The Best Chocolate Chip Cookies Ever

Question 1

What can I use in cookies instead of chocolate chips?

Accepted Answer

You can cut up a chocolate bar and put in the dough. Like chocolate chips, the pieces of chocolate bar will retain their shape during the baking process. You can also put raisins, chopped nuts, m&m’s, and chopped dates. If you put in raisins, “plump” the raisins before putting in the dough. What it means: put them on the stove with water; bring it to a boil; boil for 8 minutes; drain completely before putting in the dough.

Question 2

Why do my chocolate chip cookies not spread?

Accepted Answer

Cookies will spread if you are using too much liquid or they will spread if you are using butter instead of margarine or shortening in the recipe. They will also spread if you are at high altitude. Cookies made at sea level tend to be fatter when using butter, margarine or shortening.

Question 3

How do you keep cookies soft?

Sharlene Habermeyer · Accepted Answer

Under-bake them by about 3 minutes. You can use shortening instead of butter, but I would not advise it—shortening clogs the arteries. I only use butter in my cookie recipes and they all come out soft.

Question 4

Why are my cookies cakey not chewy?

Accepted Answer

Watch how many eggs you are using. More eggs mean cakier cookies and not chewy.

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The “BEST” Chocolate Chip Cookies Ever

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