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BlueHeronDruid

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Posted: Apr 16, 2016 - 1:50pm

 haresfur wrote:

What do you have against chocolate chip cookies?

 
She prefers walnut crisps.
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 16, 2016 - 5:44am

 haresfur wrote:

What do you have against chocolate chip cookies?

 
 
haresfur
I get around
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Location: The Golden Triangle
Gender: Male


Posted: Apr 16, 2016 - 1:36am

 lily34 wrote:
Wondering why there is nothing interesting to read or interact with on rp 
 
What do you have against chocolate chip cookies?
lily34
STFU
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Location: GTFO
Gender: Female
Zodiac: Cancer
Chinese Yr: Monkey


Posted: Apr 16, 2016 - 12:14am

Wondering why there is nothing interesting to read or interact with on rp 
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 10:08pm

 BlueHeronDruid wrote:
Thick & Chewy which seems to be the recipe that SFW based his recipe off of, but he based his off of someone's who totally stole this one.
 
Thin & Crispy. Which we all agree are bad. Unless there's no cookies, in which case they're good.
BlueHeronDruid

BlueHeronDruid Avatar



Posted: Apr 15, 2016 - 9:52pm

http://www.cooksillustrated.com/recipes/1144-thick-and-chewy-chocolate-chip-cookies?ref=new_search_experience_2&incode=MCSCD00L0#.VxHBjWBcpyA.facebook
buzz
banjaxed
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Location: up the boohai
Zodiac: Aquarius
Chinese Yr: Rat


Posted: Apr 15, 2016 - 2:51pm

we need an RP chocolate chip cookie baking contest. since i dont bake, i will volunteer to be the judge. 
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 11:57am

 Red_Dragon wrote:

fyt

 
That's some difficult dunkin' tho.
 
Red_Dragon
y ddraig goch ddyry gychwyn
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Location: Rethuglican Jesusland


Posted: Apr 15, 2016 - 11:14am

 ScottFromWyoming wrote:

I like chocolate. I like cookies. Just, generally speaking, I like cookies that are unadulterated. I usually save out some dough before putting in the chips so I can just have a nice cookie. so I can enjoy the heaven that is pure cookie dough.

 
fyt
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 11:11am

 islander wrote:
YMMV, and I don't understand the bolded statement in your last sentence, I read the words, but they seem like gibberish.  
 
I like chocolate. I like cookies. Just, generally speaking, I like cookies that are unadulterated. I usually save out some dough before putting in the chips so I can just have a nice cookie.
Alexandra

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Location: PNW
Gender: Female
Zodiac: Libra
Chinese Yr: Horse


Posted: Apr 15, 2016 - 10:54am

 BlueHeronDruid wrote:


We've had success with both thin, crispy ccs and thick, chewy ccs. Cook's Illustrated recipes. Pretty fool-proof. I'm on the run at the moment but can get back to you all with the recipes later today. IIRC, the difference is with what kinds of sugar (white, brown, corn syrup), and the shortening, and not so much the flour. Let me know if you're interested.

   
I am!
El_Frangøn

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Posted: Apr 15, 2016 - 10:48am

Im chilling on my sofa after having smoked homegrown. Discovering the amazing music selection of RP. Music makes life so much smoother.
BlueHeronDruid

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Posted: Apr 15, 2016 - 10:41am



We've had success with both thin, crispy ccs and thick, chewy ccs. Cook's Illustrated recipes. Pretty fool-proof. I'm on the run at the moment but can get back to you all with the recipes later today. IIRC, the difference is with what kinds of sugar (white, brown, corn syrup), and the shortening, and not so much the flour. Let me know if you're interested.
n4ku
I can't complain but sometimes I still do.
n4ku Avatar



Posted: Apr 15, 2016 - 10:31am

 islander wrote:
YMMV, and I don't understand the bolded statement in your last sentence, I read the words, but they seem like gibberish. 
 
I always thought there was something wrong with Scooter. ...


islander
Dog is my copilot
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Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Apr 15, 2016 - 10:14am

 ScottFromWyoming wrote:

I'll try it but I have doubts. I read something (Alton?) that said to bake in a hotter oven to make the cookies rise faster before they had a chance to spread. This is wrong, I think. Especially with butter, which gets soft really fast, you want to cook at a lower temperature, preferably starting with chilled dough. That encourages the cookie to set before the fat is completely liquified.

This page talks about eggs' effects. I might try just egg whites next. I'm working on chocolate chip cookies too, and writing down the recipe I use... using a scale to measure ingredients rather than rely on measuring cups. My recent batch has stayed thick and are soft, not crumbly, but get rock hard overnight unless you keep them in a ziplock bag. They're more biscotti-hard, which I don't mind because coffee solves a lot of problems but Charlie had some complaints. I stole the "form ball, then tear apart" method from some website and I think it works to help re-introduce some air that you just squeezed out by rolling it in a ball. Not sure. If the dough's soft, it doesn't help anything. The page I read that said to go cooler in the oven said 325... I went to 310 and they browned off nicely on the bottom, not much on the top. They stayed thick but this could be more a case of the cookies just drying out, rather than baking, so I might try 325 next time. I'm trying to only change one thing at a time so it's a slow process. I don't even really like chocolate chip cookies but like to make them for The Others... and the harder I tried to get them to not run, the flatter and crappier they were, so I rebooted.

 
Different approaches to the same problem. The flour and overnight rest approaches are from Shirley Corriher, her book Cookwise is my kitchen bible. She's is taking a "more gluten" approach to the problem. I like this because I think it helps with the longevity (I didn't want biscotti) problems you mentioned and keeps the children out of the coffee. I think the 'set before melt' approach is also valid but winds up with a cosmetic fix to a structural problem. 

YMMV, and I don't understand the bolded statement in your last sentence, I read the words, but they seem like gibberish.  



bokey
Liberals are the people the hippies warned us about
bokey Avatar

Gender: Male


Posted: Apr 15, 2016 - 10:10am

 a1toolfool wrote:
Finishing our taxes (ugh)!! RP helps me get through it.

 
I hate this time of year when you have to call your accountant to file an extension.Well,I used to before she  just put me on auto-extendo.{#Lol}
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 9:45am

 islander wrote:

http://altonbrown.com/the-chewy-chocolate-chip-cookie-recipe/

This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. 

I also recommend using premium chocolate chips, or even better - get a chuck of premium chocolate and chop it up yourself.  I have also used cake flour with much success.

 
I'll try it but I have doubts. I read something (Alton?) that said to bake in a hotter oven to make the cookies rise faster before they had a chance to spread. This is wrong, I think. Especially with butter, which gets soft really fast, you want to cook at a lower temperature, preferably starting with chilled dough. That encourages the cookie to set before the fat is completely liquified.

This page talks about eggs' effects. I might try just egg whites next. I'm working on chocolate chip cookies too, and writing down the recipe I use... using a scale to measure ingredients rather than rely on measuring cups. My recent batch has stayed thick and are soft, not crumbly, but get rock hard overnight unless you keep them in a ziplock bag. They're more biscotti-hard, which I don't mind because coffee solves a lot of problems but Charlie had some complaints. I stole the "form ball, then tear apart" method from some website and I think it works to help re-introduce some air that you just squeezed out by rolling it in a ball. Not sure. If the dough's soft, it doesn't help anything. The page I read that said to go cooler in the oven said 325... I went to 310 and they browned off nicely on the bottom, not much on the top. They stayed thick but this could be more a case of the cookies just drying out, rather than baking, so I might try 325 next time. I'm trying to only change one thing at a time so it's a slow process. I don't even really like chocolate chip cookies but like to make them for The Others... and the harder I tried to get them to not run, the flatter and crappier they were, so I rebooted.


islander
Dog is my copilot
islander Avatar

Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Apr 15, 2016 - 8:55am

 Alexandra wrote:

Most cc recipes call for white and brown sugar. I normally use standard white flour. I think the recipe on the package of chips is flawed and next time I'm going to look for one that is specially geared for soft, fluffy cc cookies.

 
http://altonbrown.com/the-chewy-chocolate-chip-cookie-recipe/

This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. 

I also recommend using premium chocolate chips, or even better - get a chuck of premium chocolate and chop it up yourself.  I have also used cake flour with much success.
Alexandra

Alexandra Avatar

Location: PNW
Gender: Female
Zodiac: Libra
Chinese Yr: Horse


Posted: Apr 14, 2016 - 10:09pm

 haresfur wrote:

What kind of sugar do you use? White will give different results from brown. There are a few other variables in terms of the flour and shortening but I'm not really a baker so I can't remember them but I saw a nice picture table one time that showed the differences. One of the best things you can probably do baking is to weigh out the ingredients rather than using cups.
 

 
Most cc recipes call for white and brown sugar. I normally use standard white flour. I think the recipe on the package of chips is flawed and next time I'm going to look for one that is specially geared for soft, fluffy cc cookies.
haresfur
I get around
haresfur Avatar

Location: The Golden Triangle
Gender: Male


Posted: Apr 14, 2016 - 10:06pm

 Alexandra wrote:

 
I do too but for some reason, no matter how much I follow a recipe, they always melt down while baking and cool too crunchy. When I find out what's going wrong and end up with a "correct" soft batch, I'll send some.

 
What kind of sugar do you use? White will give different results from brown. There are a few other variables in terms of the flour and shortening but I'm not really a baker so I can't remember them but I saw a nice picture table one time that showed the differences. One of the best things you can probably do baking is to weigh out the ingredients rather than using cups.
 
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