What kind of “secret ingredients” really work in a chocolate chip cookie?

Question by Anna: What kind of “secret ingredients” really work in a chocolate chip cookie?
I want to bake a really reallyy great chocolate cookie for a family reunion coming up! Please post the recipe, especially ones with secret ingredients that really work below :)

Best answer:

Answer by Sara
Make peanut-butter cookies and add chocolate chips!

Know better? Leave your own answer in the comments!

  1. Bazel says:

    Adding 2 tsp of corn starch will make your cookie super soft, though they never really brown. A pinch of cinnamon will add a hint of unexpected.

  2. musicimprovedme says:

    You can add a cup of peanut butter to a single batch of the recipe on the bag.

    You can also swap out the vanilla for (or just add) any other kind of flavor extract…almond, mint, orange, lemon, all come to mind and are available at the regular grocery store. OR add a little bit of whiskey or rum. These are all mostly alcohol, which evaporates making the cookies kid friendly…but will deepen the flavor of your cookies.

    You can also add any kind of nut…you could certainly use peanuts, pecans or walnuts but if you want to spend a little more, and get a more exotic taste, try macadamias, pistachios, or hazelnuts.

  3. Tom ツ says:

    It’s not the ingredients that are a secret, it’s the technique and the preparation of the ingredients … also, refrigerating the dough in the refrigerator over night

    The secret is in the technique

    Chewy chocolate chip cookies

    Ingredients
    1 whole large egg, at room temperature
    1 large egg yolk, at room temperature
    1 tablespoon pure vanilla extract, at room temperature
    2 cups flour, at room temperature
    1/2 teaspoon baking soda, at room temperature
    1/2 teaspoon salt, at room temperature
    3/4 cup unsalted butter, melted, at room temperature
    1 cup packed light brown sugar, at room temperature
    1/2 cup white sugar, at room temperature
    2 cups (1 whole bag) chocolate chips, at room temperature

    Method
    In a medium bowl whisk together the flour, baking soda and salt.

    In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended.

    Beat in the egg, egg yolk and vanilla until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips until evenly distributed.

    Cover the bowl with plastic wrap and refrigerate the dough overnight (at least 8 hours)

    Heat oven to 325°. Line cookie sheets with parchment paper.

    Drop cookie dough by the tablespoon measure onto prepared cookie sheets 2 inches apart.

    Bake for 6 minutes. Turn pans back to front and bake another 5 minutes

    Remove from oven and cool on baking sheets for a few minutes before moving to wire racks to cool completely

    Store cookies between layers of wax paper in an air-tight container with a slice of bread.

    Cookies will stay tender and chewy for up to 3 days

  4. George says:

    Add crispy rice cereal and cornstarch with the all rest…will make their mouth holes cream:

    4 cups crispy rice cereal
    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup butter, softened
    3/4 cup white sugar
    3/4 cup light brown sugar
    2 eggs
    1 teaspoon vanilla extract
    2 teaspoons cornstarch
    2-1/4 cups semisweet chips

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