What is the recipe for chewy chocolate chip cookies?

Answer 1

I use the Tollhouse recipe. The secret is to take them out of the oven while they still look moist on top (about two minutes earlier) and let them continue to bake for the final two minutes out of the oven.

Answer 2

CHEWY MILK CHOCOLATE CHIP COOKIES

INGREDIENTS

1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
1 cup nuts, if desired

DIRECTIONS

Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips and nuts. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

THIS ARE GUARANTEED YUMMY-LICIOUS!

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

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar
DIRECTIONS
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Answer 5

Chewy Chocolate-Chip Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 tablespoons light butter
1 teaspoon vanilla extract
4 large egg whites (at room temperature)
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
1 1/4 cups semisweet chocolate chips
Cooking spray

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well-blended (about 5 minutes).

Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir in chocolate chips.

Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered.

Yield: 4 dozen (serving size: 1 cookie)

Answer 6

When I make mine I slightly underbake them...only by a couple of minutes. They should stay soft if stored in a ziplock.

Answer 7

Just don't bake them as long, and be sure to add more eggs (one more per six made).