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Get the recipe @ http://allrecipes.com/recipe/very best-massive-fat-chewy-chocolate-chip-cookie/detail.aspx Find out how to make best-rated chocolate chip cookies. See how to make chewy, bakery-style…
Tagged with: Chewy Chip Chocolate Cookies
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Yikes, Vitor Dias! Sorry for the slow reply. It’s been a week since you
wrote, so did you bake the cookies anyway? If the dough tasted too floury,
are you sure you measured the ingredients correctly? It would be hard to
change the taste once the batter is mixed together. It’s also likely the
taste will change and get better when the cookies are baked. Here’s a link
to the original recipe so you may review the ingredient amounts.
http://allrecipes.com/recipe/best-big-fat-chewy-chocolate-chip-cookie/detail.aspx
We hope you try making the recipe again.
Made it absolutely delicious but didn’t come out the way it looked on the
video I used the exact same measurement and the same tools to scoop it but
it didn’t really melt and became flat it was a little flat but too thick
and it was too big, any tips???!!!!
How much cookies do this recipe make?
Hi, deanna sorrenti – Thanks for your question. Sifting the flour ensures
it blends with evenly with the baking soda and salt. It’s not essential,
but it will make it easier to combine with the moist ingredients. Enjoy
this recipe!
Sorry to hear the cookies were too sweet for you, Muhammad Imran. We know
that’s disappointing. Next time, try cutting back on the amount of either
brown or white sugar or both. You could add half the amount of each, and
then taste the batter to see if it’s what you want. Add more if it’s not
sweet enough.
Thank you for your question, Laila. You could use white sugar, but the
cookies won’t be as soft and chewy. Happy baking!
Hi, eva daniel – We’re sorry to hear you aren’t being successful with your
cookie baking efforts. That’s so disappointing and frustrating. If your
cookies aren’t soft and chewy or spreading, there are several possible
reasons:
1) Have you checked your oven’s temperature? Use a stand-alone oven
thermometer to check–and move it around because it’s always possible to
have different areas in the oven be different temperatures.
2) Are you placing the baking sheet on a middle rack one at a time? Placing
more than one sheet in the oven can block heat.
3) Also, let the dough come to room temperature before baking. If the dough
is too cold, it won’t spread.
4) One more thing: Check the expiration date on the baking soda can. If
it’s old or expired, the cookies won’t spread.
5) We recommend using an aluminum baking sheet. Dark-colored baking sheets
can become too hot and cause cookie dough to “set up” instead of spreading.
6) You might also use 2 eggs, instead of 1 egg plus 1 egg yolk. This will
add a little more moisture to the cookie dough.
The dough tasted a little floury for a while, but once the cookies started
to cook it changed completely! These cookies are excellent! Thanks for the
recipe!
Hi, vanessa_t_ – We’ve made it easy to change the ingredients in recipes to
grams. To do this, 1) open the recipe page and find the line “Original
recipe makes 3 pounds” (or 6 servings or whatever the finished amount is
for that recipe). 2) Just to the right of this line, click on “Change
Servings.” This will open a new line with a box to change the number of
servings (the original recipe’s amount will automatically show in the box)
and two buttons: One says “US” and the other says “Metric.” 3) Click on
“Metric” and then 4) click on “Adjust Recipe.” All the ingredient amounts
will immediately change to grams and ml. Enjoy the recipe!
Whould it make a diffrence if i dont use the eggs ?
Hi, Zulema Osorio – We don’t have this exact cookie recipe translated for
you, but here’s a similar one from Allrecipes.com.mx:
http://allrecipes.com.mx/receta/8932/galletas-chiclosas-de-chocolate.aspx.
Hope you like it.
Hey allrecipes my cookies didn’t flat out and I ended making cookie balls
Hi, Alii VanDoren – It sounds like you may have an oven registering
temperatures with the Celsius scale? If this is correct, 200 degrees
Celsius equals 392 degrees Fahrenheit. This recipe bakes the cookies at 325
degrees Fahrenheit, which equals 165 degrees Celsius. You should be fine
using your oven at the 165 degree setting
can u use waxing paper
Hey Allrecipes would there be a problem if I use light brown sugar and
regular butter if you can please respond
Wow!! This recipe was a success. But is it ok if I substitute the butter
for crisco. Thank you
Hey! The cookies tasted really well, but they weren’t very chewy. The dried
up very quickly and were hard to eat. Are there any ways I can make the
cookies softer and chewier?
Thanks!
I like your recipes because it so easy to do, I tried banana bread
yesterday its so nice it taste so good and smell so good too… I just have
a question I did not put baking soda which is in the ingredients instead I
put baking powder and now I want to do this chocolate chip and its also
baking soda,, is it still OK if I will put baking powder instead of baking
soda? Thank you….
Do you have to use an electric mixer??
I enjoyed making these in Culinary Arts at school, they were so good!
Could I use the brown sugar only?
Hi what if im using a microwave oven? On what temperature should I use?
for some reason mine always comes a bit dry. it is always soft but the
dough just seems dry. any ideas how to fix?
How many minutes do u think it actually takes
you can’t foll me. these are cookies bought from the store, already made ,
nice all round and crunchy on top. there’s no way the dough from the video
turned into such nice looking and crunchy cookies. hahaha. and people
believed .