Anna’s Chocolate Chip Cookies

If you’re looking for a delicious chocolate chip cookie recipe, look no further than Anna’s cookies. These cookies are soft, chewy, and packed with chocolate chips. They’re sure to satisfy your sweet tooth!


  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips


Anna’s Chocolate Chip Cookies are the perfect treat for any occasion! Preheat your oven to 375 degrees F (190 degrees C) and cream together the butter and sugar in a large bowl. Once smooth, beat in the vanilla and eggs one at a time. In another bowl, mix together the flour, baking soda and salt; then stir this into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden brown. Remove from baking sheet to cool on wire racks before serving! Enjoy!

Nutrition Facts

  • Calories: 2200
  • Fat: 100g
  • Saturated fat: 60g
  • Unsaturated fat: 30g
  • Trans fat: 0g
  • Cholesterol: 300mg
  • Sodium: 3600mg
  • Carbohydrates: 320g
  • Fiber: 16g
  • Sugar: 180g
  • Protein: 24g
Anna's Chocolate Chip Cookies

What makes a cookie chewy or crisp?

There are many factors that contribute to making a cookie chewy or crisp. One of the most important is the type of flour used. A high protein flour will result in a chewier cookie, while a low protein flour will produce a more crisp cookie.

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Another factor that affects the texture of a cookie is whether or not eggs are used in the recipe. Cookies without eggs are usually flatter and crispier since eggs act as leavening agents. However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.

Butter also plays a role in determining how chewy or crisp a cookie turns out. For instance, using all butter will result in a softer, chewier cookie, while using margarine or shortening will give you a crisper end product.

Finally, how long you bake your cookies can impact their texture as well.

What determines the softness of a cookie?

Cookies are such a simple food, but there are so many variables that can affect their texture. One of the most important factors in determining how soft or crisp a cookie will be is the baking temperature. Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for softer results. They’ll bake fast instead of sitting and drying out in the oven’s hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

So if you’re looking for softer, more delicate cookies, aim for a higher baking temperature and take them out of the oven just before they’re fully cooked. Conversely, if you want crispier cookies, lower the baking temperature and cook them until they’re golden brown all over. Experimenting with different temperatures is one of the best ways to find out what works best for your particular recipe.

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What makes a cookie chewy vs soft?

When it comes to cookies, the key difference between chewy and soft is all about moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.

For example, using brown sugar instead of white sugar will add more moisture to a cookie recipe. Brown sugar contains molasses, which adds both sweetness and moisture to baked goods. You could also try adding an extra egg to your cookie dough, as eggs are another source of moisture. Finally, make sure you’re incorporating your wet ingredients (like milk or melted butter) slowly and evenly into the dry ingredients – this will help prevent your cookies from turning out too dry or crumbly.

What is the secret for chewy cookies?

The secret for chewy cookies is to use at least one egg yolk and to omit the egg white. Egg yolks have more fat than egg whites, which helps keep your cookies moist and chewy.

What makes chewy cookies chewy?

Chewy cookies are, well, chewy because of the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.

For example, you could use molasses or honey in place of some of the sugar in your recipe. This will add moisture and make the cookies more dense and chewy. You could also add an extra egg to your batter, which will again add moisture and make for a chewier cookie.

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So if you’re looking for a chewy cookie, pay attention to the moisture content! Make sure to use moistening ingredients like molasses or honey, and don’t be afraid to add an extra egg to really up the chewiness factor.

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