Night Elf Posted July 6, 2014 Share Posted July 6, 2014 I'm sure I asked about this before. I'm trying to follow the Toll House Cookie recipe. My cookies turn out bready, not ooey gooey. MIL uses shortning so I switched to that and it helped only a little. I can reduce the amount of flour, but what else can I do? Do I want to increase the baking powder or baking soda? What on earth makes a cookie ooey gooey? Quote Link to comment Share on other sites More sharing options...
Loowit Posted July 6, 2014 Share Posted July 6, 2014 I use less flour and under bake them by a minute or two. I also use butter, not sure if that makes a difference. Quote Link to comment Share on other sites More sharing options...
rjand6more Posted July 6, 2014 Share Posted July 6, 2014 Maybe you are overbaking? You want to pull them before they look "done". I use all butter. Quote Link to comment Share on other sites More sharing options...
rjand6more Posted July 6, 2014 Share Posted July 6, 2014 I use less flour and under bake them by a minute or two. I also use butter, not sure if that makes a difference. We posted at the same time. :) Funny how our posts are the same. Quote Link to comment Share on other sites More sharing options...
zoobie Posted July 6, 2014 Share Posted July 6, 2014 Overmixing How are you measuring the flour? You may be adding too much unintentionally. I'm nuts and weigh my ingredients. America's Test Kitchen chocolate chip cookies are amazing. It uses browned butter. Quote Link to comment Share on other sites More sharing options...
Night Elf Posted July 6, 2014 Author Share Posted July 6, 2014 Okay, I mixed it until the flour was gone and no more than that, and that worked because they turned out super yummy. Not bready at all. Now I have to send the bulk of them with DH to his office so I don't eat too many. I was craving one cookie and had to make a batch. :) Quote Link to comment Share on other sites More sharing options...
Belacqua Posted July 6, 2014 Share Posted July 6, 2014 Okay, I mixed it until the flour was gone and no more than that, and that worked because they turned out super yummy. Not bready at all. Now I have to send the bulk of them with DH to his office so I don't eat too many. I was craving one cookie and had to make a batch. :) It was in the name of science! Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted July 6, 2014 Share Posted July 6, 2014 I'm sure I asked about this before. I'm trying to follow the Toll House Cookie recipe. My cookies turn out bready, not ooey gooey. MIL uses shortning so I switched to that and it helped only a little. I can reduce the amount of flour, but what else can I do? Do I want to increase the baking powder or baking soda? What on earth makes a cookie ooey gooey?I use butter. I bake at 350, NOT 375. I bake 8 - 9 minutes. No other changes. Quote Link to comment Share on other sites More sharing options...
AMJ Posted July 6, 2014 Share Posted July 6, 2014 Alton Brown's Good Eats show had an episode, 3 Chips for Sister Sarah, about how certain ingredients affect the outcome when making chocolate chip cookies. Here is a link to some of the recipes from that episode: http://www.arctos.com/cookies/ Check it out, and if you can find the Good Eats episode it's well worth watching. (I loved that show.) Alton Brown also has a few cookbooks out that are more about methods used in food prep than recipe collections. I've found them rather instructive, and have even loaned them out to friends. Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted July 6, 2014 Share Posted July 6, 2014 I use butter and bake at 300 for 20 minutes. Mrs. Fields' recipe. Glad your experiment was a success! Bet there are no leftovers! Quote Link to comment Share on other sites More sharing options...
zoobie Posted July 6, 2014 Share Posted July 6, 2014 If you scoop or make balls of the dough, you can freeze them on a tray or plate until solid, then stick in a freezer bag. Then bake fresh one or two (or seven) ;) to eat. Glad they turned out! :) Quote Link to comment Share on other sites More sharing options...
MeAndTheBoys Posted July 6, 2014 Share Posted July 6, 2014 Yum yum, I love them bready :) I use 1/2 butter, half milk or applesauce instead of all butter, and they turn out like little puffs of cupcake :) No gooey here-- So I'm reading this like, What's the problem?????? :) Betsy Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted July 6, 2014 Share Posted July 6, 2014 Best thread title of the week, IMO! :party: Quote Link to comment Share on other sites More sharing options...
Chelli Posted July 6, 2014 Share Posted July 6, 2014 I use the recipe on the Nestle's Tollhouse, but modify the following: Butter only 1 and 1/2 sticks not two. Salt only 1/2 a tsp, not one. Bake at 400 degrees for 8 minutes. Perfect. Quote Link to comment Share on other sites More sharing options...
Wildiris Posted July 6, 2014 Share Posted July 6, 2014 This recipe beats Toll House cookies any day of the week. I found this recipe years ago. Give it a try. Chewy, Jumbo Chocolate Chip Cookies Ingredients: 3 1/4 Cups all-purpose flour 1 Cup cake flour or 1 cup all-purpose flour less 2 Tbs 1 tsp. Baking powder 1 tsp. Baking soda 1 1/2 Cups butter 1 Cup white sugar 1 Cup brown sugar 2 Eggs 1 Tbs. Vanilla 2 Cups semi-sweet chocolate chips Instructions: Preheat oven to 350 degrees. 1 Mix all dry ingredients together. 2 In a stand mixer, mix together butter and both sugars. 3 Add egg to sugar mixture.Mix fully 4 Add vanilla to sugar mixture. Mix fully 5 Add dry ingredients to sugar mixture. Mix fully 6 Add chocolate chips. Mix gently. Use 1 Tbs to scoop and form cookie dough. Space 2" Quote Link to comment Share on other sites More sharing options...
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