My friend Rachel inspired me to bake chocolate chip cookies the other day. Or maybe the more appropriate phrasing is, she made my mouth water from this post that I just had to make them! Anyway, I tried a new recipe and told her I would let her know how they turn out, so I thought I would just put it on here for all to see.
Chocolate chip cookies are my all time favorite type of cookie. Growing up, my mom made the recipe on the back of the Nestle Toll House chocolate chip bag. They were always wonderful to me because that was the only kind I ever really tasted. I eventually realized that there are WAY better recipes out there than the one by Nestle. I have nothing against my mom and her cooking (she is the best cook I know!), it was just the recipe she was using. So last July when we moved into our new house and I had more free time since I had graduated, I tried a new chocolate chip cookie recipe. I found it here. I think I liked this recipe OK, but I don’t really remember it. So I will be trying it again soon.
Earlier this week, I decided to try a recipe from a blog that I really enjoy. I have tried a lot of great recipes from there and have loved most of them. The chocolate chip cookie recipe, however, was a different story. Here is their version:
½ c. real butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips
Now, let me note that I hardly know squat about baking. I just follow the instructions. Who can’t do that? But apparently the amount of each ingredient is very important, and a slight adjustment can result in a huge difference in your cookies. For example, I have read that using brown sugar instead of white sugar will keep your cookies moister because it contains molasses, which is 10% water. I would think most of the water would bake out of the cookies, but like I said, I have no idea. And I guess if you add more flour, it makes the dough stiffer and less liquid evaporates while baking.
Well I thought this recipe called for entirely too much flour. But I started with 3 cups like they said. As I added it in, the dough just kept getting thicker and thicker. I finally stopped adding it because it was so thick I didn’t think I could mix it up any more. I probably left 1/4 – 1/3 of a cup out. Besides that, I left the rest of the recipe alone.
When I pulled the first batch out of the oven, I was very pleased with how they looked. They stayed big and thick. (Those Nestle cookies always went flat it seemed like.) I tried them after they cooled off and they tasted great. Nothing amazing to hoot and holler about, but they were pretty good. Jim came home later that night and got a couple of cookies out of my airtight Tupperware container, and they were hard as a rock! The only way you could eat them was by dunking them in milk. So needless to say, I was extremely disappointed. I don’t know if I should have put in all the flour or what. But I won’t be making that recipe again. On to another one please!
So if you have any suggestions on what to do or any great recipes I could try, please let me know!














