Chocolate Chip Cookies?

Question

I need a recipe for soft chocolate chips. Im cutting them into heart shapes for v-day. I cant seem to find the right recipe. Any other cute v-day ideas for my hunny let me know!!! Thanks

Answer 1

I"ve always made chocolate chip cookies with pudding instead of some of the sugar--that seems to make them really soft. Here is the recipe:

SUPER SOFT CHOCOLATE CHIP PUDDING
COOKIES

2 1/4 c. flour
1 tsp. soda
1 c. soft butter
1/4 c. sugar
3/4 c. brown sugar (packed)
1 pkg. (sm.) vanilla pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts (optional)

Mix all dry ingredients, then add butter, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.

I hope this is something like what you are looking for.

Answer 2

to get soft chocolate chip cookies I use Crisco (butter flavor), walmart brand flour (the flour makes a huge difference...the cheaper the better) and follow the directions on the back of the chocolate chip bag. I also keep my morsels frozen until I stir them into the dough. I bake at 12 minutes until they are barely brown, pull out and let them cool on the cookie sheet. I use stoneware, so that may make a difference in cookie and cooling time. I do a batch a week. We love soft chocolate chip cookies!

Answer 3

Go to SamsClub.com They have a great chocolate chip cookie recipe for Valentines day, and they show how to put them on sticks. They are really cute.

Answer 4

Go buy a package of Nestle chocolate chips at a store and they will have there famous choc. chip cookie recipe on the back! It is an excellent recipe, I just never use that many choc. chips!

Answer 5

Strawberries dipped in chocolate and then put in the fridge until the chocolate has hardened is always a tasty treat. Chocolate cupcakes with chocolate icing and red sprinkles. There are a couple ideas that you could also do.

Answer 6

Alton Brown of Good Eats had a show with three different ways of making choco-chip cookies. The first link is the "chewy".

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Answer 7

Just for Fun! ;-)

A proper recipe for Chocolate Chip Cookies.

PRINCIPLE

Chocolate chip cookies are food created by reagents found naturally in the environment. Reagents are combined and then baked, i.e. treated with dry heat, especially in an oven for a prescribed period of time. This procedure is used to create crunchy disks (known as cookies) for human consumption.

MATERIALS

1. 532.35 cm 3 gluten (White Lily ä All Purpose, Knoxville, TN)

2. 4.9 cm 3 NaHCO3 (Arm & Hammer ä , Princeton, NJ)

3. 4.9 cm 3 refined halite (Mortons ä Table, Chicago, IL)

4. 236.6 cm 3 partially hydrogenated tallow triglyceride (Land o’ Lakes, Arden Hill, MN). Store 2-8 ° C

5. 177.45 cm 3 crystalline C12H22O11 (Dixie Crystal â Granulated Extra Fine, Savannah, GA). Can be stored indefinitely if properly handled. It is recommended that sugar be stored in an odor-free environment at 40 - 100°F and less than 60% relative humidity.

6. 177.45 cm 3 unrefined C12H22O11 (Dixie Light Brown â , Savannah, GA). Store in an odor-free environment at 50 - 90° F and more than 60% relative humidity. Can be stored for over one year if stored as recommended.

7. 4.9 cm 3 methyl ether of protocatechuic aldehyde (Penzey’s â , 35% alcohol. Product #92256, Brookfield, WI). Store at room temperature.

8. 2 calcium carbonate-encapsulated avian albumen-coated protein, Gallus sp. Store 2-8 ° C

9. 473.2 cm 3 theobroma cacao (Nestle’s Toll-House Semi-Sweet Morsels, Nestle’s SA)

10. 236.6 cm 3 de-encapsulated legume meats (sieve size #10), optional. See Limitations.

Oven

Reactor Vessel, 2-L jacketed round, 100 Btu/F-ft2-hr
Reactor Vessel, 2-L with radial flow impeller
316SS sheet (300 x 600 mm)
screw extrude attached to a #4 nodulizer
PROCEDURE

1. To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add reagents one, two and three with constant agitation.

2. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add reagents four, five, six, and seven until the mixture is homogenous.

3. To reactor #2, add reagent eight, followed by three equal volumes of the homogenous mixture in reactor #1.

4. Additionally, add reagent nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

5. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm).

6. Heat in a 177 °C oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown (10-12 minutes). Reduce time if cookies are too brown; extend time if cookies are not browned sufficiently to make a crunch when bitten

7. Once the reaction is complete, place the sheet on a 25 ° C heat-transfer table, allowing the product to come to equilibrium.

EXPECTED RESULTS

60 cookies of medium golden-brown color are generated.

QUALITY CONTROL

A technologist should visually examine each batch of cookies produced. If either consistency or degree of browning is insufficient, the mixture should be remixed and/or time of baking adjusted.

LIMITATIONS OF PROCEDURE

1. Reagents should be used before their expiration dates.

2. Care should be taken to mix reagent 9 evenly through the mixture to ensure “chips” are equally distributed in each cookie.

3. For high altitude baking (585 meters): Increase reagent 1 by 25%. Add 2 mL H2O with reagent 1 and reduce both reagents 4 and 5 to 33% each.

If cookies are not sized consistently when placing on sheet, yield may be affected.
Note: Some humans have serious allergic reactions to consumption of some reagents in this product, especially reagents 9 and 10.
REFERENCES

Crocker,Betty et al. 1979. Chocolate Chip Cookies. Betty Crocker’s Cooky Book. Golden Press, New York, p. 108.

Answer 8

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips






Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Yield: 30 servings (Serving size: 30 cookies)



here is a new idea its like chocolete chip cookies










1/2 cup semisweet chocolate chips
1/2 cup whipping cream
1 tablespoon instant coffee granules
3/4 cup powdered sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup All purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 cups semisweet chocolate chips
1 cup pecans, coarsely chopped
















For filling: Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
For cookies: Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.
Yield: 20 servings (Serving size: 20 servings

Answer 9

http://web.foodnetwork.com/food/web/searchResults?searchString=+Chocolate+Chip+Cookies+&site=food&searchType=Recipe