[Stormster]

anyone have a great one?

[sambob]

I usually just follow the recipe that's on the bag of the tollhouse chocolate chips.

[DPline]

My favorite is the one in the Better Homes and Gardens cookbook. If you don't have the cookbook and would like the receipe I can post it later.

[Stormster]

Hey guys, I found the recipe for Tates Cookies which is our FAVORITE. I salivate just THINKING about them! They are thin and crispy mmmm

Let me know if anyone wants it!

[mommieof2cuties]

Originally Posted by Stormster

Hey guys, I found the recipe for Tates Cookies which is our FAVORITE. I salivate just THINKING about them! They are thin and crispy mmmm

Let me know if anyone wants it!

I WOULD.....................PLEASE!!!!!!

[Stormster]

Here you go! I think they are leaving something secret out though!

Chocolate chip cookies are our signature item. They are thin and crisp
and remain everyone?s favorite. Tate?s Bake Shop bakes and sells
thousands a week and ships them all over the country.

*Yield: 4 1/2 dozen three-inch cookies.*

*

2 cups all-purpose pour

*

1 teaspoon baking soda

*

1 teaspoon salt

*

1 cup salted butter

*

3/4 cup sugar

*

3/4 cup firmly packed dark brown sugar

*

1 teaspoon water

*

1 teaspoon vanila

*

2 large eggs

*

2 cups semisweet chocolate chips

1.

Preheat the oven to 350 degrees F. Grease two cookie sheets or
line them with Silpat.

2.

In a large bowl, stir together the flour, baking soda, and salt.

3.

In another large bowl, cream the butter and sugars. Add the water
and vanilla. Mix the ingredients until they are just combined.

4.

Add the eggs and mix them lightly. Stir in the flour mixture. Fold
in the chocolate chips. Don?t overmix the dough.

5.

Drop the cookies 2 inches apart onto the prepared cookie sheets
using two tablespoons or an ice cream scoop.

6.

Bake them for 12 minutes or until the edges and centers are brown.
Remove the cookies to a wire rack to cool.

[DPline]

Never mind about the BHG receipe then. It makes thick, chewy ones, which is how I like them. No thin, crispy cookies for me.

[lovemy2boys]

Originally Posted by DPline

Never mind about the BHG receipe then. It makes thick, chewy ones, which is how I like them. No thin, crispy cookies for me.

Post away - I like thick and chewy...

[binkybear]

take a peek at the book "The search for the perfect chocolate chip cookie" out on Amazon! I got that book the year it first came out and pretty much every recipe I've tried has been GOOD. The grand prize winner really is close to perfect.

[DPline]

Originally Posted by lovemy2boys

Post away - I like thick and chewy...

Though now I have to check out the book binkeybear suggested!

3/4 C butter
1/4 C shortening (I just use 1 C margarine instead of the two)
1 C brown sugar
1/2 C sugar
3/4 t baking soda
1/2 t salt
2 eggs
1 t vanilla
2 1/2 C flour
2 C chocolate chips

Beat together margarine, brown sugar, and sugar. Add baking soda and salt and beat until well combined. Add eggs and vanilla and beat until combined. Add flour and beat until incorporated. Stir in chocolate chips.

They say to cook them 8-9 minutes at 375. I find I have to keep too close an eye on them at that high a temperature. You have too short a window between perfect and burned. I prefer to cook them longer at 325 so if I get side-tracked I am less likely to burn them.

[Stormster]

I guess the difference between the crispy recipe and the chewy is the crispy has water and 1/2 cup less flour? Also i think a different brown sugar/sugar ratio....interesting!

[lovemy2boys]

Hey Debbie, let me ask all you cookie bakers this question...

When I make the recipe off the back of the Toll House wrapper, my cookies end up very think and runny...the choc chips are thicker than the cookie, and when I try to take them off the baking sheet, they basically fold up regardless of if I take them off warmish or cool. Will this recipe do the same thing?

What do I do? My aunt said it's because I use butter and not margarine, but I tried both ways and they still do the same thing.

[DPline]

Another thing a friend and I found was you get a different texture if you use dark brown sugar and light brown suger. We wondered why her cookies were thicker/heavier (they hardly spread at all) when we used the same receipe. Her Mom had always used dark brown sugar so that was what she used. And my Mom always used light so that was what I used. And it did give a different consistency.

I have also found there is a difference if I use butter or margarine. After a discussion on another thread about sugar cookies, evidently when I was using butter, I was adding it cold so I was beating it longer than I would if it was using margarine which is softer. So I was incorporating more air which made the cookies spread more in the oven and be more thing a crispy.

TMI probably!


ETA: Lovemytwoboys - That is odd! I have never had that happen. Even using the Toll House receipe. I would have said the butter thing (like I mentioned above) but if it still does it with margarine . . . hmmmmm . . . And it is not like you are at some different altitude or something. Odd. Have you ever tried just adding more flour? I am wondering if it is something like what my friend and I found with the brown sugar. The kind of flour you are using? Extra large eggs? Something like that?

[socialkat78]

I found a Tollhouse brand cookbook years ago. It has the best cheesecake brownies ever!