okay, i have this huge family get together thing tomorrow .. and i was asked to make chocolate chip cookies .. i know how .. its just they're never right.. i like them soft.. but not crumbling.. my mom says the secret for perfect cookies is to use half the amount of butter and use shortning for the rest.. im plannin to try it.. but if anyone knows anything els or whether it will work to do what my mom says ...
thanks
2007-09-20 08:59:47 · 10 answers · asked by Dee'z 2 in Food & Drink ➔ Cooking & Recipes
1) Refrigerate the dough for 1-2 hours so it doesn't spread too quickly in the oven. Put it back in between batches.
2) Pre-heat the oven before putting the cookies in it.
3) Use a small scoop or 2 spoons to create high, thick balls of dough. That way the center will stay thick.
2007-09-20 09:08:55 · answer #1 · answered by Treadstone 7 · 0⤊ 0⤋
Chocolate Chip Cookie
2016-05-19 04:33:05 · answer #2 · answered by ? 3 · 0⤊ 0⤋
Make sure you have a good thick cookie sheet, that helps a great deal. And keep checking them so you can take them out of the oven at just the right time. I don't know if your mom's secret works (it very well might), but it is possible to make perfect cookies with just the butter. I know, I do it that way and my cookies rock.
2007-09-20 09:10:24 · answer #3 · answered by Kelly C 4 · 0⤊ 0⤋
Go to this link. These are the very best, soft and chewy chocolate chip cookies ever. You use butter-flavored Crisco shortening instead of any butter. They are really the best I have ever had.
This is from the crisco.com website, and I did a search for chocolate chip cookies. The Ultimate recipe is the one you want:
http://crisco.com/scripts/display_recipe.asp?recipe_nbr=1341
2007-09-20 10:12:51 · answer #4 · answered by makeloans2 7 · 0⤊ 0⤋
OKAY...I DO A LOT OF BAKING FOR FRIENDS, FUNCTIONS AND REQUESTS. I WILL SHARE MY RECIPE WITH YOU SINCE YOU ARE IN SUCH A BIND...MY "SECRETS" ARE, USE UNSALTED BUTTER, HALF VANILLA EXTRACT, HALF ALMOND EXTRACT {INTENSE DESIRABLE FLAVOR} AND I ALWAYS USE PARCHMENT PAPER, GIVES THEM THE SLIGHTLY BROWNED LOOK WHEN TAKEN OUT ON TIME.
THE RECIPE IS AS FOLLOWS:
1 LB. UNSALTED BUTTER 2 C. LIGHT BROWN SUGAR, pkd
1&1/2 C. SUGAR 2 TSP. EXTRACT, 1VANILLA 1 ALMOND
1&1/2 TSP. BAKING SODA 3 EGGS
1&1/2 TSP. SALT 6 C. FLOUR - ALWAYS USE GOLD MEDAL
4 C. CHOCOLATE CHIPS, I USE 2 C. MILK CHOC. & 2 C. WHITE CHOC
I DO NOT CARE FOR NUTS, BUT IF YOUR FAMILY DOES, 2 C. CHOPPED NUTS. THE CRISCO TENDS TO CRSIP YOUR COOKIE TO ME AND IS A BIT WORSE FOR YOUR HEART THE THE NATURAL UNSALTED BUTTER, THE BUTTER HELPS STAY PLUMP WITHOUT THE EXTRA SALT, THEY ARE AMAZING AND DON'T FORGET THE PARCHMENT PAPER. BY THE WAX PAPER IN A BLUE BOX USUALLY. GOOD LUCK AND LET ME KNOW HOW IT GOES...
2007-09-20 10:37:58 · answer #5 · answered by farmnfun03 1 · 0⤊ 0⤋
Not much of a cook myself but this website has helped me make excellent meals.
http://www.recipezaar.com/recipes.php?q=soft+chocolate+chip+cookies
2007-09-20 09:11:31 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Good tip from your mom...I like mine soft too so in addition to half butter, half shortening, when they cool down I put them in a sealed container or ziploc baggie with a piece of bread in it. I knoooow it sounds weird, but I PROMISE it works.
2007-09-20 09:09:27 · answer #7 · answered by Feisty 2 · 1⤊ 0⤋
see i don't change the recipe just the amount of cooking time. if you cook them until they're just set ( just firm on the outside) then leave them to cool for about 5mins on the baking tray before you put them on a cooling rack, then they stay nice and soft in then centre ( still cooked just sift)
2007-09-20 09:10:24 · answer #8 · answered by Anonymous · 1⤊ 0⤋
the nestle tollhouse recipe is classic and always turns out perfectly. it's listed on the bag of chocolate chips.
2007-09-23 23:12:34 · answer #9 · answered by alishadai 3 · 0⤊ 0⤋
the easy thing to do is get pilsbury cookie mix roll and they are precut too and bake them this is what i do
2007-09-20 09:07:37 · answer #10 · answered by traveling lady 2 · 0⤊ 0⤋