"Karen MacInerney" > wrote in message
oups.com...
> I've been experimenting w/choc. chip cookies for years (even picked up
> a cookbook dedicated to them and have tried at least 10 recipes), and I
> still haven't figured out how to bake those big, thick chewy ones
> without resorting to vegetable shortening. (And even those weren't
> that good.) I tried refrigerating the dough and using bigger globs,
> but the insides remained doughy.
>
> Anyone have any cookie secrets they'd be willing to share?
>
> Would a particular type of cookie pan help, maybe? (Grasping at straws
> here...)
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur and culinary mystery author


For a standard recipe, there are a few things you can do to make them
chewier. First, substitue all or most of the white sugar for brown. You can
also sub part of the flour for oatmeal "flour"...just use your food
processor to grind oats to a powder.
Or, you can try this recipe from Alton Brown, who did a show educating us
about the different techniques that will lead to thin n' crispy, fat and
soft, or chewy cookies.
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardwa
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer


Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift
together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown
sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2
tablespoons milk and vanilla extract and mix until well combined. Slowly
incorporate the flour mixture until thoroughly combined. Stir in the
chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies
per sheet. Bake for 14 minutes or until golden brown, checking the cookies
after 5 minutes. Rotate the baking sheet for even browning. Cool completely
and store in an airtight container.

HTH,
kimberly
>