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Chewy chocolate cookies CI Jan-Feb 08

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Posted: 12/11/2008 1:44 AM

#268583

	Ryel

	Member

Total Posts:17
Last Post:6/18/2009
Member Since:10/25/2008

Subject: Chewy chocolate cookies CI Jan-Feb 08

Hi folks,
I just tried this and the dough came out of the fridge so sticky that I could not separate it into the 16 parts called for. When I saw how sticky it was I piled it onto waxed paper pressing it out between the paper. It stuck like glue to wax paper. I ended up using a portion scoop to get 13 cookies that baked up nice and tasted good. I would like some idea about what to expect about the sticky dough, should I flour it or use the sugar to coat before rolling? Really, there is no way I could roll this dough into balls with my hands; It would never come off! Please share any ideas you might have.
Thanks
Ryel

Posted: 12/11/2008 3:30 AM

#268584

	Mortar and Pestle

	Member

Total Posts:6882
Last Post:11/20/2009
Member Since:4/1/2003

Have you watched the video? The dough appears pretty sticky (note her hands) and she uses a disher as well. Was your dough worse off than what you see in the video? If so, you may want to adjust the amount of flour (did you weigh or use a measuring cup?).

This is on my Honey-Do list so I'll report back.

-Kurt

Posted: 12/11/2008 9:11 AM

#268612

	Ryel

	Member

Total Posts:17
Last Post:6/18/2009
Member Since:10/25/2008

No, I have not watched the video. I get the magazine but have not subed to the website; this is all I get: The page you requested is only available to CooksIllustrated.com Members. I measured the flour, not weighed. Not quite sure how to convert to weighing flour.
[Edited on 12/11/2008]
[Edited on 12/11/2008]

Posted: 12/11/2008 9:38 AM

#268615

	javafiend

	Member

Total Posts:3582
Last Post:11/18/2009
Member Since:9/18/2006

doesn't the mag article list the weights? in the online version, they are in () after the ingredient

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

Martha...no, not that Martha

the kitchen gods will not smite you if you don't do it ATK/CI/CC's way

I dream a dream of home...Where there’s coffee on the table...And kindness in your hand
- Lyle Lovett

Posted: 12/13/2008 8:51 PM

#268931

	Mortar and Pestle

	Member

Total Posts:6882
Last Post:11/20/2009
Member Since:4/1/2003

OK, I made these today and although the dough was pretty wet and sticky, I was able to handle them fairly easily using the recommended #30 disher. I also didn't have a problem with the dough sticking to my hands as suggested in the video.

That being said, I did end up with 20 cookies instead of the 16 noted in the recipe. Since Cook's finally started including the disher size, I have been getting more cookies than noted. I always use a level disher, I assume Cook's does the same, odd...

-Kurt

Posted: 12/13/2008 10:01 PM

#268938

	jaden

	Member

Total Posts:1456
Last Post:11/14/2009
Member Since:12/1/2003

Kurt, how did you like the taste and texture of the cookie?

Lu

Posted: 12/14/2008 7:17 AM

#268959

	Mortar and Pestle

	Member

Total Posts:6882
Last Post:11/20/2009
Member Since:4/1/2003

Personally, I prefer the Triple-Chocolate Cookies from Cook's Country. Lately, Cook's has been leaving out coffee in their chocolate recipes and I really like the added dimension of flavor that brings. These cookies are still pretty tasty, but I would would make the CC recipe again before I would make these.

-Kurt

Posted: 12/14/2008 8:34 AM

#268974

	jaden

	Member

Total Posts:1456
Last Post:11/14/2009
Member Since:12/1/2003

Thanks Kurt...I do subscribe to the publication but not to the website...would you happen to know which issue I can find the recipe? I'm planning to visit my sister on the mainland and she would love them! TIA!

Lu

Posted: 12/14/2008 11:28 AM

#268997

	Mortar and Pestle

	Member

Total Posts:6882
Last Post:11/20/2009
Member Since:4/1/2003

The website states 6/2005...

-Kurt

Posted: 12/14/2008 10:59 PM

#269085

	wms

	Member

Total Posts:241
Last Post:7/27/2009
Member Since:9/27/2006

When i make a sticky cookie dough, i dip my disher in warm water between each scoop. No sticking and even looking mounds of dough. I have had great results and fewer headaches that way.

Oh, go put on your big girl panties and shut up!

Posted: 12/16/2008 8:18 AM

#269279

	Sassycookr

	Member

Total Posts:8
Last Post:12/16/2008
Member Since:5/14/2005

I think you were on to the right idea about pressing it between paper, but try parchment paper instead. It is very good at being nonstick. Other ideas, roll your scooper through plain sugar before and in between scoops, dough should drop right out onto your baking sheet. PS. easy clean up idea. I always cook my cookies on parchment paper. One batch comes out of oven, one batch in, one batch being scooped off of parchment onto cooling rack ready to be re-used. I don't know how many times you can re-use the same piece of paper, but in making several batches of cookies, I have used it at least 6 times in one day before throwing away -eeezzzzy cleanup.

Sassycookr

Sassycookr

Posted: 12/17/2008 7:04 PM

#269530

	Corrie

	Member

Total Posts:4
Last Post:12/22/2008
Member Since:12/17/2008

Hi Everyone! I made this recipe a few days ago and I thought they came out great! They are hands down some of the best chocolate cookies I've ever tasted. I did find the dough to be a bit soft after the recommended 30 minutes of chilling, but I didn't find it to be sticky. I didn't have any trouble with the dough sticking to my hands or the spring loaded scoop. I noticed that another poster commented that they got more cookies than the 16 that the recipes says it makes, I did as well, I think I got more like 22 cookies and I used the recommended size scoop. I did underbake them by 1 minute, which maybe doesn't seem like a big deal but I am often fearful of the cookies being dry, these weren't at all and two days later we're still eating them and they're still moist and delicious.
Corrie

Posted: 2/14/2009 6:44 AM

#276317

	joeljkp

	Member

Total Posts:34
Last Post:11/20/2009
Member Since:8/26/2007

Sorry to dig up an old thread here, but did anyone make these without a stand mixer (e.g. with a handheld mixer or a food processor)?

This is probably fodder for a difference topic, but what is it with CI relying on the stand mixer so much? It seems like such a narrow-purpose (and expensive!) appliance compared to an FP or doing it manually.

Thanks.

Posted: 2/15/2009 8:17 PM

#276514

	Melissa Schmitt

	Member

Total Posts:39
Last Post:6/20/2009
Member Since:11/4/2008

I made these and they are really good (still nice and soft 3 days after). I didn't think the dough was too sticky - i mean, when i rolled them in my hands there was a little chocolate on them, but they weren't impossible to roll. I only had a #20 ice cream scoop so i underfilled it a little - i just went my the 1.5 inch ball measurement they suggested and i ended up with 16 cookies. I weighed all my dry ingredients - it's the safest way to go when making any of these cookie/cake recipes. I also only chilled the dough for 30 minutes - but the top was more cold than the bottom, and all my cookies came out looking the same, so i don't think "thorough" chilling is extremely important

Posted: 10/30/2009 1:21 PM

#295052

	abooja

	Member

Total Posts:589
Last Post:11/20/2009
Member Since:5/8/2004

I made these cookies for the first time yesterday, and they were fabulous! Chewy, chocolatey, a bit crunchy on the outside. Yum. I just didn't think they were as sturdy as the recipe indicates, and as the crumbs currently on my lap will attest. I did have to substitute light corn syrup with a tablespoon or so of molasses mixed in for the dark corn syrup, but I doubt that would have made that much of a textural difference.

I'll be including these in my Christmas cookie collection, so I'll definitely be making them again. Just bought the dark corn syrup, as a matter of fact.
[Edited on 10/30/2009]

-- Lisa

Posted: 11/5/2009 12:27 AM

#295353

	crazzycat

	Member

Total Posts:4
Last Post:11/5/2009
Member Since:11/5/2009

How did you manage to do them, i've tryed wo times and they very not so delicious as i expexted, maybe it's because of amount of sugar, how many do you add it?

I want to find the best free clipart in the world!

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