Convert chocolate chip cookie recipe to chocolate chocolate chip cookie
I have a really good chocolate chip cookie recipe. I'd like to convert this recipe to have a chocolate dough (ie make chocolate chocolate chip cookies). How can I convert it without losing the texture of chocolate chip cookies?
Here is the recipe, if that helps
2 1/2 cups flour ¾ cup sugar ¾ cup brown sugar Tbs vanilla tsp baking soda pinch salt 2 eggs 1stick of margarine (more can be added for better taste) ½ cup chips (chocolate/vanilla) Mix all ingredients except chocolate chips. Add chips to dough Make balls of EQUAL SIZE Bake at 350 for about 12 minutes (or until they begin browning) Let cool before eating
Best Answer
Replace 1-2 tbsp of the flour with cocoa powder, depending on how chocolatey you like your cookies.
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Can you use chocolate instead of chocolate chips in cookies?
Fortunately, chocolate chips and chocolate chunks are interchangeable in recipes, so you can use whichever style of chocolate you prefer or simply use up whatever you have on hand without worry.What makes cookies more soft and chewy?
Cookie chemistry: We're taking a 180\xb0 turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.Why are my chocolate chip cookies so cakey?
Chocolate chip cookies are too cakey or dry, or both. The most common cause is using a different flour than usual, such as cake flour, and measuring flour with too heavy a hand. Using larger eggs than called for can make cookies cakey, as will the addition of milk or more milk or other liquids than specified.The Best Chewy Chocolate Chip Cookies
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Answer 2
You could melt another 1/4 cup of chocolate chips and add to the butter, eggs and sugar before incorporating the flour, which you might reduce by 1/8 of a cup or so.
Creaming the butter and sugar, then mixing in the eggs first will allow you to mix the flour and fold the chips in with minimal action which makes the cookies more tender...you want to mix the flour as little as possible so you don't develop the gluten and end up with tougher cookies.
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