Cookie Question

[slayer202]

I'm trying to work out a good chocolate chip cookie recipe.

Working from the basics, more brown sugar than white; possibly a special type of flour and maybe shortening, depending on what consistency I want. High quality chocolate, of course.

But I want something more. I'm thinking adding some coffee flavor. Most recipes I see call for instant crystals or something similar. Is that really ideal? I can't seem to find any recipe that lists regular ground fresh coffee. If I just add some finely ground beans, will it taste strange? Burnt perhaps?

 

[waggy]

get a bag of nestle chocolate chip's on the bag is a good recipe.

 

[KeithTalent]

Crystals are fine for baking; you get a decent coffee flavour without messing up the consistency of your baking. Using real coffee, depending on what you are baking, could alter the ratios and whatnot. I use crystals for my brownies and they turn out great.

KT

 

[BUTCH1]

I won the company bake-off last week with Toll-house, what I did was, use the basic recipe and, I used pecans too but I first melted the butter on the warming zone on my range along with the nuts for 3 hours. This allowed the nuts to steep in the butter and tons of pecan flavor to come out, then along with standard semi-sweet chips I got a bag of dove chocolates and hand cut them into chunks, came out awesome!..

 

[Sixguns]

My wife makes her cookies with milk chocolate and white chocolate. I call them the non racist cookies!

 

[slayer202]

Thanks for the tips fellas. I'm starting to get frustrated lol, I friggin hate baking...but I want to show some love at work.

 

[BUTCH1]

Pre-heat the oven well in advance, if you try to use it just after it reaches baking temp it will cycle quickly and may cause scorching. Also, only real butter should be considered, it has a subtle flavor component that no shortening can duplicate..

 

[GagHalfrunt]

Also, only real butter should be considered, it has a subtle flavor component that no shortening can duplicate..

Butter is better for flavor, shortening is better for texture. The trick is to use butter instead of shortening and add vanilla instant pudding mix in the dough. That will keep the cookies nice and soft while maintaining the all-butter flavor.

 

[slayer202]

^ I saw that pudding trick a few places. Maybe I'll give that a try

 

[BUTCH1]

Butter is better for flavor, shortening is better for texture. The trick is to use butter instead of shortening and add vanilla instant pudding mix in the dough. That will keep the cookies nice and soft while maintaining the all-butter flavor.

Hmmm, interesting, I might have to try that one time. All the people in administration are still wondering how someone in manufacturing won the contest but some lame-asses actually went to the bakery and brought pies and cakes in as entrants, LOL..

 

[slayer202]

sweeeeet, whole foods didn't have the chocolate I wanted...totally worth the trip in all that traffic. I'll post some pictures whenever I finally get around to making them.

oh, and for the pudding recipes, they seem to say instant pudding. Would a regular bag of mix work, or no?

 

[KeithTalent]

I would never put instant pudding in my cookies; I don't like the texture it adds. Could just be me though.

KT

 

[slayer202]

Makes the cookies more cakey? Maybe I shouldn't be working off Alton Brown's "fluffy" recipe, which uses shortening and cake flour haha. Well, I do want something different, so I'll give it a shot. Going to use butterscotch pudding.

 

[KeithTalent]

Makes the cookies more cakey? Maybe I shouldn't be working off Alton Brown's "fluffy" recipe, which uses shortening and cake flour haha. Well, I do want something different, so I'll give it a shot. Going to use butterscotch pudding.

Those sound like they will end up like cakies, which is fine, just not as traditionally cookie-like. Definitely give it a shot and let us know how they turn out.

KT

 

[Net]

http://www.lovintheoven.com/2010/04/chocolate-chip-oreo-cookies-mailing.html

 

[BUTCH1]

http://www.lovintheoven.com/2010/04/chocolate-chip-oreo-cookies-mailing.html

Meh, looks like "cakies" more than cookies to me and subbing baking powder for baking soda is a bad idea IMO..

 

[nageov3t]

want impossibly moist cookies? add a hefty spoonful or three of ice cream into the raw batter.

 

[YoungGun21]

I used the recipe on the back of the bag but just mix things in a bit differently and also soften (not melt totally) the butter beforehand. They are some of the best homemade choc chip cookies I've ever had, but I'm still trying to figure out the recipe that various restaurants use (Subway for example).

 

[xSauronx]

I'm trying to work out a good chocolate chip cookie recipe.

Working from the basics, more brown sugar than white; possibly a special type of flour and maybe shortening, depending on what consistency I want. High quality chocolate, of course.

But I want something more. I'm thinking adding some coffee flavor. Most recipes I see call for instant crystals or something similar. Is that really ideal? I can't seem to find any recipe that lists regular ground fresh coffee. If I just add some finely ground beans, will it taste strange? Burnt perhaps?

id suggest watching alton browns good eats episode on cookies. find it on youtube...he covers 3 styles of cookie and explains how different ingredient combinations yield different results.

i watched it years ago and crafted my own recipe that im really, really happy with.

 

[Xstatic1]

i've seen recipes where it calls for 1.5-2 tablespoons of finely ground espresso beans. not really a coffee drinker, so i don't know if there's a taste difference between espresso and regular coffee beans. ^_^

 

[Chaotic42]

Put finely chopped bacon in them. I had these for the first time today and they are wonderful.

 

[Xstatic1]

Pre-heat the oven well in advance, if you try to use it just after it reaches baking temp it will cycle quickly and may cause scorching. Also, only real butter should be considered, it has a subtle flavor component that no shortening can duplicate..

^ (bold) most definitely!

I won the company bake-off last week with Toll-house, what I did was, use the basic recipe and, I used pecans too but I first melted the butter on the warming zone on my range along with the nuts for 3 hours. This allowed the nuts to steep in the butter and tons of pecan flavor to come out, then along with standard semi-sweet chips I got a bag of dove chocolates and hand cut them into chunks, came out awesome!..

recipe, please? pretty please?

Butter is better for flavor, shortening is better for texture. The trick is to use butter instead of shortening and add vanilla instant pudding mix in the dough. That will keep the cookies nice and soft while maintaining the all-butter flavor.

i've added instant pudding to cookies before (saw the recipe on Allrecipes). 'twas meh.

 

[Xstatic1]

Put finely chopped bacon in them. I had these for the first time today and they are wonderful.

nooooooooo.

isn't anything sacred anymore?

 

[Chaotic42]

nooooooooo.

isn't anything sacred anymore?

It's not something I'd do every time, but man, they are good though. As for the OP, use butter.

 

[nageov3t]

Put finely chopped bacon in them. I had these for the first time today and they are wonderful.

on that note, I made chocolate cookies with sea salt sprinkled on top... those were pretty good :thumbsup: