how can you make homemade chocolate chip cookies that are soft baked what ingredients make them soft?

Answer 1

This sounds crazy, but it works! After baking cookies, let them cool then put them in an airtight container (such as tupperware or rubbermaid). Place a slice of plain bread on top of the cookies and seal the container. The next morning your cookies will be soft and the slice of bread will be hard. The cookies will absorb the moisture from the bread. I've done this for years and it works great. If necessary you can put in more than one slice of bread.

Answer 2

the amount of sugar. Because, sugar becomes part of the liquid when heated.

The Chewy (Chocolate Chip Cookie)
CDKitchen http://www.cdkitchen.com

Category: Chocolate Chip Cookies
Serves/Makes: 2.5 dozen | Difficulty Level: 4 | Ready In: 30-60 minutes

Ingredients:

1 cup unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoon vanilla extract
2 cups semisweet chocolate chips




Directions:
Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixers work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.



Recipe Location: http://www.cdkitchen.com/recipes/recs/334/The_Chewy_Chocolate_Chip_Cookie46728.shtml
Recipe ID: 934

Answer 3

Award Winning Soft Chocolate Chip Cookies

INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups 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)


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 4

I use butter, not margarine, or if it calls for oleo, I only use Crisco.
I used to have a bakery and they were the best to go by, margarine has a tendency to turn things tough and crispy when used in baking, where butter leaves it soft and chewy.
Another thing, don't over bake them, that is a common cause to cookie hardness, over baking sucks that moisture out and makes the cookie crunchy (though some people prefer them like that), Work with your recipes and oven times till you find something that works best for your requirements....
Happy Baking !!

Answer 5

the butter makes them soft asnd a shoort baking time just pull the sheet when the edges are brown not the whole surface check the times and lose about 2 minutes experiment and see also the toll house recipe is like the original one for the butter creaming for the softness but i cooked in the army and timed all the fruit bars and fudge cookies and the peanut butter and so on to stop just before they gotr hard so the troops looked for my cookies and asked who baked the cakes and so on ,,an olde dude

Answer 6

alright I'm not going to give you my mom's entire secret recipe... but the trick to great soft cookies is butter favored Crisco instead of butter. Trust me on this one!! Just try it.

I get complements on my cookies every time I make them.

PS. the bread thing in the container works too, especially if you're mailing them in a care package. But the Crisco is the best.

Answer 7

A friend of mine told me yesterday at our playgroup that she uses the recipe for tollhouse cookies, but only uses 1 egg. It makes the cookies softer and flatter. I haven't tried it yet, but I'm going to.

Answer 8

Try adding a tablespoon of milk to your recipe. That's what my Mom does and hers turn out soft every time.

Answer 9

www.topsecretrecipes.com actually has the recipe to make the keebler soft batch cookies, and it really does taste just like them...they are yummy

Answer 10

Use margarine or shortening rather than butter, which makes a crispier cookie.