Chocolate chip cookies?

Question

Every time I try to make chocolate chip cookies they get really flat, and wrinkly, and really brown. How can I make them chewy, and not as crispy?

I use the nestle toll house recipe on the back of the chocolate chip bags.

Answer 1

I've had the same problem in the past, I find this to be the best recipe out of all the ones I've tried. Also I think if you roll the dough into logs and chill them as long as possible it helps them not to be so flat, the longer the better.

Mrs. Field's Blue Ribbon Chocolate Chip Cookies Recipe

2 1/2 C. all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 C. Dark brown Sugar, firmly packed

1/2 C. white sugar

1 C. Salted butter, softened

2 large eggs

2 tsp. pure vanilla extract

2 C. semisweet chocolate chips

Preheat oven to 300°F

In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just mixed. Do not over mix. Stir in Chocolate chips

Drop by rounded tablespoons onto an ungreased cookie sheet, 2" apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

I usually roll the dough into two logs and wrap in plastic wrap to let chill first, also good if you don't want to bake them all in one day. The longer they chill the better, not sure why.

I also use this dough as the base for different cookies, M&M cookies, white chocolate macadamia nut.

Answer 2

Use about a tablespoon less flour and check your oven temperature.  The brown is from over baking--either the temp is to high or you are leaving them in to long.  You will actually want to leave them in the shortest amount of time for a more chewy cookie.

Answer 3

Use parchment paper on your cookie sheet.  Scoop out the dough with a melon baller tool.  Place the balls of dough on the cookie sheet.  They will flatten on their own as they cook.  Make sure the temperature of your oven is correct to the recipe.  Not too high.  Check on them 3 mins before you have to.  If even the EDGES are getting brown, it's time for them to come out.

Answer 4

use real butter, margarine, or shortening, none that contain water.

Make sure your oven is heating correctly (buy and oven thermometer and check)

Make sure your baking soda is fresh and in-date.

To make chewier cookies, under bake by a minute or two.

Answer 5

To end up with chewier cookies you need to use a cooling rack.  If you let them cool on the pan, the bottoms will continue to bake.  To make them more fluffy, use more baking soda or baking powder, I can't remember which.

Answer 6

Oh!!! This is the key: HAND MIXING!!!

Using a mixer incorporates too much air into the mix and they become crunchy. Mix just enough and don't over mix them.  Make sure your butter is really soft. I beat the butter and sugar with the mixer until really creamy, then i add the flour mixture by hand,  and then the chocolate chips by hand.  Bake them only until the tops are lightly brown, don't wait until the whole cookie is brown, that means you have cooked them to long and they will be dried out.  They should be soft when they first come out of the oven.  Then when cool seal them in an airtight container.

i always use the recipe on the back of the bag of Nestle's  it is the best!!!  i know it by heart.

Answer 7

ohhh i tried thi srecipe before and it turned out good.. well okay xD but its good its not what you asked for ( choco chip cookies ) but its choco cookies :] CHEWY CHOCOLATE COOKIES :D

http://www.kraftfoods.com/kf/recipes/che...

and if that's not suitable then try this one : Chocolate Chuck Cookies

http://www.kraftfoods.com/kf/recipes/cho...

if these STILL aren't what yurr looking for try searching this website up :]:

http://www.kraftfoods.com/kf/search/Sear...

Answer 8

You could try a few things. First, maybe you're just overcooking them? If they're getting really brown, they might be burned, so maybe decrease your cooking time by a minute or two. You might even lower your oven by 25 or so degrees; ovens do vary.

If you're willing to try a new recipe though, look for one that requires instant pudding mix! The pudding makes the cookies soft and chewy, even for the next few days if you can't eat them all at once. Here are my all-time favorite choco-chip cookie recipes, and both call for pudding:

http://allrecipes.com/Recipe/Amys-Chocol...

http://allrecipes.com/Recipe/Award-Winni...

Answer 9

I used to work in the kitchen of a restaurant, but I also have never found a chocolate chip cookie recipe I really like.  I once compared recipes from ten different sources (cookbooks, the web, friends' favorites, etc.) and found that within small variations, they were all a lot alike.  And they all seemed to produce cookies which went flat as they cooled.  Using butter, shortening, or margarine didn't seem to matter (although the flavor changed a bit, and the shortening produces more "crispy" texture).  That's not much help, but it saves you some experimentation.  I do think the fact that the cookies are really brown shows a problem with the oven temperature or baking time.  You might check the oven with an oven thermometer to make sure it is working properly and cut a few minutes off the bake cycle.  I bake cookies for a little less than the minimum bake time which the recipe calls for, then start "peeking" into the oven to see what is going on.  (It is not true that you lose too much heat.  Oven heat comes from the oven walls, so an occasional look inside doesn't hurt anything.)  I also find that, despite the extra work, it is better to bake one sheet of cookies at a time rather than one on each oven rack.  The oven heat circulates better, and the results are more consistent.

Answer 10

I use light brown sugar and I use a really good cookie sheet. the darker the sheet, the darker your cookies. Use crisco sticks, not butter.