Chocolate Chip Cookies???!
Chocolate Chip Cookies???
How do you get chocolate chip cookies soft and chewy? Oh, and if you know any good recipes go ahead and tell me. :-)
Answers:
Thick, Soft, and Chewy Chocolate Chip Cookies
Cooking time: About 7 minutes per pan
Prep time: About 10 minutes
Makes: About 18 cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1. Mix flour, baking soda, and salt.
2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.
3. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
4. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.
5. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.
Don't overbake them....also the Air Bake cookie sheets are the best for not letting the bottoms burn. I use the recipe on the bag of Nestle Toll House semi-sweet chocolate morsels...they come out perfect everytime. Also, do not substitute margarine for butter when making chocolate chip cookies. They won't bake properly.
I tried to answer this question but I drooled on my keyboard and it shorted out.
The best chocolate chip cookie recipe:
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 sticks of butter/margarine, melted
1 tsp. vanilla extract
2 1/4 cup AP flour
2 tsp. baking soda
1/2 tsp. salt
1 bag of chocolate chips (as big or little as you want!)
combine first 5 ingredients in a bowl until well mixed. Combine all dry ingredients together.
A little at a time, add the dry ingredients into the wet, until you form a pale brown dough. Add chocolate chips.
Here is the part that will make them soft and chewy: Put them in the refrigerator for at least 2 hours. Once the dough has chilled, rolled tablespoon sized portions into balls and place on cookie sheets. Bake in the oven at 350 for about 12 minutes. You are looking for golden brown on the top!!
I hope this helps you!!
you make the dough on the back of the cholt. chip bag and you leave it the refrigerate 8 to 10 hours and then you bake them that's how you keep them soft and chewy.
frezz the cookie dough first then cut it into shapes because sometime chocolate chip cookie method is depends how you store it, mosture and how you mixture it.
I prefer to half of butter and half of the sugar.
use the recipe on the back of a tollhouse bag, except, use one cup of brown sugar and only a half cup of white sugar. also, coconut extract. do half vanilla and half coconut for what the recipe calls for. makes them deliciooouuussss!
soft and chewy? heat your oven to about 350. 8 minutes, but watch and see how they're doing. also, make smaller cookies. about a tbsp-ish.
THESE ARE THE BEST!!!
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.
i use fannie farmers sugar cookie recipe, add chips to them,undercook them by 3-5 mintues .
also bake on the top rake and not lower ones which tend to burn easier.i also hand mix the chips in..soooo good.
The Best recipe is on the back of the Nestle's Semi-sweet Chocolate Chip bag.
****To ensure chewiness, remove the cookies from the cookie sheet and place then on a cooling rack or flour sack cloth. Keeping cookies on the cooking surface allows them to continue cooking, and thus become dry and hard.