Help me make chocolate chip cookies
I need some help making chocolate chip cookies, and you’re all welcome (some of you are required) to chime in.
I’ve made them a few times using various recipes. I’ve had the most success using the Tollhouse recipe on the back of the bag of chocolate chips, but they still leave a lot to be desired. What I want are crispy, chewy, gooey cookies with nice brown bottoms and rounded edges. My latest round of cookies, which wasn’t worth photographing although they tasted fine, are so thin at the edges as to be too crispy. Crisp is nice, but when it’s this crispy, it lacks harmony.
I want to make cookies that people swoon over, and I know it’s easy. Now, you should all be aware that I do not own a mixer, hand or otherwise, so if this is something I need to buy, please name a brand. Mom—you seem to be happy with yours. That’s a KitchenAid, right?
Last night I had n8 grease the baking sheet before I saw that the recipe specifically calls for an ungreased baking sheet. Does that make a difference? Is that why my edges are so thin, because the dough is sliding away from the center of the cookie? How much does the final shape of the cookie have to do with the shape of the ball of cookie dough?
Thoughts? Advice? I’m all eyes.