Is there a trick to making moist, chewy chocolate chip cookies? Are there any good recipes out there?

Question

I'm looking for a good chocolate chip cookie recipe that is going to give me delicious moist, chewy cookies. I love to bake but have never attempted to bake chocolate chip cookies before. From what i'm told they're not complicated or difficult to bake. I would appreciate a few recipes to try out, that way i will be able to compare and decide on a preference. Thanks.

Answer 1

Hi...I swear by the "Ultimate Chocolate Chip Cookie" recipe by Crisco. It uses their butter shortening....and pretty soon their products will be trans fat free so it will be a bit healthier to use than it has been. Usually the recipe is readily available on the can. Make sure you buy the butter flavor. The recipe may be available to view on www.crisco.com. I am not sure. I double my batch when I make it. And I make sure to use real vanilla. I either use M & M's or toast some pecans to add.....

Answer 2

choc chip cookies
( a cup is 8 ozs)

1C Soft Margarine or Butter (totally your choice!)

1 1/2 Cups Brown Sugar (I prefer the darker kinds...) It doesn't need to be exact, I find taht if you add more sugar they say chewier.

2 Eggs

1 - 1 1/2 Tsp Vanilla (real)

2 and a bit cups of All Purpose flour


1 or 1/2 tsp baking soda (depends on how much you want the cookies to rise)

1/4 tsp (approx less if desired) salt

3 Cups Chocolate Chips (please note this can be more or less if desired.... I just like more


Preheat oven to 325 degrees (celcius - sorry don't know the conversion)

Using a mixer beat butter and brown sugar till light and fluffy (tends to lighten slightly in colour - around 4-5 mins depending on what else you are doing) add eggs and vanilla and beat. If you don't have a mixer you can always either mix by hand or just melt the the butter and then add the brown sugar (it doesn't have to be light and fluffy - the results might be a different texture but it will deliver the calories!)

Add flour, soda and salt and beat till smooth. Add Chocolate chips and there you go!

Bake essentially till what your definition of done is I love mine still wonderful & gooey (depends on how large the cookies are - generally anywhere from 8-10 minutes)

I also tend to undercook slightly because it makes them stay chewier when you keep them.

Answer 3

I have made this recipe and received many compliments for it. It's pretty easy, too. A few notes:

1. I use Ghirardelli 60% cacao chocolate chips. They're awesome. They're also larger than Nestles or Hershey's chips.

2. I stir in chopped walnuts to taste (for instance, instead of 1-1/2 c. of chocolate chips, I'll use 1 cup of chips and 1/2 cup of walnuts).

3. Strangely, I like these cookies better after they've cooled than when they're warm--completely the reverse of my usual tastes.

4. Follow the instructions about how much dough to use and how to form the cookies. Works great.

5. Use real butter. Please.

6. I strongly recommend parchment paper over cooking spray. You'll find it in the grocery aisle alongside aluminum foil, wax paper, etc. Way worth it. Cookies bake more evenly and cleanup is super easy--throw the parchment paper away.

From "The New Best Recipe from the Editors of Cook's Illustrated" (the "America's Test Kitchen" people).

THICK AND CHEWY CHOCOLATE CHIP COOKIES
makes about 18 large cookies

2 c. plus 2 Tbsp. (10 5/8 ozs) unbleached all-purpose flour.
1/2 tsp. baking SODA
1/2 tsp. salt
12 Tbsp. (1-1/2 sticks) UNSALTED butter, melted and cooled until just warm
1 c. packed (7 ozs.) light or dark brown sugar
1/2 c. (3-1/2 ozs.) granulated sugar
1 large egg, plus 1 large egg yolk
2 tsp. vanilla extract
1-1/2 c. semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 c. of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and with the jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepare baking sheets, jagged surface up, spacing them 2-1/2 inches apart.

5. Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Answer 4

As with any cookie, at least most :), do not pay attention to directions calling for an oven hotter than 325. Mrs. Fields swears by not baking cookies in an oven hotter than 325 and we know how her cookies turned out :)
Also have plenty of cookie sheets. Why? Because you put two in the oven at once, you want those to cool down before you put raw cookie dough on them. I rotate 2 in and 2 out, when the ones I pull out cool I load them up with the next batch. Also invest in a wire rack so you can immediately take the fresh out of the over cookies off the sheets and put them on the rack to cool. I also rotate my baking cookie sheets 180 degrees half way through the baking time and switch the upper and lower sheets around.

Whew! Anyway, whatever recipe you decide to try, if you use butter, make sure it is not too soft. I like to use 1/2 butter, 1/2 Crisco....in other words if it calls for 1/2 cup of butter I go 1/4 butter, 1/3 Crisco.

Answer 5

I always use the Nestle's Toll House recipe on the bag of chocolate chips. It's really quick and easy. Don't over bake them. 9 minutes is usually enough. If you use a dark metal cookie sheet, turn down the temp. to 325 degrees.

Answer 6

No matter which recipe you choose, reduce the heat by 25 degrees and only bake for 10 minutes. Leave cookies on the sheet for 5 minutes, no more, no less. Transfer to brown grocery sacks cut up and turned inside out. I can deep freeze my CCC's for 6 months and when defrosted, are just as chewy as the day I baked them--my S.O.'s workmates and our grandchildren BEG for my cookies, everyone will beg for yours, too! :)

Answer 7

this is the best reciepe for choc chip cookies.
you will need

150g softened butter
125g sugar
1 large egg
1 tea spoon vanilla essence
225g self raising flour
75g plain flour
100g choclate chips

steps
1-preheat oven to gas mark 7
2- cream butter and sugar together
3-beat in the egg
4- add both flours and mix
5- stir in the chocolate chips
6- make cookie shapes with hand and place them on a baking tray
7-cook for 10-15 minutes.

please try this recipe its very tasty

Answer 8

If I bake it has to be easy.I love cake mix recipes.they are easy and make soft cookies.
1 cake mix any flavor
1/2 c. oil
2 tbsp. water
2 eggs
1/2 cup chocolate chips or more to taste
preheat oven to 325 .drop cookies by spoon onto ungreased cookie sheet,dont crowd. Cook 8 to 10 min.Keep an eye on them because every oven is different.Good luck.

Answer 9

I have found that it is not as much the recipe as it is the cook time. i go by how the cookie looks, nit how long they tell you to cook it. if it looks brown then you over cooked it. In order for my cookies to stay soft, I take them out when they look :"almost done", but not yet very brown.

Answer 10

U can bake them for a shorter amount of time but sometimes they come out nasty if they are put in for too little a time