How do I make my chocolate chip cookies more cake-like? I want more bread-y cookies?

Question

I once messed up my choco-chip cookie recipe and ended up with really cakey cookies, but they were soo good. I just don't know what I did to the recipe and haven't been able to do it again. I use the basic toll house or nestle recipe plus I add a few spices.

Answer 1

Here is a recipe for Soft Chocolate Chip Cookies I clipped from our local newspaper, it is from the Amish. They are very delicious.

Soft Chocolate Chip Cookies

1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup milk
2 1/2 cups flour
1 tsp. baking powder
3/4 tsps. baking soda
(place in milk)
1 (112 oz.) bag of chocolate chips

Cream shortening and sugar.Add eggs and milk with baking soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips. Place dough by teaspoonful on a greased cookie sheet. Bake at 400 degrees F until the edge is brown.

Answer 2

I really like the big soft chocolate chip cookie recipe I got from www.recipetrove.com (see source below for exact URL):
1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached,
-All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips|Place a rack in the middle of the oven. Preheat oven to 325 F.
Temperature is critical so use an oven thermometer to verify the
correct oven temperature and adjust as necessary. Melt the butter in
a small saucepan and set aside to cool until it’s lukewarm. In a
large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into
sugar and mix until completely blended. Add egg, yolk, and vanilla
extract. Mix until blended. Add flour mixture and mix until blended.
Add chocolate chips. Mix just until chips are evenly distributed.

Line 11 x 17 cookie sheets with parchment paper. Don’t use waxed
paper. It’s too flammable.

Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a
ball in the palms of your hands. Grab the ball with the fingertips of
both hands and pull the dough into two pieces resembling half moons.
Rotate the halves so the two jagged/flat sides point toward the
ceiling and push the two halves together. You’ll now have a cookie
with a jagged top surface (they look like little tree stumps). (I
didn't do this for all of them and they were fine) Place the cookies
(about 6 per sheet) onto the cookie sheets. Put cookies in oven and
bake for 15 minutes.

Start checking for doneness after about 13 minutes and every two
minutes thereafter. They are done when they are turning light golden
brown and the edges are starting to get dry and firm while the
centers are still soft. Cool cookies completely on their cookie
sheets.

The twin secrets to these "mall style" cookies are the melted butter
and the extra egg yolk.

Serving Suggestions Serve warm or allow to cool completely. Store
completely cooled cookies in airtight containers, separating layers of
cookies with waxed paper. The dough will keep refrigerated for 2 days
and frozen for about 30 days. Be sure to wrap it closely with plastic
wrap and place it in an airtight container. Thaw frozen dough
overnight in the refrigerator. Baked cookies will keep in the freezer
for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
at room temperature for a quick cookie fix.

NOTES: 1) The dark brown sugar makes darker colored cookies. The light
brown or golden brown sugar makes lighter colored cookies. I prefer
the dark ones because of the little extra flavor the molasses adds.
2) For a nice variation, use light brown sugar instead of dark,
substitute white chocolate chips, and add 2 or 3 tsp. grated orange
peel (from one large orange), to the batter. These are called White
Chip, Orange Dream Cookies.

Answer 3

cut down your traditional recipe on what it calls for on the flour. for example if it calls for 2 1/4 C. flour use 1 3/4 instead and use a small box of vanilla instant pudding. I guarantee you'll like it if you like cakey cookies.

Answer 4

Not sure what you did wrong for that right but I make cookies using that sugar substitute "splenda" and they always come out cake like.

Omit the sugar and use splenda to see if you like this, in case you can't copy what you did wrong the first time.

Happy baking !! : )

Answer 5

i like to add a little more baking powder or you can cheat and use a cake mix vanilla and add your chips. this makes a great cookie, just remember to add a little more flour to thicken it up a bit.

Answer 6

Sounds like they'd be awesome with a scoop of Hagen daaz vanilla bean ice cream.

Answer 7

They have recipes that you actually put a box of cake mix in the cookies. Go to cooks.com and you can find lots of them. :)

Answer 8

add a little more flour and baking soda to the batch. The soda helps with the rising and the flour gives it more texture.

Answer 9

Add another egg and a couple of tablespoons more of flour.

Answer 10

I say you could add more flour.