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Soft Chocolate Chip Cookie Recipe?

post #1 of 15
Thread Starter 
I want to make some chocolate chip cookies, but I'd love to make big soft ones for a change. You know, the kind that are 4 inches or so across and pull apart cause they're so soft. Can I make my traditional Toll House cookie and just use bigger gobs of dough (I don't think that will work very well, but thought I'd ask)?
post #2 of 15
My family and friends love these
INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)




DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
post #3 of 15
My co-worker makes these amazing cookies! They are very soft and the pudding gives it an interesting flavor my co-worker actually uses banana pudding

you can also substitute different flavors of pudding and "add-ins" like m&m's and different flavor chips

also, she usually halves this because it makes 6 dozen

4 1/2 c of flour
2 tsps baking soda
2 c butter, softened
1 1/2 c brown sugar
1/2 c white sugar
1 3.4 oz pkgs of instant vanilla pudding
4 eggs
2 tsps vanilla extract
4 c semisweet chocolate chips

1. Preheat oven to 350* F Stir togeher the flour and baking soda, set aside
2. In a large bowl, cream together the butter, br sugar and white sugar. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded teaspoonfuls onto ungreased baking sheets.
3. Bake for 10 to 12 minutes until edges are golden brown. Allow cookeis to cool for 5 minutes on baking sheets before transferring to wire racks to cool completely
post #4 of 15


we posted the exact same recipe!!!! except I left out the nuts
post #5 of 15
Quote:
Originally Posted by katiemae1277 View Post


we posted the exact same recipe!!!! except I left out the nuts
Too funny!

I have one for Giant Reese's Cookies:

1-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 lb. butter, room temperature
3/4 cup sugar
1/2 tsp vanilla
1 egg
16 miniature Reese's Peanut Butter Cups

Preheat oven to 325 degrees. Combine the flour, soda and salt. Beat the butter, sugar, vanilla and egg until light and fluffy. Stir in the flour mixture. Drop the dough by level 1/4-cup measures onto ungreased cookie sheets, 3 cookies per sheet. Cut each candy into 4 pieces and push 8 pieces of the candy into each cookie, flattening the dough slightly.

Bake until cookies are a light golden color, about 15 minutes. The centers will stiil be pale and a little soft.

Let cookies stand 1 minute on the cookie sheets before removing them to racks to coll.

Makes 8 giant cookies..
post #6 of 15
I don't see why you can't use the Toll house recipe if that's what you like. The trick to making soft cookies versus crispy is often baking time. Bake just till they are set and a little golden around the edges... one more minute in the oven than that and they can be crispy.
post #7 of 15
You can, but we find that two things will work better to keep them soft.

Put in a cup of oatmeal (uncooked oats) in the batter. And if you put a slice of bread in the cookie container, it really does keep them soft.
post #8 of 15
Thread Starter 
Quote:
if you put a slice of bread in the cookie container, it really does keep them soft.
I do that all the time.

I've never heard of using pudding mix in chocolate chip cookies. I might have to try that and not tell DH; he hates trying anything new.
post #9 of 15
There was a recipe for really good ones on a buttery Crisco can.
post #10 of 15
Thread Starter 
I just looked over the recipes for the cookies with the pudding mix. One recipe says--
Quote:
1 3.4 oz pkgs of instant vanilla pudding
the other says--
Quote:
2 (3.4 ounce) packages instant vanilla pudding mix
Do I use 1 or 2 boxes of pudding mix? Other than that, the ingredient measurements are the same.
post #11 of 15
I've never tried this... but I was looking up choco chip cookie recipes just the other day, and like you, I like the Toll house cookies too... one recipe I saw said to sub the butter for crisco and that will make soft cookies... again, I've never tried it so I'm not sure if it actually works, but all the reviews say that it does and that it's amazing!

here's the recipe as I found it...

Ingredients:

* Recipe from tollhouse chocolate chip cookie bag with these changes:
* crisco instead of butter (yeah I know...yucky sounding, but makes chewier cookies)
* add flour until bowl is cleaned by mixer, typically more than asked for
* .....and by request, the full list of ingredients:
* 2 1/4 cup flour
* 1 tsp salt
* 1 tsp baking soda
* 1 cup crisco (white, all vegetable "lard")
* 3/4 cup brown sugar
* 3/4 cup sugar
* 1 tsp vanilla extract
* 2 large eggs
* 2 cups chocolate chips

Directions:


#1 Mix together flour, salt, baking soda, set aside
#2 put into mixing bowl crisco, sugar, brown sugar, vanilla
#3 mix at low speed
#4 add eggs one at a time while mixing
#5 add dry ingredients 1/3 at a time, pausing mixer while you add
#6 add heaping spoonfulls of flour until dough cleans side of mixing bowl
#7 remove from mixer, add 1/2 package of chocolate chips, fold in by hand
#8 preheat oven to 25 degrees less than recipe calls for (350 degrees)
#9 make extremely tall dough balls: 1 inch diameter, 2.5 inches tall
#10 cook less than asked for, approximately 9-11 minutes until just starting to brown
#11 remove, cool
#12 enjoy....

there's even a vid on youtube... it's cute
http://youtube.com/watch?v=9qENiQs9NaU
post #12 of 15
Thread Starter 
Quote:
#12 enjoy
This is my favorite part of the directions!
Thanks for the recipe.
post #13 of 15
The Tollhouse recipe makes soft cookies if you use butter or margarine instead of shortening. I found that out by accident one time when I'd run out of shortening.
post #14 of 15
I think the 2 pkgs are correct, my oopsie!!
post #15 of 15
I think either Toll House or Pillsbury sells big thick rolls of dough (the kind you scoop out) that you can just cut into slices and cook that way. My brother in law did that one time when we were over and they turned out exactly the way you are wanting them to. They were delicious!!
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