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GaryProtein
Joined: 26 Oct 2005 Posts: 535
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Posted: Wed May 02, 2007 4:52 am Post subject: Alton Brown's variations on the Nestle Toll House recipe |
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OK, here are Alton Brown's variations on the Nestle Toll House recipe. I went through my DVR archives and wore out my thumb and pause button on the remote for this!
Follow Nestle’s mixing and baking instructions.
THIN AND CRISP variation
2 ¼ cups of freshly sifted bleached ALL PURPOSE flour
1 ½ cups white sugar
½ cup brown sugar
1 teaspoon plus a pinch baking SODA
1 teaspoon salt
1 egg
2 ounces whole milk
1 ½ teaspoons vanilla extract
2 sticks room temperature butter
2 cups chocolate chips
scoop room temperature batter, bake 375F
PUFFY/CAKEY variation
2 ¼ cups freshly sifted CAKE four
¾ cup white sugar
1 cup brown sugar
1 teaspoon salt
1 ½ teaspoon baking POWDER
1 egg
1 cup butter flavored shortening
1 ½ teaspoons vanilla extract
2 cups chocolate chips
chill the batter, smaller scoops make puffier cookies, bake 375F
THICK AND CHEWY variation
2 ¼ cups freshly sifted BREAD flour
¼ cup white sugar
1 ¼ cup brown sugar
1 teaspoon salt
1 teaspoon baking SODA
1 egg
1 egg yolk
1 ounce milk
2 sticks MELTED butter
1 ½ teaspoon vanilla
2 cups chocolate chips
chill the batter, scoop, bake 375F
OVERALL CHARACTERISTICS
Thin and Crisp
baking soda
replace eggs with milk
high white to brown sugar ratio
use butter
Puffy/Cakey
cake flour
baking powder
use shortening
chill before scooping
Thick and Chewy
melt butter
baking soda
less egg white
mostly brown sugar
chill before scooping
In the transcript of his program, he tells why the ingredients are different for each type and what each ingredient does.
Last edited by GaryProtein on Sun Sep 23, 2007 4:28 pm; edited 1 time in total |
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Thor
Joined: 24 Jul 2006 Posts: 112 Location: Camp Hill, PA
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Posted: Fri May 04, 2007 9:12 pm Post subject: Good Eats |
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Have you tried any yet? |
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GaryProtein
Joined: 26 Oct 2005 Posts: 535
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Posted: Sat May 05, 2007 2:39 am Post subject: |
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I haven't tried those recipes yet for two reasons. One is I just went through my dvr archives and got the recipes out, and two is that, like the old Bert Lahr Lays potato chip commercial, I can't eat (just) one. As soon as I get an excuse, I'll make the thin/crisp, and the thick/chewy versions. I'm not a fan of puffy/cakey cookies. |
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qwertyblue64
Joined: 10 May 2007 Posts: 15 Location: New York, NY
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Posted: Thu May 10, 2007 8:48 pm Post subject: My opinion on one of the recipes |
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For the Puffy/Cakey recipe, I do like cookies like that sometimes. The problem is that I don't like the idea of cooking with trans fats. Is there an adequate non-trans fat substitute for shortening? |
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GaryProtein
Joined: 26 Oct 2005 Posts: 535
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Posted: Fri May 11, 2007 4:21 am Post subject: Re: My opinion on one of the recipes |
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qwertyblue64 wrote: | For the Puffy/Cakey recipe, I do like cookies like that sometimes. The problem is that I don't like the idea of cooking with trans fats. Is there an adequate non-trans fat substitute for shortening? |
Since January 2007, Crisco has 1 g trans fat per 12 g serving.
You might be able to use clarified butter since it, like shortening is 100% fat and has no milk solids. You may also be able to use lard. |
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qwertyblue64
Joined: 10 May 2007 Posts: 15 Location: New York, NY
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Posted: Mon May 21, 2007 5:55 pm Post subject: Good suggestion |
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Thanks, I'll keep that in mind next time I make cookies. |
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Anon Guest
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Posted: Thu May 31, 2007 6:19 am Post subject: |
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I like to replace 1/4 c of the butter with peanut butter, then add 2 c chocolate chips and 1/2 to 1 c of butterscotch chips. Bake as normal. |
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Guest
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Posted: Sat Dec 08, 2007 4:53 pm Post subject: |
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The recipes are on the Food Network site now - and they call for UNSALTED butter. Just fyi Love the site! |
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Guest
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Posted: Sat Mar 06, 2010 10:30 pm Post subject: |
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A few years too late, but I just found this site...
The thick and chewy variation works perfectly! I will never again make Tollhouse cookies from the package directions. Thanks for posting. |
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