How to you make choc chip cookies and not gorge oneself on the batter?

[midnight armadillo]

Damn, that's just about the tastiest goop in the kitchen. Molasses and butter, yum.

I like my cookie recipe more and more every time I make it. the problem is I snack so much on the batter I don't want the cookies til the next day...

[kcass1954]

1. Not possible.

What's this recipe that uses molasses?

[midnight armadillo]

2. It's one I came up with

one day when I was short on brown sugar.

I will post it later tonight if you like.

[midnight armadillo]

3. And here it is

or maybe not. Dammit, I can't find where I put the card. Nevermind, I will re-create it from memory, and I think I may have posted it to this forum before. This recipe was an accident, it came about by subbing for missing brown sugar.

Anyway, it's something like this...

- wet team -
1 cup butter
1 1/2 cup white sugar
2 tbsp molasses (use good quality - very important for taste, I use an organic brand)
2 eggs
1 tsp vanilla
- dry team -
1 tsp salt
1 tsp baking soda
2 1/2 cup flour
12 oz chips. I use 50/50 Ghirardelli milk & dark chocolate

Usual steps - cream butter & sugar, mix in wet ingredients. Mix up dry team separately, then bring it all together. I use heaping regular spoonfuls, about 16 cookies per sheet. Bake at 400 deg for 6-8 minutes.

The result is a fairly thin, chewy cookie. They seem to be quite popular. If you like a thinner cookie just half-melt the butter in the microwave. Horrors! I know, this is baking heresy, but it works. And yes, I am a devotee of Alton Brown.

[wildflower]

4. My secret: raw egg.

I don't dare taste the batter after I've put a raw egg in there. Works every time. :)

Once they come out of the oven, though...that's a different story.

[grasswire]

5. yeah -- egg

I try not to ingest something that might have salmonella.

[Warpy]

6. Yeah, that's what I always used

to convince me to scrape the bowl clean for one last chipless mutant cookie.

Now I'm using powdered eggs and it isn't as much of a hazard. Drying eggs also dries out the salmonella, causing it to expire instead of me.

[kestrel91316]

7. You don't. Well, at least I don't.

[gblady]

8. impossible task....

not to eat the batter....
it is by far the best part...

I remember in college...
we would make a double batch of dough...

all grab spoons...and eat right out of the bowl til gone...

[tigereye]

15. that's what my college room-mate and I used to do!

we still do, actually. Just don't do it when making Alice B Toklas brownies- one night in the 80s my buddy had to talk her down after she sampled a bit too much dough...

[hippywife]

9. It's easy for me.

I just don't care for the taste or the texture of the uncooked batter. :hi:

[yellowdogintexas]

10. Inconceivable ! nt

[Stinky The Clown]

11. CookAwaySpray

You spray it on your tongue. It glues your tongue to the roof of your mouth, rendering you unable to eat. When whatever it is you are cooking (or baking) is done, it miraculously knows this and frees your tongue.

[housewolf]

13. Is this one one the secrets they taught you in culinary school?

I took a baking class from a pro baker in LA a few years ago, and he'd never learned that trick. He learned stuff like "when you level off a cake, you get to eat the trimmings right now" and "never throw away any leftover batter or dough".

But then, he didn't go where you went... musta missed that lesson.

:rofl:

[Stinky The Clown]

17. I still have some left over from school, lo those many years ago .....

....... a little goes a long way.

:urp: ...... it also doesn't work very well any more.

[Phentex]

12. I am happy to be the "mom" now...

and lick the bowl whenever I damn feel like it! :)

[mtnester]

14. First, what kind of baker are you that you cannot multi task

you should EASILY be able to eat batter, AND warm cookies....plus some milk, super cold

Weenie :p


Oh, and weenie goes for the raw eggers upthread...


KIDDING everyone (well, sort of on the multi task)..I know the "dangers" of raw eggs, but will eat the batter anyway...so far, so good, for these past nearly 49 years..no way can I go a cookie baking session without "tasting" tons of batter


I love you all, and the fact that we post threads on cookie batter, and then serious business threads on bread

:)

[midnight armadillo]

16. organic eggs

KIDDING everyone (well, sort of on the multi task)..I know the "dangers" of raw eggs, but will eat the batter anyway...so far, so good, for these past nearly 49 years..no way can I go a cookie baking session without "tasting" tons of batter

A friend of mine had a bought with salmonella from a restaurant some years ago. Not a pleasant experience. Well, to minimize the whole salmonella thing I use organic, cage free eggs and wash them thoroughly since the bacteria only lives on the shell surface. If I think of it before hand, I'll buy Country Hen brand eggs, which is a western MA farm that has never detected salmonella in their birds or eggs. Then it's batter ho!

33 years and no problems yet. The best thing is that raw batter freaks my wife out so she doesn't let our boys eat it, which means more for me.

Then there's the brownie batter...<drool>

[mtnester]

18. I hear you, I use only organic cage free vegetarian fed eggs too

and I am right there with you on the brownie batter

DROOL x2

[hippywife]

19. Earlier I did say that I don't

like the taste and texture of cookie dough so it wasn't a problem for me. Well it wasn't until last night when I made the most insidious cookie known to mankind...or at least within these four walls...the ranger cookie. Ach! Even the dough tasted addictive.

[Lucinda]

20. Ranger cookie?