Does anyone have a good recipe for chewy chocolate chip cookies?
i have been looking for a recipe for some chewy chocolate chip cookies, but all the ones i have found have really turned out that well or as i had hoped. any help would be reallly appreciated.
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May 29th, 2010 at 1:28 pm
here’s a good recipe, my kids love it…
Pumpkin Chocolate Chip Cookies
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
pinch nutmeg
1/2cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/2 tsp vanilla extract
1 cup pumpkin puree
1 c chocolate chips or raisins
1 cup pecans or walnuts
Preheat oven 350F. Line two baking sheets with parchment.Whisk together flour, leavening, salt and spices.In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.Remove to a wire rack to cool.
May 29th, 2010 at 2:10 pm
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.
May 29th, 2010 at 2:16 pm
Chewy Chocolate Chip Cookies
2 cups plus 2 tbsp ap flour
1/2 tsp baking soda
1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour +baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies
May 29th, 2010 at 2:52 pm
Thick, Soft, and Chewy Chocolate Chip Cookies
Makes: About 18 cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1. Mix flour, baking soda, and salt.
2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.
3. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
4. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.
5. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.
May 29th, 2010 at 3:10 pm
1/2 c. butter
1/2 c. brown sugar
1/4 c. white sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour
1/2 tsp. baking soda
1 sm. pkg. chocolate chips
1/2 tsp. salt
1/2 c. nuts (optional)
Mix well and bake at 325 degrees for about 6 minutes or until barely turning brown
May 29th, 2010 at 3:48 pm
Best Big, Fat, Chewy Chocolate Chip Cookie
Submitted by: Elizabeth
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 18
Overview:
“These cookies are the pinnacle of perfection! If you want a big, fat, chewy
cookie like the kind you see at bakeries and specialty shops, then these are
the cookies for you!”
Ingredients:
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie
sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and
white sugar until well blended. Beat in the vanilla, egg, and egg yolk until
light and creamy. Mix in the sifted ingredients until just blended. Stir in
the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup
at a time onto the prepared cookie sheets. Cookies should be about 3 inches
apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges
are lightly toasted. Cool on baking sheets for a few minutes before
transferring to wire racks to cool completely.
May 29th, 2010 at 4:40 pm
chewy – underbake them, or put them in a tightlid container while they are hot
May 29th, 2010 at 5:39 pm
1 stick (4 ounces) unsalted butter, chilled
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1. Preheat the oven to 350°. Using an electric mixer, beat the butter with the granulated and brown sugars until just combined and sandy (do not cream). Mix in the egg until just combined, about 3 seconds. Add the flour, baking soda and salt and mix until just incorporated. Mix in the chocolate chips.
2. On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart. Bake until just golden around the edges, about 20 minutes. Transfer the cookie sheet to a rack to cool completely.