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What are some tips for baking soft chocolate chip cookies?

How do I get a soft cookie from a basic chocolate chip cookie recipe. I don't like hard cookies! I have adjusted the flower in the past (added more) but I don't remember if I used butter or butter flavored Crisco. How do the retailers get soft (and done) cookies? I need your secret! I would like a recipe for around 4 dozen cookies.
Submitted by bbnb2005

Give this recipe a try! In general, shortening gives a cakier texture than butter, which give a crisper cookie. Make sure to use real butter when called for, as substitutes contain water that will flatten the cookies.

Soft-and-Cakelike Chocolate Chip Cookies

Prep: 25 minutes Bake: 9 minutes per batch

Makes: about 60 cookies

For a puffy cookie, we use all shortening instead of butter; that way the dough stays mounded. We also replace all of the granulated sugar with brown sugar. The sour cream adds extra richness.

1/2 cup shortening

1 1/2 cups packed brown sugar

2  eggs, slightly beaten

1 tsp. vanilla

2 1/2  cups all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 8-oz. carton dairy sour cream

1 12-oz. pkg. (2 cups) white baking pieces

1 1/2 cup chopped macadamia nuts, walnuts, or pecans (optional)


1. Preheat oven to 375°F. In a large mixing bowl, beat shortening and brown sugar on medium to high speed until combined. Add eggs and vanilla; beat until combined. In a medium bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture and sour cream alternately to shortening mixture, beating after each addition. Using a wooden spoon, stir in white baking pieces and, if desired, nuts.

2. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are browned. Transfer to wire racks and let cool.

Nutrition Facts per cookie: 97 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 46 mg sodium, 13 g carb., 0 g dietary fiber, 1 g protein.

Answered by BHGFood

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