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Best ever big fat chewy choc-chip cookies
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That's weird cos when I did them I dropped them onto the tray in balls, kind of golf ball sized. They melted down to flat discs in the heat of the oven after a few minutes
I put my batter in the fridge for ages to harden up. I can't remember where I read to do that though, or if it was for a different recipe
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Thick cookies = High heat, short time, cold butter (e.g. 180-190c, 8-10mins, batter straight from fridge)
Thin cookies = Lower heat, longer time, warm butter (e.g. 160c, 12-14mins, batter at room temperature or straight after mixing)
It's a race between the egg white setting and the butter melting and spreading. That's why the higher heat sets the egg white faster and the butter can't spread anymore, resulting in a thick cookie. The lower heat reduces this effect, resulting in a thin cookie.
Leave some batter in your fridge for 3 days and you'll be amazed at how much deeper the flavour develops. And besides, it's only a fail if they're burnt - chococolate-chip cookies are great no matter what shape and size
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Magic Monkey wrote: »Thick cookies = High heat, short time, cold butter (e.g. 180-190c, 8-10mins, batter straight from fridge)
Thin cookies = Lower heat, longer time, warm butter (e.g. 160c, 12-14mins, batter at room temperature or straight after mixing)
It's a race between the egg white setting and the butter melting and spreading. That's why the higher heat sets the egg white faster and the butter can't spread anymore, resulting in a thick cookie. The lower heat reduces this effect, resulting in a thin cookie.
Leave some batter in your fridge for 3 days and you'll be amazed at how much deeper the flavour develops. And besides, it's only a fail if they're burnt - chococolate-chip cookies are great no matter what shape and size
Did not know that! I actually like slightly thick cookies. Chewier, yummy.0 -
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Wow these are sooo good. I followed recipe exactly and then put the mixture into the fridge for an hour. I overcooked the first batch a bit and they turned out very crispy but nice. Second batch, I reduced cooking time by a few minutes, these one's turned out really nice, crispy with a chewy centre. So easy to make
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I made two batches of these at the weekend (I was the one who used baking powder instead of baking soda, was using my hubby's log in!) I can confirm that they were perfect with the baking powder!
First batch, used 240g of sugar, and about 240g of Galaxy Hazelnut. Left the mixture overnight and baked for 15mins (used a potato scoop to scoop them out so they were quite large) I felt they were cooked just right after 15 mins. They tasted amazing! I could not believe that something I made turned out so well! Crunchy on the outside, chewy on the inside. Brought them over to the in-laws and everyone thought they were fab. They really are fool proof.
Second batch, I dropped the sugar by another 20g to 220 and used 120g of Galaxy Hazelnut and 120g of plain Galaxy. I refrigerated for 3 hours for the second batch. I felt the second batch weren't as nice. I noticed that there was less sugar and the texture was a bit more 'bready'
I would stick to the method I used in the first batch the next time. Thanks again OP, thanks to you, my inlaws think I am a master baker 0 -
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Eviledna - as you are now a cookie guru in my mind and I am feeling a cocky glow after the sucess of the chocolate chip cookies, I am keen to try more cookies. Do you by any chance have a nice recipe for shortbread, or a nice oaty cookie?
There is so many online, it's hard to know what will be nice.0 -
Ah thanks, I'm happy to share.
In fact I posted my favourite oaty choc chip cookies earlier in this thread, these are also fool proof and are much more of a meal of a cookie.
Enjoy!In my quest to find the best choc-chip cookies ever, I have come across another beautiful recipe.
You know that early episode of Friends where Phoebe has to tell Rachel that Paulo hit on her, so she softens the blow with her "Best Ever Oat and Raisin Cookies"? As soon as I saw that episode, I always wanted to try those cookies. Now I hate raisins, but love oats. I take a "feck fruit" attitude when it comes to cookies, and after trying a multitude of recipes and ALOT of failures, I have found:
THE BEST-EVER OATY CHOC-CHIP NUTTY COOKIES
So of course my first thought was to share it with all you cookie-lovers!
Credit to Tamsin Day Lewis, whose recipe is in her book "The Kitchen Bible"
Ingredients
5oz/142g butter
8oz/225g Light Brown Sugar
1 egg
2 drops Vanilla Extract
4oz/114g Plain Flour
1tsp baking powder
8oz/225g rolled oats (Instant microwave oats also work a treat here!)
3oz/85g Dark or Milk Chocolate Chips to taste
+
3oz/85g Whole hazelnuts, smashed up a little to break up.
Method:
Preheat Oven to 180 degrees C.
Cream together Butter and Sugar,
Beat in Egg and Vanilla
Sift in Flour and Baking Powder and mix
Fold in Oats.
Then add the 6oz of choc-chips and nuts. Now this recipe is great because you can modify the "chips" in it to be anything, here I've used nuts and chocolate, you could use raisins and chocolate, raspberrys and white choc, carob, smarties, anything you like as long as it adds up to 6oz! This way you can have them as rich as you like or as oaty as you like. Even orange peel and dark choc would be lovely.
At this point you will have to get in with your hands and bring the mixture together. This is almost an all-in-one-bowl recipe, great for kids.
Take a tablespoon of the mixture and form a ball. Place on a parchment-lined (not greaseproof!) baking tray and space an inch apart.
The mixture should fill two-three baking trays and make 30 cookies. It is best not to make these cookies large as they are quite oaty and filling. A small bite of chocolatey crumbly heaven is enough
Place the trays of cookies in the oven at 180 for approx. 20 mins, check them at 15mins, make sure they aren't too brown. There is no need to have these cookies well done, they should be blonde, not dark.
Remove from baking tray when just cool and enjoy with a Huge Mug Of Tea.
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Ah thanks, I'm happy to share.
In fact I posted my favourite oaty choc chip cookies earlier in this thread, these are also fool proof and are much more of a meal of a cookie.
Enjoy!
Brilliant! Thank you so much! Will try those at the weekend.
*stupid question alert* I have Flahavans porridge oats, would they do for this recipe?0 -
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Just made 2 batches of these.First the same as yours and the second with chunky peanut butter instead of chocolate.
They are perfect and they shut the horrible squabbly kids up for a bit and i cant thank you enough for that
Oh the second batch sound goooooood. How much peanut butter do you use? 0 -
Next time: peanut butter and chocolate together. Now THAT would be amazing.Just made 2 batches of these.First the same as yours and the second with chunky peanut butter instead of chocolate.
They are perfect and they shut the horrible squabbly kids up for a bit and i cant thank you enough for that0 -
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