Choc chip cookies: chewy or crisp?

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I like mind just slightly undercooked. I have a method I use.

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I personally like them to flatten out quite a bit and get crispy. My BF
likes them to be chewy and not as flat. My daughter's 9, she likes em
all. Mom always made them crispy when I was growing up.

So for tonight's cookies, I made the dough using 1/4 c less flour than
called for, and baked them for 12 minutes, til nicely browned. Then I
added a couple of tablespoons of flour to the dough, and baked the
other 2 dozen for 10 minutes, til lightly golden. Voila! We had a batch
of crispy buttery cookies, and a batch of soft gooey cookies.
Everyone's happy.

Then again, who wouldn't be happy with 4 dozen fresh homemade chocolate
chip cookies in the house?!

I like them all too!! mmm...!

Denise~* said:

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I like mind just slightly undercooked. I have a method I use.

So, aer you gonna tell us about that method?!?!

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

Flat and crisp.

Elisa (thanks for asking!)

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I personally like them to flatten out quite a bit and get crispy. My BF
likes them to be chewy and not as flat. My daughter's 9, she likes em
all. Mom always made them crispy when I was growing up.

So for tonight's cookies, I made the dough using 1/4 c less flour than
called for, and baked them for 12 minutes, til nicely browned. Then I
added a couple of tablespoons of flour to the dough, and baked the
other 2 dozen for 10 minutes, til lightly golden. Voila! We had a batch
of crispy buttery cookies, and a batch of soft gooey cookies.
Everyone's happy.

Then again, who wouldn't be happy with 4 dozen fresh homemade chocolate
chip cookies in the house?!

chewy, definitely chewy
though I'll take crispy if they're offered. I really don't like cakey cookies.
I usually replace a tablespoon or so of flour with gluten and heat up my
butter before adding it.

Also, I use crushed mexican chocolate instead of chocolate chips.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat
and crisp, or puffy and chewy?

Flat and chewy.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Denise~* said:

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I like mind just slightly undercooked. I have a method I use.

It's a bit complicated. I use my toaster oven, on a lower temp for a
longer period of time. (took about 6 batches to figure out the time &
temp for my toaster oven) I think I figured it out somewhere around 325
for 15 minutes (or something like that) They have to be non-browned &
still in the puffy stage (but not completely raw). I line the pan with
foil. Since they are slightly undercooked, they are hard to scrape off
the pan/foil, so I let them cool on the foil on a rack, then I can just
peel them off carefully when cooled. They are great first cooked, but
the next day have to be nuked for 15 seconds in order to get the
softness back.

Jude said:

Denise~* said:

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I like mind just slightly undercooked. I have a method I use.

So, aer you gonna tell us about that method?!?!

Ohh, yeah, I also increase the brown sugar by 1/4 cup & decrease the
white by the same amount.

Denise~* said:

Jude said:

Denise~* said:

Jude wrote:

> Good topic for debate. Do you like your chocolate chip cookies flat and
> crisp, or puffy and chewy?
>

I like mind just slightly undercooked. I have a method I use.

So, aer you gonna tell us about that method?!?!

Ohh, yeah, I also increase the brown sugar by 1/4 cup & decrease the
white by the same amount.

Grr, I also use dark brown instead of regular

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat
and crisp, or puffy and chewy?

Chewy, please!

Jill

In article <[email hidden]>,

jmcquown said:

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat
and crisp, or puffy and chewy?

Chewy, please!

Jill

I like them both ways. :-)
Depends on my mood.....
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

Flat and crispy with lots of black walnuts. I like them baked *almost* to
the point of being burned, but not quite. I often break them up into a bowl
and pour milk over them. Mmmmm...

Dave

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I like the raw batter best of all. I prefer the cookies chewy. But
mostly I like cookie-making to be done, or participated in, by the
kid(s). So you did a good thing here in showing your daughter how a
baker can create a difference. -aem

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

Flat and crisp. My favorite recipe came from the back of a Chipits bag:

Chipits Oatmeal Cookies

1/2 cup margarine
1/2 cup shortening
3/4 cup brown sugar (packed)
1/2 cup white sugar
2 eggs
1 tsp vanilla
1-1/2 cup all purpose flour (I sometimes do 50% whole wheat)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups quick oats
2 cups chocolate chips

Cream margarine, shortening & sugars. Beat in eggs & vanilla.

Combine flour, baking soda, cinnamon & salt. Blend into creamed mixture.
Stir in oats & chocolate chips.

Drop from med. spoon onto greased cookie sheet.
Bake at 375ºF for 10-12 minutes. Yields 5 dozen.

NOTE: I usually make these in my food processor. If I only have rolled
oats on hand I don't transfer to a bowl until I've added the rolled oats and
have pulsed the food processor a few times.

Gabby

In article <[email hidden]>,

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I watched an interesting show (Good Eats) with Alton Brown on Food
Network. He took the recipe off the back of a bag of chocolate chips
and altered it to make three different kinds of cookies: thin and
crispy, fat and then chewy. He used different ingredients and types of
flour:

http://www.foodnetwork.com/food/show_ea/episode/0,,FOOD_9956_17114,00.htm
l

--
Dan Abel
[email hidden]
Petaluma, California, USA

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

Flat and chewy, but NOT floury or dry... I've got an oatmeal cookie
recipe that you can put chips into and if you bake it for 8-10 minutes
they come out chewy, and if you bake it for 12-14 they're crisp. Both
ways are good but chewy is my favourite...

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

I personally like them to flatten out quite a bit and get crispy. My BF
likes them to be chewy and not as flat. My daughter's 9, she likes em
all. Mom always made them crispy when I was growing up.

So for tonight's cookies, I made the dough using 1/4 c less flour than
called for, and baked them for 12 minutes, til nicely browned. Then I
added a couple of tablespoons of flour to the dough, and baked the
other 2 dozen for 10 minutes, til lightly golden. Voila! We had a batch
of crispy buttery cookies, and a batch of soft gooey cookies.
Everyone's happy.

Then again, who wouldn't be happy with 4 dozen fresh homemade chocolate
chip cookies in the house?!

I like them on the thin side, and chewy. Not cakey, not soft. Chewy.
I make flour from oats, which makes for great cookies. I posted a recipe (A different
kind of chocolate chip cookie) not so long ago. They get crispy edges, but retain
their chewiness.

kimberly

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

Neither, flat and chewy. Crisp on the outside and chewy in
the middle. The puffy ones aren't really chewy (the way I
define chewy) they're more cakey. The secret for good crisp/chewy
cookies is to use the Nestle's Tollhouse recipe but use all
shortening - no butter - and don't over bake them.

Kate

On Thu 30 Mar 2006 07:18:02a, Thus Spake Zarathustra, or was it Kate
Connally?

Quoted message said:

Jude said:

Good topic for debate. Do you like your chocolate chip cookies flat and
crisp, or puffy and chewy?

Neither, flat and chewy. Crisp on the outside and chewy in
the middle. The puffy ones aren't really chewy (the way I
define chewy) they're more cakey. The secret for good crisp/chewy
cookies is to use the Nestle's Tollhouse recipe but use all
shortening - no butter - and don't over bake them.

Kate

Well, it's not a secret anymore, Kate. You told! :-)

--
Wayne Boatwright @¿@¬
_____________________