ISO: ISO Meryl and Sandi from Hawaii- I finally got around to making chocolate chip cookies

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CathyZ

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I used the rec that you posted, Meryl- "Thick, Crunchy Chocolate Chip Cookies" and made note of your results, Sandi. So- today I made a batch and they were perfectly WONDERFUL. Some of the best choc chip cookies I ever made. (the rec is posted at #1297 for those that want to look)

I modified it because it is really warm and humid today here. Instead of melting the fats I creamed them with the sugars (Sandi- maybe this is the answer.) I did not bring the margarine/butter to room temp but creamed them cold. I used 1/2 c margarine and butter for the rest (just because that is what I had around) and followed the rest of the recipe without changing it. I found I needed to bake the cookies a bit more- 5-10 minutes more. They spread out and were not thick but they were crisp and crunchy on the outside, chewy on the inside. Delicious!

We are in the process of having a new driveway of concrete put in so there are hungry guys here. The cookies were inhaled. Thanks for posting the rec Meryl. It is a keeper.

 
Hey Cathy, thanks for posting your results! Great idea to cream the butter, plus leave it cold...

to compensate for the heat and humidity. I noticed a difference in the batter the last time I made these cookies. It was a very rainy day, with a moderate temperature, and the batter was definitely on the wet side, not dry and crumbly as it had been on dry days. The cookies still came out well, but I can't imagine how they would have turned out had I baked them in a much more hot and humid climate, such as Hawaii.

It sounds like the creaming method produced a somewhat different, but equally good texture, ie, crispy on the outside and chewy in the centers vs. a crunchy/sandy texture throughout. Good to know these cookies can be adapted for a muggy climate. I'm so glad they turned out well for you!

 
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