recipe for CHEWY chocolate chip cookies?

Question

everytime i bake cookies they never come out chewy! what should i add? and also, i cant use shortening because we never buy that.

Answer 1

Someone mentioned this: BROWN SUGAR is the key - also don't use real butter, use the margarine if you don't want to use the shortning.

*you can still use the white sugar, just use more of the brown than the white.
AND
Like others said, do take them out a little early! Even if they don't look done, they do continue to cook a bit.

I just went thru this trying to make my oatmeal cookies come out without falling apart! lol!
Good luck!

Answer 2

SOFT-CHEWY CHOCOLATE CHIP COOKIES

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. oatmeal (powdered in blender)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
1 pkg. chocolate chips (semi-sweet)
1 1/2 c. nuts (optional)

Preheat oven to 400 degrees. Cream butter and sugars. Blend in eggs; add oatmeal. Mix dry ingredients. Mix will be very stiff. Mix in chips and nuts. Put 2 inches apart on ungreased cookie sheet. Bake 9 minutes - no more!

Answer 3

Use more brown sugar, and don't forget to chill the batter for at least an hour before baking. This is my favorite recipe:


1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.

2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)

6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

Answer 4

CHEWY CHOCOLATE CHIP COOKIES

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.

Answer 5

ok here ya go!
2 sticks real sweet and salted butter
1 c. granulated sugar
1 c. brown sugar
1 tsp. real vanilla
1 large egg
mix all this together first

2 1/2 c. all purpose flour
1/2 tsp. salt
1 tsp. baking soda
mix this sperate then add to wet stuff
then fold in one package of semi sweet choco. chips
roll into big round balls the size of your palm ( i know its huge but its the best way to make em yummy)
bake about 6 at a time at pre-heated 350 F for about 12 minutes
spin the sheet around once about six minutes into it so you get even cooking, cool on aluminum foil then transfer to storage container, if you have any left freeze for like a month!!
This is my personal receipe so I hope it comes out well for you too!!

Answer 6

The best ever ever ever chocolate chip cookies is what you use. If you have Crisco butter flavored at your store buy that. It has to be CRISCO BUTTERED FLAVORED though...nothing else will do. Go by the recipe on the box and use real milk chocolate chips.....they are ohhhhhhhhhhhhhh soooooooooooooooooo good!!!!!!!!!!!!!!

Answer 7

Homemade soft choco chip cookies just dont do it for me. They are kind of flavorless for me. If you buy a "in-bag" choco chip cookie mix from Betty Crocker, etc. they do have a soft choco chip mix. You can dress it up and make it your own by adding extras, like macadamia nuts, coconut, raisins, choco chunks, etc. Best fake out ever...no one will know.

Answer 8

I always undercook my cookies by a couple minutes and let them cool that usually keeps my cookies softer and chewier!

Good Luck!

man now I am craving choc chip cookies! :)

Answer 9

more brown sugar and more butter. Try more brown sugar first and take out one egg. Try a teenie bit of milk if you need more liquid

Answer 10

dont use white sugar use all brown sugar, they will come out super soft and chewy!