Chewy Chocolate Chip Cookies

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

BettyR

Senior Cook
Joined
Jun 30, 2007
Messages
243
Location
Hull, Texas
I have been tweaking this recipe for some time and DH says it's perfect now. So I thought I'd share my "perfect" cookie recipe. LOL :LOL:

Chewy Chocolate Chip Cookies

4- ounce stick of salted butter
7- ounces shortening
1- pound brown sugar
4- ounces white sugar
1/4- cup heavy cream
2 tablespoons vanilla
1 whole large egg
2 large egg yolks


1 pound + 4 ounces bread flour
2 teaspoons salt
4 teaspoons baking powder
12 ounces semisweet chocolate chips
8 ounces finely chopped pecans

Preheat oven to 325°

In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy…about 5 minutes. Add the rest of the liquids one at a time and beat well after each.

In a separate bowl mix the dry ingredients and stir well to distribute the ingredients.

A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand.

Using an ice cream scoop make dough balls, 2 ounces each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes.

Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack.

Store in airtight container.
Makes 40 cookies

img_914911_0_9f1f63246478a71f57553062ccba263a.jpg


img_914911_1_5ad601f131cb2efb97a872428e10e1b2.jpg
 

LPBeier

Certified Cake Maniac
Moderator Emeritus
Joined
Feb 22, 2007
Messages
20,405
Location
The Great "Wet" North
I am not sure about this recipe....it needs further investigating so I am printing it and going to test it just to make sure it is as good as it looks! :LOL:

(Frank, I will pack you up some with your next cake order ;))
 

forty_caliber

Admiral of the Texas Navy
Moderator Emeritus
Joined
Jul 26, 2010
Messages
3,413
Location
Republic of Texas
I clipped this wonderful recipe for some very scrumptions cookies into MacGourmet...to um...preserve it...for...um...posterity. That's my story and I'm sticking to it.

.40
 

BettyR

Senior Cook
Joined
Jun 30, 2007
Messages
243
Location
Hull, Texas
Anyway to convert this recipe to volume measurements? I do not have a food scale.

Yes, I can convert it for you but then I can't vouch for what you will get when you make the cookies. Volume measure is such a guessing game. The hardest thing to get correct when using volume is the flour. People measure flour in such different ways that it's very hard to get it accurate without a scale.

4- ounce stick of salted butter.......................1 stick
7- ounces shortening.....................................1 cup
1- pound brown sugar.....................................2 cups
4- ounces white sugar.....................................1/2 cup
1/4- cup heavy cream
2 tablespoons vanilla
1 whole large egg
2 large egg yolks


1 pound + 4 ounces bread flour............................4-1/2 cups
2 teaspoons salt
4 teaspoons baking powder
12 ounces semisweet chocolate chips....................1 bag
8 ounces finely chopped pecans ............................1 cup
 

Robert White

Assistant Cook
Joined
Aug 13, 2010
Messages
10
Hi..!!
This recipe actually makes chewy cookies that stay chewy. I've used this base/technique of the butter / sugar and other... types of cookies stay chewy too. AWESOME. You may have to adjust the oven temp a little or the length of the cooking time and they will turn out perfect everytime.
 

Joshatdot

Senior Cook
Joined
Jan 9, 2010
Messages
369
Location
Anacortes, WA
Yes, I can convert it for you but then I can't vouch for what you will get when you make the cookies. Volume measure is such a guessing game. The hardest thing to get correct when using volume is the flour. People measure flour in such different ways that it's very hard to get it accurate without a scale.
~snip~
1 pound + 4 ounces bread flour............................4-1/2 cups
~snip~
Guessing from the other conversions .. shouldn't this be
1 lb + 4 oz = 2 1/2 cups?

1 lb = 16z = 2 cups
4 oz = 1/2 cup
 

guineapig0121

Assistant Cook
Joined
Jan 20, 2011
Messages
30
I would like to try this recipe, but I was wondering if I can still make it and if it would turn out okay without using an electic mixer or anything I do not have one, just my hands. I just didn't want to try it if me not having a mixer would be a problem.
 

BettyR

Senior Cook
Joined
Jun 30, 2007
Messages
243
Location
Hull, Texas
I would like to try this recipe, but I was wondering if I can still make it and if it would turn out okay without using an electic mixer or anything I do not have one, just my hands. I just didn't want to try it if me not having a mixer would be a problem.

An electric mixer is necessary to cream the butter and the sugar. It would be very hard to do a good job of that with just your hands. A hand held mixer would do the job and you can get one at Walmart for $10.00. There are many recipes when you are baking that need an mixer to cream butter and sugar. If you are planning to do much baking you will need it again.
 

cookonline

Assistant Cook
Joined
Feb 2, 2011
Messages
4
Location
St Louis, MO
I've often made cookies without using a mixer. Let the butter sit out about an hour before you start so it's soft. Then you'll be able to cream it adequately without struggling with hard butter.
 

BettyR

Senior Cook
Joined
Jun 30, 2007
Messages
243
Location
Hull, Texas
I've often made cookies without using a mixer. Let the butter sit out about an hour before you start so it's soft. Then you'll be able to cream it adequately without struggling with hard butter.

Well I guess your just way stronger than I am because every time I have ever tried it without a mixer it was a spectacular flop.
 

Joshatdot

Senior Cook
Joined
Jan 9, 2010
Messages
369
Location
Anacortes, WA
At the very end of making them, I usually mix/fold the CCs & walnuts in by hand. Pour them in the bowl, smash it all down flat, dig my hand in on one side & fold it over, smash it flat & repeat about 8 times total.

I do this cause each time I try to mix that bit with the beaters or spiral dough beaters .. there's big clump areas of just dough & loads of CCs & nuts on the bottom of the bowl.
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
At the very end of making them, I usually mix/fold the CCs & walnuts in by hand. Pour them in the bowl, smash it all down flat, dig my hand in on one side & fold it over, smash it flat & repeat about 8 times total.

I do this cause each time I try to mix that bit with the beaters or spiral dough beaters .. there's big clump areas of just dough & loads of CCs & nuts on the bottom of the bowl.

Ina Garten gave a tip to put the CCs and walnuts in a bowl with a little flour and toss, and sift, then add to the batter so that they don't clump together. Not that clumping would be a really bad thing.
 

CWS4322

Chef Extraordinaire
Joined
Jan 2, 2011
Messages
13,420
Location
Rural Ottawa, Ontario
TNT: Cowboy cookies

When I was young, we didn't know what to call these. Because the cookies made with Wheaties were Ranger cookies, the first time I made these, my family called them "Cowboy Cookies."

1-1/2 c butter (always butter)
3/4 c brown sugar
1 c white sugar
2 beaten eggs
2-1/2 c white flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp real vanilla
1 T milk
6 oz choc (white, dark, milk) (I always chop the chips with the nuts in the food processor)
2 c oatmeal
1 tsp cinnamon
1/8 tsp cayenne
1/2-3/4 c nuts

1. Beat the butter using a handmixer until really pale (about 5 minutes)
2. Add the brown and white sugar. Beat another 5 minutes.
3. In a separate bowl, beat the eggs until lemon yellow. Add to the butter and sugar mix.
4. Beat for about 2 minutes and add the vanilla (I usually measure using the cap--so it is probably 1-1/2 tsp)
5. Dump the oatmeal in the food processor. Chop for about 1 minute.
6. Sift together the dry ingrediants. If you want a bite, add the cinnamon and cayenne.
7. Add dry ingredients to wet ingredients. Blend for about a minute.
8. Stir in chips, nuts, and oatmeal.

Drop by tablespoon onto a cookie sheet covered with parchement paper. They don't spread a lot--but I usually bake 12 at a time. Bake at 350 for 10 minutes. Let cool on paper towels for 2 minutes. Transfer to rack to finish cooling.

I sometimes use an ounce of Baker's bitter chocolate and almonds. I chop those in the food processor. I usually add more than 6 oz. of chocolate, I'm guilty. I also sometimes use macadamian nuts and more white chocolate. I sometimes substitute 1/2 c peanut butter for 1/2 c of the butter. I love these cookies. I have made them for over 20 years and have yet to be disappointed. The trick is to really fluff the butter and to cool them on the paper towels. When you peek, the bottom of the cookie is golden, the top is firm enough that it doesn't "melt" when you test it. Sometimes it is 10 minutes, sometimes 8 sometimes 12--depends on the oven and the blend <g>. Best served warm with a tall glass of ice cold milk.

I dumped this recipe together when I was 14 and have "perfected" it as my chocolate cookie recipe <g>. I make these cookies at least twice a month. I have to freeze them (although, I do eat them frozen)--otherwise I'd eat the entire batch as they come out of the oven. The batch makes about 50-60 (I think--I'd have to figure out how many I eat before I put them in the freezer). It also depends on if you use a T or tsp to dump them on the cookie sheet. You can make them bigger <g>. I've used an ice cream scoop to make them sometimes...

This recipe always works for me. Be interested if others have problems with it.
 
Last edited:
Top Bottom