do I need to add more butter, brown sugar? Recipe anyone?
>
>Thanks
>
>Mike

hi Mike

in addition to some of the other suggestions ... you might turn
the oven down by 25 degrees F or so and add a couple minutes to the
baking time -- that will allow the cookies more time to spread before
they set

also -- is your butter at room temp when you cream it with the sugar?
if not you might try that too

>
>
> also -- is your butter at room temp when you cream it with the sugar?
> if not you might try that too

Yes, I have noticed that butter temp makes a difference in how the
cookies spread. If the batter is warm when you put the cookies in they
spread more. I've been known to keep the batter in the fridge between
batches, to prevent that.

Also, if the baking sheet is warm, the dough softens and spreads more.

And, if you make flat spoonfuls of dough as opposed to fat round ones,
you get thinner cookies. Nothing says you can't help them along with a
well-placed thumb...



Dawn

"Dawn" > schreef in bericht
...
>>
>>
>> also -- is your butter at room temp when you cream it with the sugar? if
>> not you might try that too
>
> Yes, I have noticed that butter temp makes a difference in how the cookies
> spread. If the batter is warm when you put the cookies in they spread
> more. I've been known to keep the batter in the fridge between batches, to
> prevent that.
>
> Also, if the baking sheet is warm, the dough softens and spreads more.

That soudsn like Silpat and metal baking sheets coudl also lead to different
spreading - and of course browning.

So many ways to influence food. It never ceases to amaze me.
>
> And, if you make flat spoonfuls of dough as opposed to fat round ones, you
> get thinner cookies. Nothing says you can't help them along with a
> well-placed thumb...
>
>
>
> Dawn

writes:
>>
>>
>> also -- is your butter at room temp when you cream it with the sugar?
>> if not you might try that too
>
>Yes, I have noticed that butter temp makes a difference in how the
>cookies spread. If the batter is warm when you put the cookies in they
>spread more. I've been known to keep the batter in the fridge between
>batches, to prevent that.
>
>Also, if the baking sheet is warm, the dough softens and spreads more.
>
>And, if you make flat spoonfuls of dough as opposed to fat round ones,
>you get thinner cookies. Nothing says you can't help them along with a
>well-placed thumb...

good point -- I like my c.c. cookies pretty thin so I always mash them
a little after dropping -- completely forgot to mention that

>>And, if you make flat spoonfuls of dough as opposed to fat round ones,
>>you get thinner cookies. Nothing says you can't help them along with a
>>well-placed thumb...
>
> good point -- I like my c.c. cookies pretty thin so I always mash them
> a little after dropping -- completely forgot to mention that
>
Yes I completely forgot to mention this too. I squish them down to the
width of a chocolate chip before baking.

Lynne

King's Crown > wrote:
>mine were flat and crispy. So, I see you use butter just make sure it's
>butter not diet butter or butter-like product not margarine or shortening.
>I use the recipe also right from the back of the Nestle's package and mine
>are crispy and thin.

Shortening is 100% fat.

Butter is 80% fat and 20% water.

I've only made a few batches of CCC's in my life, but
the first one was PERFECT - flat but not too flat; just
the right spot between crispy and chewy... just like
Mom's, in other words. And they stayed flexible for
a couple days.

I never have been able to replicate that, despite using
the same recipe. Now they just come out flat and crispy.

I've since read some websites with tips on troubleshooting
baking mishaps, and it may have something to do with
the amount of effort that went into creaming the butter
and sugar.

--Blair

at Sat, 29 Jul 2006 03:42:50 GMT in <1154144570.568088.25300
@b28g2000cwb.googlegroups.com>, (MAB) wrote :

>Why is it that lately my CC cookies kinda bite? I always remember that
>the
>best CC cookies I've ever had/made baked flat, or they spread out(as
>opposed to up)
>as they baked and were buttery rich. These seemed a little too white
>as well.
>
>The ones I've made recently were from the recipe on the back of either
>the
>Nestles or Hershey's CC package. The first batch was too "cake like'
>and
>rose up, so the second time I made them I killed the leavening but the
>result was the same.
>
>What gives? Why is it I remember the BEST CC cookies I've ever had
>spread out thin as they baked and were super rich, not cake like.
>
>Do I need to add more butter, brown sugar? Recipe anyone?

Assuming you used butter and not margarine or shortening, then the most
effective way to get them to flatten out will be to reduce the proportion
of eggs. It's generally the eggs in CCC's that promote a softer, cakier
texture. As I've said before, strangely, this is rarely pointed out.

If they seemed white, another problem is that you may have had too much
flour. Reducing flour risks losing structure - i.e. fall-apart cookies, but
you might try it. If they were especially dry it's almost a given that
flour is the culprit.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

MAB wrote:
> Why is it that lately my CC cookies kinda bite? I always remember that
> the
> best CC cookies I've ever had/made baked flat, or they spread out(as
> opposed to up)
> as they baked and were buttery rich. These seemed a little too white
> as well.
>
> The ones I've made recently were from the recipe on the back of either
> the
> Nestles or Hershey's CC package. The first batch was too "cake like'
> and
> rose up, so the second time I made them I killed the leavening but the
> result was the same.
>
> What gives? Why is it I remember the BEST CC cookies I've ever had
> spread out thin as they baked and were super rich, not cake like.
>
> Do I need to add more butter, brown sugar? Recipe anyone?

I remember Martha Stewart saying her daughter's favorites were her
recipe - it's at her website - but to me, they looked awful - flat as a
pancake, with bumps where the chips were, and slightly more brown
around the edges. Ick. I'm a more puffy choc. chip cookie person -
but I use real butter.

N.

Nancy2 wrote:

>
> I remember Martha Stewart saying her daughter's favorites were her
> recipe - it's at her website - but to me, they looked awful - flat as a
> pancake, with bumps where the chips were, and slightly more brown
> around the edges. Ick.


They're not bad ... if your idea of a cookie is a melted puddle of brown
sugar.

No, I didn't like them either, one of the few recipes I've thrown away
after trying.


Dawn

Dawn wrote:
> Nancy2 wrote:
>
>>
>> I remember Martha Stewart saying her daughter's favorites were her
>> recipe - it's at her website - but to me, they looked awful - flat as a
>> pancake, with bumps where the chips were, and slightly more brown
>> around the edges. Ick.
>
>
> They're not bad ... if your idea of a cookie is a melted puddle of brown
> sugar.
>
> No, I didn't like them either, one of the few recipes I've thrown away
> after trying.
>


Alton Brown did a whole show on cc cookies and developed recipes which
are supposedly fool proof for three types of cc cookies: flat,
puffy, and intermediate. I just tried to find it on the FoodTV website
but it must be too old.


gloria p

Oh pshaw, on Mon 31 Jul 2006 08:00:19p, Puester meant to say...

> Dawn wrote:
>> Nancy2 wrote:
>>
>>>
>>> I remember Martha Stewart saying her daughter's favorites were her
>>> recipe - it's at her website - but to me, they looked awful - flat as
>>> a pancake, with bumps where the chips were, and slightly more brown
>>> around the edges. Ick.
>>
>>
>> They're not bad ... if your idea of a cookie is a melted puddle of
>> brown sugar.
>>
>> No, I didn't like them either, one of the few recipes I've thrown away
>> after trying.
>>
>
>
> Alton Brown did a whole show on cc cookies and developed recipes which
> are supposedly fool proof for three types of cc cookies: flat,
> puffy, and intermediate. I just tried to find it on the FoodTV website
> but it must be too old.

I'm glad I saved these to MasterCook...


* Exported from MasterCook *

The Chewy Chocolate Chip Cookie

Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift
together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown
sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2
tablespoons milk and vanilla extract and mix until well combined. Slowly
incorporate the flour mixture until thoroughly combined. Stir in the
chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies
per sheet. Bake for 14 minutes or until golden brown, checking the cookies
after 5 minutes. Rotate the baking sheet for even browning. Cool
completely and store in an airtight container.

Source:
"Food Network"

Yield:
"2 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5394 Calories; 301g Fat (48.1%
calories from fat); 63g Protein; 667g Carbohydrate; 21g Dietary Fiber;
925mg Cholesterol; 3370mg Sodium. Exchanges: 15 Grain(Starch); 1 Lean
Meat; 0 Non-Fat Milk; 58 1/2 Fat; 29 Other Carbohydrates.

NOTES : Hardwa
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer


* Exported from MasterCook *

The Puffy Chocolate Chip Cookie

Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Combine the shortening, sugar, and brown sugar in the mixer's work bowl,
and cream until light and fluffy. In the meantime, sift together the cake
flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla.
Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the
shortening and combine well. Stir in the chocolate chips. Chill the dough.
Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes
or until golden brown and puffy, checking the cookies after 5 minutes.
Rotate the baking sheet for even browning. Cool and store in an
airtight-container.

Source:
Food Network

Yield:
"2 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3793 Calories; 113g Fat (25.4%
calories from fat); 47g Protein; 700g Carbohydrate; 21g Dietary Fiber;
424mg Cholesterol; 2851mg Sodium. Exchanges: 13 Grain(Starch); 1 1/2 Lean
Meat; 21 Fat; 33 1/2 Other Carbohydrates.

NOTES : Hardwa
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer


* Exported from MasterCook *

The Thin Chocolate Chip Cookie

Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 Pinch baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Sift together the flour, salt, and baking soda in a mixing bowl. Combine
the egg, milk, and vanilla and bring to room temperature in another bowl.

Cream the butter in the mixer's work bowl, starting on low speed to soften
the butter. Add the sugars. Increase the speed, and cream the mixture
until light and fluffy. Reduce the speed and add the egg mixture slowly.
Increase the speed and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until
thoroughly combined. Stir in the chocolate chips. Scoop onto
parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15
minutes, checking the cookies after 5 minutes. Rotate the baking sheet for
more even browning.

Remove the cookies from the pans immediately. Once cooled, store in an
airtight container.

Source:
"Food Network"

Yield:
"2 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5434 Calories; 294g Fat (46.7%
calories from fat); 53g Protein; 703g Carbohydrate; 27g Dietary Fiber;
716mg Cholesterol; 3413mg Sodium. Exchanges: 14 Grain(Starch); 1 Lean
Meat; 0 Non-Fat Milk; 57 1/2 Fat; 32 Other Carbohydrates.

NOTES : Hardwa
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

--
Wayne Boatwright
__________________________________________________

Stealing taglines, eh? Book him for 'grand theft
motto'.

Wayne Boatwright wrote:
> Oh pshaw, on Mon 31 Jul 2006 08:00:19p, Puester meant to say...
>
>> Dawn wrote:
>>> Nancy2 wrote:
>>>
>>>> I remember Martha Stewart saying her daughter's favorites were her
>>>> recipe - it's at her website - but to me, they looked awful - flat as
>>>> a pancake, with bumps where the chips were, and slightly more brown
>>>> around the edges. Ick.
>>>
>>> They're not bad ... if your idea of a cookie is a melted puddle of
>>> brown sugar.
>>>
>>> No, I didn't like them either, one of the few recipes I've thrown away
>>> after trying.
>>>
>>
>> Alton Brown did a whole show on cc cookies and developed recipes which
>> are supposedly fool proof for three types of cc cookies: flat,
>> puffy, and intermediate. I just tried to find it on the FoodTV website
>> but it must be too old.
>
> I'm glad I saved these to MasterCook...
>
>

Recipes snipped.

Thanks, Wayne. I was sure I had them save, too, but couldn't find them
anywhere.

gloria p

Puester wrote:

> Wayne Boatwright wrote:
> > Oh pshaw, on Mon 31 Jul 2006 08:00:19p, Puester meant to say...
> >
> > > Dawn wrote:
> > > > Nancy2 wrote:
> > > >
> > > > > I remember Martha Stewart saying her daughter's favorites
> > > > > were her recipe - it's at her website - but to me, they
> > > > > looked awful - flat as a pancake, with bumps where the chips
> > > > > were, and slightly more brown around the edges. Ick.
> > > >
> > > > They're not bad ... if your idea of a cookie is a melted puddle
> > > > of brown sugar.
> > > > No, I didn't like them either, one of the few recipes I've
> > > > thrown away after trying.
> > > >
> > >
> > > Alton Brown did a whole show on cc cookies and developed recipes
> > > which are supposedly fool proof for three types of cc cookies:
> > > flat, puffy, and intermediate. I just tried to find it on the
> > > FoodTV website but it must be too old.
> >
> > I'm glad I saved these to MasterCook...
> >
> >
>
> Recipes snipped.
>
> Thanks, Wayne. I was sure I had them save, too, but couldn't find
> them anywhere.


It's usually easier to find the recipes doing a Google search than the
search engine at the Food Network web site:

<http://www.foodnetwork.com/food/show...OOD_9956_17114,
00.html>




Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"MAB" > wrote in message
ups.com...
> Why is it that lately my CC cookies kinda bite? I always remember that
> the
> best CC cookies I've ever had/made baked flat, or they spread out(as
> opposed to up)
> as they baked and were buttery rich. These seemed a little too white
> as well.
>
> The ones I've made recently were from the recipe on the back of either
> the
> Nestles or Hershey's CC package. The first batch was too "cake like'
> and
> rose up, so the second time I made them I killed the leavening but the
> result was the same.
>
> What gives? Why is it I remember the BEST CC cookies I've ever had
> spread out thin as they baked and were super rich, not cake like.
>
> Do I need to add more butter, brown sugar? Recipe anyone?
>
> Thanks
>
> Mike
===============================
I like the fluffy type cookie the best, so I use Crisco Shortening to get
them that way.
If I use butter to make the cookie, I get a flat cookie, which is what I
guess you want.
>

pfoley wrote:
> "MAB" > wrote in message
> ups.com...
> > Why is it that lately my CC cookies kinda bite? I always remember that
> > the
> > best CC cookies I've ever had/made baked flat, or they spread out(as
> > opposed to up)
> > as they baked and were buttery rich. These seemed a little too white
> > as well.
> >
> > The ones I've made recently were from the recipe on the back of either
> > the
> > Nestles or Hershey's CC package. The first batch was too "cake like'
> > and
> > rose up, so the second time I made them I killed the leavening but the
> > result was the same.
> >
> > What gives? Why is it I remember the BEST CC cookies I've ever had
> > spread out thin as they baked and were super rich, not cake like.
> >
> > Do I need to add more butter, brown sugar? Recipe anyone?
> >
> > Thanks
> >
> > Mike
> ===============================
> I like the fluffy type cookie the best, so I use Crisco Shortening to get
> them that way.
> If I use butter to make the cookie, I get a flat cookie, which is what I
> guess you want.
> >

But my recipe uses butter, and the cookies are pretty thick & chewy.
It all depends on proportions.

N.

Thanks for all the replys. I guess I need a little more brown sugar, a
little less flour, and maybe 1 instead of 2 eggs. As for shortening
(partially hydrogenated....trans fat) I wouldn't use that at all.
Synthetics belong in the car not your body.

I'm going to give a couple of those recipes a try.

Thanks

Mike