Ang and Blue Chip cookies

marilynfl

Moderator
Ang, we can compare notes tomorrow. I used pecans in mine...way more than 1 cup since I was on a "clean out" mode. Also more than 1.5 C of chips...closer to 2 cups.

I hand-mixed the dough just to give my shoulder a workout....(ha, any excuse to get cookies out of the deal!)

However, the two cookies I baked for Lar didn't stay puffed...they flattened out, but looked moist and chewy. Will know more tonight when I bake some for visiting friends.

 
chilling the dough might have made mine stay rounder. I'll try to take a pic.

I also tweaked and used 1/2 crisco---that might be a biggie too. I like some in cookies that I want to keep softer. I also used dark brown sugar cuz I didn't have any light. This sounds like a realllllly bad EPI review, where the person changes the entire recipe. Oh, and I baked at 320----300 was just too slow for my oven. Gads, I'm hopeless with following recipes and not tweaking.

 
Okay, I DO have a bunch of holiday cookies left that we nibble on daily. But,

I gotta make these Blue Chip guys! It snowed here today and it is quite cold, a pot of "clean out the fridge" minestrone is on the stove and I think these cookies will be a great treat for after the soup--I'm off to the kitchen..................

 
Marilyn, just made these. I had several different outcomes...

Some spread very thin, some were just right and some stayed in balls.

My dough was very loose and when just barely formed into a ball the cookies spread a lot. If the dough is slightly compacted then they only spread slightly. If I pressed the dough too tightly into a ball the cookies baked in the ball shape and didn't spread at all. I mushed these with the bottom of a glass when I removed them from the oven and they are perfect thick rounds. So, I guess it just depends on how you like your cookies and how tightly you compact the balls!

It's late and I am not sure this makes any sense but I hope it helps some...........

PS: Cookies are really delicious!

 
I tested one last night--very good, but very nutty (since I probably used

twice the amount of nuts specified to use up the bag.

Baked them on parchment slightly cold from the frig. I always use a scoop and press hard to fill it, so mine were probably very dense. They flattened out completely (3/8" high).

There were so many nuts and chips in this batch that the batter merely held them together. And that's fine in my world, but I think folks who like dough shouldn't increase to the quantity that I did.

Going to try it again without the nuts and see how that goes.

 
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