*Really* Flat Chocolate Chip Cookies

Why not use a recipe that works?

Tassen=3Dcups gross=3Dlarge

I make them all the time and use Ghiradelli dark chips (double chocolate)= and 1 TB ground, dry ancho chiles (no seeds). I also add a TB of butter pecan extract from Vanilla Imports in SF. Calif= ornia pecans have no flavor anymore. Also, the baking time depends on size.

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Original Nestle Toll House Mini Morsel Cookies Kategorien: Chocolate, Cookies Menge: 1 Rezept

2 1/4 Tassen All-purpose flour 1 teasp. Baking soda 1 teasp. Salt 1 Tasse (2 sticks) butter , -softened (we recommend -LAND O LAKES=AE Butter) 3/4 Tasse Granulated sugar 3/4 Tasse Packed brown sugar 1 teasp. Vanilla extract 2 gro=DF. Eggs 2 Tassen NESTL=C9=AE TOLL HOUSE=AE Semi- -Sweet Chocolate chips 1 Tasse Chopped nuts

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D -Erfasst *RK* 30.09.02 von -H.W. Hans Kuntze, CMC

PREHEAT oven to 375=B0 F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars. Makes 4 dozen bars.

FOR HIGH ALTITUDE BAKING (5,200 feet): INCREASE flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

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-- Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

"Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/

Not necessary to use margarine or Crisco, just use more of the ingredient that tends to make cookies thick and soft, eggs. Here's my recipe for big, high, soft chocolate chip cookies.

Chocolate Chip Cookies

1 3/4 cups flour 12 tbsp unsalted butter 1/2 cup dark brown sugar 1/2 cup white sugar 2 large eggs 1 vanilla bean 1/2 tsp baking soda 1/2 tsp salt 1 lb (16 oz) Ghirardelli Double Chocolate chocolate chips (don't substitute either another brand or a different type from Ghirardelli unless you're willing to accept a lesser chip) Preheat the oven to 375F. Mix the flour with the baking soda and salt and set in the refrigerator. Split the vanilla bean and scrape the contents into a bowl with the 2 sugars. Mix everything with a fork until the individual vanilla seeds are well-distributed. Cream the butter with the sugar mix, working quickly (I use a wooden spoon for this purpose to minimize melting) Beat in the eggs (keep the eggs in the refrigerator until you're ready to incorporate them). Mix in the flour in 4 parts, again, working as fast as you can. Finally, stir in the chips. Take large spoonfuls, about the size of an apricot, and space them at least 3" apart on a cookie sheet. Keep any unused dough in the refrigerator if it doesn't all fit in the first batch. Bake at 375F for about 12-15 minutes, until the edges and most of the top are golden, with a hint of glistening liquid at the very crown of the cookies. Remove at once and set on a cooling rack to cool completely. Makes 12.

I suspect you need more flour. Add it 2 T. at a time until you have a stiff dough. My choco. chip cookies start out a very stiff dough, & they're nearly always wonderful & poofy. It's shame you tossed the "shapeless mess." I bet it tasted good regardless of its appearance. I've used the recipe on the chips bag for many years & always had nice poofy cookies. How much soda did you use? That makes a big difference IME.

Sewmaster

I agree. I have made many a "shapeless mess" in the past, but it always tasted good. Of course, I had eat it all to myself because I wouldn't

*dream* of serving such a mess to my family or guests. BWUUAHAHAHA! :-)

--- John

This happened to me today! I made the same dough I have made for years and that I make constantly, Chocolate Chip Cookies with extra chocolate chips and when I took the first cookie sheet out of the oven, there was one large, flat cookie covering it.

I stuck the next sheet with unbaked cookies into the freezer and after making certain that the cookies were chilled or frozen, I baked them. The same mess came out. I refrigerated the rest of the dough and will try again another day.

Here are the possible reasons:

(1) It is raining in New York City and the humidity has been 100% for several days now. The apartment feels damp and it is too cool to put on the air conditioning.

(2) I am using a different brand of flour and while I have baked with it before, this is the first time I used it to make these cookies. It is White Rose, All Purpose and Bleached. The Zwetzkenkucken and Peach Crisps I made with it last week came out the same as with any other flour.

I did not throw out the "shapeless mess". I cut it into what looked like the kind of squares a kindergartener would make and gave them to one of our doormen. He loved them, but then he loves everything I bake. Even if he did not, he wouldn't say so, lest I stop giving my baked stuff. :o)

Margaret