My tips for soft, chewy Chocolate Chip Cookies
 

1. Use more flour than the recipe calls for. For instance, if the recipe calls for 2 1/4 cups, use at least 2.5 cups.
2. Use shortening in place of half of the butter. If the recipe calls for 1 cup of butter, use a 1/2 c of butter and a 1/2 c of shortening.
3. Keep your ingredients cold! Use your eggs straight from the fridge. Don't leave them to sit on the counter to get warm. I prefer margerine over butter because you can use it right from the fridge and it is soft enough to mix. Don't let your butter get too soft and too warm. Keep your chocolate chips in the freezer.
4. Speaking of Chocolate Chips! Don't add too many. Use about 1/2-2/3 of a bag, not the whole bag. Too many chips makes the batter spread more when it's cooking.
5. Before you put the cookies on the pan, put the batter in the fridge for 10 minutes to get it cold again.

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Thank you Allison! Now I know why my cookies are flat as pancakes :shifty I am going to try these :)

Re: My tips for soft, chewy Chocolate Chip Cookies
 

No problem! I used to make those same flat cookies and then I started collecting all of these tips and now they are just right!

Re: My tips for soft, chewy Chocolate Chip Cookies
 

MMMM, great ideas! This should be a sticky!!! :cookie :P

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Thank you thank you thank you and dh thanks you even more. I do not like soft cookies. I like them crispy, so I never cared before. dh loves soft, chewy cookies. I have tried lots of other people's suggestions. But not all of these together. Can't wait to try your ideas and surprise dh. Thank you thank you thank you!!!! :hearts

Re: My tips for soft, chewy Chocolate Chip Cookies
 

No problem!

Re: My tips for soft, chewy Chocolate Chip Cookies
 

mmmmmm... yummy!

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Hmm

Adding flour usually made mine cake-like, not soft and mall-cookie-like.

I bake mine until the edges are set and the center is still glistening. I leave them on the sheet to cool and then after the carryover cooking, they are perfect and chewy/melty :)

My ex-boyfriend used to sell cookies at his work that were "freshly baked" and this was the method that they used. :)

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Eeeewwwww -- shortening! REALLY????

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Spectrum Organics makes a non-hydrogenated shortening.

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Thank you so much for this!!!! Now I want to go bake some cookies! :cookie :cookie :cookie

Re: My tips for soft, chewy Chocolate Chip Cookies
 

I made the recipe off of the soy milk container...no eggs if you have an allergy and they were great!

http://www.whitewave.com/shared/arec...83&format=html

and you can use plain or vanilla soy milk

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Wow! Thanks for the tips! I didn't even know all those factors made "one crumb" of a difference in the final outcome! :eek

Re: My tips for soft, chewy Chocolate Chip Cookies
 

Good tips! For soft, chewy cookies, shortening is ideal, margarine is second best, and butter can make your cookies flat and runny. We like the Spectrum Organic shortening, too. :tu

I hadn't heard about adding flour in general, but it's a must if you're at altitude.

The other thing I found when researching this subject is that recipes with brown sugar tend to be softer and chewier than those using white sugar. I use the recipe on Crisco packages (but use the Spectrum shortening instead), which has all shortening and all brown sugar. Works great for us. Might have to go make some right now. :highfive

Gretchen

Re: My tips for soft, chewy Chocolate Chip Cookies
 

this is what i do as well :grin
and i agree...the more flour i put the more cakey it is :shifty