How can I get my chocolate chip cookies to be really chewy in the center?

Answer 1

2 things that will help make chewy cookies... 1) remove the cookies from the oven before they look done. When they look perfect in the oven, they will be hard after they cool. The tops should look slightly underdone and then take them out. Let them sit on the cookie sheet about 3-4 minutes and then remove them carefully to a wire rack to cool and 2) if your recipe calls for white and brown sugar, increase the amount of brown and decrease the amount of white. This will result in a chewier cookie. I always use Crisco in place of the butter or margarine.

Answer 2

If you mean traditional round cookies, I can't help you there. My round cookies always turn out crunchy.

I can however tell you my own recipe for chocolate cookies.

Take two bowls. In one bowl, mix 2 1/2 cups of flour, 1 tsp. of salt, and 1 tsp of baking soda. Set that bowl aside.

In the other bowl, mix 2 sticks of softened butter, a cup of white granulated sugar, a packed cup of brown sugar (light or dark doesn't matter), 2 jumbo eggs, and 1 tsp. of vanilla extract.

Slowly add the flour mixture to the other bowl, being mindful of all the flour mixture getting in there. Once all the flour mixture is in there, add the chips and mix them in.

Take a cookie sheet and butter it. Then take the batter and cautiously spread it all over the cookie sheet. You don't want to put too much batter on it as it could over flow in the oven and you can always do a second batch.

Put the sheet in a 400 degree oven and give it a minimum of 15 minutes. After that it'll be touch-and-go, so be mindful. The pan cookie will be done when you stick a toothpick right in the middle and it comes up clean.

Let it rest for about 20 minutes, divide into even portions, and viola. A chewy chocolate chip cookie, no fail.

Answer 3

I have a good recipe for chocolate chip cookies I love them!!!
Not Cakey Chocolate Chip Cookies
1 cup sugar
1 cup shortening
1/2 cup brown sugar
2 egg whites (jumbo eggs)
2 cups flour
1 tsp. vanilla
1 tsp. baking soda
chocolate chips as desired

Mix shortening, sugar, eggs and vanilla. Mix in flour and soda. Spoon out and smash down to cookie sheet. Bake 8 to 10 mins. at 350 This recipe is good with oats and cinnamon instead of chocolate chips. Any kind of extra's can be added to this recipe.

Answer 4

What makes cookies soft and chewy?
High moisture content does it. And that means the recipe, ingredients, baking time and temperature must be adjusted for the dough to retain moisture. Binding the water that is in butter, eggs, and brown sugar (it contains molasses, which is 10 percent water) with flour slows its evaporation. Also the dough needs a little extra flour to make it stiffer; Stiff dough spreads less, less liquid evaporates and so the cookies are thicker. Mass also helps cookies stay moist-big dollops of dough make softer and chewier cookies than tiny spoonfuls. Bake these thick cookies for a shorter time at a high temperature to firm them quickly and minimize spreading . Most important don’t bake them too long-remove them from the oven when the cookie rim is brown and at least a third of the center top remains pale. The cooked centers will be soft.

Why are some cookies cake like instead of chewy?
A little extra liquid in the cookie dough from water, eggs, or milk makes the dough more elastic and adds steam as the cookies bake, making them puff more.

What makes a cookie crisp or crunchy?
Reducing the amount of ingredients that hold moisture-flour, eggs and brown sugar-makes it easy for liquid to evaporate, producing crisp cookies. The fat content is proportionately higher when other ingredients are cut back; the fat gets hotter than the water in the dough and drives out the moisture through evaporation. And since fat makes the dough softer and melts when hot, it makes the cookies spread. For crispness, bake cookies longer at lower temperature to give them more time to spread before they firm. Then bake them long enough to dry, and brown them evenly to develop the maximum toasty flavor and crisp texture throughout.

What else makes cookies spread as they bake?
Most often the culprit is low-fat butter or margarine spread, which has about 20 percent more water, used in place of regular butter or margarine. It’s this extra liquid that causes the flattening. Low fat products can’t be used interchangeable with regular fats for baking without recipe adjustments.
Cookies also spread when you drop high-fat dough onto a hot baking sheet; the heat melts the dough, and the cookies flatten before they’re baked enough to hold their shape.

Answer 5

it usually takes a large amount of shortning to keep cookies soft in the center.

Answer 6

Check out this website they have some great recipes. landolakes.com

Answer 7

Undercook them by a few minutes.

Answer 8

CHANGE RECIPE OR CUT THE COOKING TIME BY 5 MINUTES

Answer 9

Buy them instead of making them :)