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  1. #11
    Suave y Fuerte BadOctopus's Avatar
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    @SD45T-2 Awesome, thanks so much!
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  2. #12
    Emperor/Dictator kyuuei's Avatar
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    I've always preferred thin chocolate chip cookies.. They're impossible to find. I always make my mom cook em.

    The Thin Recipe : Alton Brown : Food Network



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  3. #13
    Suave y Fuerte BadOctopus's Avatar
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    Good old Alton Brown. He's probably the main reason why I'm a competent cook.
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  4. #14
    The Typing Tabby grey_beard's Avatar
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    Quote Originally Posted by BadOctopus View Post
    Oh, I am so subscribing to this thread.

    I have a question. I can make really good thin, chewy chocolate chip cookies, but I can never seem to figure out how to make those thick, soft, cakey ones. They always come out flat. What da problem is?
    I'll kill two birds with one stone, by posting my chocolate chip cookie recipe.

    1 1/4 cups whole wheat flour
    1 cup unbleached white flour
    1 tsp. salt
    1 tsp. baking soda


    2 sticks BUTTER (must be butter, not margarine), softened but not melted
    3/8 cup white sugar
    3/8 cup brown sugar
    1 tsp. vanilla extract
    2 large eggs


    6 oz semi-sweet dark chocolate chips, or real chocolate chunks
    1 cup walnut pieces

    1. Mix the flour, baking soda, and salt in a small bowl.
    2. In a large bowl, beat the sugar, butter, and vanilla with a mixer, until creamy.
    (Alternatively mash these ingredients together with a large steel spoon.)
    3. Add eggs, one at a time, stirring each one in completely.
    4. Gradually stir in the flour mixture.
    5. Add chocolate and nuts, and stir.

    Scoop out rounded tablespoons full and place on ungreased baking sheet.
    Bake at 375 degrees F for 8-10 minutes or until golden brown.

    Texture should be somewhere between cookies and bread; definitely not all flat and gooey.
    These are far less sweet than normal chocolate cookies but stick to your ribs better.

    Wash down with a glass of cold milk. Aaaaaaaah. (wipes mouth)
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  5. #15
    Senior Member prplchknz's Avatar
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    Quote Originally Posted by BadOctopus View Post
    Good old Alton Brown. He's probably the main reason why I'm a competent cook.
    or a computer cook. actually i baked last weekend i love it when i have people take bake for there's the nicest eastern european people two units down the lady makes a point to talk to me, perhaps i should see if they like sweets and bake for them. I baked a dobos torte for my mom's co-worker and friend who is hungarian and she later told my mom that i make it better then a lot of the places in hungary which is like an amazing compliment i'm gonna make it son i just need to get the right size pans
    In no likes experiment.

    that is all

    i dunno what else to say so

  6. #16
    Junior Member Inari's Avatar
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    Quote Originally Posted by BadOctopus View Post
    Oh, I am so subscribing to this thread.

    I have a question. I can make really good thin, chewy chocolate chip cookies, but I can never seem to figure out how to make those thick, soft, cakey ones. They always come out flat. What da problem is?
    From personal experience dicking around with cookies, increasing amount of flour will directly result in thicker, cakier cookies if you change nothing else in your recipe.

    What happens when you add more flour to cookies?
    What's wrong with my cookies? A troubleshooting guide | MNN - Mother Nature Network

    But just adding flour won't make a flat cookie better. Here's a pretty good guide on a bunch of different variables in cookie recipes, and what effect they have:

    The Food Lab: The Science of the Best Chocolate Chip Cookies | Serious Eats
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  7. #17
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    Wow! I will try this at home. It looks so yummy.

  8. #18
    Senior Member INTP's Avatar
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    Put some pieces of daim in it besides the chocolate
    "Where wisdom reigns, there is no conflict between thinking and feeling."
    — C.G. Jung

    Read

  9. #19
    this is my winter song EJCC's Avatar
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    @BadOctopus

    It's all about the butter.



    Flour amount helps too, like @Inari said.

    Quote Originally Posted by INTP View Post
    Put some pieces of daim in it besides the chocolate
    That sounds amazing.
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  10. #20
    Member pluviophile's Avatar
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    Yes, it's about the butter, in my opinion. I always use real butter. I just use the Tollhouse recipe. But, one trick I learned from my grandmother, if you want cakey cookies that are also chewy, take the cookie sheet and bang it on something really hard about half way through so they fall. It sounds weird, but it works great.

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