ISO recipe from Pillsbury Complete Cookbook

[acginkc]

My go to chocolate chip cookie recipe is from this cookbook and I can't figure out where my book is. It was one of the 1st books I bought myslef and this is the only recipe I make from it. I made another recipe last night, but it isn't the same and I am curious what was different about that recipe. This is the cookbook.

http://ec3.images-amazon.com/images/P/0764588656.01._AA240_SCLZZZZZZZ_.jpg

Anyone have the recipe they could share with me? Thanks.

[newcook]

I think I have that cookbook but mine is in French. There is one chocolate chip cookie, and also one with chocolate pieces. I will try to translate it, I hope it is the correct one.

3/4 cup brown sugar packed
1/2 cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoon vanilla
1 egg
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup chopped walnuts or sunflower seeds (optional)

Preheat oven to 375 degrees

Beat 4 first ingredients until light and frothy. Add the vanilla and the egg. Beat well. Mix in the flour, baking soda and salt. Mix well. Mix in the chocolate chips and nuts. Drop in small spoonfuls on an ungreased cookie sheet at 2 inch intervals. Bake 8 to 10 minutes or until lightly golden. Let cool 1 minute, remove from sheets. 4 dozen cookies.

[tea4one]

I've got this book but I can't find mine either. I do have software for the computer so if you can wait awhile I will install it and look in there to see if it is there and then post.

[tea4one]

Chocolate Chip Cookies

Chapter: Cookies & Candies

Makes 36 servings
Prep Time: 40 minutes - Yield: 3 dozen cookies

3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoons vanilla extract
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6-ounce) package (1 cup) semisweet chocolate chips
1/2 cup chopped nuts or shelled sunflower seeds, if desired

1.*Heat oven to 375°F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well.

2.*Add flour, baking soda and salt; mix well. Stir in chocolate chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

3.*Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

High Altitude (above 3500 feet): No change.

Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 140 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 100 mg 4% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 1 g 2% * Sugars: 10 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Fat

Variations

Chocolate Chip Cookie Bars: Spread dough in ungreased 13x9-inch pan. Bake at 375°F. for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars.*Yield: 36 bars

Chocolate Chip-Ice Cream Cookiewiches: Drop dough by heaping teaspoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. To assemble each cookiewich, place scoop of favorite flavor ice cream on bottom side of 1 cookie; flatten ice cream slightly. Place another cookie, bottom side down, on top of ice cream. Gently press cookies together in center to form ice cream sandwich. Quickly wrap in foil. Freeze.*Yield: 12 cookiewiches

Chocolate-Chocolate Chip Cookies: Use 1 cup margarine or butter; omit shortening. Decrease vanilla to 1 teaspoon. Add 1/4 cup unsweetened cocoa with flour. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375°F. for 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets.*Yield: 4 dozen cookies

Chocolate Chunk Cookies: Substitute 8 oz. coarsely chopped semisweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets.*Yield: 3 dozen cookies

Jumbo Candy Cookies: Omit 1/2 cup sugar and 1 cup semisweet chocolate chips, increase vanilla to 2 teaspoons. Stir 1 cup candy-coated chocolate pieces into dough. If necessary, refrigerate dough for easier handling. Shape dough into 2-inch balls. Place 4 inches apart on ungreased cookie sheets. Press an additional 1/2 cup candy-coated chocolate pieces into balls to decorate tops of cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.*Yield: 14 cookies

Maxi Chippers: For each cookie, use 1/3 cup of dough; place 4 inches apart on ungreased cookie sheets. Bake at 375°F. for 12 to 18 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.*Yield: 10 cookies

Mini Chippers: Drop dough by 1/2 teaspoonfuls 1 inch apart onto ungreased cookie sheets. Bake at 375°F. for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets.*Yield: 12 1/2 dozen cookies

See Cook's Note: Tips for Making Drop Cookies

[tea4one]

Tips for making drop cookies:
Chapter: Cookies & Candies
The dough is spooned directly from the mixing bowl onto the cookie sheet. Use a teaspoon or tablespoon to scoop up some dough, then transfer it onto the baking sheet with a second spoon or a narrow rubber scraper. Keep the dough uniformly sized so cookies will bake evenly. Space them as the recipe directs to prevent them from running together. For giant cookies, try shaping the dough with an ice-cream scoop. Widen the spacing accordingly.

I don't know if you needed or wanted this but since it was mentioned I thought I would add it also. I'm glad I kept the software, there is a photo but I don't know how to get it exported so I can post it, I don't use this software really I just bought this one and a few more to have the recipes from the book in electronic format, sorry.

[acginkc]

Thanks everyone. I used the recipe on the back of the Tollhouse chips and they are just so much flatter than the ones I normally make. I think I need to work on how big I make my cookies too. I tripled the recipe (which should make about 15 dozen cookies according to the package). I only got about 6 dozen :o .