Chewy chocolate chip cookie recipe........?!
Answers: What is the 'secret' to chewy chocolate chip cookies? Following the recipe on the chocolate chip package always results in a cookie that is too crisp......almost as if it has too much butter in it. Can you share a good recipe with me?
In that recipe you could sub shortening for the butter/margarine.... or use this one....It is GREAT!
Best Choco chip cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Yield: 24 servings
I put in extra choco chips and a pinch of nutmeg.... dont bake too long!!
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
INGREDIENTS
1/2 cup softened butter
1/2 cup Crisco (get the sticks - much cleaner)
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips (Nestle chunks are the best)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
If you have a kitchen-aid, turn it on slow (and keep it going the entire time) otherwise,
In a large bowl, cream together the butter and sugar until smooth.
Beat in the vanilla and eggs one at a time.
Combine the flour, baking soda and salt; stir into the sugar mixture.
Finally, mix in the chocolate chips.
Place 12 good size dollops of dough onto the cookie sheet.
Bake for 8 to 10 minutes (my oven is best at 8 min, 45 sec) in the preheated oven.
With the oven still on, place the cookie sheet on the stove top (stove top OFF) for an additional 6 minutes, then remove from baking sheet to cool on wire racks.
They will looked like they are not cooked, don't worry - leave them alone for 1 hour after baking - they are done!
If you need low sugar, you can substitute with Splenda (brown and white sugar) - my Mom loves them this way, but I can tell they are sugar-free.
TIPS FOR A SOFT COOKIE:
make sure you take out the butter a while beforehand so that it softens up. Then, make sure you do NOT melt it.
A hard cookie is usually a result of too much butter/margarine/shortening
ingredients for a cookie dough is:
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
1-1/2 cup flour
Chocolate Chips (as much as to your liking)
First cream together butter and sugars, then add egg, then vanilla, then the baking powder dissolved in water, then the salt. Once mixed, add flour and chocolate chips. Drop onto ungreased cookie sheets. Bake at 350 degrees for about 10 minutes.
I use the one on the choc. chips but the secret is to cream the butter and sugars for 7 min on high speed. then add the eggs mix just until mixed in then add flour mixture just until mixed in also but DO NOT OVER MIX! thats how tough cookies happen. and then you want to under bake slightly and only leave them to cool on the pan for 30 seconds then transfer to a cooling rack with tin foil over it.
Mrs. Fields Chocolate Chip Cookies
http://www.topsecretrecipes.com/recipede...
Chewy Jumbo Chocolate Chip Cookies
Ingredients:
3 1/4 cups flour
1 cup cake flour, (or 1 cup less 2 tablespoons all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter, (recommended LAND O LAKES Butter), softened
1 1/4 cups sugar
1 1/4 cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, or chunks
Directions:
PREHEAT oven to 375° F.
COMBINE all-purpose flour, cake flour, baking powder and baking soda in a medium bowl. Combine butter, granulated sugar and brown sugar in a large mixing bowl. Beat until creamy. Add eggs and vanilla extract. Beat until well mixed. Gradually beat in flour mixture. Stir in morsels. Drop dough by level 1/4 cup measure 2 inches apart onto baking sheets.
BAKE for 10 to 14 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
From my research, the difference in crisp vs. chewy is the egg! I also, like to substitute 1/2 the butter with applesauce, lowers the calories and cholesterol.
Rather than add a recipe here I have included a website with a soft chewy Chocolate Chip Cookie recipe.
P.S. I hate shortening in my cookies. Butter is much more healthy for you!
I always use the recipe on the package, but I adjust the cooking time. If it says 11-13 minutes, I cook them for 10 minutes. If you find they aren't cooked enough cook them for 10 minutes and 30 seconds. I know thirty seconds doesn't soud like a lot, but it does make a difference. I also add a LITTLE bit more flour. Maybe one or two tablespoons. This makes the cookies "thicker". Good luck.
I always bake my cookies for only 10 min., they may be a little soft when they come out, just let them sit and harden up some, they are always chewy. here is another recipe that you may like to try, i make them all the time and i can't keep them around they just miraculously disappear.
kisses choclate chip cookies:
ingredients:
-48 hershey's kisses brand milk choc. or hersheys kisses with almonds(whatever kind you like)
-1 cup(2sticks) butter or margarine, softened, not melted completely.
-1/3 cup granulated sugar
1/3cup packed light brown sugar
-1tsp. vanilla extract
-2 cups all-purpose flour
-1 cup hersheys mini chips semi-sweet choc.
-choc. drizzle
instructions:
1. heat oven to 375, remove wrappers from kisses
2.beat butter, both sugars and vanilla in large bowl until well blended. add flour to butter mixture; blend until smooth.stir in small choc. chips. mold scant tablespoon of dough around each kiss, cover them completely, shape into balls; place on cookie sheet.
3.bake 10 to 12 minutes. cool slightly; remove from pan and cool completely. prepare choc. drizzle in mean time.
chocolate drizzle: place 1/4 cup mini semi sweet chips and 1 tsp. shortning in small microwave safe bowl, microwave for about 30 seconds;stir if necessary microwave longer to melt completely and stir till smooth.
-get a ziplock bag and pour choc. into bag, close bag and snip a bottom corner off, squeeze the choc. out of the corner that you snipped, drizzle over the cookies.
they come out really good and they look cute too.
That is a mystery to me too. I taught my grandson how to make Toll House cookies when he was 5 and now his are better than mine.LOL
A friend of mine says to use less brown sugar and more granulated sugar so they won't be hard. I haven't tried yet.