Do the recipes you use have brown sugar in them? I find that brown sugar really ups the gooey moist factor in cookies.

I always this recipe by Alton Brown, except I use all brown sugar, no white, and I skip using parchment paper, because I never have it in the house. When he says to chill the dough, I stick it in the freezer for a good half hour or more–it needs that long, I have found.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13617,00.html good luck! Let us know how your cookies turn out.

You want the best cookies ever? http://allrecipes.com/Recipe/Cowboy-Cookies-III/Detail.aspx
I make these and people beg for it. They stay chewy for days in a cookie jar.. Just be sure to use real butter.

My recipe is at home and I am at work but they must include 1/2 brown sugar 1/2 refined. Also 1/2 CRISCO and 1/2 butter. My secret ingredient is almond extract along with the vanilla. Oh and take them out of the oven when they are still gooey, about 9-10 min instead of 12. They may need to sit on the cookie sheet for a couple minutes before you can remove them. But don’t bother storing them, I mean why dirty up something else when they will be scarfed right down.

I use the recipe off the Chip bag for Toll House Cookies. The problem is I always eat the raw dough before I can cook it (always moist). Gotta love the munchies. I liked the french beatboxer, too bad he surrendered before he finished.

I agree about the brown sugar-I remember Jeffery Steingarten writing about this and saying the best chocolate chip cookies have equal amounts brown and white sugar, so I’m sure one with all brown sugar is to die for.

Speaking of to die for, your house and your banner? Your child and your glowing pregnancy? I mean, good lord girl, you are rocking the whole kit and caboodle!

I just made a new recipe of PUMPKIN chocolate chip cookies last night. It’s kind of a cheater recipe:

1 box spice cake mix
1 can pumpkin (the smaller 15-ish oz. size)
About a half bag of chocolate chips

Mix ’em all up and drop them on a cookie sheet. 12 minutes in a 350 degree oven. Delicious!

My secret is my regular recipe plus 1 tbsp. of Kahlua or crème de cacao. Liqueurs keep your cookies soft.

Try the chocolate cookies on Orangette’s website (http://orangette.blogspot.com/2007/10/d-e-s-s-e-r-t.html). I made them on Monday and already most of the double batch is in my tummy…I had to cook them about 3 minutes longer than she has, but maybe this is my shitty oven.

Love the new banner!

I make plain old Toll House cookies and they turn out awesome. I use parchment paper on the tray instead of nonstick spray. Also, follow the directions on the package (use semisweet chips), but only use 1.5 sticks of butter instead of 2. If you form the cookies as more round and less flattened, they should turn out fatter and softer.

crisco and brown sugar, baby. it’s the only way to go.

Criso (preferably butter flavored), dark brown sugar, and an extra 1/4 to 1/2 cup of flour than the recipe calls for usually makes for a better chocolate chip cookie.

I only have a great brownie recipe. But I’ll happily share it if you’re interested.

OMG i have the best recipe for you. Hold on…running to get it…

Okay back:

These are oatmeal chocolate chip cookies so they have all the goodness/flavor of choc chip cookies and the yummy chewiness of oatmeal cookies. PERFECT BLEND. It’s my mom’s recipe, I can’t take credit.

Wet ingreds:
3/4 cup shortenting (not butter!)
1/4 cup water
1/2 cup sugar
1 cup brown sugar
1 t vanilla (my rule is you can never have too much vanilla though)
1 egg

Dry stuff:
1 cup flour
3 cups oats (I find the quick oats work the best)
1 t salt
1/2 t baking soda

Beat together wet ingredients. Mix in the dry ones to the wet. Add in about 2/3rds of a bag of chocolate chips or so.

Bake on 350 for 9 minutes. The #1 most important thing is DO NOT OVERBAKE. As soon as the edges brown just the slightest, take them out and let them finish on the hot baking sheet. They will look about 15% underdone but you will thank me when you eat them later, I promise.

Enjoy! PS love the banner!

Sorry I don’t have a recipe for you, but it looks like that part of your request is covered.

I’m here to say that the beatboxer guy was amazing. And your new banner rocks.

Just like you.

Love the banner. I was curious what’s next in the changes because the old one didn’t “fit”.

Thumbs up.

[…] A scoop of peanut butter and a handful of chocolate chips, and a bag of Cheetos. Edit: After posting the recipe over at Sundry’s, I have to trade the pb in for a few of my mom’s oatmeal chocolate chip cookies. YUM. […]

Barefoot Contessa recipe is the best (but I bet crisco would help with the fluffy/chewy factor)

I have a recipe for chocolate chip cookies so amazing your knees will go weak. Seriously. I’ll email it to you.

Oh do I have a recipe for you. I’ll make them in the morning ;)

Sorry – mine us metric (from Australia) but is my perfect recipe.

225 g softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
340g semi-sweet chocolate chips

You just mix the butter, sugars then add egg. Mix in the dry ingredients next (I do the whole thing in my Kitchenaid). The secret is to bake only for 9 minutes at 350f. They are the best when still warm.

The only way I can think of that your cookies would be turning out dry and not chewy with the choc. chip bag recipe is that your oven is too hot or you’re cooking ’em a little too long! Take them out when they still look a little soft in the middle, dude. Oh, but shoot, if you’re worried about the raw eggs thing– I think if they’re set around the edges then the whole thing is warm enough to be cooked, but if that’s too risky… there might be a very fine line between death-defying salmonella and dry cookies. Fingers crossed that the crisco/brown sugar is a better solution than my blathering.

On a brighter note: the banner is hip as all hell! As is your freaking gorgeous house. And kid, husband, belleh, etc., like Angie was saying.

Have you tried the one from The New Best Recipe (the Cooks Illustrated cookbook)? It makes the most ginormous cookies ever. Seriously, one is like an entire meal. Am currently too tipsy to type it out, but if you want it (and it looks like you actually have a lot of recipes to try, so maybe you won’t) just email.

Your new banner rocks!

I have a really reliable chewy-cookie recipe. Seriously, even a few days later these are still chewy, and fresh and warm, OH MY so good. Coincidentally, I just blogged about the recipe yesterday, so I have it handy for copying and pasting. It’s from a Pillsbury cookbook I’ve had for years. Bonus: it makes a really ginormous batch, so you get fatter that much faster.

Soft and Chewy Chocolate Chip Cookies

1 1/4 c. sugar
1 1/4 c. packed brown sugar
1 1/2 c. butter or margarine, softened
2 t. vanilla
3 eggs
4 1/4 c. flour
2 t. baking soda
1/2 t. salt
2 11-oz. packages chocolate chips

Preheat the oven to 375ºF.
In a large bowl with an electric mixer, beat the sugars and the butter until
they’re light and creamy. (This takes a longish time; don’t rush this step.) Add the vanilla and the eggs, and beat well. Combine the dry ingredients in a large bowl. Then add the dry ingredients about a cup at a time to the sugar/butter/eggs concoction, mixing well. Add the chocolate chips, and stir them in with a spoon. When the chips are as evenly distributed as possible, drop dough in rounded teaspoons onto cookie sheets. Bake at 375º for 9 ½ minutes or until they’re done to your liking.

(I think the secret is that this is essentially a double batch of an ordinary cookie recipe, but the eggs are not doubled, they’re one-and-a-halved. Observe my super-technical mathematical language.)

I could never make a great chocolate chip cookie until 1. I started using the recipe at Guittard.com and 2. I added a little bit of extra flour (like a half cup) to the recipe. The more flour you use, the chewier your cookies will be (thank you, google) and that is the secret to a really great chewy chocolate chip cookie.

You’re not “All & Sundry” anymore? Oh wait, it still says that in the browser header. New “Sundry Mourning” banner = tres cute. Dog’s even in it!

I think the secret is not baking it. Just eat it raw. mm

It might also be in your technique. One way to raise your odds of the right shape/heft/size of cookies is to form them into short flat cylinders and put them in the fridge…not just drop room-temperature spoonfuls on a baking sheet. When they are pasty, dull, chilled littl ehockey pucks in the fridge, THEN bake them.

Like other people said, tke them out way before they look done. If they are slightly brown around the edges but still look raw and loose and bubbly and liquidy in the centers, then that’s the time take them out.

I love beatboxers. I have no idea how one makes a career of such things, but I think fondly of them when contemplating the nuclear apocalypse, as only they can keep the groove alive when we’re all living in caves or something. Hardcore survivalists: before forming a neighborhood militia and setting out toward your secret bomb shelter in the mountains, do not forget to pick up your local beatboxer. Your Saturday nights will thank me.

http://itsnotaboutthatanyway.blogspot.com/2007/09/and-fun-starts.html

you mean like THESE?! the oooie gooie wonderfully yummy moist and thick and ridiculously wonderful cookies

my grandmother was (recently passed) famous (in a small town) for her unmistakeable cookies because they didn’t flatten out and exactly no one could make them just like her. mom makes them well and i think i could do it now i know exactly what to do after making them with her that day,

kinda one of those things were you have to know all the retarded little things you do to make them perfect

like they ONLY COOK 8 minutes, EVEN if they don’t look done, dont dont dont cook them an extra minute or so

the dough works better if its been refigerated over night.

when you pull it out of the stove you need to immediately take them off the cookie sheet and put them on the inside of a brown paper bag perferably that hasn’t ALREADY had groceries in them and in the process wiggle them a bit with your spatula

anyway, if your interested lmk at above email address, i’d so like give it to you now, but its 3:39 am and my jerkoff 5 year old WILL NOT SLEEP OMG and even if he was sleeping, im not exactly sure what i did with the cookbook memaw made me (i know i should be shot) so i’d have to call mom and get it, and thats like not so nice at 3:40 am.

ugh, not even sure you can see email address, ill try to post it here tomorrow, if i remember and your interested

This is the chocolate chip cookie recipe out of our battered ‘Purity All Purpose Flour Cookbook.’ My mom made these by the quintuple batch when we were little, and they are still super good.

Preheat oven to 350 F. Pam your cookie sheet.

“Sift” (who sifts?) together
1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp salt

Cream together
1/2 c. butter (We ALWAYS use the squares of margarine. I have never had these cookies made with actual butter.)
1/2 c. granulated sugar
1/4 c. lightly packed brown sugar

Beat in
1 egg
1 tsp. vanilla
Beat until light and fluffy. Stir in dry ingredients.

Fold in
1 cup (6 oz) chocolate chips.
1/2 cup chopped walnuts (optional but good, Mom also used pecans)

Drop batter from teaspon about 2 inches apart onto your cookie sheet. Bake for 10-12 minutes or until golden brown.

Makes “3 dozen” cookies. ( I don’t know how big these supposed 3 dozen are but I usually get 18-20 cookies per batch. Maybe I’m heavy handed with cookie dough or something.)

You might be baking the cookies a little too long. Take them out of the oven sooner.

I love, LOVE the new header on your site. It is awesome.

I would give you another recipe – but it appears you have plenty to go through. If you still can’t find one you like, I’ll toss another into the mix!

Nice new banner!

My secret to good chocolate chip cookies here it is……………..under cook them. My Mother always made really hard cookies and I didn’t like them so when I was old enough to make my own I realized that if I under cooked them they were nice and soft just how I liked them. I also would rather just eat the cookie dough.

My favorite chocolate chip cookies are from thew package of Hershey’s special dark chocolate chips. There are always chewy and moist and mmmm. However, after scrolling through some of your comments I may have to try something new…

delurking….

butter flavor crisco and only use the egg yolk. also don’t overbake. always soft and yummy.

Looks like you have plenty of recipes…but to keep them moist (god I hate that word, it’s just so dirty!) cut up a piece of white bread and store it with your cookies…it will get all dried up and gross looking, but your cookies will be deliciously moist for many days!

I use a recipe that’s like on the package, except with cake flour and adding a package of vanilla instant pudding. They turn out perfect every time.

This recipe is always a hit around here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22207,00.html. The recipe title is “My Big Fat Chocolate Chip Cookies”. I portion them out with our ice cream scoop, and they stay chewy for a long time if you don’t bake them too long. Mmmm….I may have to make these this weekend.

Although, my husband has claimed the rest of the chocolate chips to make another batch of those Chocolate Pumpkin muffins that you recommended and that he hoovered down at amazing speed.

I like adding a little cinnamon as well. You can’t actually DETECT it, but I swear it adds something!

We always use the Toll House recipe, right on the bag with the chips. It’s got everything, and is consistently just right.

In our house, we ALWAYS double the recipe though – makes for yummy freezer treats (and I occassionally like my cookie very cold/near frozen – YUM!)

If you decide to go the same route, double everything except the butter. If you double the butter you will end up with a greasy cookie, which is good for precisely no one. :)

This is piling on, but have to second the undercoooking, and I also have to ditto adding vanilla pudding mix. It makes cookies that totally rock. Just google vanilla pudding chocolate chip cookies and you’ll come up with a great recipe that never fails me.

Brown sugar, butter AND crisco and a few tablespoons of molasses. Sweartogawd. Don’t forget to add the salt. For some reason it just makes the cookies taste perfect. I don’t know anything about freezing or chilling the cookie dough. That’s beyond my culinary experience… good luck. Love the new banner BTW..

Personally, I follow the standard package recipe — don’t skimp on the butter or salt — and underbake ’em. If you try that and still don’t get moist cookies, you should buy an oven thermometer in the kitchenware section of Target and use it to make sure your oven’s not running hotter than it’s supposed to (if it is, set the temperature lower to compensate).

I second (or third or whatever) the butter flavored crisco. That stuff rocks!! Love you new masthead, too.

Some else already said the recipe on the back of Tollhouse chips – that is what I use. That and real butter (that I heat up to melt on the stove). Finally, I do not cook them at the suggested temp (9-11 minutes) I usually go with 7-8 minutes so they are slightly undercooked but will be super soft and gooey once they have cooled down (just be careful because when you take them off the cookie sheet they will fall apart.)

OH and good cookie sheet does make a difference. I did not think so until I got some new air bake ones but wow what a difference it has made! GL!

I like the new header A LOT! But it says “Sundry Mourning”! And aren’t you “All & Sundry” now?

Okay, I’m going to walk you through the cookies. Preheat oven to 375. In the mixer, combine 1 cup of Crisco (I use sticks because Crisco is icky to touch and clean), 3/4 cup DARK brown sugar (PACK IT), 3/4 cup sugar. When mixed, add two eggs and a teaspoon of vanilla. Then 1 teaspoon of salt, 1 teaspoon of baking soda and mix mix mix. Then 2-1/4 cups of flour. When mixed, add a bag of chocolate chips. Now about 10 minutes on an ungreased cookie sheet in the oven. How are those? Chewy enough? Or need more chewy? I like oatmeal chocolate-chip for chewiness–just put chocolate chips in the Oatmeal Scotchie recipe. Ranger Cookies (also on my site somewhere) are also nice and chewy. Those are especially good with some chocolate chips AND some butterscotch chips.

I experimented yesterday with butter-flavor Crisco, and I thought it was gross. It smells like pan-spray. It made the dough taste like pan-spray. But the good news is that it somehow made no difference in the taste of the baked cookies.

you need a little milk. just a tbsp or so. and make sure the butter isn’t too soft, and if it is too soft add a little more flour. but really add a little milk