Any good chewy chocolate chip cookie recipes I could try?

Question

Any recipes? I'd like a cookie that tastes like Chips Ahoy, the chewy one, with the red cover? Thanks.

Answer 1

Best Big, Fat, Chewy Chocolate Chip Cookie SUBMITTED BY: ELIZABETHBH PHOTO BY: msmeanie

"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!"

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PREP TIME  10 Min  

COOK TIME  15 Min  

READY IN  40 Min  

Original recipe yield 1 1/2 dozen  

SERVINGS (Help)

     Servings    

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INGREDIENTS (Nutrition)

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

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DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

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.

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.



i think this may be a good recipe if you dont like it im sorry

Answer 2

It might be a little difficult to duplicate that variety, but you could try Alton Brown's "The Chewy" on foodnetwork.com. If you've got a bit more of a budget, try the recipes in "Baking Illustrated" from Cooks Illustrated magazine or the King Arthur Flour Baker's Companion. If you're particularly curious about the ins and outs of cookie chemistry, get Cookwise by Shirley Corriher -- she's got a fairly extensive write-up on the differences between soft and crispy cookies.  

Answer 3

Try the website http://www.cdkitchen.com

They have some great recipes!

Answer 4

Best Big, Fat, Chew Chocolate Chip Cookies

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



Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

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.

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.

Hope this helps! =)

Answer 5

    *   1/3 cup and 1 tablespoon and 1 teaspoon butter or margarine, softened

    * 1/4 cup and 1 tablespoon packed brown sugar

    * 1 tablespoon and 2 teaspoons sugar

    * 3/8 (3.4 ounce) package instant vanilla pudding mix*

    * 7/8 eggs

    * 1/2 teaspoon vanilla extract

    * 3/4 cup and 3 tablespoons all-purpose flour

    * 1/2 teaspoon baking soda

    * 3/4 cup and 1 tablespoon and 1 teaspoon semisweet chocolate chips

    * 1/3 cup and 1 tablespoon and 1 teaspoon finely chopped walnuts

   1.   In a mixing bowl, cream butter, sugars and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to the creamed mixture. Stir in chocolate chips and walnuts (dough will be stiff).

   2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

yumyumyum!

Answer 6

Treasure chip cookies

1 1/2 cups graham cracker crumbs

1/2 cup all-purpose flour

2 teaspoons baking powder

1 (14 ounce) can sweetened condensed milk

1/2 cup butter, melted

1 1/3 cups flaked coconut

2 cups semisweet chocolate chips

1 cup chopped pecans (or walnuts)

1) Preheat oven to 375 degrees F (190 degrees C).

2) In a small bowl mix cracker crumbs, flour and baking powder.

3) In a large mixing bowl, beat condensed milk and margarine until smooth.

4) Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.

5) Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.

I usually add some cherries in - rehydrated dry OR marachino .