Chocolate Chip Cookies by struan87 - Revision history

Toast at 09:00, 8 October 2011

2011-10-08T09:00:32Z

Drimble Wedge at 05:09, 8 October 2011

2011-10-08T05:09:28Z

Struan87 at 22:27, 9 October 2006

2006-10-09T22:27:45Z

Struan87 at 22:19, 9 October 2006

2006-10-09T22:19:04Z

Struan87 at 22:15, 9 October 2006

2006-10-09T22:15:43Z

Struan87 at 22:12, 9 October 2006

2006-10-09T22:12:41Z

CrackyMcZap: Completed transcription.

2006-08-31T07:21:51Z

Completed transcription.

CrackyMcZap at 06:59, 31 August 2006

2006-08-31T06:59:57Z

CrackyMcZap at 06:47, 31 August 2006

2006-08-31T06:47:43Z

CrackyMcZap at 06:41, 31 August 2006

2006-08-31T06:41:20Z

← Older revision		Revision as of 09:00, 8 October 2011
Line 1:		Line 1:
−	[[category:Desserts]][[category:~~Cookie~~]][[category:chocolate]][[Category:struan87's Recipes]]	+	[[category:Desserts]][[category:Cookies]][[category:chocolate]][[Category:struan87's Recipes]]
	<i>By [[User:struan87\|struan87]]</i>		<i>By [[User:struan87\|struan87]]</i>

@@ Line 1: / Line 1: @@
-[[category:Desserts]][[category:chocolate]][[Category:struan87's Recipes]]
+[[category:Desserts]][[category:Cookie]][[category:chocolate]][[Category:struan87's Recipes]]
 <i>By [[User:struan87|struan87]]</i>
 I've read a bunch of food threads here, and I thought it's about time to share my favorite cookie recipe. These ain't no crappy toll house crunchslabs--these are soft, delicious, artery-clogging discs of goodness. Make them and weep with joy.
-Throughout this recipe, the muderous chef will offer advice to aid your cooking:
+Throughout this recipe, the murderous chef will offer advice to aid your cooking:
 [[Image:emot-chef.gif]]Wash your greasy hands before you handle food that someone else might eat, you slobbering pig!

@@ Line 9: / Line 9: @@
 First! Your ingredients:
-oz (~4c) flour
+* 19oz (~4c) flour
-tsp salt
+* 1 tsp salt
-tsp baking soda
+* 2 tsp baking soda
-c softened salted butter
+* 1c softened salted butter
-c white Crisco
+* 1c white Crisco
-.5c white sugar
+* 1.5c white sugar
-.5c brown sugar
+* 1.5c brown sugar
-eggs
+* 4 eggs
--3 tsp Mexican vanilla
+* 2-3 tsp Mexican vanilla
-c chocolate chips
+* 4c chocolate chips
 [[Image:struan87-1.jpg]]

← Older revision		Revision as of 22:19, 9 October 2006
Line 1:		Line 1:
		+	[[category:Desserts]][[category:chocolate]][[Category:struan87's Recipes]]
		+	<i>By [[User:struan87\|struan87]]</i>
		+
	I've read a bunch of food threads here, and I thought it's about time to share my favorite cookie recipe. These ain't no crappy toll house crunchslabs--these are soft, delicious, artery-clogging discs of goodness. Make them and weep with joy.		I've read a bunch of food threads here, and I thought it's about time to share my favorite cookie recipe. These ain't no crappy toll house crunchslabs--these are soft, delicious, artery-clogging discs of goodness. Make them and weep with joy.

@@ Line 2: / Line 2: @@
 Throughout this recipe, the muderous chef will offer advice to aid your cooking:
 [[Image:emot-chef.gif]]Wash your greasy hands before you handle food that someone else might eat, you slobbering pig!
@@ Line 18: / Line 19: @@
 [[Image:struan87-1.jpg]]
+[[Image:emot-chef.gif]]Use Mexican vanilla. When in doubt, look for a little stereotype on the package!
 [[Image:struan87-2.jpg]]
@@ Line 25: / Line 25: @@
 But really, the flavor is much better. Be careful it doesn't contain (much) coumarin; that stuff isn't good for the blood.
 You can mix-and-match the chips all you want. I usually do 2c semi-sweet and 2c white, but any kind will work. You could also substitute nuts for up to half the chocolate, if you're some kind of deviant.
 Now let's start cooking, shall we?
@@ Line 33: / Line 34: @@
 [[Image:struan87-3.jpg]]
-Use a scale to be sure you have the right amount! Volume is not a reliable measure for flour.
+[[Image:emot-chef.gif]]Use a scale to be sure you have the right amount! Volume is not a reliable measure for flour.
@@ Line 42: / Line 43: @@
 [[Image:struan87-5.jpg]]
+[[Image:emot-chef.gif]]Sifting made easy: use a whisk!
 [[Image:struan87-6.jpg]]
@@ Line 88: / Line 88: @@
 [[Image:struan87-19.jpg]]
- Why a wooden spoon? I snapped a nylon spoon in half doing this! You will too if you don't listen to me!
+[[Image:emot-chef.gif]]Why a wooden spoon? I snapped a nylon spoon in half doing this! You will too if you don't listen to me!
@@ Line 125: / Line 125: @@
 [[Image:struan87-27.jpg]]
+[[Image:emot-chef.gif]]Lining the pans with parchment paper makes cookie removal quick and easy! If you omit the parchment, do not grease the pans. You remember all that butter and Crisco you put in there? These cookies aren't going to stick.
 Now place the dough onto the pans in 1/3- to 1/2-cup balls. Leave 3-4" between each dollop; these cookies gonna get big.
@@ Line 135: / Line 133: @@
 [[Image:struan87-29.jpg]]
-Use a disher for portion control!
+[[Image:emot-chef.gif]]Use a disher for portion control!
@@ Line 161: / Line 159: @@
 [[Image:struan87-35.jpg]]
+[[Image:emot-chef.gif]]Include slices of white bread in the box for moisture control unless you want dry cookies! You don't, do you? Oh god, I bet you do. You sick freak. Don't even makes these cookies, this recipe would be wasted on you.
@@ Line 169: / Line 166: @@
 They're that good.
 Get out of my kitchen or I'll cut you!

← Older revision		Revision as of 07:21, 31 August 2006
Line 64:		Line 64:

	[[Image:struan87-12.jpg]]		[[Image:struan87-12.jpg]]
		+
		+
		+	Mix on low for about 30 seconds. You just want the ingredients to be integrated, as shown below.
		+
		+	[[Image:struan87-13.jpg]]
		+
		+	[[Image:struan87-14.jpg]]
		+
		+
		+	Then mix on high for 3 minutes until it is light and fluffy (as shown)
		+
		+	[[Image:struan87-15.jpg]]
		+
		+	[[Image:struan87-16.jpg]]
		+
		+
		+	Now stir in the flour mixture by hand with a wooden spoon.
		+
		+	[[Image:struan87-17.jpg]]
		+
		+	[[Image:struan87-18.jpg]]
		+
		+	[[Image:struan87-19.jpg]]
		+
		+	Why a wooden spoon? I snapped a nylon spoon in half doing this! You will too if you don't listen to me!
		+
		+
		+	Now stir in all your chips, nuts, gummi bears, eyeballs, whatever.
		+
		+	[[Image:struan87-20.jpg]]
		+
		+	Look at all that chocolate. Damn. Let's see it again.
		+
		+	[[Image:struan87-21.jpg]]
		+
		+	[[Image:struan87-22.jpg]]
		+
		+	[[Image:struan87-23.jpg]]
		+
		+	Oh yeah. Take my chocolate. Take it all
		+
		+
		+	Now's the part they don't tell you about in school. The part that will kill you inside. The waiting. Oh, the waiting! You have to tightly seal the dough and put it in the fridge. Overnight. I'm not kidding. It's pretty awful, but you'll be glad you did when you bite into that first moist, chewy pile of chocolate-infused heaven.
		+
		+	[[Image:struan87-24.jpg]]
		+
		+	Goodnight everyone. I'll see you in the morning.
		+
		+
		+	Yawn...here we are, bright and early! You see what I do for you? I woke up before 9 on a Saturday!
		+
		+	[[Image:struan87-25.jpg]]
		+
		+
		+
		+	Preheat the oven to 375deg, then get your dough out and prep some pans.
		+
		+	[[Image:struan87-26.jpg]]
		+
		+	[[Image:struan87-27.jpg]]
		+
		+
		+
		+	Lining the pans with parchment paper makes cookie removal quick and easy! If you omit the parchment, do not grease the pans. You remember all that butter and Crisco you put in there? These cookies aren't going to stick.
		+
		+	Now place the dough onto the pans in 1/3- to 1/2-cup balls. Leave 3-4" between each dollop; these cookies gonna get big.
		+
		+	[[Image:struan87-28.jpg]]
		+
		+	[[Image:struan87-29.jpg]]
		+
		+	Use a disher for portion control!
		+
		+
		+
		+	Now bake them for 10-12 minutes, until they are browned 1/4" to 1/2" in around the edges. The center will still be underdone, but don't worry, they'll finish cooking on the rack. Repeat with the rest of the dough, keeping the bowl in the fridge when you're not using it.
		+
		+	[[Image:struan87-30.jpg]]
		+
		+	[[Image:struan87-31.jpg]]
		+
		+	[[Image:struan87-32.jpg]]
		+
		+	[[Image:struan87-33.jpg]]
		+
		+
		+
		+	You'll end up with 2 to 2.5 dozen. That's a lot of cookies.
		+
		+	[[Image:struan87-34.jpg]]
		+
		+
		+
		+	Pack the leftovers (if there are any) in tupperware. They'd stay moist for a few days, but they won't be around that long, especially if your roommates are filthy scavengers.
		+
		+	[[Image:struan87-35.jpg]]
		+
		+
		+	Include slices of white bread in the box for moisture control unless you want dry cookies! You don't, do you? Oh god, I bet you do. You sick freak. Don't even makes these cookies, this recipe would be wasted on you.
		+
		+
		+	Well, that took a while, but believe me, it's worth it. Go make these cookies. Take them to work. Put them in a nice basket and present them to the parents of that girl you knocked up. Mail them to a soldier in Iraq (American or Iraqi, everyone likes cookies). Send them to your childhood priest with a card saying you forgive him. After eating these cookies, no woman will be able to resist you, no matter how many distributions of linux you have on your computer.
		+
		+	They're that good.
		+
		+	Get out of my kitchen or I'll cut you!

← Older revision		Revision as of 06:59, 31 August 2006
Line 18:		Line 18:
	[[Image:struan87-1.jpg]]		[[Image:struan87-1.jpg]]

−	~~:chef:~~Use Mexican vanilla. When in doubt, look for a little stereotype on the package![[Image:struan87-2.jpg]]	+
		+	Use Mexican vanilla. When in doubt, look for a little stereotype on the package!
		+
		+	[[Image:struan87-2.jpg]]
		+
		+
		+	But really, the flavor is much better. Be careful it doesn't contain (much) coumarin; that stuff isn't good for the blood.
		+	You can mix-and-match the chips all you want. I usually do 2c semi-sweet and 2c white, but any kind will work. You could also substitute nuts for up to half the chocolate, if you're some kind of deviant.
		+
		+	Now let's start cooking, shall we?
		+
		+	First, measure out the flour.
		+
		+	[[Image:struan87-3.jpg]]
		+
		+	Use a scale to be sure you have the right amount! Volume is not a reliable measure for flour.
		+
		+
		+	Sift it with the soda and salt.
		+
		+	[[Image:struan87-4.jpg]]
		+
		+	[[Image:struan87-5.jpg]]
		+
		+
		+	Sifting made easy: use a whisk!
		+
		+	[[Image:struan87-6.jpg]]
		+
		+
		+	Now put the crisco, butter, sugars, eggs and vanilla in a large bowl.
		+
		+	[[Image:struan87-7.jpg]]
		+
		+	[[Image:struan87-8.jpg]]
		+
		+	[[Image:struan87-9.jpg]]
		+
		+	[[Image:struan87-10.jpg]]
		+
		+	[[Image:struan87-11.jpg]]
		+
		+
		+	I <3 you KitchenAid
		+
		+	[[Image:struan87-12.jpg]]

← Older revision		Revision as of 06:47, 31 August 2006
Line 1:		Line 1:
−	~~Under Construction~~, ~~updating from archives~~.	+	I've read a bunch of food threads here, and I thought it's about time to share my favorite cookie recipe. These ain't no crappy toll house crunchslabs--these are soft, delicious, artery-clogging discs of goodness. Make them and weep with joy.
		+
		+	Throughout this recipe, the muderous chef will offer advice to aid your cooking:
		+	Wash your greasy hands before you handle food that someone else might eat, you slobbering pig!
		+
		+	First! Your ingredients:
		+	19oz (~4c) flour
		+	1 tsp salt
		+	2 tsp baking soda
		+	1c softened salted butter
		+	1c white Crisco
		+	1.5c white sugar
		+	1.5c brown sugar
		+	4 eggs
		+	2-3 tsp Mexican vanilla
		+	4c chocolate chips
		+
	[[Image:struan87-1.jpg]]		[[Image:struan87-1.jpg]]
		+
		+	:chef:Use Mexican vanilla. When in doubt, look for a little stereotype on the package![[Image:struan87-2.jpg]]

← Older revision		Revision as of 06:41, 31 August 2006
Line 1:		Line 1:
	Under Construction, updating from archives.		Under Construction, updating from archives.
		+	[[Image:struan87-1.jpg]]