Tips or Recipes for Soft Chocalate Chip Cookies

I always use half butter and half butter flavored Crisco. I also sift my flower. There is a great recipe on allrecipes.com for Award winning soft chocolate chip cookies that has instant vanilla pudding in it. They are great! Here is the link.

http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate...

Good luck,
A.

Go to the foodnetwork.com site. Look up the program Good Eats. Alton Brown who is the host of that program did a whole episode on chocolate chips cookies. He showed how to make soft cookies, chewier cookies, crunchier cookies etc. just be varying the ingredients.

Using 1/2 butter and 1/2 Crisco will make them fluffier. I prefer to use all butter (the real stuff!) and bake them for the minimum time listed. I use the recipe on the back of Nestle Tollhouse chocolate chips. They get crispy if you overbake them.

try the recipe on the back of Blue Bonnet margarine sticks. It is a pretty good one. the secret is to not over cook them. good luck!!

The trick is to take them out before they turn brown at all. Also add a little more butter to your favorite recipe

This is a fun one. I have become neighborhood legend just following the recipe on the back of the Nestle Tollhouse chocolate chip bag with a few minor adjustments. Use Kosher salt, sweet cream salted butter, and make sure to bake on a cookie sheet with parchment paper...soft and gooey with a little bite!

The best way I have found is to undercook the cookies by a few minutes. They continue cooking even after taking the cookies out of the oven, so taking them out before they are done will help them to not get as hard. If you like a more cake like cookie (thicker) then add a little extra flour, especially if you are not using nuts. This helps them to stay softer much longer. My daughter loves them this way!

The toll house cookie recipe is the best, in my opinion.
The trick is in the butter/margarine. It should be soft, but not melted. The more stiff the butter, the more cake-like the cookies will be. If you melt the margarine, the cookies will flatten out like pancakes.
Good luck.

2 sticks butter, softened
3/4 cup each of white and brown sugars
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
12 oz. chocolate chips
1 cup chopped walnuts (optional)

350F for 8-10 minutes

Hi D.! Here's a funny one for you! I bought the tub of pre-made Pilsbury (blue tub) or Nestle Tollhouse (yellow tub) chocolate chip cookie dough at Sam's Club (they also have it at Wal-Mart and Giant Eagle). My kids were crazy for them! They like their cookies soft too, so what I do is bake them until they are just turning light brown on the edges, then take them out. After a minute or two, you can remove them from the pan. They actually stay soft, so it's been a hit for us! I think the key is not baking them too long. Good luck!

All of the advice, so far, has been wonderful! I would suggest that before you try out any of these yummy recipes, test your oven temp first by baking ready-made dough (ie...Nestle Toll House). Roll dough into 1/2 inch balls, and space them out on a cookie sheet (about an inch apart). Bake for about 7 minutes (at the temp the package recommends). Take them out, and place the cookie sheet on a wire rack for about 2 minutes. Then, take the cookies off of the sheet, and place them directly on the rack for another 2 minutes. Then, ENJOY! If they are soft and chewy, move on to the even more yummy recipes following the same basic instructions. I hope this helps!

Hi D.! Most people make the mistake of over cooking their cookies. I bake mine for 6-8 minutes, depending on the size and dough temp when scooping the cookie dough onto my sheet. I also cook my cookies only on parchment paper. When I bring the cookie sheet out of the oven, I let my cookies sit for 2 minutes before moving them to a cooling rack. Store them in an airtight container, and sometimes you can add a slice of bread to the container to help soften them when they have set out too long. Good luck!

R.

i'd love a good recipe too, MINE always turn out crunchy!

I don't know your recipe and something in there could be a problem but I have always heard that you are not supposed to add the flour until the last so you don't mix it too much.
I always bake them a minute or 2 shorter than it says and let them cook on the baking sheet after they come out for a minute or 2. They always look a little under done but they are pretty soft. Good luck!!!

Two things I have learned over the years is that you may be making the cookies to small for the full time recommended to bake them and your oven may actually be heating to several degrees hotter than it says. Then too, you make be putting your cookie sheets to close to the heating element and the air in your home may be to dry which means the cookies end up drying out within an hour of being baked.

I have a cookie scoop I purchased through Pampered Chef to put the batter on the sheet (I love the little thing), I bake my cookies for the least amount of time required on the recipe, I use only the two middle shelves of my oven, I make sure I put the cookies, layered, into a sealed container within 45 of minutes of taking them out of the over. It has helped a lot.

Good Luck

P. R

I have found that when using the recipe on the back of the chocolate chip bag that my cookies are much softer. It says to bake them for 9-11 minutes. I make my cookies about 2-bite size and bake them for 6-7 minutes. When you first take them out they are still a bit light colored but as they cool they still "bake" a bit longer. Also when I mix my dough I use a mixer until the flour makes it to stiff to do so. This makes the cookies light and airy. Good luck!

Hi D.,
The first thing that helps is to use real butter rather than margarine. Secondly, make sure the butter is not too soft, just slightly soft (room temp for about an hour before making the dough is usually perfect). Third, take them out of the oven on the lower end of the time frame and only let them cool on the cookie sheet for a couple of minutes. I hope these help! When I follow my own advice here, they usually come out perfect. (I also use insulated cookie sheets which helps).

D.,

When I make chocolate chip cookies I use vanilla instant pudding. What I mean is that is your recipe calls for 3/4 cup of sugar, use a small box of pudding powder and if it doesn't measure the total amount you need, fill the rest with regular white granulated sugar. This makes for GREAT soft cookies. It was a tip from my sister-in-law. Good luck!

Margarine, no butter. Take them out before they are done to cool (continue baking)on the cookie sheet. Remove from cookie sheet when they are cool.
Blessings!

Here is the recipe I use. They're always soft and chew with just a little crispy edge. Hope it helps!

http://www.recipezaar.com/86982

I figured this out several years ago...add about 1/2 cup more flour than the recipe calls for. The cookies will stay soft, believe it or not!

My husbands Aunt makes the best CCCookies. She told me she follows the Nestle recipe but she uses butter flavored shortening instead of butter and she uses an extra egg. The extra egg gives them a more cake like constancy. I was also told butter is what flattens the cookies and that is why she uses the shortening. I tried the same recipe and my husband loved them. Always use the shortest time or a minute less when cooking. Good luck. Have fun trying the different recipes.

Try applesauce instead of butter or oil...which ever you use. It's more healthier as well. Also to let you know my mother in law is a baker and she told me to use applesauce to make my cookies or cakes fluffier. Also you can use an extra egg with a little more flour. Good Luck.

I use crisco instead of butter and I freeze the cookies we do not eat. They ususally turn out great. GOOD LUCK

Hi D.:
I don't have a recipe for you, but I do know that when you store them, if you put a slice of bread in the container...it makes them SUPER SOFT!! Maybe try putting them in a container for a few hours with a slice of bread until they soften. Just a thought. But, if your household is anything like mine...they won't last that long!!

I've found that if you take the cookies out of the oven before they are golden and still look a little doughy and let them cool for a few minutes prior to taking them off the cookie sheet, cookies will be soft. This took me years before I discovered the "secret." My son grew up complaining that store-bought cookies were softer than mine and so were most of his friends' moms' cookies!! I was desperate to win the compliment, "Gee, Mom, these are great and soft too!" It finally happened when I tried this method. Timing is the key! Good luck!

advice already there!

Reduce your time a lot.

D.,
I have always used the recipe on the back of the bag of the chocalate chips, and if you pull them out a min or two sooner than suggested it seems to make them softer. Also, when you store them, put a slice of bread in your cookie jar, that will keep them soft.
I hope this helps.

D.- very simple- DO NOT USE BUTTER! Use Butter Flavor Crisco instead of the butter or margarine in your recipies. I hate crunchy chocolate chip cookies and have been making them with the Butter Crisco for years and everyone wants to know why they are so soft. Also, barely let them turn light golden color and take them out. Almost undercook them as they do continue to cook a bit on the counter while cooling...enjoy...

The key is to use 1/2 butter and 1/2 Crisco, no magarine! and to bake them only for 8-9 minutes at 375F. A stainless steel cookie sheet works better than aluminum for softer cookies.
Also, make sure the pan is cool before putting on the dough.

Instead of eggs I use 1/4 of soy milk. Also, store them in a baggie with the end piece of bread. They practically fall apart!

Good morning,

Buy the nestles Toll house chochlate chips, and follow that recipe on the bag. The trick is to take them our BEFORE the look done. They finish cooking on the pan and then some after that. I actually take them out right before they look done, then take a spatula to remove them and put onto wax paper or a paper towel about one minute afterwards to prevent any crispiness. After sitting for a half and hour, they are gooey.....PERFECT!! And of course you have to eatt them while hot....you know, to make sure they taste good....with a tall glass of COLD milk...!! OH YEAH!!

Save one for me :)

A.

Here's a little secret I learned if your cookies turn out too crisp. Seal them up in a tupperware or plastic bag with a slice of bread. Leave them overnight and the next morning you'll be surprised how soft your cookies will be! The bread somehow releases moisture or something and it will be very dry and your cookies are great!!

Alton Brown did a great episode on Food Network (the show is "Good Eats") where he gave several recipes to achieve different textures of chocolate chip cookies (chewy, crispy, etc). You can get recipes at foodtv.com, and their database can be searched by show.
Personally, I use the recipe on the Nestle's chocolate chip bag, and use butter. Sometimes you can just cook them for a minute less than suggested.
The fun is in the trying!

D.:

Well, what do they say about Santa? He knows best about cookies right?! Anyway, do a search on the Northpole website - and they have great cookies there. This internet is a fabulous tool in regards to that matter. They have many 5-6 star recipes that I love! Oh, there's another one "Neiman Marcus cookies" Do a search for them too - they're absolutely delicious!

Good eating,

M. G.

I've always used crisco butter sticks instead of just butter, they come out softer and bigger.

This is my ultimate recipe for Delicious Homemade (Soft) Choc. Chip Cookies. First I use the Reynolds release sheets on my cookie sheet (I don't know if it has anything to do with they way they turn out or not) I also use a cookie scoop and it makes the cookie bigger and more moist inside. I'm telling you they are the best!

2 sticks (Land O Lakes) butter
2 large egges
3/4 cup of white granulated sugar
3/4 cup of light brown sugar
1 tsp. salt
1 tsp. baking soda
1 overflowing tsp. of pure vanilla
2 1/2 cups of all purpose flour

Bake at 400 and I don't have time on it, just keep checking to make sure they don't burn.

Good luck!

The secret is to store in an air tight container and put in a slice of bread. Even if they come out crisp they will soften (and the bread will harden) it is amazing, but works every time.

I used this recipe at a baking contest when I was younger and won 1st place. I continue to use it today. My husband has younger siblings, and they always request them.

1 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp soda
1/4 c margarine
1/4 c shortening
1/2 c sugar
1/4 cup of brown sugar
1 egg
1 tsp vanilla
2/3 c of your favorite chocolate chips. I use nestle toll house semi sweet chips.

If you want the cookies chewier, add a little more brown sugar. If you want them fluffier, add about 1/4 c more of flour, my favorite. It's a great recipe to double.

Bake at 350, 8-10 mins.

Enjoy!

I don't have a recipe per se, but a suggestion. When you store them, toss in part of a piece of bread. That helps keep them soft and will sometimes even make them softer. May need to periodically change the bread b/c it gets dried out. I think what happens is the cookies absorb the moisture from the bread and that makes them soft. Good luck!

I have two suggestions for you. One is to use DARK brown sugar. The darker it is, the more Molasses which means more moisture. Also, decrease your baking time so that you're UNDER baking them. If it says 8 minutes, take them out at 7 and leave them on the cookie sheet for a couple minutes to firm up a little. Great! Now I want cookies!! ;-) Have fun!

Believe me, I spent 8 years perfecting a recipe for Choc Chip cookies. Always alter the sugars, you want more brown than white, so if it calls for 3/4 cup of each, make it 1 cup brown and 1/2 cup white. The molasses content in the brown keeps them soft and chewy. If, for some reason, you don't want to alter the sugars, add 2 Tablespoons of honey or molasses. It has the same effect. The flavor is not altered, but it adds needed moisture that will not dry out like adding liquids will. Also, Do Not use margarine. The cookies spread and become hard much faster. Always use butter or a combination of 1/2 butter and 1/2 shortening. This combination keeps them from spreading, which helps to hold the softness in.

I always split the butter or margarine with crisco. For example, if the recipe calls for 1 cup of butter, I use 1/2 cup butter (or margarine) and 1/2 cup crisco. The cookies turn out soft every time.

Hi D.,
My mom used to make these when I was little...they are yummy!

Soft Chocolate Chip cookies

2 ¼ cups flour
1 tsp. baking soda
1 cup margarine (soft)
¼ cup granulated sugar
2 eggs
¾ cup brown sugar
1 pkg. instant vanilla pie filling
1 tsp. vanilla
12 oz chocolate chips

Mix flour & baking soda
Combine margarine, sugars, pudding mix & vanilla in lg. bowl; beat until smooth and creamy; beat in eggs; gradually add flour mixture; stir in chips
Batter will be stiff
Bake 350 degrees 8-10 minutes

Have fun & enjoy!
A.

Make your cookies using a recipe that calls for shortening rather than butter.

A good cookbook to read would be Shirley O. Corriher's "Cookwise", which also explains the chemistry of foods.

My two-time Pillsbury Bake Off winner buddy told me to make the recipe right off of the TollHouse chocolate chip bag and bake them for the minimum time listed. Take the cookies out of the oven and let them sit on the sheet until the maximun time listed and then remove the cookies from the cookie sheet. She said this timing method works on any cookie recipe.

If you put a piece of bread in the container it will soften them up. It works with store bought cookies too. Dont know why, but it works.

Hi D., I personally use the Nestle Tollhouse recipe on the back of the bag of chips. I have found that if you bake the cookies the min amount of time they recommend, the cookies come out soft and chewy. Make sure after they cool you put the in an airtight storage container, this will keep them soft. You might also want to try a heaping teaspoon of batter for a larger cookie. Hope this helps, I know my kids love theses cookies.

The key to soft cookies is to take them out when they look like they're not quite done yet. Cookies continue to 'cook themselves' for a couple of minutes after they come out of the oven.

You can always undercook them (that's what i do) - pull them out when they're still a little gushy in the middle - they will finish solidifying, but they'll be a little softer.

I almost always decrease the oven temperature by about 25 degrees and also shorten the baking time by a minute or two. I am a sucker for soft cookies (and brownies, too)!

I use margarine, not butter. Preferably Blue Bonnet or NuMaid. Don't put it in the microwave to soften. Let it get room temperature. This way when you bake them it will keep your cookie firm, but not runny. Take the cookies out of the oven once the bottom is brown. try putting the cookie sheet on the bottom rack of your oven for about 5 minutes and than putting it to the top. As long of the bottom is brown, your cookie is done. Now, it is still hard after it cools, put a piece of bread in a sealed Tupperware contrainer overnight or for a couple of hours. It will soften that cookie right up! Soemthing with the transfer of moisture from the bread to the cookie. The bread will than be dry and hard and cookies will be soft. Just a little tip! Eating the mistakes is the best part.

try using all brown sugar instead of a brown/white combo.

Hi D., how much butter are you using? If you're only using 1 stick, try 1.5 sticks..If you increase your butter, you should have softer cookies..you can also add more brown sugar that always helps too =)

I always make the Ready Bake cookies made by Pilsbury. They are soft and chewy in the middle but just a little crispy around the edges. They are the only ones that I have found that we like. I know their not homemade but they sure do taste like it.

I usually under cook my cookies a bit. I cook mine for 8-9 minutes but my oven seems to cook a bit faster. I also had a friend who put a package of dry vanilla pudding mix (may want to take out equal amount of flour.). Another tip is that I put a piece of bread in with my cookies after a few days so they keep the moisture in and stay soft! My favorite recipie (all are a little different) is from the back of the Kroger brand semi-sweet chocolate chips. Happy Baking!