Puffed Up Chocolate Chip Cookies

[teachtots]

Does anyone still have the recipe for puffed up Chocolate Chip Cookies that ran in the January or February issue. I some how misplaced mine and my kids are creating havoc over it. I would be forever grateful if you could send it to me.

[valchemist]

Here it is. Is the note that comes along with this recipe true? Are these "one of the best chocolate-chip cookies you'll ever make"?

Valerie


* Exported from MasterCook *

Puffed-up Chocolate-Chip Cookies

This is one of the best chocolate-chip cookies you'll ever make--and it doesn't scrimp on chocolate. Applesauce is the secret.


Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 90.
Serving Size : 36 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup applesauce
1 cup packed brown sugar
1/4 cup butter, softened
1 tablespoon vanilla extract
1 large egg
1 cup semisweet chocolate chips
Cooking spray

Directions.

1. Preheat oven to 375 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.

3. Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. Yield: 3 dozen (serving size: 1 cookie).

[AD]

In my opinion, they were some of the WORST chocolate chip cookies. While I don't like crispy, super thin or crunchy cookies, I don't like them like bread or cake in the middle either. These had a muffin-like texture I did not care for. They didn't taste too good either. My favorite so far are the Neiman-Marcus chocolate chip cookies. There is one strange version floating around, but the best is the REAL one at www.neimanmarcus.com/about/cookie_recipe.jhtml (http://www.neimanmarcus.com/about/cookie_recipe.jhtml)

[katygirl]

Teachtots,

Would you be kind enough to print the recipe for the double tree chocolate chip cookies? Cookies just might be on the menu tonight!

http://www.cookinglight.com/bbs/smile.gif Katy

[Linda in MO]

Maybe this is it... http://www.chocolatemonthclub.com/recipes/chocolate-chip-cookies.htm#13

And since we're talking about our favorite chocolate chip cookies, here's my favorite recipe--Malted Chocolate Chip Cookies. YUM! http://recipecircus.com/recipes/Linda_in_MO/COOKIES/Malted_Chocolate_Chip_Cookies_.html

[kltcarley]

Teachtots,
Is the recipe that Linda posted the same one that you use?

[maizeyoats]

Linda Linda Linda....what have you done to us. I can see a 10 lb. weight gain just reading these chocolate chip cookies.
What a great website. Thank you... I think!!

[KarenW]

Since someone else was brave enough to post unhealthy choc chip cookies on the CL site, here's mine. Be warned in advance: These are dangerous!! I never bake them unless I can give them away. I've also learned that putting them in the freezer doesn't help. Cold cookies don't slow me down at all & I actually like them better right out of the freezer. Everyone that has ever tried them raves & wants the recipe, so here goes:

CRUNCHY CHOCOLATE CHIP COOKIES
3 1/2 cups flour
1 tsp salt
3 tsp baking soda
1/2 cup butter (1 stick)
1/2 cup margarine (1 stick)
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 tablespoon milk
2 tsp vanilla
1 cup vegetable oil
1 cup Corn Flakes
1 cup oatmeal (quick oats)
1 bag milk chocolate chips

*Heat oven to 350
*In small bowl, mix flour, salt & baking soda together. Set aside.
*In large bowl (very large bowl), beat butter, margarine, both sugars, egg, milk and vanilla until well blended.
*Stir in the flour mixture, about 1/4 at a time, alternating with the oil, until thoroughly mixed.
Mix in the Corn Flakes, oatmeal and choc chips
*Drop by heaping teaspoonful onto ungreased cookie sheet 2 inches apart
Bake for 15 minutes or until golden brown. Cool on wire rack.

[Curleytop]

I agree with AD, those were the WORST http://www.cookinglight.com/bbs/eek.gif chocolate chip cookies I ever made. I actually had to throw them out! I am going to try the NEIMAN MARCUS recipe which I downloaded from here. I have been making the following recipe, which we all love.
* Exported from MasterCook *

CHOCOLATE CHIP MUESLI COOKIES

Recipe By :Bob's Red Mill
Serving Size : 50 Preparation Time :0:00
Categories : Cookies Low Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Unbleached flour -- Sifted
1/2 Teaspoon Soda
1/2 Teaspoon Salt
1/2 Cup Butter (1 stick) -- Soft
3/4 Cup Brown Sugar
1 Large Egg
1/2 Teaspoon Vanilla
1/4 Teaspoon Water
6 Ounces Chocolate Chips (1 Cup)
1 Cup Bob's Muesli

Heat oven to 375° (350° convection).

Sift flour, soda, and salt together and set aside.

Blend butter, sugar, vanilla and water. Beat in egg. Add flour mixture, mix. Stir in Muesli and chocolate chips.
Drop by teaspoonsful on lightly greased cookie sheet.
Bake for 3 minutes switch pans and bake 3 minutes more. Watch closely, they burn easily.
Bob's Red Mill Cereals can be found in the Orowheat Thrift Store, Whole Foods and in the hot cereal section of many supermarkets or healthfood stores!


[This message has been edited by Curleytop (edited 04-29-2001).]

[Laura B]

I also made the Puffed Up Chocolate Chip Cookies and did not care very much for them. If we are sharing our favorite chocolate chip cookie recipes, I just discovered mine! It was posted last year by Mamasue and is from Cook's Illustrated magazine (also appears in their cookbook The Best Recipe). These are AWESOME cookies if you like chewy, as opposed to crispy, cookies.

* Exported from MasterCook *

Thick and Chewy Chocolate Chip Cookies

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/8 cups all-purpose flour -- (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter -- (1 1/2 sticks)
melted and cooled until warm
1 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cups semisweet or bittersweet chocolate chips -- (1 to 2)


1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in desired amount of chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other; rotate each half up so the jagged surface faced the ceiling and press the halves back into one ball so that the top surface remains jagged. (The nooks and crannies you have created will give the baked cookies an attractive and somewhat rough, uneven appearance.) Place formed dough onto one of two parchment paper-lined cookie sheets, about 9 balls per sheet.

4. Bake, reversing cookies sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight container.

Recipe provided by the editors of Cook's Illustrated.

Weight Watchers: 1 cookie = 5 points

Sue's Notes: I didn't perform the "pull, rip and rotate" thing. Used silpats and also used a cookie scoop which is probably about a good heaping tablespoon of dough. They came out fine.

Source:
"Cook's Illustrated"


NOTES From Cooks Illustrated : Getting the Recipe Right
Most cookies start with creamed butter. Creaming incorporates air into the dough, resulting in an undesirable (in these cookies) lightness. Our thoughts sifted to chewy brownies and blondies, both of which typically begin with melted butter. We tried both creamed and melted butter and found that melted butter did indeed give us the dense, chewy texture that we were after. Then, we tried unbleached and bleached flour to see which would yield the most tender cookie. Bleached flour, with less protein than unbleached flour, helps make the cookie crispy and crunchy on the outside and tender inside. The texture of the just-baked cookies was good, but as they cooled, they hardened.

We turned to the one factor that we hadn't yet fully examined--the egg factor--and found that one whole egg plus one egg yolk keeps the cookies soft and pliable hours after emerging from the oven. Also, cooling the cookies directly on the cookie sheet promotes the soft, chewy texture. Finally, we had a thick, chewy chocolate-chip cookie that could rival any gourmet bakery's.
The simple cookie with the gourmet touch.

[teachtots]

Thanks for the recipe. No, I do not believe that this is one of thebest recipes for Chocolate Chip Cookies, but my children who like cake like cookies think so! My favorite recipe for Chocolate Chip Cookies is by far the Double Tree Hotels recipe for them. I don't usually indulge is a lot of cookies but I can eat these forever. I believe they are dangerous! YUM

[teachtots]

Thanks for all the recipes and reply's. The recipe for the Double Tree cookies is the correct one, except I grind the oatmeal and sneak it in that way. My kind dont like oatmeal. All your recipes made me hungry and I made chocolate chip cookies with pieces of cut up Rollo Candy Caramels in them. Yum!

[teachtots]

Opps. I meant to say my kids do not like oatmeal! Sorry!

[Leanne]

Originally posted by AD:
In my opinion, they were some of the WORST chocolate chip cookies. While I don't like crispy, super thin or crunchy cookies, I don't like them like bread or cake in the middle either. These had a muffin-like texture I did not care for. They didn't taste too good either. My favorite so far are the Neiman-Marcus chocolate chip cookies. There is one strange version floating around, but the best is the REAL one at www.neimanmarcus.com/about/cookie_recipe.jhtml (http://www.neimanmarcus.com/about/cookie_recipe.jhtml)

I looked to see if I had the "real" one & I don't! I must have the "strange" one. But I'll say - that it is really good.

[schuh]

Just wanted to add that I've made the Cooks Illustrated cookies. They are absolutely awesome (I did the pull & rotate thing). Great if you want a real treat... Glad I didn't have to type that whole recipe http://www.cookinglight.com/bbs/smile.gif.

[Jewel]

Did anyone else notice that no nutritional information accompanied any of the above chocolate chip cookie recipes? http://www.cookinglight.com/bbs/eek.gif Everyone who would just rather not know, please raise your hand! http://www.cookinglight.com/bbs/wink.gif

I may get thrown off the Cookie Wagon for asking this question, but can any of these recipes be lightened without turning out as 'cakey' as the Puffed Up Chocolate Chip Cookies? I didn't make them because even the photo didn't do anything for me... Would a fruit puree in place of some of that butter work? I thought a stick of butter was bad, but some of these have two or more! Just thinking about it while I'm sitting here typing, I can feel my butt growing another inch in diameter!! Can we lighten these without sacrificing too much??

[Laura B]

Jewel, I copied that recipe above into Mastercook (Mamasue originally posted it so I copied it and pasted) and TRUST ME you do not want to know! I was sad that I found out just how much fat was in each cookie. Very deeply saddened. http://www.cookinglight.com/bbs/frown.gif

I can tell if you want, but... it may spoil the fun. Also, any of you who do weight watchers have some idea because Mamasue noted that one cookies is 5 points. http://www.cookinglight.com/bbs/eek.gif

My solution was to eat a couple, save a couple for my husband, and then I gave the rest away!