Anyone have a recipe for a soft and chewy chocolate chip cookie?!
Anyone have a recipe for a soft and chewy chocolate chip cookie?
Answers:
These are the absolute best cookies in the entire world. Im telling ya. You can omit the nuts if they arent your thing. I bake using the minimum time and they come out PERFECT! These dissapear within minutes.
Original Nestlé Toll House Chocolate Chip Cookies
Ingredients:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Source(s):
http://www.verybestbaking.com/recipes/de...
use the recipe on the chip bag and add just a bit of water while mixing. and if the cookies are still hard after a day or two put a piece of bread with the cookies in an air tight container. the cookies will get soft.
For CC cookies, I've found the good ole fashioned Nestle Toll House really does the trick. If you follow the time instructions, you're golden. Remember that when you check it and insert the toothpick, if it comes out clean...even if it seems like it's not done, it is. Place them on wax paper and let them sit/cool....yummy
No recipe but a cookie!
It's delicious, chewy and full of fiber, protein and vitamins. The best... It's already baked! :-)
Do you live in the states?
Try on for free. You just might like it.
Monia :-)
This is the BEST chocolate chip cookie recipe I know of...soft chewy and delicious!
enjoy-
2 cups all-purpose flour (280 gms)
2 tablespoons all-purpose flour (20 gms)
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm (170 gms)
1 cup packed brown sugar (light or dark, 236 gms)
1/2 cup granulated sugar
1 large egg
1 large egg yolk, from a large egg
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
1 cup of chopped walnuts (114 gms) (optional)
Place oven racks in the upper and lower 1/3's of the oven.
Pre-heat oven to 325°F.
Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
Mix until incorporated.
Add dry ingredients and mix until just combined.
Stir in chips and optional nuts.
Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
EVENLY space 9 on each cookie sheet.
Bake for 15-18 minutes, rotating front to back and top to bottom after 8 minutes.
Cool on sheets to maintain chewy texture.
The Ultimate chocolate chip cookies...soft and chewy :):
40 min 20 min prep
60 servings
2 1/4 cups flour
15 tablespoons butter
1 tablespoon milk
3 teaspoons vanilla
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 (12 ounce) bag miniature semisweet chocolate chips
1. Preheat oven to 375 degrees F.
2. Combine flour, baking powder and salt.
3. set aside.
4. Melt butter, blend in milk, vanilla, brown sugar, and sugar.
5. Beat in eggs, one at a time.
6. Gradually add in flour mixture.
7. Stir in chocolate chips.
8. Bake for 6 minutes-- they will not look done-- allow to cool for about 2 minutes on sheets then move to wire racks.
I always store any cookies I bake with a piece of bread in the container to keep them soft also using Crisco shortening for half of the butter in the recipe bakes them up a little softer.