I need a good cookie recipe, and i want my cookies to turn out real soft help???

Answer 1

Alton brown from the Food network channel has 3 recipes for chocolate cookies: Thin, Chewy and puffy. I'm not sure if soft is in the realm of chewy or puffy but give it a try. I used the chewy and they really are chewy.

The Puffy

1 cup butter-flavored shortening 3/4 cup sugar 1 cup brown sugar 2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 eggs 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container

The Chewy
2 sticks unsalted butter 2 1/4 cups bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips 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 mixer's 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.

Answer 2

Seems that IrinaC has a good cookie recipe. I have my adaptation of the famous Nieman-Marcus Recipe if you'd like. For soft cookies, here are some tips: Don't use a metal cookie sheet. Use a stone or glass. If you can, bake in a convection oven at 25 degrees lower than recipe. Add a bit more flour and a bit less sugar, be sure the dough is stiff, remove from oven as soon as edges are golden and store in airtight container as soon as they are cool. Good luck!

Answer 3

l Iike Double Tree Hotel trademark cookies.And found the recipe from the internet

DoubleTree cookies

½ cup rolled oats
2 ¼ cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
1 cup butter, softened
¾ cup brown sugar, packed
¾ cup granulated sugar
1 ½ teaspoon vanilla extract
½ teaspoon lemon juice
2 eggs
3 cups Guittard's Real semisweet chocolate chips
1 ½ cups chopped walnuts
Preheat oven to 350 degrees F (180 degrees C).

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.

Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Answer 4

Vanisland is on track but not quite there yet. ALWAYS use the shinny aluminum colored bake ware! The darker colored will for surely burn or give you dark results every time! Secondly, I always use the back side and not the inside which I learned in culinary school many moons ago. It gives a better heat distribution without "hot spots"! The trick to "soft" cookies is high fat content and basically slight under baking. With Toll House Chocolate Chip use ALL butter and not Crisco for soft cookies!

Answer 5

First what kind of cookie? If it's just chocolate chip cookies, the Toll House recipie does well. If you don't want them crisp, just pull them out of the oven a little early. Make sure they don't look glossy still (they're not done yet). Just as the cookies start to get golden around the edges... If you need the toll house cookie recipie, just look on the package of the chocolate chips...

Answer 6

Soft and Chewy Chocolate Chip Cookies


2 cups butter
2 cups Sugar
2 cups brown sugar
2 eggs
2 tsp. vanilla
4 cups flour
5 cups oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
24oz. bag chocolate chips
1 chocolate bar, grated
3 cups walnuts, chopped



In a large bowl mix the butter, sugar and brown sugar together into a paste.
Stir in the eggs and the vanilla. Add the rest of the ingredients and mix well. Roll into golfball size and place 2 inches apart on a ungreased baking sheet.
Place in a 375 degree oven and bake for about 10 minutes.

Answer 7

Almond-Toffee Chocolate Chip Cookies:

Prep: 30 min., Bake: 14 min. per batch

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semisweet chocolate morsels
1 cup almond toffee bits
1/2 cup slivered toasted almonds

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels, toffee bits, and almonds. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yield: Makes about 5 dozen

Answer 8

ok ok I'll share my secret,but just with you... the real tricks to dang fine soft cookies..." it's all in the pan!" go out and get your self a very nice expencive cookie sheet,they make all the diffrence..my second trick...never ever cook the cookies as long as the recipe states ...only cook at 350degrees 8-10 mins tops!
I find 8 mins perfect.

Answer 9

Soft Pumpkin Cookies

½ cup softened butter
1 ½ cup sugar
1 cup pumpkin
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 ½ cup flour
1 tsp baking soda

Directions
Cream butter and sugar in large mixing bowl. Add egg and vanilla. Beat until fluffy. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl. Add to butter mixture alternately with the pumpkin beating after each addition. Drop rounded tsp on lightly greased cookie sheet. Smooth tops. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool.


Top with Cream cheese frosting:
3 ounces Cream cheese
½ cup butter
1 tsp vanilla
2 cups powdered sugar
Combine frosting ingredients in a small mixing bowl. Beat until light and fluffy. Put this on top of these cookies and you will be in heaven. I promise you that. !

Answer 10

This sounds really unhealthy but I discovered from old cookbooks and even older cooks that the secret to really soft cookies or super flaky pie crust no matter what kind...is LARD (yuk) the next best thing is crisco.