Sep 04 2008
The Perfect Chocolate Chip Cookie – recipe
The other day I happened upon a blog post about “TCHO Beta Stuffed Cookies” – chocolate chip cookies with a sort of of chocolate filling sandwiched in between. They looked really good.
The cookie recipe was pretty simple, and the batch looked like it would be small so I wouldn’t be eating a large batch of cookies in one or two days. You know…it’s just so hard with them sitting their calling your name and saying “eat me…eat me”.
I did tweak the recipe a bit by changing out some of the ingredients and adding walnut – I LOVE walnuts in cookies. But, this time I think they may have slowed the baking process of the center of the cookies. Next time, and oh yes there will be many more next times, I will try it without walnuts to see if it helps.
As some of your may know, I have not been able to eat sugar (table sugar or dextrose) in the past – it’s a long story, and if you want to know, email me and I’ll be happy to tell it again. Anyways, I am now breastfeeding much less than before and I seem to be able to handle sugar in small quantities. The first time I realized this I thought I was “cured” and got so excited I made chocolate chip cookies with real chocolate chips, fructose (no table sugar on hand), and brown sugar. Brown sugar is still a really big no-no and caused quite a bit of pain. So, this time I decided to go with all my usual substitutions, but use the real chocolate chips instead of the malt-sweetened ones that I bring over from the US.
I wouldn’t say that the sugar in the chocolate chips has no effect on me – there is some pain. But, nothing like before. And, definitely tolerable every once in a while. And, definitely worth using in these delicious cookies. The batter was very light and fluffy, but it made a nice moist cookie. I will never make Nestel Tollhouse chocolate chip cookies again. This is my new chocolate chip cookie!
The original recipe can be found here. This is my version:
TCHO Cookies (Thick and Chewy Chocolate Chip cookie)
Ingredients:
57 grams (2 ounces) Unsalted Butter, softened
6 Tablespoons Fructose (or sugar)
6 Tablespoons Palm Sugar (crushed into granular form before measuring)
1/4 teaspoon Salt
1 1/2 teaspoons Vanilla Extract
1 Egg
1 Cup plus 2 Tablespoons Flour
1/2 teaspoon Baking Soda
1 Cup Chocolate Chips
1/4 Cup chopped Walnuts (optional)
Directions:
Preheat oven to 191°C (375°F).
In your electric mixer, beat together the butter, fructose, palm sugar, salt, and vanilla until creamy. Beat in the egg and process until completely incorporated and the dough is creamy again.
In another bowl, combine the flour and baking soda. Add to the wet mixture and mix quickly until it has been incorporated. Then add the chocolate chips and mix in.
A great tip that is recommended by the blogger from Erin Cooks, is to use an ice cream scoop to form the perfect sized/shaped cookies. This worked fabulously, and I think I will use it in the future.
Erin Cooks recommends: “For perfectly uniform cookies, scoop the dough using a small diameter ice-cream scoop (around 1 3/8”), leveling the dough off across the top before dropping onto the silpat lined (or greased) baking sheet. Bake for 7-10 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.”
Makes about 16 cookies.
It might have been the sugar substitutions rather than the walnut that altered the baking time.
Thanks so much for linking to my blog! I’m glad you enjoyed my favorite thick and chewy chocolate chip cookies recipe so much. Just an FYI. “TCHO” was a reference to the name of the chocolate company that provided samples to me. No need to use it in the title of the recipe on your post
The recipe is actually from the Got Milk? Cookie Book by Peggy Cullen.
in case anyone was wondering, the original recipe, as linked to and reportedly from the got milk cookie book, is actually the same as the nestle tollhouse recipe.. just look at it- it’s pretty similar to what you’ll find on the nestle bag, just cut in half..
just sayin’
Salt, butter, and vanilla amounts are completely different from the Nestle Tollhouse – even when you cut it in half. And, trust me it makes all the difference!
There is no such thing as a bad chocolate chip cookie — but some are better than others. Yours look amazing. In my house, though, it’s the cookie dough that’s the problem — well, not the dough, but my husband — who loves to eat the dough before it ever gets baked!
[...] in early September I blogged about The Perfect Chocolate Chip Cookie recipe I had found through Erin Cooks. I had tweaked the original recipe to be made with palm sugar [...]