How do you make soft chocolate chip cookies?!
How do you make soft chocolate chip cookies?
I would like a tip, or better yet, a good recipe, for soft chocolate chip cookies! Every recipe I try, the cookies will cool and be like little rocks! HELP!!!!
Answers:
THESE COOKIES COME OUT PERFECT EVERY TIME!!
Ultimate Chocolate Chip Cookies
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*
Heat oven to 375oF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375oF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Source(s):
Crisco Stick Package
don't cook them too long. it's that easy. lol...GOOD LUCK =D
1/2 c. butter
1/2 c. brown sugar
1/4 c. white sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour
1/2 tsp. baking soda
1 sm. pkg. chocolate chips
1/2 tsp. salt
1/2 c. nuts (optional)
Mix well and bake at 325 degrees for about 6 minutes or until barely turning brown.
It's probably not the recipes you are using, you are just cooking them too long. Once you take them out of the oven they continue to cook, just like anything else.
Cook until almost done and take out.
I usually cook about 2-3 minutes less than what recpes call for
They always turn out soft and gooey!!!!!!!
Good luck
You already have the recipe. It's whatever recipe you already use. (Probably the Toll House one).
Just make a few modifications:
Use shortening instead of butter or margarine. The shortening's melting point is not as sharp as butter's (so the cookie will spread more slowly).
Use all brown sugar instead of a mix of both. Brown sugar is coated in molasses, which will help keep the cookies moist.
Does the recipe call for two eggs? Skip the whites. Whites dry out baked goods. It's what they do. Use two yolks and 2 ozs of milk instead.
CHILL THE DOUGH!!! Warm dough spreads faster, and will cook faster. Especially around the outsides. You'll end up with flat, crunchy cookies with warm dough. Make it up ahead of time (or, even better, the night before), and bake the next day.
Bake at a temperature about 25 degrees what is recommended. It might take a few minutes longer, but it'll be worth it.
Just don't tell my sister I posted her recipe on the internet, ok? These are the moistest choc. chip cookies I've had.
Blend:
1 c. margarine, softened
? c. white sugar
1? c. packed brown sugar
Add:
2 eggs
2? tsp. vanillla
Separately, blend:
2? c. flour
? tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Mix everything together, then add:
1 c. chocolate chips
Bake @ 350o for 8-10 mins. Cool on wire rack.
It does help to make them more moist if you use margarine instead of butter. What I do, since I always have only butter, is to substitute about ? cup of the butter with vegetable oil and that keeps them a little more moist. And you can underbake them just a little to make up for the fact that they keep cooking for another minute once you take them out of the oven.
the secret is two different sugars white and dark and don't over cook them.
When you go to put them in a container put a slice of bread in there Sounds crazy I know I thought so too but it really does work!!! Keeps them so soft Just try it once I did and now I do it faithfully and I make cookies a lot and even my kids will eat them after they are a few days old!!
Hi,
Alton Brown did a show on chocolate chip cookies dealing with the various textures for crispy, chewy and puffy. I know the puffy was soft, but it looked like the chewy was also. Here are the recipes:
The Puffy
Recipe courtesy Alton Brown
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Directions
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown
sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the
cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until
thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir
in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet.
Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate
the baking sheet for even browning. Cool and store in an airtight-container.
------------------------------
The Chewy
Recipe courtesy Alton Brown
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and
baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter
and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until
well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the
chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14
minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for
even browning. Cool completely and store in an airtight container.