I was tired of the Wii and building forts and coloring,
so we opted for making chocolate chip cookies.
It's been my mission to find a chocolate chip cookie recipe that
doesn't give you a flat cookie with chocolate chip mounds.
I wanted thick and chewy.
A friend of mine guaranteed she had the recipe to do the job!
I called on Henry to help me put the ingredients in the mixer.
He whined, "But I don't want cookies, I want cookie dough".
Little did he know that it was a prerequisite.
Henry dumped the ingredients.
James ran the mixer.
They both sampled the dough...
We baked them up, in hopes of a chewy delight,
but to no avail, I made flat, crispy cookies AGAIN.
And I know the problem....ME!
Honestly, I can't make a normal chocolate chip cookie.
I've come to the realization it's not the recipe, but
it's that I have no skills.
No, I didn't melt the butter, it softened at room temperature.
No, I didn't overmix, just enough to blend the ingredients.
No, I didn't bake them too long, low and slow.
So after I got the cookies baked, Stella had awoke from her nap.
I was carrying her around the kitchen cleaning up,
and she grabbed for the cookies in the glass dish and
they all went crashing to the floor.
I let her have at it. She thought they were delicious!!!
I decided that I'm the only one that cares about chewy cookies.
My dough boys only want cookie dough,
and my baby girl will take thin and crispy any day.
So, I quit on cookies.
Anyone want to make me some?
9 comments:
http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
I've had good luck with these and I make flat crispy cookies all the time with other recipes. I skip the espresso powder in the recipe and they taste great.
i finally had success with the good ol' nestle toll house recipe. right on the bag.
Jessie, I agree with Pamela about the good ol' Toll House but use Crisco or butter flavor Crisco. I used to only use butter and they were flat but with shortening, they are thick and soft. Also, in higher altitudes you sometimes need a little more flour then the recipe calls for. I'm definitely not an expert, but maybe give those ideas a try?
Try adding a bit more flour next time. Hang in there, I know you will master those cookies!
have you tried the new york times recipe? it made the rounds in blog world. you refrigerate the dough for 24 hours though so it's kind of a pain. but they were not flat at all.
More flour is the key....sometimes I bake a few cookies to see how they cook just to make sure I have enough flour
http://www.bakerella.com/mix-things-up/
I've made these here and back home in WA and they turn out fabulous every time. You have to scroll a little bit to get to the recipe if you're not doing the jars but this one it totally worth it!
I have Nancy Habluetzel's cookie recipe....I'll send it to you. Her's are the best around. Although I will say that they aren't near as good when I make them. I think it's her touch!
my favorite is off the nestle bag but use half margarine, half crisco-took me forever to figure out why I couldn't duplicate my mom's cookies-because she changed the recipe and didn't tell me! :)
Post a Comment