Chocolate Chip Cookie Recipe?

Question

There is this recipe from Emeril that i make. but everytime i make it is so watery. it tastes great, but the cookies always run into each other and don't look like cookies. they are very thin and are hard to get off the pan. i put vegetable oil (the spray can ones) but it still is very hard. t i wait for the cookies to cool so that isn't the problem. the cookies are too hard to get off the pan. they stick on and are too thi i have provided the recipe below so that you can try it and see if yours end up like that. thank you for your effort.

Prep Time: 55 minutes
Cook Time: 15 minutes
Yield: 2 dozen cookies
User Rating:




1/2 cup softened butter
1/2 cup sugar
5 tablespoons brown sugar
1/4 teaspoon vanilla extract
1 egg
3/4 cup flour
1/8 teaspoon baking soda
1 pinch salt
8 ounces semisweet chocolate, cut into small pieces
8 ounces toasted macadamia nuts, chopped
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Answer 1

Your Emeril recipe looks fine (except it seems to make a small batch?). Make sure you are using "Softened Butter" (room temp) and that you are *not melting* it. Just leave it out at room temp 4 hours or overnight. If you were not melting it, then be sure you are using REAL butter, not butter-flavored spread or "light" butter. Those all contain water which will mess up your final result. If you've made those changes adn STILL have problems, then sub shortening (liek Crisco) for part of your butter. So instead of 1/2 cup butter (1 stick), use 1/4 cup butter (1/2 stick) adn 1/4 cup of shortening.

Also, once the dough is made, cover w/ plastic wrap and chill it an hour or two. This also helps keep the cookies from runnign and being thin.

Make sure your baking soda is fresh. If the box has been opened longer than 6 mos., it's time for a new box. (Move the old one to your freezer or fridge to absorb odors.)

Let your cookies cool on the pan only about 2 minutes, then remove. Be sure to bake them on parchment paper to prevent any sticking.

Answer 2

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Answer 3

Could you be using the butter or margarine that's in a tub? They make it softer by adding water to it. Make sure you are using the cubes. Either butter or margarine.

Weather can affect baking too. If there is high humidity reduce liquids or add flour.

This recipe looks like a basic chocolate chip recipe (almost Toll House) cut in half.
I'd add at least 1/4 to 3/4 cup flour. Experiment with this because you can get too much flour too and they will get cake-y.

I like more brown sugar too. I use the dark brown for more flavor.

Answer 4

In all honesty, the best chocolate chip cookie recipe I've ever had is the one on the Tollhouse chips package. They even stayed soft and chewy for a week! Last time we put peanut M&M's in instead of the chips for Valentine's Day. The red, white and pink were really pretty in them.

Answer 5

Chocolate Chocolate Chip Cookies I

Submitted by: Kathy Brandt
Rated: 5 out of 5 by 467 members Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 45 Minutes Yields: 48 servings

INGREDIENTS:
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder 3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate
chips
1/2 cup chopped walnuts
(optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.


Outrageous Chocolate Chip Cookies

Submitted by: Joan
Rated: 5 out of 5 by 149 members Yields: 18 servings
"A great combination of chocolate chips, oatmeal, and peanut butter."

INGREDIENTS:
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg 1 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate
chips

DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine all ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet. Bake 10 to 12 minutes.

Answer 6

I'd say there isn't enough flour to support all the butter. It's more like a paste and not dough. Increase the flour to atleast 2 cups and it should be fine.

Answer 7

try adding more flour. that is just used to give the cookie mix structure. if you add just a little more flour when mixing ingredients together, you should get the right consistancy. =)

Answer 8

that looks like a basic recipe but I will try it

Answer 9

they usually have a little more brown sugar and a little more flour