Cookies - the kind you bake in your oven

Chocolate chip and Peanut butter are my favorites. ( Or a peanut butter chocolate chip combo word work too! )

I made about 12 dozen chocolate chip cookies for a party this past weekend.

They are all gone! I didn't get any!

Except for the half dozen I ate while baking them.

garymacd;2504723 wrote:
Except for the half dozen I ate while baking them.

They must have been delicious!! And, at least you got some while they were very fresh!!!

The Toll House recipe is somewhat amazing in that it came nearly fully formed from the mind of Ruth Wakefield 80 years ago and really can't be improved upon. What else can you say that about??

My tips for making the best cookie:

• Make sure the butter is room temperature and, as previously noted, use Kerrygold or European-style
• King Arthur flour, or another high-end flour
• Good, European chocolate chips (or Ghirardelli if you can't get good stuff)
• Use a high-end vanilla
• Pasture-raised eggs (or from a local farm, if you have access), brought to room temperature
• Make sure you cream the butter and sugars for just the right amount of time...not too long, not too short. I can't say what this but just know the look...watch a youtube video for advice.
• When adding dry ingredients to the wet, fold in with a spoon first before mixing with the mixer
• THE HARDEST PART - after assembling the dough, let it sit overnight. This will result in a more complex taste.
• When baking - use a Silpat sheet or parchment paper, not for sticking but for controlling spread.
• When baking - underbake. Ovens vary, but mine is set at about 325 for nine minutes. Cookies should look not-done when you pull them out, jiggly in the middle. Let stand for about two minutes and then transfer to a cooling rack.
• Optional - While they are still cooling on the sheet and before you move them, sprinkle with a tiny amount of sea salt.

My cookies are expensive to make but, if I may say so, are insanely good.

Mendelson;2504725 wrote: The Toll House recipe is somewhat amazing in that it came nearly fully formed from the mind of Ruth Wakefield 80 years ago and really can't be improved upon. What else can you say that about??

My tips for making the best cookie:

• Make sure the butter is room temperature and, as previously noted, use Kerrygold or European-style
• King Arthur flour, or another high-end flour
• Good, European chocolate chips (or Ghirardelli if you can't get good stuff)
• Use a high-end vanilla
• Pasture-raised eggs (or from a local farm, if you have access), brought to room temperature
• Make sure you cream the butter and sugars for just the right amount of time...not too long, not too short. I can't say what this but just know the look...watch a youtube video for advice.
• When adding dry ingredients to the wet, fold in with a spoon first before mixing with the mixer
• THE HARDEST PART - after assembling the dough, let it sit overnight. This will result in a more complex taste.
• When baking - use a Silpat sheet or parchment paper, not for sticking but for controlling spread.
• When baking - underbake. Ovens vary, but mine is set at about 325 for nine minutes. Cookies should look not-done when you pull them out, jiggly in the middle. Let stand for about two minutes and then transfer to a cooling rack.
• Optional - While they are still cooling on the sheet and before you move them, sprinkle with a tiny amount of sea salt.

My cookies are expensive to make but, if I may say so, are insanely good.

I basically do all this. Except, I use Sugar in the Raw instead of granulated sugar. Love the texture it provides. Little bit of crunch along with the chew.

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