Chuck Profile - Allrecipes.com (10229853)

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Chuck


Chuck
 
Home Town: Greensburg, Pennsylvania, USA
Living In: El Paso, Texas, USA
Member Since: Dec. 2007
Cooking Level: Professional
Cooking Interests: Baking, Asian, Italian, Southern, Middle Eastern, Healthy, Vegetarian, Dessert
Hobbies:
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Recipe Reviews 2 reviews
The Perfect Chocolate Chip Cookie
Many thoughts about this recipe, which is pretty good. Almost certainly the people who disliked these cookies used old, rancid oil to make it. You must use reasonably fresh oil. To improve the flavor, if you have it, you can use a few tablespoons of sesame, almond, walnut, coconut or other nut oils. If you only shop at the grocery store, your best choices are probably corn or peanut oil, although any will work. You could also add one or two Tbsps of melted butter to add a bit of butter flavor without all the saturated fat. Moreover, the fat in this recipe can be reduced a bit without affecting the texture much. Since this is basically a Toll House Cookie recipe that uses oil instead of butter, and butter is 20% water and milk solids by volume, you can reduce the amount of fat by 20%, replacing it with milk or water, and still get a good result. So use 3/4 cup (12-13 Tbsps) of oil, and about 3-4 Tbsps liquid. If you use the fat + water, make the recipe with bread flour, and mix the dough awhile after the flour is added (say a minute), you will have a chewy textured cookie. Whole-wheat flour and some added spices (about 2 tsp mixed) makes a good spice cookie. Adding 2 tsp corn syrup to the recipe (you can use pancake syrup) will help the cookies stay moist and soft.

132 users found this review helpful
Reviewed On: Mar. 22, 2008
Best Brownies
This recipe is a worthwhile, everyday recipe, although I'm a bit conflicted about it. It's good, but not excellent. However, it's easy and rather frugal, and I think the overall expense-and-effort-to-results ratio is very good. Using dutched cocoa creates a lighter, cakelike (almost crumbly) result that requires extra water to make the batter pourable. I didn't think there was enough batter for an 8x8 pan, as my brownies were thin, about 3/4" thick--a 50% increase in ingredients will produce thicker results. Like others here, I didn't need to bake as long as the recipe directed, only 15 mins. The icing is good, but as others said, reducing the sugar by 50% produces a better result, and you will probably want to add a tsp or 2 of liquid for a smoother consistency. Putting these brownies in the refrigerator for awhile firms them up nicely.

0 users found this review helpful
Reviewed On: Dec. 9, 2007
 
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