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Answers: I see them everywhere: magazines, billboards, newspapers, television, computers, recipe books, but not in my oven. How can I make chocolate chip cookies fluffy and not smooth? So they'd have that nice rugged texture. I'm open to any good advice.

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I had the SAME problem!! I found this recipe on the web and made them last Christmas... they are WONDERFUL.........
good luck


Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups (420 grams) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

Note: Can add 1 cup of toasted and chopped nuts (pecans or walnuts).

This recipe, which is pretty close to the recipe on the back of the chocolate chip bag, has become a favorite of mine. Made with butter and a combination of white and brown sugars it produces a cookie with excellent flavor and texture.


Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies

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Beat the eggs really well, as to get more air in the dough.
that's the only thing i know to do.
hope someone else comes up with a better answer! :-)

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Buying them might be a good idea

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double the butter


well, actuly i really dont know, but it sounds really good, and it worked on king of the hill

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1st off they need to be homemade not store bought and secondly when making them add more baking soda and less flour. : )




Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups (420 grams) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips


This recipe, which is pretty close to the recipe on the back of the chocolate chip bag, has become a favorite of mine. Made with butter and a combination of white and brown sugars it produces a cookie with excellent flavor and texture.


Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies

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Baking powder adds to the rise of the cookies. look for a recipe with more baking powder but I don't suggest just adding more to your recipe, you will have to finds one that makes all ingredients equal so yoor cookies dont end up with a yucky after taste.

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instead of water, add equal parts of coke. you can use this in anything that you bake!

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250g plain flour
200g butter
165g light brown soft sugar
100g white sugar
1 egg
1 tsp bicarbonate of soda
? tsp salt
1 tsp vanilla extract <<<<optional
100g chocolate chips <<<<optional

Preheat oven at 175°C (GM 3 or 4) for 10 mins
Cook in baking tray for 15 mins approx (keeping an eye)

It's the bicarbonate of soda and the 2 kinds of sugar that give it that rugged texture you mentioned.

Good luck baking!!!

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like sum1 sed more butter well its more butter beat eggs faster but put 1 more egg thats needed and more flour

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