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When making chocolate chip cookies can you substitute imitation vanilla instead of pure vanilla?

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Wiki User
2005-12-08 08:25:24
2005-12-08 08:25:24

I have only used imitation vanilla when making chocolate chip cookies. Yes, and it will make little difference in the final product, since the main flavor of chocolate chip cookies comes from a combination of ingredients, including brown sugar, butter and chocolate chips. Using high quality pure vanilla is more important when it's the primary flavoring, like vanilla ice cream or custard.

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It depends on what you are baking, but for most recipes, like cookies for example, you can definitely substitute milk chocolate.

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Yes, it is possible to use imitation vanilla when making cookies. However, imitation vanilla usually does not taste as good as real vanilla extract.

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Absolutely not; baking chocolate will bleed into the cookie dough when it melts, leaving you with chocolate cookies instead of chocolate chip cookies.

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Ruth Wakefield invented chocolate chip cookies in 1924. Rumour has it she ran out of currants to put in the cookies and used chocolate instead. She tried to make chocolate cookies, but instead they came out in "CHIP" form. The chocolate chip cookies were named "toll house cookies" after an inn that she and her husband ran in the 1930's.

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I prefer oatmeal cookies instead, because they are sweeter and moist. Yes. I like chocolate chip cookies, but I like chocolate chip oatmeal cookies even better!

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Real butter can be used instead of imitation butter flavoring. Imitation butter flavoring is typically used instead of real butter when people have health issues that make the consumption of butter bad for them.

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Whenever i cook i always use self raising flour instead of plain flour and baking powder! Hope this helps

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Yes, of course :) Substitute 1 for 1 = use exact same amount of stick margerine as you would stick butter in your chocolate chip cookies. Note: do not try to use margerine spreads (i.e from a tub) = not solid enough & will ruin your recipe. Good luck!

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You can use melted chocolate instead, there are many website which contain recipes for chocolate treats using melted chocolate instead of cocoa powder. It also tastes nicer too! :) hope it helps x

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In most cases you can substitute half and half instead of milk. This will make your no bake cookies richer.

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It's usually not such a good idea to do that with any recipe as, with cocoa obviously drier than chocolate, there's a good chance it'll ruin the cookies (from wrong proportions of wet and dry ingredients). (:

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Almond Bark, while like white chocolate, is not actually chocolate and is not made from cocoa butter. It is instead made with vegetable fats as a substitute.

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You can use self-raising flour instead of plain flour in the recipe, but there's not really any other substitutions. Baking powder is really essential to get the cookies to rise and crumble properly - you'll end up with rock hard biscuits otherwise.

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Not generally -- because there is unsweetened (baking chocolate). The best thing to substitute is cocoa powder and butter/oil/shortening. For each ounce of baking chocolate substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter (or oil/shortening).

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Many of my old recipes suggest apple juice as a substitute for brandy when baking cakes and cookies.

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Rebecca Darnell invented the Ginger Snap in 1776. She was trying to make chocolate chip; cookies but instead of putting chocolate in she put ginger in.

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actually there aren't any recipes for chocolate chip cookies without baking soda. it isn't impossible u use self-raising flower instead of using baking powder

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Yes you can, nutmeg is an acceptable substitute for cinnamon is oatmeal raisin cookies. It is actually preferred for those who have an allergic reaction to cinnamon.

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You can make African butter cookies. Yo just need 4 sticks of butter a LOT of granulated sugar. If you are talking about chocolate chip cookies those are gross so make Asian cookies instead

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No I wouldn't think so ... unless you wanted apple chocolate chip cookies, which would be sort of gross .... and you would still need butter. But hey! it could work, its worth a shot :D

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Eat the dough raw!! LOL (only if the eggs are pasteurized). Heat + chocolate = melting. Use actual chocolate chips instead of chunks of chocolate. They will melt, but firm up as the cookie cools.

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You can crumble them over ice cream or pudding. You can crush them and use them as a pie crust instead of graham crackers.

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powdered sugar is sweeter, and a totally different ingredient, i wouldn't substitute.


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