what ingredient can make my chocolate chip cookies soft and mooshy?

Question

i thought adding an extra egg white would help, but i cant exactly remember anymore. what ingredient is it? help me please!

Answer 1

I like soft cookies & I use 1/2 cup shortening & 1/2 cup butter & only 1/2 teasoopn baking soda. Not matter what the recipe says.

Answer 2

I like using real sweet cream butter, rather than shortening or margarine. Gives the cookies a better taste. The quality of the chocolate will also make a difference. Toll House chips are good, but Ghirardelli chocolate chunks are better! For **really** good cookies: use a food processor to finely chop walnuts and/or pecans into a powder. Use this nut powder in place of 1/4 or 1/2 of the flour. However you decide to make your, can I have some when you're done baking? I LOVE homemade chocolate chip cookies!

Answer 3

I am not sure, but it doesn't sound like a good idea.
Here is a recipe, compare your recipe with this one, it is pretty good.
good luck...

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

Award Winning Soft Chocolate Chip Cookies

Submitted by: Debbi Borsick

Rated: 5 out of 5 by 4323 members

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 40 Minutes
Yields: 36 servings

"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."

INGREDIENTS:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 4

If the cookies are crisp to begin with, you need a different recipe that produces soft cookies. Many things contribute to the texture of a cookie. In "Baking 9-1-1," Sarah Phillips says that puffy cookies contain more flour, while chewy cookies contain more eggs, fat and sugar. White sugar and baking soda help make cookies crisp, she says.

Answer 5

Use all brown sugar instead of White/Granulated Sugar. This will make the cookie softer. Also, don't try and skimp on the fat/butter that the recipe calls for.

Answer 6

****The things you can do to make a softer chocolate chip cookie is to melt your fat that's the margarine, butter or shortening and put in more brown sugar and less white sugar.

Answer 7

If your resipy says to cook them for 10 mins cook them for 7 mins always cook less time it makes them solfter.

Answer 8

Always use butter, not margarine. Margarine will make your cookies crispy & harder.

Answer 9

when making cookies I always melt my butter.

Answer 10

buttah, lats o buttah!