World's best choc chip cookie recipe...
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  1. #1

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    World's best choc chip cookie recipe...

    Saw this in the San Francisco Chronicle a few days ago and, since it was raining and we had all the stuff in the house, I made a batch. We passed them around to the neighbors and took a second batch to a picnic, and everybody agrees: Best chocolate chip cookies ever. You can throw your mom's recipe away.
    They're called "Mickey's Chocolate Chip Cookies," but I don't know who Mickey is. Note that this only makes about 18 cookies, but they're big. Doesn't work as well if you make them smaller:

    8 ounces (2 cubes) butter, softened.
    1 cup EACH white and brown sugar.
    2 eggs
    2 tsp vanilla
    3 cups all-purpose flour
    1 tsp kosher salt (if you don't have it, use 3/4 tsp regular salt)
    1 tsp baking soda
    1 12-oz bag Guittard semi-sweet "super" chips, or your favorite chocolate chips.

    Preheat the oven to 375. Cream together the butter and sugars until light and fluffy, then with the mixer running, add the eggs one at a time, then the vanilla. Mix well.
    In a separate bowl, mix the flour, salt and baking soda. With the mixer running at its slowest speed, add the flour mixture to the egg mixture a little at a time and mix until just incorporated. Fold in the choc chips by hand with a spoon or spat so you don't break them up.
    Roll the dough into golf ball-sized mounds and put six or so on a cookie sheet lined with parchment paper or a Silpat liner. Bake until the outer edges of the cookies are golden brown, but no longer (recipe says 8 to 10 min; mine took longer). Remove from oven and allow to cool for five minutes before you put them on a rack. Outside should be just barely crisp, but inside should be soft.

  2. #2
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    Of course they're good. They've got almost double the sugar of most chocolate chip cookie recipes.

    I'm looking for a difference between these and the ones I usually make, and what I see offhand is more sugar and more vanilla. Everything else looks about the same. How exactly do they taste better?

    (not trying to be a hater, just trying to understand--I bake a lot of cookies...)

  3. #3
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    [email protected] you, don't you realize that most of us are at work?

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    Now who around here has a box of GS cookies at their desk I can mooch off of.............
    Quote Originally Posted by the_dude
    these are better than i was expecting, and my expectations were already rather high.

  4. #4
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    Quote Originally Posted by chatterbox
    I'm looking for a difference between these and the ones I usually make, and what I see offhand is more sugar and more vanilla. Everything else looks about the same. How exactly do they taste better?
    I bet they're sweeter & more vanilla-y... Not a bad combination...

  5. #5
    i like whiskey
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    The only time I like chocolate chip cookies is when they are right out of the oven with a glass of cold milk. The chips need to be melting. Otherwise they get a big :thumbdown: from me. But if you like chocolate chip cookies, I'm sure these are fine.

    Give me oatmeal raisin with pecans any day.

  6. #6
    Fini les ecrase-"manets"!
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    Toll House off the back of the Chocolate Morsel bag is all you ever need.
    "jazz gives you large testicles"--aliensporebomb

  7. #7
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    Quote Originally Posted by innergel
    The only time I like chocolate chip cookies is when they are right out of the oven
    Actually, they're even better before they go in the oven...

  8. #8
    Lets Go Hokies!!!
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    Quote Originally Posted by bikeboy389
    Toll House off the back of the Chocolate Morsel bag is all you ever need.

    Amen brother. Those are the best cookies ever.
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  9. #9
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    Quote Originally Posted by bikeboy389
    Toll House off the back of the Chocolate Morsel bag is all you ever need.
    How do you get the plastic taste outta your mouth?

  10. #10
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    I usually add some cinnamon to my choc. chip cookies, and sometimes oatmeal. But I agree that Tollhouse has that recipe nailed.

    I've been known to freeze the dough and just eat it. It tastes so good before the baking sets in!!

  11. #11
    i like whiskey
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    Quote Originally Posted by PdxMark
    Actually, they're even better before they go in the oven...
    I think I agree with you there.

  12. #12
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    My wife is a master baker and is still working on the "World's Best Chocolate Chip Cookie Recipe." I'll let you all know when she gets it.

    My wife also throws in a little cinnamon and butterscotch chips into her chocolate chip cookies, just for me. Some find the butterscotch too sweet, but I love it.

  13. #13
    Fini les ecrase-"manets"!
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    I like the Toll House cookies because they have a lot of salt in them, actually. The salt makes a fabulous contrast to the sweet and chocolate, and brings out the butter flavor.

    That's why they're the best cookie ever.
    "jazz gives you large testicles"--aliensporebomb

  14. #14

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    Quote Originally Posted by bikeboy389
    Toll House off the back of the Chocolate Morsel bag is all you ever need.
    That's what I thought, too, until I tried these...

  15. #15
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    I'm pretty much agree with you here.

    Quote Originally Posted by bikeboy389
    I like the Toll House cookies because they have a lot of salt in them, actually. The salt makes a fabulous contrast to the sweet and chocolate, and brings out the butter flavor.

    That's why they're the best cookie ever.
    Do you sprinkle shredded beets on the top or bake it in?
    Quote Originally Posted by the_dude
    these are better than i was expecting, and my expectations were already rather high.

  16. #16
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    Quote Originally Posted by innergel
    The only time I like chocolate chip cookies is when they are right out of the oven with a glass of cold milk. The chips need to be melting. Otherwise they get a big :thumbdown: from me. But if you like chocolate chip cookies, I'm sure these are fine.

    Give me oatmeal raisin with pecans any day.
    YES!!!!!!!!...and it's Innergel for the win......oatmeal raisin are SO much better than chocolate anything
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

  17. #17
    Fini les ecrase-"manets"!
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    Quote Originally Posted by MB1
    Do you sprinkle shredded beets on the top or bake it in?
    I like to bake them in, so the cookies are purple.
    "jazz gives you large testicles"--aliensporebomb

  18. #18
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    Quote Originally Posted by Cory
    Saw this in the San Francisco Chronicle a few days ago and, since it was raining and we had all the stuff in the house, I made a batch. We passed them around to the neighbors and took a second batch to a picnic, and everybody agrees: Best chocolate chip cookies ever. You can throw your mom's recipe away.
    They're called "Mickey's Chocolate Chip Cookies," but I don't know who Mickey is. Note that this only makes about 18 cookies, but they're big. Doesn't work as well if you make them smaller:

    8 ounces (2 cubes) butter, softened.
    1 cup EACH white and brown sugar.
    2 eggs
    2 tsp vanilla
    3 cups all-purpose flour
    1 tsp kosher salt (if you don't have it, use 3/4 tsp regular salt)
    1 tsp baking soda
    1 12-oz bag Guittard semi-sweet "super" chips, or your favorite chocolate chips.

    Preheat the oven to 375. Cream together the butter and sugars until light and fluffy, then with the mixer running, add the eggs one at a time, then the vanilla. Mix well.
    In a separate bowl, mix the flour, salt and baking soda. With the mixer running at its slowest speed, add the flour mixture to the egg mixture a little at a time and mix until just incorporated. Fold in the choc chips by hand with a spoon or spat so you don't break them up.
    Roll the dough into golf ball-sized mounds and put six or so on a cookie sheet lined with parchment paper or a Silpat liner. Bake until the outer edges of the cookies are golden brown, but no longer (recipe says 8 to 10 min; mine took longer). Remove from oven and allow to cool for five minutes before you put them on a rack. Outside should be just barely crisp, but inside should be soft.
    That looks an awful lot like the recipe on the package of the Ghirardelli semi sweet chocolate that I've been using to make chocolate chip cookies. Man are they good.

    It makes like 4 dozen cookies. Mappy curses me every time I make em.

  19. #19
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    You could make 'em for me. I wouldn't curse. Honest (Mrs K is a great chef, but not much of a baker...)
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  20. #20
    Strained coccyx etc etc
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    Cory, thanks. made these last night per your recipe. they ended up pretty large (saucer sized)...nine to a cookie sheet was crowding things. then i took the other 1/3 of the mix and made one huge cookie. had 1/4 of that for breakfast.

    good stuff. Blondie was impressed too.
    One morning I shot an elephant in my pajamas. How he got into my pajamas I'll never know.

  21. #21
    Lets Go Hokies!!!
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    I'm making these bad boys tonight. They look yummy.

    http://www.epicurious.com/recipes/food/views/241872
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    http://hokierider.blogspot.com

  22. #22
    i like whiskey
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    Quote Originally Posted by Touch0Gray
    YES!!!!!!!!...and it's Innergel for the win......oatmeal raisin are SO much better than chocolate anything
    I <3 U

  23. #23
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    Will try tomorrow. I am sure the cookies are just carb loading.

  24. #24
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    I hate threads like these............






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