does anyone know a recipe for chocolate chip cookies but i want them to have a texture simular to a cake?

Question

my grandma used to make them and cannot find the recipe and i would really like to surprise my mom with a batch of cake like chocolate chip cookies

Answer 1

From Cook's illustrated: We wanted to duplicate, at home, the big, delicious, chewy chocolate chip cookies bought in the trendy specialty cookie shops. For us, first and foremost, this genre of home-baked chocolate chip drop cookie had to look and taste like the ultimate, sinful cookie: thick (1/2 inch high), jumbo (3 inches in diameter), and bursting with chocolate. It also had to have a mouthwatering, uneven surface texture with rounded edges and be slightly crispy but tender on the outside and rich, buttery, soft, and chewy on the inside.

The Solution: One key element in achieving this cookie was melting the butter. According to food scientist Shirley Corriher, when butter is melted, free water and fat separate. When this melted butter is combined with flour, the proteins in the flour grab the water and each other to immediately form elastic sheets of gluten. This creates a product with a chewy texture. At the same time, the sugars and fats are working to inhibit gluten formation, which prevents the cookies from getting too tough. After numerous tests, varying the type of flour, the proportion of flour to butter, and sifting and not sifting, we decided that the best cookie resulted from unsifted, bleached, all-purpose flour, which has a lower protein content than unbleached. Also, the problem of the cookie hardening after several hours was eliminated by the addition of a single egg yolk; the added fat acts as a tenderizer.


You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins, or shredded coconut.
INGREDIENTS
2 1/8 cups bleached all-purpose flour (10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips or chunks (semi or bittersweet)


1. Heat oven to 325 degrees. Adjust oven rack to lower-middle position. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
2. Mix flour, salt, and baking soda together in medium bowl; set aside.
3. Whisk melted butter and sugars in medium large until combined. Add egg, egg yolk, and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chips and turn batter into prepared pan, smoothing top with spatula.
4. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.



If you want:
1) chewy, add melted butter. It is 20% water. Melting helps water in butter mix with flour to form gluten.

2)thin and crisp, add more sugar. Sugar becomes fluid in the oven and helps cookies spread

3) open coarse crumb with split top, add baking soda. Baking soda acts quickly with acids ingredients (like brown sugar) to make lots of gas bubbles.

4) fine tight crumb and smooth top, add baking powder. Baking powder works slowly and allows an even rise.

Answer 2

Wow! You have some really good answers here. When I read your question, I thought of the cookie bars we make when we don't feel like making individual cookies. Just put a whole batch of regular cookie dough in a cake pan, spread it out evenly and bake it at the usual temperature. It should take about 1 1/2 times as long to bake thoroughly, but the whole inside stays very moist and cake-like. Then just cut into bars once it cools. Very easy.

Answer 3

Chocolate Chip Cookies INGREDIENTS * 1/2 cup butter * 1/2 cup shortening * 3/4 cup packed brown sugar * 1/2 cup white sugar * 1 egg * 1 teaspoon vanilla extract * 1 teaspoon baking soda * 1/4 teaspoon salt * 1 1/2 cups semisweet chocolate chips * 2 cups all-purpose flour DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips. 3. Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Answer 4

I don't have a recipe for you, but I do know that if you replace part of the oil in a recipe with applesauce, it will make the dessert light and fluffy. It worked with my brownies. They tasted just like cake... Try replacing about half of the shortening or butter with an equal amount of applesauce.

Answer 5

Add an extra egg to make the cookies more like cake.

Answer 6

I've posted this before and I love the science behind why cookies turn out flat and crisp, puffy and soft or chewy. Looks like you are looking for "The Puffy", which uses butter flavored shortening (NOT butter), CAKE flour and calls for chilling the dough before baking. I've never made The Puffy because I prefer the chewy cookies, but I've tried both The Chewy and The Thin with excellent results so I would think you would get the desired results following The Puffy recipe and concept with your cookies....

I've had great success w/ all of my cookies using the concept Alton Brown uses to make 3 kinds of chocolate chip cookies - the chewy, the puffy and the thin. Depending on what you are looking for, choose the one that best meets your needs. I personally like the chewy. The Thin recipe uses all butter and the dough is not chilled. The Puffy uses butter flavored shortening rather than butter and the dough is chilled. To me, this is too puffy and cake-like. The one I like is the Chewy which uses MELTED butter and the dough is chilled. It isn't flat but not puffy either and stays moist and chewy. Yummm.

This concept works for me with chocolate chip, peanut butter and oatmeal cookies with equal success...melted butter and then chilling the dough.


The Chewy Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

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.


The Thin Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
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. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.


The Puffy Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
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. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.