A Chocolate Chip Cookie Recipe Worth Trying
by sunshiine in Cooking > Cookies
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A Chocolate Chip Cookie Recipe Worth Trying
The contest here on instructables have played a huge part in challenging me to think outside the box and try to create different recipes. I have learned so much in the process. It has been this experience that has made me a better cook and it has produced failures along the way. In this case, it started out that way. Many people are making changes in their diets for a lot of different reasons. Modifying favorite recipes can be a good way to transition slowly into the diet of your choice. If I have not made a recipe before I will cut it into half the first time around just in case I don't like it. It has proved to be a good practice. I wanted to try a different chocolate along with the Hershey's and add a few different ingredients to change the flavor. I salted the tops of a few of the cookies with Kosher salt just for the fun of it. We liked it better without the salt but if I had used unsalted butter the Kosher salt might have been pretty tasty. I will make it with unsalted butter next time.
I purchased Hershey's chocolate chips and modified the recipe on the back of the package because I wanted to try to create a different twist to the recipe using different ingredients. This instructable will share my experience modifying their recipe and some experiences I had while doing just that.
Let us get started!
I purchased Hershey's chocolate chips and modified the recipe on the back of the package because I wanted to try to create a different twist to the recipe using different ingredients. This instructable will share my experience modifying their recipe and some experiences I had while doing just that.
Let us get started!
Ingredients and Utensils
Recipe:
2 1/4 Cups all purpose flour
1/4 Cup Fine Almond flour
1 teaspoon Kosher salt plus a little extra to sprinkle over the top of the cookies
3/4 cup softened butter ( imported butter is superior for baking because of the flavor and flakier texture. I could not find any here without driving an hour.) I have heard Trader Joe's sells good butter. Look for imported butter in the frozen food section of a store.
1/4 Cup Cream cheese
1/2 Cup Organic pure cane sugar
1 Cup Brown sugar organic would be even better
1 and 1/4 teaspoon Pure Vanilla Extract ( this makes a big difference in the flavor of the cookie dough.)
2 Large eggs( room temperature ) (farm fresh eggs are superior )
5 Squares of Ghirardelli Dark
3/4 Package Hersey's Chocolate chips
Pam or parchment paper
Notes: these cookies are chewy. If you prefer a crisp cookie omit the brown sugar and use regular sugar. Because this recipe was altered from the original recipe I suggest baking two cookies to see how the dough will work for you. Slowly add more flour to the mixture a couple of tablespoons at a time. You need to add enough flour that the cookie mixture will be more like a bread dough (just not quite as dry as bread dough. I hope I explained that well enough.
2 1/4 Cups all purpose flour
1/4 Cup Fine Almond flour
1 teaspoon Kosher salt plus a little extra to sprinkle over the top of the cookies
3/4 cup softened butter ( imported butter is superior for baking because of the flavor and flakier texture. I could not find any here without driving an hour.) I have heard Trader Joe's sells good butter. Look for imported butter in the frozen food section of a store.
1/4 Cup Cream cheese
1/2 Cup Organic pure cane sugar
1 Cup Brown sugar organic would be even better
1 and 1/4 teaspoon Pure Vanilla Extract ( this makes a big difference in the flavor of the cookie dough.)
2 Large eggs( room temperature ) (farm fresh eggs are superior )
5 Squares of Ghirardelli Dark
3/4 Package Hersey's Chocolate chips
Pam or parchment paper
Utensils:
Basic utensils such as measuring cups and spoons, mixing bowls, Mixer, spatula, cookie sheet, and oven.
Notes: these cookies are chewy. If you prefer a crisp cookie omit the brown sugar and use regular sugar. Because this recipe was altered from the original recipe I suggest baking two cookies to see how the dough will work for you. Slowly add more flour to the mixture a couple of tablespoons at a time. You need to add enough flour that the cookie mixture will be more like a bread dough (just not quite as dry as bread dough. I hope I explained that well enough.
Measure Ingredients
Measure the ingredients and cut the Chiradelli into small chunks a little larger than the chocolate chips.
Cream Together
Cream together . . .
Butter, cane sugar, brown sugar, cream cheese, and vanilla.
Add eggs and mix until creamy.
Butter, cane sugar, brown sugar, cream cheese, and vanilla.
Add eggs and mix until creamy.
Mix Dry Ingredients
Thoroughly mix dry ingredients:
All purpose flour, almond flour,baking soda,and salt
All purpose flour, almond flour,baking soda,and salt
Add Flour to Sugar Mixture
Either by hand or using a mixer, slowly add the flour mixture to the sugar mixture; mixing well.
Add Chocolate Chips and Chirardelli
Add chocolate chips and Chirardelli chunks; gently stirring to mix well.
Refrigerate
The longer you refrigerate the cookies the better they are. My daughter could not wait 24 hours so we made them in 12.
Drop Dough Onto Cookie Sheet
Pre-Heat Oven to 375 degrees F:
Oil the cookie sheet and drop the cookie dough onto the sheet at least 2 inches apart.
Bake approximately 10-12 minutes or until the edges begin to brown. Careful not to over bake them as they will
continue to cook when you remove them from the oven.
Oil the cookie sheet and drop the cookie dough onto the sheet at least 2 inches apart.
Bake approximately 10-12 minutes or until the edges begin to brown. Careful not to over bake them as they will
continue to cook when you remove them from the oven.
Modifications to Recipe
Oh no! They did not turn out what do I do?
My first batch was very runny and a total disaster. They were very flat and over cooked.
When I made the batter I kind of thought it was too much like cake batter, but decided to bake a small batch anyway.
After seeing the results I decided to make 2 cookies by adding 1 1/2 teaspoons of regular flour to the mixture. I baked the two and they turned out perfect. I then added 1/4 cup of regular flour to the rest of the batter and it was the perfect solution. Using different flours can change the texture of the batter. I suggest when you modify a recipe; bake a couple of cookies at a time to see how well they bake. I decided to use regular flour to the mixture because that is what the original recipe called for. Almond flour is not a true flour but rather a nut flour which is much courser than regular all purpose flour. That is why I chose to add 1/4th cup to the original recipe reducing the regular flour by 1/4th cup.
I changed the measurements to the ingredients page and wanted to mention altitude can be a factor in recipes. If your first 2 samples of using 2 1/4 cups of all purpose flour and 1/4 cup of almond flour does not bake up nicely; then slowly add a couple of tablespoons of regular flour at a time and baking 2 cookies at a time until you get the desired results. I say this because I had already baked 11 cookies before adding more flour.
When I made the batter I kind of thought it was too much like cake batter, but decided to bake a small batch anyway.
After seeing the results I decided to make 2 cookies by adding 1 1/2 teaspoons of regular flour to the mixture. I baked the two and they turned out perfect. I then added 1/4 cup of regular flour to the rest of the batter and it was the perfect solution. Using different flours can change the texture of the batter. I suggest when you modify a recipe; bake a couple of cookies at a time to see how well they bake. I decided to use regular flour to the mixture because that is what the original recipe called for. Almond flour is not a true flour but rather a nut flour which is much courser than regular all purpose flour. That is why I chose to add 1/4th cup to the original recipe reducing the regular flour by 1/4th cup.
I changed the measurements to the ingredients page and wanted to mention altitude can be a factor in recipes. If your first 2 samples of using 2 1/4 cups of all purpose flour and 1/4 cup of almond flour does not bake up nicely; then slowly add a couple of tablespoons of regular flour at a time and baking 2 cookies at a time until you get the desired results. I say this because I had already baked 11 cookies before adding more flour.
Sunshiine's Final Thoughts
If by adding flour to this mixture had not worked ; I think I might have added some Crisco to try and correct the problem because fat can make a big difference as well.
All of us liked this recipe. It was a chewy chocolatey cookie. I enjoyed tweaking an original recipe and the experience of correcting the batter to achieve a great tasting cookie! I hope you like this recipe as much as we did.
I wish to thank Instructables, our sponsors, contributors, and all my visitors for making this a great place to share. Thanks for stopping by and do have a safe and happy day!
sunshiine
All of us liked this recipe. It was a chewy chocolatey cookie. I enjoyed tweaking an original recipe and the experience of correcting the batter to achieve a great tasting cookie! I hope you like this recipe as much as we did.
I wish to thank Instructables, our sponsors, contributors, and all my visitors for making this a great place to share. Thanks for stopping by and do have a safe and happy day!
sunshiine