Another in our Ask the Chef series.
To anyone who routinely bakes, I have a question: I hate Tollhouse chocolate chip cookies. I love chocolate chip cookies, but I want the ones I remember baking when I was a kid forty-five years ago. The recipe either came out of a Betty Crocker or a Better Homes and Garden cookbook (it was red and white checked).
I have been trying for years to recreate the recipe but am having no luck. The cookie dough was pale, maybe no brown sugar in it, the cookies were never flat. They stayed in almost the same shape as when they were placed on the cookie sheet. They expanded but never flattened out. They were moist, and almost cake-like. My question is, could it be that I put baking powder instead of baking soda in the batter and what does the baking powder do in batters and what does the baking soda do? What would be the expected outcomes? I am frustrated because I want the cookies I used to make and need some ideas if anyone there can help me.
Thanks a lot,
We have that red and white checked cookbook (it’s the Better Homes & Gardens New Cook Book, Revised Edition, First Printing, copyright Meredith Publishing Company, 1953, 1962), and the recipe that comes closest to what you describe is for ‘Chocolate Chippers.’ Here it is:
1/2 cup shortening
1/2 cup granulated sugar
1/4 cup brown sugar
1 t. vanilla
Cream together shortening, sugars, egg, and vanilla till light and fluffy.
1 cup sifted all-purpose flour
3/4 t. salt
1/2 teaspoon baking soda
1 cup semisweet chocolate pieces
1/2 cup broken nuts
Sift together dry ingredients; stir into creamed mixture, blending well. Add chocolate pieces and nuts. If desired, add 1/2 cup crushed peppermint-stick candy. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake in moderate over (375 degrees) 10-12 minutes. Remove from pan immediately. Makes about 3 1/2 dozen.
If that’s not the one, you might try one of our favorite chocolate chip cookie recipes in the related links below.
As for your questions about baking soda and baking powder, essentially baking soda is usually used with chocolate, because it balances the acidic in chocolate.
Hope that helps. Let us know how they turn out!