How can you make the perfect chocolate chip cookie without making it taste like bread?

Question

I don't want it to taste like bread but like a chewy and choclaty sensation.

Answer 1

Thick and Chewy Chocolate Chip Cookies

2 1/8 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1-2 cup chocolate chips

Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla.
Add dry ingredients; mix until just combined. Stir in chips.
Using #40 cookie scoop (or rounded tablespoon) drop dough onto ungreased baking sheet.
Bake, rotating cookie sheet halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 13-15 minutes.(Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets.

Answer 2

Original recipe yield:
6 dozen
PREP TIME 15 Min
COOK TIME 12 Min
READY IN 1 Hr 40 Min


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 3

The recipe on the back of the Nestle Toll house chocolate chips is pretty good. The brown sugar and vanilla keep the cookie from tasting like bread.

Just be sure to not overbake them.

Answer 4

Check out Cook's Illustrated/America's Test Kitchen, they're like an university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.

If you're making chocolate chip cookies, use Guittard chocolate chips, it has a higher fat content. Or any other chip that has higher fat than regular Nestle or Hersheys. And only use THE best ingredients(everything counts) butter,sugar,flour, etc. Just check Cook's Illustrated out, thats where I got my info from. HAVE FUN!ENJOY!

Creamed butter makes crisp cookies, melted butter makes chewy cookies.

"In its solid state, butter is an emulsion of butter and water. When butter is melted, the fat and water molecules separate. When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic sheets of gluten. The gluten makes a cookies chewy."Cook's Illustrated.

The point of "trans fat"shortening is for crispiness. DONT NOT USE shortening for chewy cookies.

flour
baking soda
salt
butter
brown sugar
white sugar
egg
vanilla extract
chocolate chips


Thick and Chewy Chocolate Chip Cookies

The Problem: We tried innumerable published recipes claiming to produce thick, chewy cookies but were disappointed batch after batch.

The Goal: The quest began simply enough: We wanted to duplicate, at home, the big, delicious, chewy chocolate chip cookies bought in the trendy specialty cookie shops. For us, first and foremost, this genre of home-baked chocolate chip drop cookie had to look and taste like the ultimate, sinful cookie: thick (1/2 inch high), jumbo (3 inches in diameter), and bursting with chocolate. It also had to have a mouthwatering, uneven surface texture with rounded edges and be slightly crispy but tender on the outside and rich, buttery, soft, and chewy on the inside.

The Solution: One key element in achieving this cookie was melting the butter. According to food scientist Shirley Corriher, when butter is melted, free water and fat separate. When this melted butter is combined with flour, the proteins in the flour grab the water and each other to immediately form elastic sheets of gluten. This creates a product with a chewy texture. At the same time, the sugars and fats are working to inhibit gluten formation, which prevents the cookies from getting too tough. After numerous tests, varying the type of flour, the proportion of flour to butter, and sifting and not sifting, we decided that the best cookie resulted from unsifted, bleached, all-purpose flour, which has a lower protein content than unbleached. Also, the problem of the cookie hardening after several hours was eliminated by the addition of a single egg yolk; the added fat acts as a tenderizer.

HAVE FUN!!ENJOY!

Answer 5

use all purpose flour or pastry flour if that doesnt help then use more brown sugar and vanilla extract and less baking soda and flour..... im a professional chef and sometimes you have to go off the recipe. So if u do decide to use more brown sugar you have to use more vanilla as well and dont take a whole bunch of the flour out when replacing it either. no more then 1/4cup (max) and only about 1/2 tbls more of vanilla and however much flour you take out add that much brown sugar. You dont have to actually replace the baking soda if you do take some out but if u do then no more then 1/8 tbls.

Answer 6

There's a great recipe on the back of a Nestle Tollhouse chocolate chips bag.They come out perfect evertime I make them . Very easy to make and I like to use different variations such as nuts, butterscotch morsels, chocolate chunks, white chocolate chips, or just plain.

Answer 7

Using shortening (butter-flavored Crisco) instead of butter will make the cookies much softer and chewier. They'll also cook more evenly if you use a cookie sheet (without sides) instead of a jellyroll pan (with sides).

I've never had a cookie that tasted like bread. Are you sure you didn't use bread flour...?

Answer 8

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 9

I dunno...
I can never get the chocolate chip cookie dough in to the oven. Every time I take a spoon full to put on a pan...It just disappears before I can get it placed. Hmm...I wonder where it went (burp) ;)

Answer 10

U can use the cookie dough and just follow the directions.