To get nice chewy cookies, bake for the least amount of time called for in the recipe and use a #20 cookie scoop, it looks like a little ice cream scoop, this way all your cookies come out the same size and bake evenly.
Original Nestl茅 Toll House Chocolate Chip Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
Preheat oven to 375掳 F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Instead of a teaspoon, I prefer to use a #20 cookie scoop that way my cookies come out nice and round and cook evenly.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
Prepate dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
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Some other easy and good cookies that you can try are:
Vanishing Oatmeal Raisin Cookies
陆 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
陆 cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 陆 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
陆 teaspoon salt
3 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1 cup raisins
Preheat oven to 350 degrees F.
Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt. Stir in oats and raisins, mix well.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes, or until golden brown. Cool 1 minute on cookie sheet, remove to wire rake.
Makes about 4 dozen.
BAR COOKIES
Bake 30 to 35 minutes in an ungreased 13x9x2-inch metal baking pan.
You can substititute 2 cups of chocolate chips for the raisins and add in flaked coconut.
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Snickerdoodles
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.
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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE
1 cup Flour
1 tsp Baking Powder
陆 tsp Baking Soda
1 tsp Salt
戮 cup Butter, softened
1 2/3 cup Sugar
2 Eggs 鈥?large or bigger (I prefer to use Jumbo)
1 陆 tsp Pure Vanilla Extract
2 陆 cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional
Preheat oven to 375 F.
Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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Ginger Crinkles
Ingredients
1 cup sugar
3/4 cup butter, softened
1/4 cup molasses
1 egg
2 cups Gold Medal庐 all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons sugar
1. Heat oven to 375掳F. In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed, or mix with spoon, until soft and fluffy. Beat in molasses and egg. Stir in remaining ingredients except 3 tablespoons sugar until well blended.
2. Place 3 tablespoons sugar in small bowl. Shape dough by tablespoonfuls into balls; roll in sugar. On ungreased cookie sheet, place balls 2 inches apart.
3. Bake 6 to 8 minutes or until golden brown. Remove from cookie sheet to cooling rack.
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Peanut Butter Cookies
Ingredients
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
1-1/4 cups all-purpose flour
Directions
1. In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
2. Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
Peanut Butter-Toffee Cookies: Stir 1 cup toffee pieces, chocolate-covered toffee pieces, or coarsely chopped chocolate-covered English toffee bar into the dough with the flour.
Tip: Double this recipe to make 6 dozen cookies.
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Chewy Pecan Cookies
Ingredients:
1 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie or apple pie spice
2 cups quick-cooking oats
2 cups raisins
1-1/2 cups chopped pecans
Directions:
In a large mixing bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350掳 for 10-12 minutes or until light golden brown. Remove to wire racks to cool. Yield: 5-6 dozen.
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Butter Cookies
Ingredients:
1 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Red food coloring, optional
Directions:
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375掳 for 6-8 minutes or until set but not brown. Cool on wire racks.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies. Yield: about 6-1/2 dozen.
SACDoes anyone know a good recipe for CHEWY butter cookies? (Or any other chewy cookie recipes)?
this is the recipe that i always follow, i love chewy cookies, so simple yet so good. good luck. happy baking.
The Chewy
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
CHEWY CHOCOLATE CHIP COOKIES
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.
SOFT-CHEWY CHOCOLATE CHIP COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. oatmeal (powdered in blender)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
1 pkg. chocolate chips (semi-sweet)
1 1/2 c. nuts (optional)
Preheat oven to 400 degrees. Cream butter and sugars. Blend in eggs; add oatmeal. Mix dry ingredients. Mix will be very stiff. Mix in chips and nuts. Put 2 inches apart on ungreased cookie sheet. Bake 9 minutes - no more!
Chocolate Gooey Butter Cookies By Paula Deen
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and ';gooey.'; Cool completely and sprinkle with more confectioners' sugar, if desired.
GOOEY BUTTER COOKIES
1 egg
1 box yellow cake mix
1 (8 oz.) cream cheese, softened
1 stick softened butter
Preheat oven to 350 degrees. Mix ingredients. Knead with hands. Very sticky and messy. Refrigerate overnight or a minimum 4 hours. Make into balls, roll in powdered sugar. Bake 10-12 minutes
This is another - a little more detailed but very good in my opinion. It's by chef Alton Brown:
http://www.recipezaar.com/79271
Hello there Meister,
Here is a link to my favorite chocolate chip cookies. These are a thin, buttery, chewy cookie loaded with chocolate chips! (I'm getting hungry for some!)I hope you like them!
http://www.the-chocolate-spot.com/chocol鈥?/a>
Goodluck!
Genesee
You can generally make any cookie chewy, just under bake them a bit, and let them mostly cool before you eat them. I use the store made cookie dough and that's how I get them to turn out 'chewy'.
I don't like the cookie to crunch when I eat it!
Here's a few tips to use with your regular recipes to turn your cookie recipes into a chewy goodness :) Hope it helps!
http://www.associatedcontent.com/article鈥?/a>
Here is a link to the recipe I love, super easy.......really good!
http://www.cooking-is-easy-and-fun.com/C鈥?/a>
Adding brown sugar to any cookie recipe helps make them chewy.. Like a cup to 1/2 cup.. Also under cooking them..
http://www.cdkitchen.com has absolutely wonderful recipes that are fast, easy and delicious. I'd try them out-- they're bound to have what you're looking for.
sorry :(
search it on google..i bet you'll find something!
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