Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Alton Brown's variations on the Nestle Toll House recipe

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Wed May 02, 2007 4:52 am    Post subject: Alton Brown's variations on the Nestle Toll House recipe Reply with quote

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 Nestles mixing and baking instructions.

THIN AND CRISP variation

2 cups of freshly sifted bleached ALL PURPOSE flour
1 cups white sugar
cup brown sugar
1 teaspoon plus a pinch baking SODA
1 teaspoon salt
1 egg
2 ounces whole milk
1 teaspoons vanilla extract
2 sticks room temperature butter
2 cups chocolate chips
scoop room temperature batter, bake 375F


PUFFY/CAKEY variation

2 cups freshly sifted CAKE four
cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking POWDER
1 egg
1 cup butter flavored shortening
1 teaspoons vanilla extract
2 cups chocolate chips
chill the batter, smaller scoops make puffier cookies, bake 375F


THICK AND CHEWY variation

2 cups freshly sifted BREAD flour
cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking SODA
1 egg
1 egg yolk
1 ounce milk
2 sticks MELTED butter
1 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
Back to top
View user's profile Send private message
Thor



Joined: 24 Jul 2006
Posts: 112
Location: Camp Hill, PA

PostPosted: Fri May 04, 2007 9:12 pm    Post subject: Good Eats Reply with quote

Have you tried any yet?
Back to top
View user's profile Send private message
GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Sat May 05, 2007 2:39 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
qwertyblue64



Joined: 10 May 2007
Posts: 15
Location: New York, NY

PostPosted: Thu May 10, 2007 8:48 pm    Post subject: My opinion on one of the recipes Reply with quote

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?
Back to top
View user's profile Send private message Send e-mail
GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Fri May 11, 2007 4:21 am    Post subject: Re: My opinion on one of the recipes Reply with quote

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.
Back to top
View user's profile Send private message
qwertyblue64



Joined: 10 May 2007
Posts: 15
Location: New York, NY

PostPosted: Mon May 21, 2007 5:55 pm    Post subject: Good suggestion Reply with quote

Thanks, I'll keep that in mind next time I make cookies.
Back to top
View user's profile Send private message Send e-mail
Anon
Guest





PostPosted: Thu May 31, 2007 6:19 am    Post subject: Reply with quote

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.
Back to top
Guest






PostPosted: Sat Dec 08, 2007 4:53 pm    Post subject: Reply with quote

The recipes are on the Food Network site now - and they call for UNSALTED butter. Just fyi Smile Love the site!
Back to top
Guest






PostPosted: Sat Mar 06, 2010 10:30 pm    Post subject: Reply with quote

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.
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group