Best ever big fat chewy choc-chip cookies

BeansMeansHynes · 20-03-2009 3:02pm

The cookies that I made were more like crepes than anything!

Hmmmm I think it could be something to do with the butter all right!

Thanks a mill for all the help. Im def gonna give these a go again and will let you know how they turn out this time.

olaola · 20-03-2009 3:45pm

My butter was totally melted - and it worked fine. Was your oven too hot or how doughey was your mixture? It should have been fairly solid - easily shaped.

The Black Oil · 22-03-2009 2:22pm

Just tried these now and they're cooling on the wire tray.:)

Twee. · 22-03-2009 4:23pm

Oh my I'm looking forward to making these.

JohnK wrote: »

Think I'll put in slightly less chocolate chips too unless I can find chunkier ones.

I always chop my own chocolate. You can use better quality chocolate and get chunks as big as you like.

PlayGirl · 22-03-2009 5:05pm

i really want to make these, but i can't find any weighing scales in the house :eek::(:(

Magic Monkey · 22-03-2009 9:38pm

On allrecipes, there's a button under "servings" to switch between metric and US. Here's the US equivalent for 18 servings:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Measuring the ingredients in a half pint glass, filled to 0.5" inch from the top, is a rough equivalent for 1 cup.

jebuz · 25-03-2009 10:54am

Holy crap these are amazing! made a batch last night and even though the preparation time wasn't quite on par, the end result was!... back of the net!!

Thanks for the recipe, will be making these again everyday for the rest of my life or until I'm seriously ill, surely there's no long term health implications.

and finally some culinary notes: I reduced the sugar amount to about 280g (200 brown) since a lot of people said they were too sweet, and I thought the sweetness was jussssst fine, I also didn't use salt since there is salt in the butter and oh yes I used the galaxy nut chocolate as recommended by somebody here and it was spot on, I'd like to take a moment to thank them. thanks.

weemcd · 02-04-2009 11:43pm

Made these today and while they tasted v. good the result wasnt perfect. First thing is im gonna reduce the sugar by a third, too sweet imo. Also I found that the cookies stuck to the greaseproof paper i put down, any ideas why that was? Kinda hard to get them off the sheet without breaking up.

Toto Wolfcastle · 02-04-2009 11:49pm

weemcd wrote: »

Made these today and while they tasted v. good the result wasnt perfect. First thing is im gonna reduce the sugar by a third, too sweet imo. Also I found that the cookies stuck to the greaseproof paper i put down, any ideas why that was? Kinda hard to get them off the sheet without breaking up.

Greaseproof paper or parchment? They wont stick to parchment.

lubie76 · 03-04-2009 9:26am

Made theses last night and they are yummy! Will prob reduce the sugar next time as they are a bit too sweet. Only had two baking trays so tried to do a lazy load by making 12 big cookies instead of 16/17 normal ones. The result? They all joined together to make one big huge square cookie. Doh!
They were easy to seperate again though thankfully! Thanks for the recipe.

orangecake · 11-04-2009 2:53pm

I really want to give this recipe a try because its had such great reviews but as a cookie making virgin I have a question about laying them out. When I put the batter onto the parchment do I just drop it onto the sheet or do I flatten it down with the back of a spoon or something? Or does it just assume its own shape in the baking?

Gazza22 · 11-04-2009 3:19pm

orangecake wrote: »

I really want to give this recipe a try because its had such great reviews but as a cookie making virgin I have a question about laying them out. When I put the batter onto the parchment do I just drop it onto the sheet or do I flatten it down with the back of a spoon or something? Or does it just assume its own shape in the baking?

Yeah if you just take a big spoonful of the dough and crudely place it on the tray, it will shape itself - no need to flatten it at all!

orangecake · 13-04-2009 3:34pm

Thanks for that!

Overflow · 09-05-2009 5:09pm

What should the consistancy of the dough be like, mine is like a very gooey sticky dough when i follow the recipe, i added more flour to firm up the dough, its more like a bread dough now, its that right ?

Also should i shape them into a cookie shape on the baking tray or just put a ball of dough on the tray ?

Twee. · 09-05-2009 5:16pm

Mine were of sticky consistency so I just dropped them onto the try. For your dough, I'd just put little balls, pushed down with the back your hand, on the tray. Make sure you spread them out, they get big!

Overflow · 09-05-2009 6:21pm

Ok my second attempt and they turned out amazing compared to my first attempt, they actually taste and look like the ones you would buy in a bakery.

Some pics

Twee. · 09-05-2009 6:31pm

Nailed them! They're delicious, aren't they? I brought them into college and got a marriage proposal!

Messed Up Mind · 09-05-2009 9:09pm

http://www.lisahannigan.ie/blogs/stitch_in_time/archive/2008/08/05/8.aspx

Lisa Hannigan's lovely cookies.

I've had them a few times. My lord they are divine. I often dream about them...

225g salted butter
400g soft brown sugar
25g caster sugar
3 tsps vanilla extract
2 free range eggs
350g sifted flour
50g cocoa
2 level tsps bicarbonate of soda
450g - 500g your favourite chocolate (this is a little more than you need but it rarely all arrives in the mixture after chopping it.)

Firstly preheat your oven to 150 for fan ovens or 170 for fanless. Let the butter soften in a big mixing bowl, Then add the sugar and the vanilla extract and beat together until it's fluffy. If the butter's soft you can do this by hand no problem. Then mix in the beaten eggs. Now the sifted flour, bicarb and cocoa. This is a good point to start tasting the dough (there is raw eggs in it so don't go overboard but if you can resist it then well done) Now roughly chop your chocolate, try some, and mix in the rest. I think the bigger the chocolate chunks, the better.

Faith · 09-05-2009 10:45pm

I made these a couple of weeks ago. Reduced the sugar by a third, and used chopped up Galaxy chocolate. They were amazing!! The recipe made 18 BIG cookies in the end. I had to send some home with friends.

Dolbert · 10-05-2009 1:13pm

Agreed, I've made these a few times and everyone asks for the recipe! I'm going to make more for my sister's birthday this weekend... any excuse...

mrben86 · 18-05-2009 12:24am

wow these look amazing.. i'm going to try them today! I miss m&s cookies since moving to oz, I don't think anything can beat them but will give these a go!

Kenny_D · 26-05-2009 9:12pm

Just made these using a whole large bar of Milka hazlenut chocolate. Amazing!! Second batch of 6 are cooling on the tray now. First batch didn't last long. Really tasty. Got enough for 6 more rolled up in clingfilm in the fridge. Deffinitely the best cookie recipe I've used. Taste like M&S cookies

mrben86 · 27-05-2009 12:39am

I made these too with Lindt milk chocolate and they were sooo good. As close to M&S cookies as I think you're likely to get. Im afraid to make any more cos I know I'll devour them :pac:....

The Black Oil · 04-06-2009 11:10am

Made these again at the weekend. On batch 1 we reduced the sugar (no white) and we didn't have enough eggs for both batches so only put one egg in each batch, no extra yolk. Batch 1 came out rather smooth. In batch 2 again we reduced sugar, but dark brown this time rather than golden ish. Also, we increased the flower and had to top up with salted butter as there was only a small bit of unsalted left. Batch 2's cookies came out more rough looking.

Both batches were tasty, though.

sleepyescapade · 04-06-2009 11:42am

I am making these tomorrow, just wondering is it really required to use unsalted butter? I have plenty of salted butter. What would the difference be? (I made these before but stuck to unsalted).

velocirafter · 04-06-2009 12:05pm

Here's a suggestion, you get two cookies and throw a chunk of icecream in the middle of them...unreal!!

we used to buy them in america, nestle tollhouse made them. Up to now I've been using subway cookies but I might try and do it with homemade ones

shrapnel222 · 04-06-2009 12:24pm

megcork wrote: »

I am making these tomorrow, just wondering is it really required to use unsalted butter? I have plenty of salted butter. What would the difference be? (I made these before but stuck to unsalted).

salty taste?

Malari · 04-06-2009 12:42pm

megcork wrote: »

I am making these tomorrow, just wondering is it really required to use unsalted butter? I have plenty of salted butter. What would the difference be? (I made these before but stuck to unsalted).

I don't imagine it would make a huge difference. Lower the amount of salt that the recipe calls for.

neuro-praxis · 04-06-2009 2:03pm

megcork wrote: »

I am making these tomorrow, just wondering is it really required to use unsalted butter? I have plenty of salted butter. What would the difference be? (I made these before but stuck to unsalted).

I used normal salted butter and they came out beautifully.

Eviledna · 19-10-2009 2:52pm

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:D

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.:pac:
They are the perfect autumnal treat. Great for halloween too!

biddywiddy · 19-10-2009 4:27pm

Oh sounds yum! Thanks for sharing!

JohnK · 19-10-2009 4:32pm

Must remember to try that tonight

Sigma Force · 19-10-2009 9:10pm

Haven't read through all the posts so don't know if this was mentioned.

Sometimes when I make cookies I prefer to use regular butter it does make them more salty but not mad salty. Also I sometimes throw in some sultanas as well as the choc chips (plain choc chips rather than milk the milk ones tend to burn) the sultanas, rather than raisins, give them a nice chewy texture.

I use light Muscovado sugar and caster sugar, the Muscovado sugar gives the cookies are really rich taste.

I'll find the recipe a post it, they are so addictive though.
Great thing about a good cookie mixture is that you can throw in a handful of oats or nuts or whatever you like yourself.

Give me choc. any day, I add some melted dark choc in the mix for double choc. cookies.

*drools*

JohnK · 19-10-2009 10:06pm

Tried your recipe tonight Eviledna and I have to say they're quite tasty

I didnt use hazelnuts though, just milk & white choc chips.

Eviledna · 21-10-2009 10:12pm

JohnK wrote: »

Tried your recipe tonight Eviledna and I have to say they're quite tasty
I didnt use hazelnuts though, just milk & white choc chips.

Mmm, milk and white, tasty. Do you chop the choc yourself, or use buttons?

JohnK · 21-10-2009 10:23pm

No just used a bag each of the milk & white chips that I bought in Tesco. Used both full bags though so ended up with 200g rather than the 170g the recipe called for but I like choc so its all good

Trying to think now what else I could add in for the next batch - maybe some toffee chips or something like that.

Eviledna · 21-10-2009 10:51pm

Ooh tescos is great for baking supplies.

How about Minstrels? or Reeses Pieces? Little Pieces of Fudge? Chopped peppermint creams, or Poppits?

Ok that's enough. I've said too much :pac:

JohnK · 21-10-2009 10:54pm

I like your thinking

Cian92 · 26-10-2009 11:41pm

Made these tonight using self raising flour, alright but had a taste of flour... in them.

Sigma Force · 27-10-2009 12:36am

Eviledna wrote: »

Ooh tescos is great for baking supplies.

How about Minstrels? or Reeses Pieces? Little Pieces of Fudge? Chopped peppermint creams, or Poppits?

Ok that's enough. I've said too much :pac:

Never dawned on me to try any of these, do they work well or melt into nothingness?

Going to have to be more adventerous. Our local Tesco has only started to sell more baking ingredients, all of a sudden there's loads to choose from. They now have white choc chips and vanilla sugar (although prefer to just add pod myself) loads of stuff.

Eviledna · 27-10-2009 2:28am

Anthing with a hard candy shell won't melt, but might blister in the heat. Doesn't effect the taste.
Fudge pieces melt in a bit, depending on the hardness. Tasty though!!

JohnK · 27-10-2009 11:21am

Did you do anything special when mixing in the fudge? Seemed to me the dough was quite dense where as fudge is generally very soft so would it not just get totally crushed?

Eviledna · 27-10-2009 12:23pm

There's only one thing for it...get in with your hands! Make sure your hands are nice and clean, and when you get to the final chip-adding stage, drop in chopped fudge and get squelching with your hands. It is a dense mix so it's the only (brilliantly messy) way.

I was the child who made mud pies

JohnK · 27-10-2009 6:59pm

lol, yeah I used my (gloved

) hands last time when I realised the wooden spoon was pretty useless. I'd still be afraid of crushing softer bits but sure I'll give it a go

JohnK · 29-10-2009 1:21pm

I made some more Eviledna but this time I put some soft fruit flavour jellies on the top of them before cooking. They melted into little pools on the cookie but they taste bloody gorgeous

Eviledna · 29-10-2009 3:46pm

Oh NYOM, that sounds gorgeous!

Made some hazelnut toffee lastnight as part of halloween preparations, I might pop some into the cookies I'm making on Friday! I'll let you know how it goes

Toto Wolfcastle · 30-10-2009 1:38pm

I'm going to make the original recipe in this thread tonight but I'm making the hot cookie dough dessert thing you get in Pizza Hut rather than cookies.

Hopefully it will go well.

Edit: Uncooked cookie dough is the business.

Eviledna · 30-10-2009 5:22pm

Ooh please post the recipe when you're done!

Yup am making the big fat ones tonight myself...happy days!

Toto Wolfcastle · 30-10-2009 10:17pm

Well I made the cookie dough in the OP but with less sugar (about 280g altogether). Lashed about 3/4 of it into an 8 inch oven proof dish and into the over for 15 minutes. The top got slightly crispy and inside was gooey chocolaty dough. It was heaven, and fairly close the the Pizza Hut version. Bit of vanilla ice cream on the side and it's perfect. It's the kind of dessert that has to be eaten right out of the oven but we have some leftover so hopefully it'll heat up nicely.

Sofiztikated · 30-10-2009 10:36pm

Man o man. I made these the other day. Needless to say, I have none left. I've also been sharing the receipe around.

Now, I made a bit of an error when spooning them out, and didn't leave enough room between the cookies, so I ended up with one mahoosive cookie, the size of the baking tray!:pac: Munch.

Word of warning to the ill informed and/or unpractised. 15 minutes was plenty in the oven, as mine were still quite soft at the 15 minute mark, I left them in. But after I took them out they continued to cook from their own heat.

The next time I'm making them, Smarties have the answer, and are going into the mix, and I will be making them with a "modified" butter recipe, but thats not for discussion here, and then they will be mega.

Best ever big fat chewy choc-chip cookies

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