Chocolate Chip Cookie Recipe

Baking By bk111057 Updated 25 Sep 2010 , 11:53pm by doramoreno62

bk111057 Posted 25 Sep 2010 , 9:44pm
post #1 of 8

Does anyone out there have a good chocolate chip cookie recipe? I had one but for some reason they just want to spread out more than they used to. I would like a recipe where the cookies stay thick while baked. I hate it when the cookies spread out and get real thin. Does anyone have any good thick chocolate chip cookie recipes?

7 replies
Hez1231 Posted 25 Sep 2010 , 10:17pm
post #3 of 8

I love the recipe on the back of the ghirardelli bag. Also, if you refrigerate the dough before you bake it, it helps eliminate the spreading.

kiki07 Posted 25 Sep 2010 , 11:08pm
post #4 of 8

Check your baking powder/ baking soda. If you've had it for a long time or if it is expired it will keep your cookies from rising.

LaurenLuLu Posted 25 Sep 2010 , 11:35pm
post #5 of 8

Refrigeration before baking helps but if you want to use the dough immediately, up the flour.

kansaslaura Posted 25 Sep 2010 , 11:43pm
post #6 of 8

Are they all spreading? Even the first pan in the oven? Be sure, if you re-use pans to let them cool completely! If you have to, run cold water over the back to cool them down.

Have you changed what you're using as the fat? I always use butter. If you're using margarine, be sure to only use margarine that has 100 calories total, and 100 calories from fat. Never use a lite margarine or a spread.

didavista Posted 25 Sep 2010 , 11:50pm
post #7 of 8

I found this one on here and haven't made anything else. Love it....something with the pudding mix I guess. I even tried butterscotch chips and butterscotch pudding mix, it was really good.

doramoreno62 Posted 25 Sep 2010 , 11:53pm
post #8 of 8

This is my favorite (and everyone else who tries them)! The name caught my eye and they come out thick and soft...mmm now I want some!

Award Winning Soft Chocolate Chip Cookies
approx 6 dz

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)

1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.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.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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