Good recipe for CHEWY chocolate chip or mocha cookies?!
Answers: preferrably mocha, but if not, a good recipe for chocolate chip cookies that will stay CHEWY CHEWY CHEWY after baking! thanks! best would be mocha chocolate chip =) thanks
Chewy Delicious Chocolate Chip Cookies:
28 min | 20 min prep | 55 -60 Cookies
Ingredients
1/2 cup butter , softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
1 3/4 cups semi-sweet chocolate chips
Directions
1. Preheat the oven to 375°F for regular pans and 350° for dark pans.
2. In a medium bowl, sift together the flour, baking soda and salt.
3. In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
4. Gradually add in the flour mixture. Beat well.
5. Stir in the chocolate chips and nuts.
6. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
7. Bake in the middle of the oven for 8 to 10 minutes or until lightly browned. Do not overbake.
8. Cool slightly.
9. Remove from the cookie sheets and cool completely on a wire rack.
10. Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
11. Cookies may also be frozen for longer storage. (Make sure they're tightly wrapped).
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Mocha Nut Cookies:
35 min | 20 min prep | 72 cookies
Ingredients
1/2 cup shortening
1 cup sugar
1 egg
2 ounces unsweetened chocolate , melted
1/2 cup chopped walnuts or pecans
1 cup sifted flour
1/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons instant coffee powder
Directions
1. Cream together shortening and sugar.
2. Add egg and beat until light and fluffy.
3. Stir in chocolate and nuts.
4. Sift together dry ingredients and add to creamed mixture,blend well.
5. Divind dough in half and shape into rolls.
6. Wrap tightly in wax paper,chill in refrigerate at least 2 hours.
7. Cut dough into 1/8 inch slices,place 1 1/2 inches apart on ungreased baking sheet.
8. Bake at 375 for 15 minutes.
9. Remove and cool on wire rack.
The chocolate-chip cookie, also known as the Toll House Cookie, was accidentally developed by Ruth Graves Wakefield, owner of the Toll House Inn near Whitman, Massachusetts, in 1937. Wakefield was making chocolate cookies but ran out of regular baker's chocolate and substituted broken pieces of semi-sweet chocolate, assuming it would melt and mix into the batter. It did not, and the cookie with chips of chocolate was born. (The restaurant, housed in a former toll house built in 1709, burned down in 1984.)
Today, half the cookies baked in American homes are chocolate-chip, with an estimated seven billion consumed annually.
Chocolate chip cookies are made with sugar, flour, eggs, semi-sweet baker's chocolate and butter. While the Toll House recipe is considered the standard, the ingredients can be adjusted to give the cookies slightly different properties.
For a thin, crisp cookie, increase the baking soda by up to 50%, replace one of the eggs with milk, and raise the ratio of brown sugar to white.
For a soft, cakey cookie, use cake flour, substitute baking powder for baking soda, and use shortening instead of butter.
For a chewy cookie, use bread flour, omit one egg white, and melt the butter before incorporating it into the mix.>br>
Melting the butter is the secret to these chewy chocolate chip cookies. This recipe, developed by free-lancer Catherine Vodrey, is slated to be published in the upcoming "The Old Farmer's Almanac Favorite Cookies."
1 stick unsalted butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup plus 2 tablespoons packed brown sugar
1/2 cup sugar
1 large egg plus 1 large egg yolk
2 1/2 teaspoons pure vanilla extract
1 1/2 cups chocolate chips
Melt butter over low heat and set aside to cool. Put oven racks at top and lower-middle positions. Preheat the oven to 325 degrees. Stir together the flour, baking soda and salt in a small bowl and set aside.
In a large bowl on low speed, beat together the butter and both sugars until thoroughly blended. Beat in egg, egg yolk and vanilla extract. Add dry ingredients and on lowest mixer speed, beat until just combined. Fold in chocolate chips.
Place large scoops of dough (about 2 tablespoons per scoop) onto parchment-covered cookie sheets, doing 8 to 9 scoops per sheet (if you don't have parchment, just grease the cookie sheets lightly -- they will end up slightly more crispy on the bottoms without parchment, but still excellent).
Place one cookie sheet on each oven rack. Bake at 325 degrees for 6 to 8 minutes, then reverse the cookie sheets, putting the one from the top rack on the lower middle rack and vice versa. Bake for another 6 to 8 minutes, or until just barely golden brown and puffed. Remove from heat and allow cookies to cool on cookie sheets for about 10 minutes before removing to wire racks to cool completely. Makes 2 to 2 1/2 dozen 3-inch cookies.
Chewy Chocolate Cookies
1 1/4 cups butter or margarine, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips or semi-sweet chocolate chips (12 oz pkg)
Directions
Heat oven to 350°. In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling). Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
These are outstanding cookies! Very chocolatey with a great texture. I suggest peanut butter chips in these, but for you chocolate fanatics, chocolate chips are also great! You can't stop at one on these (just a warning!)
Chewy Jumbo Chocolate Chip Cookies
3 1/4 c All-purpose flour
1 c Cake flour
1 ts Baking soda
1 ts Baking powder
1 1/4 c Sugar
1 1/4 c Brown sugar; firmly packed
1 1/2 c Butter; softened
2 Eggs
1 tb Vanilla
12 oz Semisweet chocolate chips; 2
-cups, or chunks
Instructions:
Heat oven to 375 degrees. In medium bowl, combine flour, cake flour, baking
soda and baking powder; set aside.
In large mixer bowl, combine sugar, brown sugar and butter. Beat at medium
speed, scraping bowl often, until creamy, 2 to 3 minutes. Add eggs and
vanilla. Continue beating; scrapeing bowl often until well mixed (one
minute). Reduce speed to low, continue beating, gradually adding flour
mixture until well mixed, 2 to 3 minutes. By hand, stir in chocolate chips.
Drop dough by 1/4 cupfuls 2 inches apart onto cookie sheets. Bake in
preheated oven for 10 to 14 minutes. Remove from cookie sheets. Makes 26
Jumbo cookies
Note: 1 cup all-purpose flour minus 2 tablespoons can be substituted for
cake flour, but cookies will be flat and less chewy.
Cook's Tip: For 2 1/2 inch cookies, drop by rounded tablespoons 2 inches
apart onto cookie sheets. Bake for 10 to 12 minutes until light golden
brown. Makes 4 dozen cookies.
Perfectly Chocolate" Chocolate Chip Cookies
Ingredients:
2 1/4 c All-purpose flour
1/3 c Hershey's Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Butter; softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
1 ts Vanilla extract
2 Eggs
2 c Semi-Sweet Chocolate Chips
-(HERSHEY'S)
1 c Chopped nuts (optional)
Instructions:
Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda
and salt. In large bowl, beat butter, granulated sugar, brown sugar and
vanilla on medium speed of electric mixer until creamy. Add eggs; beat
well. Gradually add flour mixture, beating well. Stir in chocolate chips
and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie
sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. About 5 dozen
cookies.