Just a few things to try for a chewier, better-looking cookie.
1. Try a dollop of sour cream.
2. Use half butter, half vegetable oil.
3. Melt butter in the microwave on low setting (w/o burning it).
4. Soften brown sugar with butter in microwave.
5. Add a tablespoon of milk.
6. Add a package of instant vanilla pudding mix.
7. Chill dough before baking.
8. Triple the amount of vanilla extract.
9. Don't overbake.
10. Add a 1/4 cup flour (but they may become cakey).
Tuesday, April 8, 2008
Thick and Chewy Chocolate Chip Cookies
(Originally published in the Got Milk? Cookie Book by Peggy Cullen)
Makes 15 large cookies.
Borrowed from Erin Co.oks.
2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) chocolate chunks or chips
1 cup nuts (Note: optional. I never add nuts, but it’s totally personal preference).
Preheat the oven to 375 degrees.
In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts into a small bowl and stir into the dough.
Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets (Note: I use a silpat. I don’t have a lot of faith in leaving my baked goods ability to be removed from a pan up to chance). For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets.
Bake for 10-12 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely (Note: I never bake my batches for more than 12 minutes. If you over bake the cookies they obviously wont be chewy).
Makes 15 large cookies.
Borrowed from Erin Co.oks.
2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) chocolate chunks or chips
1 cup nuts (Note: optional. I never add nuts, but it’s totally personal preference).
Preheat the oven to 375 degrees.
In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts into a small bowl and stir into the dough.
Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets (Note: I use a silpat. I don’t have a lot of faith in leaving my baked goods ability to be removed from a pan up to chance). For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets.
Bake for 10-12 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely (Note: I never bake my batches for more than 12 minutes. If you over bake the cookies they obviously wont be chewy).
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