Chocolate Chip Cookie Recipe - Cypress,TX

My MIL made the Nestle recipe on the semi-sweet package. All I can say is buy fresh/new ingredients and don't leave anything out. No old flower, no immitation vanilla, etc. If you do, they won't come out right. =) I know. I look forward to recipes posted as my husband misses good chocolate chip cookies. I'm a good cook but not a good baker. =)

The best recipe I've come across is right on the backside of the chocolate chip package. I also like to use parchment paper. They don't stick to the pan & slide right off, cooks evenly too! I learned that trick wking in the college cafeteria. Good luck & enjoy!

hi-
this same question was posted a while ago. Sorry I don't have the names of all the WONDERFUL moms that posted the recipes.
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We have a great chocolate chip cookie recipe on our blog. An added bonus is that these cookies contain pumpkin and whole-grain oat flour, so they've got a little secret goodness in them. If you want, you can subustitute an equal amount of all-purpose flour for the oat flour for equally good results. The link is: http://tiny.cc/welcomingkitchen

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http://www.americastestkitchentv.com/recipe.asp?recipeids...

America test kitchen
Perfect Chocolate Chip Cookies
from the Episode: The Cookie Jar

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Makes 16 cookies
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)

1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks (see note)

3/4 cup chopped pecan or walnuts, toasted (optional)

See Illustrations Below: Don't Bake in Batches
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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- yes yes yes and i am hard to please on this subject and i love these, but they may not be for everyone.
the trick is melted butter and 2 and 1 3/4 eggs! and dough needs tob e refrigerated for a little while chemistry ya know
go to: http://www.epicurious.com/recipes/food/printerfriendly/10...
or go to epicurious.com and look up chocolate chip cookies (and make sure the recipe calls for melted butter)
Theoretically: 28 big cookies... but come on...ya right.....gotta take off for batter eating

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Our family favorite:
2 C plus 2 T flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks (3/4C) unsalted butter, melted & cooled
1 C dark brown sugar
1/2 C granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 bag (12 ounces) semisweet chocolate chips
1. Heat oven to 375. Combine flour, salt and baking soda in medium bowl. Mix butter, brown sugar and granulated sugar until well blended in bowl of electric mixer or by hand. Mix in egg, yolk and vanilla. Gradually add flour mixture until combined. Stir in chocolate chips.
2. Mound about 1 1/2 tablespoons of dough per cookie onto parchment lined baking sheet using hands or small ice cream scoop. Bake cookies until just golden brown around edges, 8-10 minutes. Remove from oven, place pans on wire rack 3 mintues. Remove cookeis to rack. Cool completely.
Enjoy! This is my most requested recipe from family and friends.

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Thick and Chewy Chocolate Chip Cookies
Makes 1 1/2 dozen 3-inch cookies. Published January 1, 1996.
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
Ingredients
2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)
Instructions
1. 1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. 2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. 3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
4. 4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight containe
Step-by-Step
Shaping Thick Chocolate Chip Cookies
1. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of dough into a smooth ball.
2. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves.
3. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged edge faces up.
4. Jam the halves back together into one ball so that the top surface remains jagged.

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I have a recipe I got from my aunt which uses vanilla pudding. My husband says they are the best he has ever had!

Chocolate Chip Pudding Cookies
Cooking Time 10 minutes at 375 degrees
21/4 C flour
1 tsp baking soda
1C oleo softened
3/4 C brown sugar
1/4 C sugar
1 pkg vanilla instant pudding
1 tsp vanilla
2 eggs
1 bag chocolate chips
Mix it all together and drop on cookie sheet. You can make them as small or large as you like.
Hope you enjoy!!!!

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Best Big, Fat, Chewy Chocolate Chip Cookie
Ingredients
2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
this recipe is amazing it makes the fluffest chocolate chip cookies ive ever seen and they taste een better than they look

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Ok mine is super easy but a total HIT with my kids, husband, and all of our co-workers! I actually buy the buttermilk pancake dry mix at Trader Joe - it has basically all of your dry ingredients together - flour, baking powder, etc. already in there.
3 cups Trader Joe Buttermilk Pancake Mix
2 Eggs
1 stick butter, softened
2 tsp vanilla
1 cup packed brown sugar
1 cup chocolate chips (I also throw in any nuts I have on hand, dried blueberries, almost anything)
Mix the butter, eggs, and vanilla in a mixing bowl and stir until creamy. Add the pancake mix and brown sugar, combine. Stir in chocolate chips (and nuts, dried fruit, whatever you choose to add). Mix together so all of the pancake mix is fully blended with your wet ingredients and the sugar and the chips are incorporated throughout the batter.
Drop in rounded spoonfuls onto a lightly greased cookie sheet. Bake in a preheated 350 oven for 10 minutes. Use a toothpick to check whether they are done after 10 minutes - sometimes they need an extra minute or two depending on your oven. Keep the remaining batter refrigerated between baking batches, which makes it easier to work with.
*** Tip - I usually make this recipe, then wrap 1/2 of the batter in plastic wrap and freeze. Then you can just pull it out the next time you want to bake cookies and the work is already done! You don't even have to thaw the batter, just use a knife to chunk off pieces then form your cookies before baking.

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Because saturated fat and hydrogenated oil is an issue for me, my recipe is a delicious and healthier version of the chocolate chip cookie.
I bake these all of the time and everyone loves them. The best part about them is that you can not tell they are made with olive oil.
Have a sweet day!
A New Toll Cookie
Olive Oil Desserts 2009
Ingredients
2/3 cup...................pure olive oil*
3/4 cup...................granulated sugar
3/4 cup.................. brown sugar, packed
2 large.................. eggs
2 teaspoons.......... pure vanilla extract
1 teaspoon............ butter extract* (optional)
1 tablespoon.......... milk
2 1/2 cups..............flour
1 teaspoon............ baking soda
1 teaspoon............ salt
1 cup.....................semi-sweet chocolate chips
1 cup.....................chopped pecans (optional)
Preparation:
1. Preheat oven to 375°F. Lightly coat large
cookie sheets with olive oil cooking spray.
2. In a mixer bowl add olive oil, sugar, and
brown sugar. Blend until smooth and creamy.
Beat in eggs, vanilla & butter extracts, and milk.
3. Add flour, baking soda, and salt. Blend well.
4. Fold in chocolate chips and pecans. Drop
by tablespoonfuls or medium size cookie scoop
onto prepared cookie sheets.
5. Bake 9~11 minutes. Cool on wire racks.
* Beause EVOO taste varies, be sure to use pure. Pure olive oil is found at the grocery store .
** available a some grocery and cake supply stores

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From one frustrated cookie baker to another: ;-)
http://www.baking911.com/cookies/chocolate_chip.htm This website has a step but step suggestion about how to make sure you cookies are not flat. ;-) I always had a problen with this. Then I used the Chewy recipe (clicked the link) http://www.baking911.com/recipes/cookies/chocchip_3ways.htm
and they are the best cookies I've ever had and even won first place in a baking contest! So easy and taste fantastic!

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I know it's been a while since you posted, but I'd like to add my "secrets" to a great Toll House recipe. My cookies are sort of 'famous' with my family and friends. They are chewy on the inside and super yummy.
1. don't melt the butter, just soften it, and use real butter, not margarine
2. refrigerate the dough for an hour or so before baking
3. when you're ready to bake, take the dough out of the fridge, then start the oven up... by the time they're in the oven, the dough has warmed up just a bit.
4. bake for about 9 minutes, then use a spatula to form up the edges of the cookie... because the dough was cold, it will take a few more minutes to bake
5. continue baking for another 3-5 minutes, until golden brown
I just use the regular Toll House recipe, but they turn out really tasty. I also make really big cookies... bakery style... that helps, too. I like to use the chocolate chunks, too, but I recently used mini chips, and that was pretty good as well.
Happy Baking!

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I second Best Big, Fat, Chewy Chocolate Chip Cookie. They are my new fav (I like to experiment with baking a lot). I add a little extra flour because I like them thicker and more dense. There have been a few others that I've liked, and Mrs. Fields chocolate chip cookies http://www.associatedcontent.com/article/14794/the_real_r... is what my mom always used and is very good for a small moist chewy cookie, plus I use whole wheat flour in that one to make it all whole grain when we need something not quite so unhealthy. Also, butter, butter, butter, nothing else! I really love chocolate chip cookies!

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NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

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Here is the BEST recipe for CC cookies. It came from my Aunt Kathryn and is almost like a mini-cake:
1/2 cup butter (NOT margarine, altho you can use dairy free)
3/4 c sugar
2 eggs, 1 at a time (for vegans, use flax seed in water as appropriate)
1 tspn vanilla
1/2 tspn salt
1 tspn baking soda in 1 TBLSpn hot water
2 1/2 cup flour (for gluten free, rice flour can work well)
12-14 oz. choc chips
Preheat oven to 350 degrees. Cream butter and sugar well. Add 1 egg, blend completely then add the other and blend completely as well. Add salt, vanilla, baking soda in water. Add flour. Mix thoroughly. Hand mix in chocolate chips. Spoon onto ungreased cookie sheet. Bake for 10 minutes until lightly golden. For larger size cookies, bake a bit longer. For a giant cookie (kids love 'em), bake for between 15 and 18 minutes until golden. ENjoy
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Funny to answer this, but in 8th grade ( a long time ago for my now 31 yr old daugther... she did a science experiment on how to make the best c chip cookie...and got a A + on this....
Use the regular recipe, but always use dark brown sugar, pure salted butter and Trader Joes semi sweet choc chips.... you can use any other recipe but use those ingredients..and you'll be good to go. Also.....with the baking soda... put 1 teaspoon of warm water to dissolve it first. And chill the dough for a good 45 min at least....they make into better drops on the baking sheet.

If flavor is what you are after, let the dough sit in the refrigerator for 24 to 72 hours (longer is better). There is a great recipe (originally from the NY Times) at www.orangette.blogspot.com. You'll need to search through the recipes, but it's worth it.

Love to see all the creative cookie iterations. I second the America's Test Kitchen method of browning the butter then letting the batter rest after adding egg + yolk...makes for chewy caramel-y tasty goodness. Fairly often the Ghiradelli 60% chips are on sale too, yummm.

This is my absolute favorite:

http://allrecipes.com/Recipe/Best-Chocolate-Chip-Cookies/...

*note: Instead of 2 eggs, I use 1 egg and 1 egg yolk.
Also, I do half white flour and half whole wheat pastry flour.

The recipe on the back of the Nestles semi-sweet chocolate chip bag is the BEST! Yummy!:) Just make sure you measure everything correctly, don't over mix or let the butter get too soft. I usually bake them a couple of minutes shorter than the recipe says (We like soft chewy cookies)

The recipe on the back of the Nestles Toll House Chocolate Chips os great. If made with real butter (Land o' Lakes) make sure that you just soften the butter and not melted. I have also done it with tub "butter" magarine and the cookies come out softer.

The recipe on the Nestle Toll House Chip bag is pretty darn good.

Follow the recipe on the back of the TollHouse Chocolate chip package :) To keep them soft, do not bake for as long and keep them in a plastic baggie.

I just use the recipe on the back of the Great Value chocolate chips at Wal-Mart. Everyone goes crazy for them. They are really yummy and crispy around the edges,soft in the middle. The recipe uses butter, not shortening, which I think makes them taste much better.

Undercooking keeps them soft.
Maybe cooking on parchment paper
so you can slide them off the hot/warm surface
asap
trial and error. Good luck

Like many others, the Nestle Toll house recipe is our family favorite. We make it every Sunday. I however, substitue 1 cup butter flavored crisco for the butter. It makes the cookies less greasy feeling and not flat.
I have the recipe memorized:
3/4 C. white sugar
3/4 C. brown sugar
2 eggs,
1 tsp vanilla
1 Cup butter/or butter flavored crisco
1 tsp salt
1 tsp baking soda
I believe it is then 2 1/2 C. flour I always just add flour until it is at a good consistency.
Then add the chocolate chips.

bake for 10 min at 375 degrees.
Mine will stay soft if I pull them out just as they are starting to brown a little on the top. They might be a little doughy but the next day they are just soft.
enjoy.

G.,
I have a great recipe - but its at home in my binder! If you don't mind, send me your email address and I'll be glad to send it to you when I get home today....its very easy to prepare. I searched for a while for the right combination for the perfect chocolate chip cookie and finally found it...lol. We have even entered them in our county fair!

As far as the secret to keeping them soft - that would be to remove them from the oven a minute or so early - this is because while they are sitting on the cookie sheet on the counter they are still cooking a little...also, this means to remove from the cookie sheet after a minute or so...timing is important if you want a soft, chewy cookie. :-)

I use a piece of bread wrapped in wax paper in with the cookies to keep them soft.
looks like you've (we've) got some great recipes!

I buy the Betty Crocker packages. You add 1 egg and 1 stick of butter. They turn out perfect everytime and stay soft for days!

This is my favorite recipe, I dont use the nuts in it though. The pudding is what keeps them soft in this one. Also pull them out a little before they are done, exspecially if you leave them on the cookie sheet for a little while before taking them off. They keep cooking while on there because the pan is still so hot.

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

This makes about 6 dozen.

My kinda question! I'll enjoy looking through the answers. I always use half butter, half butter flavored Crisco in all my cookies. It makes them not so flat. Also, do not over mix!!!! Just mix til ingredients are blended. Make sure you spoon flour into the measuring cup and then level it by running the flat part of a knife over the top. Otherwise you may be adding more flour than you realize. I always underbake a little and let them sit on the cookie sheets for five minutes before transferring them to a cooling rack. When they're cool, I'll put them in a Ziploc and keep in the refrigerator. My favorite recipe is Outrageous Chocolate Chip Cookies from allrecipes.com. It has peanut butter and oatmeal in it. Oatmeal balances out the butter, right? ha ha Allrecipes.com is a great site to go browsing. The recipes are reviewed and people put how they've changed the recipe, etc. I have to agree with a bunch of the other moms that the Nestle Tollhouse Recipe is really good for a straightforward, no frills, easy, great cookie recipe (and it makes some of the best dough. I have a few batches that never make it to the oven). Have fun!

You have already received great ideas. I recall helping my grandmother bake chocolate chip cookies and she had her recipe in her head! I remember that the vanilla extract always made it taste just right and that the more butter you add the softer the cookies end up. The back of a package of Nestle semi-sweet chocolate chips usually always had their recipe for chocolate chip cookies. Have fun!

Oh, and an air tight container is best for after the cookies have cooled down. I use a Tupperware 'box' with a good lid. If you want to separate layers of cookies (some people like to, some don't ), use wax paper sheets instead of paper towels (the PT will dry them out).