Need a great, chewy chocolate chip cookie recipe?!
Need a great, chewy chocolate chip cookie recipe?
While visiting the US I've enjoyed the most amazing cookies from hotels I've stayed in. Is it possible to replicate that chewy quality at home? Mine always go hard - there must be a secret ingredient!!!
Answers:
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Contributed By: dhanyaka
Everyday Cheapskate
My husband Harold loves cookies -- soft and chewy chocolate chip cookies. I, on the other hand, prefer a crispy, light chocolate chip cookie. So we compromise. I make soft and chewy cookies most of the time because, quite frankly, he can afford to eat them more than I can. No matter your preference, today your search for the best cookie recipe is over. I hope you'll love these two chocolate chip cookie recipes as much as we do!
Ingredients
4-1/2 cups All-purpose flour
2 teaspoons Baking soda
1/2 teaspoon Salt
2 cups Salted 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)
Preparation
Preheat oven to 350 F.
Sift together the flour, salt and baking soda. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar with an electric mixer set on high. Continue to beat for 3 to 4 minutes or until the mixture is light and fluffy. Beat in the instant pudding mix until blended. Add the eggs and vanilla and beat on low until incorporated.
Blend in the flour mixture in batches until all is incorporated. By now, the batter will be very stiff so stir in the chocolate chips and nuts (if using) with a large spoon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Yield: 6 dozen cookies.
Cook's Notes
Cook's note: These cookies may not look done on the top when the edges turn golden brown. Once cooled, you'll see that the cookies are indeed done and will stay soft and moist. They are best if allowed to cool before eating. Also, you can use different pudding flavors. It's fun to experiment.
Nutritional information per cookie: calories 177; total fat 10.5 g, cholesterol 26 mg; sodium 132 mg; total carbs 20.7 g; dietary fiber 1 g; protein 2.1 g.
Try adding a bit of corn syrup to the recipe that you ike and try to under bake them. By that I mean take them out of the oven two minutes early and let thwem sit on the pan til they firm up a bit. Don't let them completely cool or they are hard to lift of the pan.
40 min 30 min prep 112 cookies
2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 teaspoon salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, grated Hershey Bar and nuts.
Roll into balls and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375° or until golden.
Chewy Delicious Chocolate Chip Cookies:
28 min 20 min prep
55-60 cookies
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
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).
Big Chewy Chocolate Chip Cookies Recipe
An easy yummy chewy chocolate chip cookie that doesnt go flat! The key is to melt the butter before mixing with the sugars. This makes 18 large (4 inch) cookies.
Ingredients
* 2 cups + 2 Tbsp. all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted and cooled until warm
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 2 tsp. vanilla extract
* 1 egg plus 1 egg yolk
* 1 -1/2 cups semisweet chocolate chips
Directions
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. (I do neither and have no problem with sticking)
2. Stir together the flour, baking soda and salt; set aside.
3. 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.
4. Bake for 15 to 18 minutes in the preheated oven, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
http://www.grouprecipes.com/1053/big-che...