PJ, I have the Science of Cooking in my iPad.
Here's are my two favorite thin and chewy CC cookies, the first was my go to till I discovered Kate Zuckerman's. You'll recognize it, it is my adapted version of the toll house one. The second is my new favorite. I posted a picture of the cookies here so you can see them. I scale my recipes up and down all the time. I sometimes prefer lots of small ones so I use a #60 or #70 disher instead of the #50 for those.
Here's a link to picture of my the Zuckerman cookies.
EXPORTED FROM LIVING COOKBOOK
BEST CHOCOLATE CHIP COOKIES EVER*****
Knead the brown sugars in the bag before measuring to remove any lumps. Cookies can be baked at 350° F convention bake or 375° F in a regular oven. Check at 9 minutes. If you don’t want to bake all the cookies at once, form the rest of the dough into a log in plastic wrap and save for another day. They will last in the refrigerator for a few days or wrap them really well and freeze them for up to a month. When you are ready to bake cut them into ½″ slices and bake at 375 degrees for 10-12 minutes. If you don’t let the dough come to room temperature first you will end up with cookies that are crisp around the edges and soft in the middle. I happen to like this but if you want a cookie that is soft all over than wait until they are room temperature before baking.
Cookies are soft and chewy in the center and crisp and caramelized on the edges. Will stay soft for several days.
Oven Temperature: 350°F
Yield: Makes about 5 dozen cookies
Preparation Time: 21 minutes
Cooking Time: 9 minutes
Inactive Time: 71 hours and 30 minutes
Total Time: 72 hours
2 cups Gold Meal all-purpose flour bleached
1 tsp. baking soda
1 tsp. kosher salt
8 oz. salted butter, (2 sticks) softened Room temperature
1 TBS. maple syrup
7 TBS. granulated sugar
¼ cup light brown sugar firmly packed
¾ cup dark brown sugar
1 tsp. pure vanilla extract
2 large eggs at room temperature
2 cups (12oz) Guittard Semi-Sweet Chocolate Chips or (1 cups chocolate chips and 1 cup M & Ms)
Place racks in the middle of the oven. Place parchment paper on cookie sheets.
Combine flour, baking soda and salt in a 4 cup glass measuring cup and whisk to mix.
Beat butter until light and fluffy, add granulated sugar, brown sugars and beat at medium high for 3 minutes, then add maple syrup and beat to mix. Add first egg and beat to mix, add second egg and vanilla and continue beating until well mixed and mixture is fluffy again, about 3 minutes.
Gradually add in flour mixture in thirds, beating on lowest setting until mixed. Stir in chips and beat to mix, stir in M&Ms if using.
Using a #50 disher, drop by rounded TBS. onto prepared baking sheet. Make sure they are nice and rounded. The rounder the ball of dough the less it will spread in the oven. Put cookie dough in refrigerator for at least a few hours or up to 3 days.
Preheat oven to 350° F convection bake or 375° F regular oven.
Bake for 8-10 for 350° F convection bake and between 9-11 minutes 375° F regular oven or until golden brown. If baking 2 sheets at a time in a regular oven, rotate sheets halfway. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. Store in an airtight tin or freeze.
Recipe Type: ALINA'S ADAPTATION, Chocolate, Cookies, Desserts
Author: MINE
Source: Partly adapted from Toll House one at Zoe Bakes
Web Page:
http://zoebakes.com/?p=140THIN, CRISPY, AND CHEWY CHOCOLATE CHIP COOKIES*****
Dark brown sugar may give too much moisture) Flour measured as 4.8 oz or 137 per cup.
Oven Temperature: 350°F
Servings: 48
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Inactive Time: 11 hours and 15 minutes
Total Time: 12 hours
8 oz. unsalted butter (16 TBS.), at room temperature
340 g. light brown sugar (1½ cups)
1 egg, room temperature
1 egg white, room temperature
1 tsp. baking soda
1/4 tsp. salt
240 g. all-purpose flour (1¾ cups)
8 oz. semisweet chocolate chips
1/2 tsp. vanilla
6 oz. chopped walnuts (1½ cups optional)
Preheat oven to 350° F. degrees and line some cookie sheets with parchment or Silpat.
In a bowl, sift together flour, salt, and baking soda and set aside.
In the bowl of stand mixer fitted with paddle attachment and beat butter on medium speed for 1 minute. Add sugar and beat on medium until mixture is light and fluffy, about 6-8 minutes, scraping sides as needed. Add the egg and egg white and mix until fully incorporated.
Add the dry ingredients all at once to the wet ingredients and fold together briefly by hand with a rubber spatula. Place back on mixer and mix at low speed until thoroughly combined, about 1 minute. Add the chocolate, vanilla, and walnuts (if using). Scrape down side of bowl and mix for another 30 seconds. You can refrigerate the dough for up to 4 days before use, or use immediately.
Drop a tsp. of cookie dough onto prepared pans and make sure the cookies are at least 2" apart. These guys are spreaders! Bake until golden brown on top and not raw-looking (middle should be brown, not dough-colored) with darker brown edges, about 12-15 minutes. Cool on baking sheet for at least 5-10 minutes to allow cookie to set, then use a flat spatula to remove to cooling rack.
Keep in airtight container for up to 3 days, or freeze for long term storage.
Recipe Type: Chocolate, Cookies, Desserts, Kate Zuckerman
Author: Kate Zuckerman
Source: The Sweet Life
Web Page:
http://dessertfirstgirl.com/2007/10/cons...g-the.htmlUser Data 11 (link):
http://debakingpsychopath.blogspot.com/2...-chip.html