Tuesday, August 17, 2010

Strobel Cookies.

I have been searching for years for just the right basic Chocolate Chip Cookie.  Don't get me wrong, I love me an Oatmeal Chocolate Chip Cookie, and other variations of the C.C.C. {chocolate chip cookie}.  But my mission was to find the perfect recipe for a simple, basic, yet out of this world C.C.C.

I of course grew up on the Nestle Tollhouse Cookie, and thought it was fine when I was a child.  But as an adult, frankly, I just don't enjoy the flavor.  Add to that the fact that every single time I make them, they turn out flat as a pancake...I'm over them.  I must do something wrong, because they are just ugly.  And who wants to eat an ugly cookie?  Even if they taste good, they must also look good, or I sort of lose interest.

I had certain criteria during my search for the perfect C.C.C.
::  The recipe must use real butter  ::
::  No Shortening  ::
::  Real Vanilla  ::
::  Quality Chocolate Chips  ::
::  NOT FLAT  ::

Over the years, I've tried and tested many different recipes.  The closest one I found was The Ultimates recipe on the Crisco package, but again, it called for shortening.  I was looking for the taste that real butter gives, with  the UMMPH that shortening adds to the volume of the cookie.  I never could find quite the right recipe.  So I kept searching...

Until a few days ago.  A friend told me about one of her favorite cooking blogs, so I checked it out.  Wondering what in the world Strobel Cookies were, I clicked on the link in her sidebar.  And I'm so happy to report that I now have found my favorite C.C.C.

Butter?  Check.
A cookie with substance? {i.e. not flat}  Check.
Amazing flavor?  Check  Check.  Check.

May I present to you:

Strobel Cookies
                                                                     3 ½ cups flour
1 ¼ tsp baking soda
1 ½ tsp baking powder
¾ tsp salt
1 ¼ cups butter
1 ¼ cups dark brown sugar
1 cup plus 2 Tbsp sugar
2 eggs
2 tsp vanilla
1 bag Ghiradelli or Guittard semi sweet chocolate chips (or another quality chocolate chip)

Preheat oven to 350 degrees.

Mix dry ingredients and set aside.

Cream butter an sugars together just until blended. Add eggs, one a time, mixing well after each addition. Add the vanilla and mix. Reduce speed to low and add dry ingredients. Mix just until combined, and stir in chocolate chips by hand.

Bake for 15-16 minutes. I like to take mine out when they still look a bit raw in the middle. They will continue baking on the cookie sheet. Leave on sheet for a couple of minutes, then move them to counter top to finish cooling.

Original recipe found HERE


Brooklet said...

Okay, I am going to take your word and try these, because I, too, am always looking for the best ccc recipe (without oatmeal, because I like the oatmeal recipe I have). So I am going to give this a try.

tharker said...

I forgot to add in the recipe to make sure and use the dark brown sugar. I usually only ever buy the light, but I decided to go for it and follow this recipe exactly. I'm so glad I did! The dark brown sugar really adds that extra bit of flavor. Let me know what you think of the cookies!

melanie said...

I'm over the Toll House recipe too. I like one from Bakerella but it's really small for giving cookies away and keeping some to eat.

I usually like milk chocolate, should I go with semisweet here?

tharker said...

I think you could use either type of chocolate chip. I prefer semi-sweet, but if you like milk, I'm sure they would be delicious!

Sarah said...

Can't wait to try this recipe! If I do I will let you know how it turns out. I always refrigerate my cookie dough to let it set or else I get flat cookies, so maybe this recipe will let me eliminate that step. Also, some recipes don't call for baking powder and I think the baking powder gives the cookie some extra oomph.

tharker said...

I agree Sarah. I think baking powder makes such a difference. I love recipes that have both baking soda and baking powder.

Jaime said...

I made these tonight, and I have to admit, I'm a little disappointed. Mine turned out flat as a pancake. Do you have a magic trick or something? :) I have the dough in the fridge right now, and plan to bake the rest in the morning. I will say, that the one sheet I did bake tonight tastes good, it's just that they are flat. I'll let you know how they are in the morning when I bake the rest. Maybe the elevation has something to do with it. Not sure where you are located, but I'm in the Seattle area. Hmmmmmm....until tomorrow.

Tiffany Fackrell said...

how long did you bake your cookies? 15 minutes seems REALLY REALLY LONG?!

also sometimes when I use butter in my cookies they come out a bit cake like...and I HATE that. so I always use shortening. although, last time i made cookies I used the butter flavor shortening and I think they were my favorite by far. But since I have discovered I don't like semi sweet chocolate...I have now changed my world view on chocolate chip cookies...just use milk, DUH!! I am a SLOW learner! so do these have the texture of a shortening cookie?

tharker said...

Oh, that is so frustrating! I hate it when my cookies turn out flat. Did you microwave your butter, or let it sit out to soften. Sometimes, if I microwave it too much, then my cookies are flat. Hmmm, I'm perplexed. We're on the other side of the state from you, so maybe elevation plays a role. But with as much flour as these have...I don't know... I'm sorry they didn't turn out for you. I always get a bit sad when I spend time making something, only to have it not turn out.

I don't ever use shortening in my cookies. I guess it's that whole man-made thing. I just really want to use products that come from nature. I know, I'm weird. (I know I am, because I use shortening in my orange roll recipe...and pie crust...okay so apparently I'm just weird when it comes to cookies ;)

It's always fun for me to survey people on what kind of chocolate chips they prefer. Two of my sisters in law prefer semi sweet, one only uses milk. I have a hankoring for both in a cookie. I guess it all comes down to preference, huh?

tharker said...

Oh, and to answer your first question, Tiffany, I think I baked these for 13-14 minutes. Just keep an eye on them. I like mine to be a bit on the doughy side when they come out of the oven, but you might like them a bit more done. I agree that the recipe's cooking time seems a bit long, but maybe she prefers her cookies to be more crunchy. I DO NOT like a crunchy cookie ;)

Cathy said...

Hey Tiffani,
I just tried your recipe and it turned out great! crispy, yet soft on the inside. Not flat at all. I microwaved my butter but on a very low power. I also baked the whole 15 minutes and they turned out great, not too done. Thanks so much! I also weighed my flour to make sure I measured it exactly. maybe that helped me.