Hi cookie ladies!!

I need help to make the yummy American style cookies. In Britain, our cookies are usually crunchie - more like a normal biscuit - but I want to learn how to make the nice big chewy,gooey,chocolatey American-style ones that the supermarkets do.

I've looked at the recipes section but I'm soooo confused. I don't know how to translate ingredient amounts into grams or pounds and ounces, I don't know what half the ingredients are as we don't get the same here, and I don't know which ones are the type I'm looking for.

Can anyone help me out with a simple recipe that I can translate and find the ingredients for please?

Thank you in advance for any help.

Karen xx

are you looking for a chocolate chip cookie or a sugar cookie that is chocolate?

British Cookery Equivalents:

http://www.cooksrecipes.com/tips/british-measurements.html

Converting (American) cups to grams:

http://allrecipes.com/HowTo/Converting-Cups-to-Grams/detail.aspx

Australian, British & U.S. Cooking Terms:

http://www.cooksrecipes.com/tips/cooking-terms.html
(Seems to be a problem with the site; hope it's just temporary.)

Another chart:
(Not nearly as comprehensive, but at least it's something.)

http://tinyurl.com/33eaop

Everything you ever wanted to know about cookie making science:

http://forum.cakecentral.com/cake-decorating-ftopict-579326-.html

Above link also contains Alton Brown's chocolate chip cookies done three different ways (thin, puffy and chewy). Also a cookie help chart, hints & tips.
HTH

Hi Karen,

I've found that under baking them really helps make them chewy. Also, if you want chocolate ones, use Green and Blacks cocoa powder as it's not as bitter and gives a great dark colour. Drinking chocolate is no good at all. In the States they seem to use Dutch(ed) cocoa which i believe is something to do with the acid/alkali balance. You could also substitute some golden syrup for some of the sugar which will also help with the texture.

HTH

Thank you very much for the info. It's given me plenty to go on.

Karen x