For years, I have been searching for the perfect Chocky Chip Cookie recipe. All seem just average to me. I mean, they are good, but I have yet to find the one that is knock your socks off good. So, just like my Toffee recipe, I am going to start experimenting with my own recipes. I searched for years for the perfect toffee, but until last winter when I finally got the one I had been developing how I wanted, nothing was "THE" recipe. Anyway, before I start formulating a recipe, I want a man's (or several men's) opinion on what makes the perfect Chocolate Chip Cookie. Where better to get those opinions than here?! So, ya'll tell me. What do you like best in a CCC?
My wife-mate has experimented for years but, in my opinion, when she uses the recipe on the Nestle chocolate chip package and adds extra butter...that's the one. By all means, stay away from cinnamon and crap like that. I'd also recommend checking with Ray Nagin. Dude's gotta have a chocolat chip cookie recipe to beat the band.:hihi:
E-mailed to me yesterday- "I tell you what. Somebody needs to tell that mayor of Chocolate City to get those chocolate chips off of their ass and stop waiting for the caramels to rebuild their houses and the vanilla's to pay for it."
I'm not thinking cinnamon, but I am thinking Choc Chips(Ghiradelli, of course), PLUS grated sweet chocolate, and nuts. I am debating between just pecans, or a mix of pecans and walnuts. I have also wondered if anyone likes a bit of white chocolate chunks or grated white choc in with the dark choc. I also want to use raw sugar, instead of white granulated, along with the brown sugar (since most recipes call for white and brown sugars) to give the flavor more depth. God, I will never be able to talk about chocolate again without thinking of New Orleans! :hihi:
Nuts and stuff take away from a good chololate chip cookie, in my view. Pecans belong in pralines. The best CCC's have just the right consistency. Crisp on the outside--soft on the inside. Most are either too dry and crumbly or are too soft and gooey. That extra butter thing sure sound good.
I think brown sugar and butter are key. Also, I'm not sold on the grated sweet chocolate; don't want them to get too sweet, and the sugar will take care of that.
Bit of editing needed. I meant grated bitter sweet. But I also wonder about a mix of the semi-sweet chips, and milk chocolate chips. Soooo many ideas in my head, that I want to get sorted out before I start experimenting.
lemme explain something to you dear. men have no way of answering this since we are simple beings. we eat it and if it tastes familiar and good thats all that matters. just make a regular choc chip as red directed and dont phuck it up.
cookie and chocolate chip. That's it. Nothing fancy. Or you could top that pretty easily by serving up a big thing of nachos.
Get the consistency right. Don't want 'em dusty but don't want 'em to be like those magic cookie rolls you buy, slice up, and bake. And make them big enough so that you don't have to eat 20 of them. Simpler = better. p.s. my mailbox will accomodate 3 dozen if properly sized. :lol:
