Recipe: Chewy Whitechip Walnut Cookies

Trying to make a name for myself.

As of lately I've been wanting to make my own perfect cookie recipe. I wanted to create a truly scrumptious cookie that would one day become my: 'go-to cookie'. I wanted a chewy, thick, puffy cookie that I could just gnaw on for MINUTES. Savor all of it's brown-sugary goodness. The cookie was referencing from was my half-sister's chocolate chip cookie. Believe it or not, she told me the recipe she normally uses is just plain'ol Tollhouse Cookie recipe but for some reason, her cookies always turn out puffy, chewy and gigantic. Which I love.
This cookie has to have some difference from the original Tollhouse recipe. For me, the Tollhouse recipe turns out flat and thin. So, I got to thinking...perhaps I could modify that recipe and try to recreate that chewy, puffy, goodness. So this is what my mind came up with.

=Trying to use less butter-flavored shortening.
=Adding baking powder.
=Try using bread flour.
=Using a non-greased baking sheet/no silicone.
=Using light brown sugar.
=Upping the measurement of brown sugar.
=Lessing the measurement of white granulated sugar.

This is what I came up with. Although I did use white chocolate chips. I must say this recipe is pretty good. I did enjoy the tenderness of the cookie although, I believe I can make these cookies bigger, fatter, and better!




Next time, I believe I will take more information and advice away from Alton Brown's Chewy Recipe. I think using an egg yolk will be beneficial; perhaps I will try a lesser amount of butter-flavored shortening and use dark brown sugar instead of light. I think I will also use semi-sweet or even dark chocolate chips as well to give the cookie more of a savory flavor. The walnuts I think I may toast beforehand. I think I shall also play with the temperatures too... All these notes have been taken into consideration next time I experiment. Of course, I shall report on this results.