Does anyone have a recipe for chocolate chip cookies that stay chewy even after they cool???

Question

I bake cookies alot and I haven't found a good recipe for chewy chocolate cookies that stay chewy even after they cool. I love chewy cookies not hard. So I was hoping someone knew how 2 make them chewy even when they're cooled. If its possible!!

Answer 1

More brown sugar (the molasses helps keeps it more chewy) and underbake.

Soft Chocolate Chip Cookies
"These are soft and chewy cookies."
2 dozen
INGREDIENTS
1/2 cup butter
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Answer 2

Google The Chewy

its a chocolate chip cookie recipe from Alton Brown.

It's the best. He as very specific instructions so make sure and follow them.

I add 3 differen kinds of chips and a cup of pecans.

The secret in his recipe is to use bread flour. It has more gluten (protein) than regular all purpose flour. Also just melt your butter. Gently. So it's still looks like butter and hasn't seperate.

Trust me these are Awesome! Alton Brown puts a bit of science in every recipe.

They are to die for.

Here is the recipe:

The Chewy
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Three Chips for Sister Marsha
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 3

Chewy Jumbo Chocolate Chip Cookies
"These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies."

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

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

Answer 4

It is not necessarily the recipe that makes the chocolate chiop cookies chewy, it can also be how you store them. One way to keep them moist and chewy is by keeping them in a sealed plastic bag. Put them in as soon as they have cooled from the oven a little. This will lock the moisture and keep them soft.

Answer 5

1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 1/4 cups margarine or butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (12-24 ounce) package semi-sweet chocolate chips


Heat oven to 375*F.
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs; blend well.
Add flour, baking soda and salt; mix well.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375*F for 8 to 10 minutes or until light golden brown.

Makes 6 dozen

Answer 6

SOFT-CHEWY CHOCOLATE CHIP COOKIES

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. oatmeal (powdered in blender)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
1 pkg. chocolate chips (semi-sweet)
1 1/2 c. nuts (optional)

Preheat oven to 400 degrees. Cream butter and sugars. Blend in eggs; add oatmeal. Mix dry ingredients. Mix will be very stiff. Mix in chips and nuts. Put 2 inches apart on ungreased cookie sheet. Bake 9 minutes - no more!

Answer 7

Go out and buy a block of that butter flavoured Crisco. The recipe is on the box....its delicious and yes, the cookies stay chewy!! My fave!

Answer 8

Use butter flavored Crisco and use the recipe on the package. I don't like chocolate chip cookies but my best friend makes these for me and they are awesome. They are soft and chewy and buttery...yum!

Answer 9

i don't have a recipe but you should take your cookies ot of the oven fives minutes before they're finished that way they will stay creamy and chewy

Answer 10

You have to use shortening instead of butter. Butter makes things crispy - shortening makes them chewy.