Cookies! Which recipe sounds better?!


Question: Hi, I want to make yummy, soft chocolate chip cookies and I was wondering which recipe sounds better -- in terms of the quality of cookie. They both got great reviews. I have ingredients for both on hand and it doesn't matter how much time it takes!

http://allrecipes.com/Recipe/Award-Winni...

http://allrecipes.com/Recipe/Best-Big-Fa...


Answers: Hi, I want to make yummy, soft chocolate chip cookies and I was wondering which recipe sounds better -- in terms of the quality of cookie. They both got great reviews. I have ingredients for both on hand and it doesn't matter how much time it takes!

http://allrecipes.com/Recipe/Award-Winni...

http://allrecipes.com/Recipe/Best-Big-Fa...

Second recipe looks best. FYI, use butter not margarine when making choc chip cookies.

I like the second recipe better because it doesn't use pudding mix, more authentic.

Be aware that the first makes 72 cookies and the second makes 18. Of course, you can cut the ingredients down, or add more. They both sound yummy. If you love walnuts, go for the first. Happy baking!?

The second one sounds better but I prefer the Nestle's Toll House cookie recipe for the best soft chocolate chip cookies - use the shortest cooking time to make them extra soft and chewy.

Original Nestlé Toll House Chocolate Chip Cookies

see larger photo
Read Reviews Write a Review for this Recipe!
Level: Easy Rated:
Source:

Estimated Times:
Preparation - 15 min
Cooking - 9 min
Cooling Time - 15 min cooling
Yields - 60

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
1 cup chopped nuts


Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

i'm not sure...
this is the recipe that i have in my allrecipes recipe box... havent tried it yet but its the closest to the old recipe i used to have, and those cookies are amazing :)

i like the number 2 recipe. it sounds really good.

i like the first recipie because it says prize winner
the second recipie says that it is a big fat but the picture is all thin cookie

To me the first recipe looked better.





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