These are soft, chewy chocolate chip cookies that will melt in your mouth. They are made with real butter and chocolate, and they have a rich, delicious flavor.
- 1 cup packed brown sugar
- 1 cup shortening
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups sifted all-purpose flour
- 1 cup chopped walnuts
- 2 cups semisweet chocolate chips
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix sugar and shortening until smooth and fluffy.
3. Beat eggs and add baking soda which has been dissolved in 1 tablespoon hot water.
4. Sift flour and salt together and add to the creamed mixture.
5. Add vanilla and fold in nuts and chocolate chips.
6. Drop by spoonfuls onto lightly greased cookie sheets – bake for 9 to 10 minutes
- Calories: 2200
- Fat: 135 g
- Saturated fat: 45 g
- Unsaturated fat: 80 g
- Trans fat: 0 g
- Cholesterol: 200 mg
- Sodium: 2300 mg
- Carbohydrates: 220 g
- Fiber: 10 g
- Sugar: 160
What is the secret to making soft cookies?
The secret to making soft cookies is all in the bake time. slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says. About 1 minute should do the trick. Remove cookies from the baking sheet as soon as they set. Most recipes tell you to leave them on for three to five minutes after taking them out of the oven, but this extra time can make your cookies harder and less soft overall.
What makes cookies light and fluffy?
When it comes to cookies, there are a few key factors that contribute to their light and fluffy texture. First and foremost, water vapor escaping from the dough is essential in creating a lighter cookie. This is because the steam helps to leaven the dough and prevents it from becoming too dense. Additionally, the carbon dioxide released by baking soda also plays a role in making cookies lighter and airier.
What is the secret to soft chewy cookies?
There are a few secrets to making soft and chewy cookies. First, cornstarch helps produce a softer cookie. Second, using more brown sugar than white sugar results in a moister cookie. Third, adding an extra egg yolk increases the chewiness of the cookie. Finally, rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Cornstarch is often used as a thickening agent in recipes like pies or gravies, but it can also help produce softer cookies. This is because cornstarch absorbs moisture from the dough, which prevents the cookies from spreading too much while baking and becoming hard and crunchy.
Sugar also plays an important role in creating soft and chewy cookies. White sugar creates crispier cookies while brown sugar leads to softer ones. This is because brown sugar contains molasses, which retains moisture better than white sugar does. So if you want your cookies to be on the softer side, use more brown sugar than white sugar in your recipe.
Another way to make sure your cookies are nice and chewy is to add an extra egg yolk to the dough. The egg yolks are where all of the fat and protein in eggs are found (the whites contain mostly water), so they help give structure to baked goods while adding richness and flavor. Adding an extra egg yolk will make your cookies even more tender and delicious!
Finally, one secret to getting that perfect bakery-style thickness for yourcookies isto rollthe dough into talland lumpyballs rather thansmoothand wide ones.
What ingredient makes cookies softer?
There are a few different ways to make cookies softer. One is to add more baking powder to the recipe. This will help create a softer, fluffier cookie. Another way is to use all butter instead of margarine or shortening in the recipe. This will also result in a softer cookie. Finally, using less flour in the recipe can help make cookies softer as well.
Why are my cookies so light?
There are a few reasons why your cookies may be light in color. One reason could be that you are using too much flour. When measuring the flour, be sure to use the spoon and level method, or lightly fluff the flour before scooping it into the measuring cup. Too much flour will make your cookies dry and crumbly.
Another reason for pale cookies could be that you are not using enough butter. Butter adds flavor and moistness to baked goods, so if you skimp on the butter, your cookies will likely be less flavorful and more dry. Lastly, baking soda helps cookies spread while giving them a nice rise, so if you don’t use enough baking soda, your cookies will likely be smaller and more dense. Be sure to follow the recipe closely and measure all of your ingredients accurately for best results.