I had occasion about 5 years ago to spend a summer doing very little work (for money). As a result, I was well positioned to conduct numerous Science Experiments - most importantly on the chocolate chip cookie. After a large number fine tuning adjustments, I believe that I have perfected this classic cookie recipe (forget about Tollhouse!) - at least for my taste. I noticed that recipe in my recipe folder and now document it electronically for the first time here:
Preheat oven to 375 F (190 C)
8 tbs butter, allowed to soften a bit
4 tbs crisco
1/2 c white sugar
1/2 c brown sugar (packed medium firm)
Cream the above ingredients together until light and fluffy
Add 1 egg
Beat well
Add 1 tbs vanilla
Combine
Sift together the following mixture in a separate bowl:
1 1/2 c cake flour (regular is ok if that’s all you have)
3/4 tsp salt
1/4 tsp baking powder (unless you’re using self-rising flour)
Mix this gradually into wet ingredients: gently but thoroughly
Add and mix:
1 c chocolate chips (bittersweet are best)
1/3 c oatmeal (secret weapon)
Form cookie dough on ungreased, non-stick baking sheet, using 2 tbs size approx. (If you don’t have a non-stick pan, you’ll have to butter your sheet, but it will affect the form of the cookie, reducing it’s perfect nature slightly)
Bake at 375 F (190 C) for 8-12 minutes.
(Note: The starting place for my recipe came from the book “Cookwise” which is a great introduction into the world of Science Experiments with food)
These cookies are delicious. Thank you for your recipe, one day I think you will be famous for the best cookies in the world.
Been trying to make cookies to no avail for ages. These cookies were lovely. Do you have any soft ginger biscuit recepies please. Thank you
Awesome Cookies I substituted the chocolate chips with mm’s with peanuts in them
Claire: Glad that you like the cookies - they were hard won to perfect! Great substitution idea too.
Nicola: I think you’re looking for a traditional British ginger biscuit? Here’s one you might try:
http://www.greenchronicle.com/regional_recipes/lincoln_ginger_biscuits_recipe.htm
I am looking for a variation of Chocolate Chip cookies for a church contest. I have a great basic recipe from Better Homes and Gardens Cookbook, my kitchen Bible. We did them using semi-sweet bits and white chocolate. We are using pecans as the nut to vary the walnut– didn’t think of macadamia and and already bought the pecans. Has anyone had any success adding cocoanut? Chopped peppermiont patties? or both?
Kathy: I’d be skeptical of peppermint patties - they seem way too “greasy” to be good in a cookie. If you want to go down the mint road, maybe try those “After 8″ dinner mint/chocolates.
Or better yet, find some gourmet mint chocolate truffles and chop them up and use instead of chocolate chips.
I’m allergic to all tree nuts so you’re not going to get anything from me on that one. I’d encourage you to try the recipe above instead of the BH&G one. I’m biased, but I believe this recipe is superior!
Happy baking! - Science
Thanks. The test batch with Peppermint patties WAS greasy, and they also made the cookies thin and crispy, but they taste really good. My daughter loves mint-chocolate ice cream and was trying to get that flavor, I bet someone sells mint chocolate chips. Has anyone seen them?
I put crushed candy canes in a chocolate cake battrer with a tsp of peppermint extract once and that was delicious. I frosted it with That cream frosting made with milk and flour (cooked until thick, then cooled) mixed with butter and sugar. I topped it with more crushed candy canes. That was pretty and well received at Christmas time. . Back to the cookies…Thanks
Thanks. I want to try your recipe. Please explane me what ’s “crisco”. Let me know another one instead of that. Thank you.
Sri: Crisco is brand name. The product is hydrogenated vegetable shortening (palm oil I think). It’s white in color and fairly solid at room temperature. It’s a form of fat that can be used in place of liquid oil (like olive oil) or butter.
Because vegetable shortening remains solid at higher temperatures, it prevents the cookies from spreading out as much as butter (by the time VS starts melting, the egg/flour matrix is more baked). It also changes the mouth-feel of the cookies, but limiting spread is the reason I use it in this recipe.