Chuckie's Chocolate Chippers I Made It

Chuckie's Chocolate Chippers

frankieanne 10 years ago
:-)
Chocolate Chippers
I wanted to try these because I've never seen cornstarch as an ingredient in a cookie. I wonder if that is what makes them stay soft? Mine don't look like Chuckie's though. Maybe that's because I used butter? I don't know - but this is a really great chocolate chip cookie. I will take them to the boys at work on Monday. I doubt they will last long.
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chuckieb 10 years ago said:

Well, I'm tickled you tried these Frankieanne. I wish I were more knowledgeable as to what ingredients do what to a recipe. Things to learn for future I guess. I was actually just thinking that while watching Masterchef last week and I thought....if I had to 'create' a cookie....I don't know that I would be able to create a recipe. I'd know what ingredients to add but I wouldn't know the quantities of each. I have a niece who is taking a Cooking course in college and she's actually being taught that. Which is very fun. Anyway....I think the cornstarch does add to that softness and cake like consistency although indeed your cookies don't look like mine. I really doubt it's the margarine vs. butter thing but then again, I've never made them with butter, always with margarine.I will also admit to being heavy handed in the measuring dept. and if a recipe calls for a tablespoon of something, I don't use a 'tablespoon' measurement...I get a tablespoon out of my utensil drawer and I probably lean towards heaping as opposed to level. Go big or go home right? And you did get A LOT more cookies out of that amount of dough than I ever have. And I wonder if putting a heaping tbsp. of dough on a cookie sheet somehow holds it together in a different consistency than smaller spoonfuls. However....a chocolate chip cookie is a chocolate chip cookie said the glass of milk. :)

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mommyluvs2cook 10 years ago said:

Regardless if they look the same or not, both of those pictures are making me want one (or 3 or 5) right now ;)

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frankieanne 10 years ago said:

Well, maybe that's it, Chuckie. It sounds like you used twice as much as I did. They sure are good. I had a couple more last night while watching TV. I better put them away or the boys won't get any tomorrow. :)

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NPMarie 10 years ago said:

They look delish FA!! I had this already bookmarked when Janet first posted it..sounds like the perfect cc cookie recipe:)

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mommyluvs2cook 7 years ago said:

I made these and they have got to be some of the prettiest chocolate chip cookie that I've made ever. I think that the way the cookies bake up, thick or thin, mine thinner than both Janet's and FA's, has a lot to do with where you live, the humidity or altitude, will affect baking. I have such bad luck with cookies usually. These turned out great looking and tasted great too! I ended up with 31 cookies. Usually Michael would take these to work since there are so many BUT he's off for a week lol, so I froze half. Has anyone ever had a frozen cookie straight out of the freezer? You must try, it's pretty awesome! Added a couple pics. :)
9/24/16

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bakerme 7 years ago said:

Oh my gosh, those look good enough to break my diet for! Chocolate chips are my favorite and you're right, Mommyluvs2cook, they're good right out of the freezer, too. Ask me how I know that ;)

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DIZ3 7 years ago said:

Who doesn't love a good chocolate chip cookie? Nice photos!

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Cosmicmother 7 years ago said:

I love seeing how different cookies can look from people making the same recipe! They all look delicious!
I think you're right about the different areas, altitude etc..Michelle. I moved from the Coast--sea level-humid, to over the Rockies and it's dry and 3000ft above sea level. It was frustrating to bake and cook here the first two years!
Also, up here in Canada we have very strong wheat compared to the US. Our flour here weighs more per ounce then say Gold Medal or King Arthur flour etc..It's closer to Bread flour and is more glutinous. So adding the cornstarch helps to break up the gluten and makes it similar to flour sold in the US. That said, even with the different flours--cornstarch will make the cookies have that melt in your mouth feel, be soft and crumbly. I go back and forth between butter and margarine in my cookies all the time, the only difference there is marg. makes them softer and butter makes them flatter and crisp around the edges. All yummy to me!! :)

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frankieanne 7 years ago said:

Yours look delicious, Michelle. Are you going to rate this? :)

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mommyluvs2cook 7 years ago said:

Doing that now!

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