How to make a yummy chocolate chip cookie?

Question

usually when i make cookies they come out either soft or crispy. i want them to have more texture so that they are hard and thick, but i dont know how to make them come out that way. i dont want them to be hard so that yo cant bite them, but still hard.

Answer 1

Chocolate Chunk Cookies

/2 cup (50 grams) toasted pecans or walnuts, chopped into pieces
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (216 grams) light brown sugar
1/4 cup (50 grams) granulated white sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups (280 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (5 grams) baking soda
1 cup (6 ounces) (180 grams) chocolate (bitter, semi-sweet or white), chopped into coarse chunks (can also use 1 cup of chocolate chips)

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in middle of oven. Toast nuts for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

In a separate bowl place the flour, baking soda, and salt and whisk to combine. Set aside.

In bowl of electric mixer, cream the butter and sugars until light and fluffy (2-3 minutes). Add the eggs and vanilla and beat until incorporated. Add the flour mixture and beat just until combined. Do not over mix. Stir in the chocolate and nuts.

Place the batter in a covered container and refrigerate at least an hour or even overnight.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line baking pans with parchment paper and shape 1 1/2 -2 tablespoons of dough into 1 1/2 inch (4 cm) round balls, (can use a 2 tablespoon ice cream scoop) and flatten slightly.

Bake for 8 to 10 minutes or until they are golden brown. The longer these cookies bake the crisper they will be. If you take these cookies out of the oven when they are light brown then the cookies will be soften than if you bake them until they are golden brown. Remove to a wire rack to cool.

Answer 2

Classic Chocolate Chip Cookie Recipe
This is the basic chocolate chip cookie recipe that was passed on from generations to generations and made millions of happy cookie eaters. It aslo probably known as the best chocolate chip cookie recipe.

- 1 cup of flour
- 1/2 t.sp. of salt
- 1/2 cup of butter
- 2/3 cup of brown sugar
- 1 egg
- 1/2 cup of chocolate chips
- 1 t.sp. of vanilla

Preheat oven to 375. In one large bowl, put the flour, brown sugar and salt then mix these ingredients a bit. After, add the egg, butter and the vanilla. Stir everything until you get an homogenous mixture, then pour in the chocolate chips and stir.

Make small golf ball size with the dough and place at least 3 inch appart on a lightly greased cookie pan. With a fork, that you can dip a bit in flour so the dough will not stick to it, flatten the little "balls" without making them too thin. Bake for 10 minutes or until they are nicely goldened. Let these little treasures cool down at least 2 to 5 minutes before serving.

Answer 3

Winning Choc-o-chip cookies
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

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 4

Put pudding in the mix! I love this recipe. I have to give credit to my friend Nina.
4 ½ cups All purpose Flour

2 Teaspoons Baking Soda

2 cups butter softened

1 ½ cups brown sugar

½ cup sugar

2 packages Instant Pudding Mix (3.4 ounce package)

4 eggs

2 Teaspoons Vanilla Extract

4 cups chocolate chips

2 cups walnuts (optional)



1. Preheat oven to 350F. Sift together the flour and the baking soda. Set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips (and nuts).

3. Drop cookies by rounded spoonfuls onto un-greased cookie sheets.

4. Bake for 10 to 12 minutes in the oven. Edges should be a golden brown.



Note: Any flavor pudding can be used in this recipe, thou vanilla is most common. (I have used French Vanilla in the batch today and have used Chocolate, which just makes them a brown color).

Answer 5

Go buy a bag of Hershey's Chocolate Chips. The recipe on the back is the best ever! Don't substitute anything though, they're perfect just the way they are. Happy Baking.

Answer 6

if the cookies come out to be too sift then put them back in the oven for about 5minutes. they'll come out as chewy chocolate chip cookies. hard on the sides and chewy in the inside.

Answer 7

You should be using butter in your recipe. Are you? Another thing you can do is add some oatmeal. The best recipe I ever had included oatmeal! Not enough to make them an oatmeal cookie, but enough so they were chewy and fat. I have lost that recipe though. :(

Answer 8

Celebration Weekend Chocolate Chip Cookies:

1 cup (1/2 lb.) butter or margarine, softened
1/2 cup solid vegetable shortening
1 1/3 cups granulated sugar
1 cup firmly packed brown sugar
4 eggs
1 tablespoon vanilla
1 teaspoon lemon juice
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon (optional)
1/2 cup rolled oats
2 large packages (12 oz. each) semisweet chocolate chips
2 cups chopped walnuts (optional)

Note: If you prefer to substitute butter for the shortening, the cookies will spread. If that isn't to your liking, you can reduce the total fat to 1 cup butter (the resulting cookies will be nice and plump but not quite as buttery).

In large bowl of an electric mixer, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon (if used), and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and walnuts (if used).

Use a scant 1/4 cup of dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake in a 325° oven for 17-19 minutes or until light golden brown; for crisp cookies, bake in a 350° oven for 16-18 minutes or until golden brown. Transfer to racks and let cool. Store airtight.

Yield: Makes about 3 dozen

Answer 9

Here's the best recipe that exists...they will make you famous.

Log onto recipelink.com and simply type in, "chocolate chip macadamia nut cookies."
I'm drooling just thinking about them.

Answer 10

Butter tends to be crispier than shortening. One thing that I've tried is to add a pouch of pudding mix to the cookie dough. I've done vanilla, but sometimes I do butterscotch pudding mix or even.....cheesecake!