I need a soft chewy, chocolate chip cookie! Do any of you know a good recipe?

Question

I am baking cookies for my son's class tomorrow. The only catch is I can't use peanuts and they have to be chewy and soft. (It is a long story, don't ask) I have some good recipes, except they don't follow these guidelines. Also, I'm looking for a "homespun" recipe, so not one of the ones on the chocolate chip bags. Thank you all in advance for your excellent help!

Answer 1

Ridiculously soft cookies, peanut free, and will be loved by all!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup white sugar
1 cup butter
1 (3 1/2 ounce) package vanilla instant pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips

Preheat oven to 350 degrees.

Sift together flour, baking soda and salt and set aside.

In large bowl, cream together butter and sugars until very light and fluffy. Slowly beat in instant pudding mix until thoroughly combined. Add eggs one at a time and beat on low speed, scraping bowl, until mixed. Add vanilla extract and mix well.
Gradually stir in dry ingredients and mix until well blended. Stir in chocolate chips.

On an ungreased cookie sheet, drop cookie dough by tablespoons and flatten slightly with the back of the spoon. Bake 10 - 12 minutes, or until edges are brown and centers are still slightly light in color. Remove from oven and let cool on pan for a minute or two. Remove to wire racks and cool completely.

Store in an airtight container.

Answer 2

4-1/2 cups All-purpose flour
2 teaspoons Baking soda
1/2 teaspoon Salt
2 cups Salted butter, softened
1-1/2 cups Packed brown sugar
1/2 cup White sugar
2 (3.4-ounce) packages Instant vanilla pudding mix
4 Eggs
2 teaspoons Vanilla extract
4 cups Semisweet chocolate chips

Preheat oven to 350 F.


Sift together the flour, salt and baking soda. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar with an electric mixer set on high. Continue to beat for 3 to 4 minutes or until the mixture is light and fluffy. Beat in the instant pudding mix until blended. Add the eggs and vanilla and beat on low until incorporated.


Blend in the flour mixture in batches until all is incorporated. By now, the batter will be very stiff so stir in the chocolate chips and nuts (if using) with a large spoon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Cook's note: These cookies may not look done on the top when the edges turn golden brown. Once cooled, you'll see that the cookies are indeed done and will stay soft and moist. They are best if allowed to cool before eating. Also, you can use different pudding flavors. It's fun to experiment.

Answer 3

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 4

Throw the cookies in an air tight container with a couple slices of bread. The moisture from the bread will transfer to the cookies so they will be very moist.

Answer 5

substitute all shortening for butter and they will be soft, and don't over bake.

Answer 6

BEATS ME ,LOL YEAH I KNOW HOW TO BAKE BUT I GO W/ FAMILY RECIPIES NOT MY OWN!