include recipes and if you have tried it
2007-02-09 01:58:05 · 6 answers · asked by swheli_1 1 in Food & Drink ➔ Cooking & Recipes
I have found a couple of tricks for this. For one, use sticks of butter rather than out of a tub. This makes a HUGE difference. A good name brand is best and sticks of butter are actually cheaper than tubs of butter. (If you wanted a crisp cookie by the way, use sticks of butter flavored Crisco.) Another trick, if you like it, coconut. Coconut flakes - just about a 1/4 of a cup - do make nice and chewy cookies and you can't taste it at all. My grandpa made the best chocolate chip cookies and that was his secrete ingredient! Use both tips and they will turn out very yummy...also, the sticks of butter make them kind of flatten out just a little instead of poof up and become cakey.
2007-02-09 02:09:27 · answer #1 · answered by Wendy 1 · 1⤊ 1⤋
Chewy Chocolate Cookies:
1 (18.25-ounce) package light devil's food cake mix
2 tablespoons stick margarine or butter, softened
2 tablespoons water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded teaspoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.
Yield: 5 dozen (serving size: 1 cookie)
2007-02-09 06:20:30 · answer #2 · answered by Girly♥ 7 · 0⤊ 0⤋
From my analyze, the version in crisp vs. chewy is the egg! I also, prefer to change a million/2 the butter with applesauce, lowers the energy and ldl cholesterol. quite than upload a recipe right here I surely have blanketed an information superhighway website with a comfortable chewy Chocolate Chip Cookie recipe. P.S. I hate shortening in my cookies. Butter is a lot fit for you!
2016-11-26 19:09:01 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Ultimate Chocolate Chip Cookies
3/4 cup Crisco Shortening stick (3/4 stick)
1 1/4 cups firmly packed light brown sugar
2 tbsps. milk
1 tbsp. vanilla
1 egg
1 3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
1. Heat oven to 375 degrees. Place sheets of foil on counter top for cooling cookies.
2. Combine Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until will blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto an ungreased cookie sheet. Bake one baking sheet at a time at 375 for 8 to 10 minutes for chewy cookies. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen.
*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
2007-02-09 02:18:29 · answer #4 · answered by Texas Pineknot 4 · 1⤊ 1⤋
I usually just follow the recipe as it's written, but I bake the cookies on a higher rack to prevent them from getting too crispy. Normally, you'd bake them on the middle rack, but I use the second from the top.
2007-02-09 02:26:30 · answer #5 · answered by Venin_Noir 3 · 0⤊ 1⤋
substitute brown sugar for the white
2007-02-09 02:05:54 · answer #6 · answered by Trail Hiker 3 · 0⤊ 1⤋