How to bake a chewy chocolate chip cookie?!
Answers: how to make it soft?
Trust me when I say these are the softest, most delicious cookies you will ever have! Water and molasses are the two unexpected ingredients, but they definitely make this cookie one of the best!
Extremely Soft Chocolate Chip Cookies
1 lb butter, softened
2 large eggs
2 tablespoons molasses
2 teaspoons vanilla
1/3 cup water
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
6 ounces semi-sweet chocolate chips (or more if you want)
--Preheat oven to 375°F. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt, and flour. Combine the moist mixture with the dry mixture; add the chocolate chips. Shape the dough into 1-inch balls and place them 1-inch apart on an ungreased cookie sheet. Bake for 8 minutes or until golden brown around the edges. Be careful not to over bake!
when you store them after baking, put a some (one or two slices) bread with the cookies to keep them soft.
Use butter flavored Crisco instead of butter or margarine. I know it sounds a little gross, but it makes the best cookies. They will be crispy on the outside (just a little) and chewy on the inside.
about 20-25 degrees lower oven temp. and
about same cooking time. try that.
Dont cook them for the complete time, and when you cool them cover them with a towel thing. Or if you can, eat them as soon as they come out :) So the moisture cant escape..
Chewy Chocolate Chip Cookies
SUBMITTED BY: Iona Hamilton PHOTO BY: CHRISTALNIGHSWANDER
"Everyone who has tried these cookies says they're the best they've ever eaten. I'm sure the addition of pudding mix makes all the difference."
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 57 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 ounce) package instant vanilla pudding mix*
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup finely chopped walnuts
READ REVIEWS (15)
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DIRECTIONS
In a mixing bowl, cream butter, sugars and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to the creamed mixture. Stir in chocolate chips and walnuts (dough will be stiff).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
*Editor's Note: One 3.9-ounce package of instant chocolate pudding mix may be substituted for the vanilla pudding mix.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Jun. 1, 2007 by mn Very moist - even a week later sealed in a tupperware container.
4 users found this review helpful
Reviewed on Oct. 19, 2007 by ArtistSoup I loved this recipe, I saw the other reviews and they were right, these were not chewy, they were soft, so I changed a few things. :D I melted the butter before I added it to the sugar, I took the cookies out of the oven a few minutes earlier and let the cool on the pan before putting them on a cooling rack. I then put the cookies in the fridge over night and they came out chewy! :D
2 users found this review helpful
Reviewed on Jan. 20, 2007 by scotties great cookies sweet & chewy chocolate lovers treat for shure. left out the nuts and added some some butterscotch chips I had. mmmm good thanks.
2 users found this review helpful
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Use a little less flour than what the recipe calls for.Bake about 8 mins at 350.Do not overbake.They will continue to bake for a min.or two when taken from the oven.
Bake a sample one first to see if you have enough flour in them.You can always add more...a little at a time.
Practice and you'll get it right!!!!
Soft Chocolate Chip Cookies
"Everybody wants this recipe when I take them in for a carry-in. You can use any flavor pudding you like for this recipe."
Original recipe yield: 6 dozen
INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
For Butterscotch cookies.. Use butterscotch chips instead of Chocolate.
Next year I will be trying it with butterscotch pudding and Butterscotch chips..
This is the recipe I got off of the bag of mini M & Ms awhile back. They have
since changed the recipe a little, but I still like this one best.
M & M Cookies
2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
1 cup butter, margarine,softened or Butter Flavor Crisco ****
2/3 cup sugar
1/2 cup light brown sugar, packed
1 egg
1 tsp. vanilla
1 - 12 oz. package mini M & Ms ( 2 cups )
Preheat oven to 350 F.
Combine the flour, soda and salt ; whisk to combine well ; set aside.
In another bowl , combine butter , sugar & brown sugar. Mix well with an
electric mixer. Add the egg and vanilla extract ; beat well.
Add the mini M & Ms , stir well.
Drop the cookie dough from a teaspoon ( heaping ) onto ungreased cookie
sheets. Bake for 10-12 minutes or until lightly browned.Let cool for 1 minute
on cookie sheet ; remove to a wire rack to cool completely.