Who has a good Chocolate Chip Cookie recipe?!


Question: Whenever I make chocolate chip cookies, I get chocolate chip SLICE...


Answers: Whenever I make chocolate chip cookies, I get chocolate chip SLICE...

sadly i am a big fan of the old tube stuff....

cut the end, squeeze tube onto cookie sheet, pop into toaster oven and WHAM, we have cookies...

and I can always lie that i made them from scratch...

LOL

http://www.well.com/user/vard/cookiereci...

My chocolate chip cookie recipe is Pillsbury in the plastic roll.

Try searching at AllRecipes.com =) Hope it helps!

The best recipe is the one on the back of the bag. Do NOT melt the butter. Use a mixer to the point where you want to add the chips/nuts/etc.

Absolutely Sinful Chocolate Chocolate Chip Cookies SUBMITTED BY: Marsha PHOTO BY: Lena
"This recipe was given to me by my grandmother 10 years ago. They were always a HUGE hit at work pig-outs and now my family loves them! A wonderful soft cookie that is incredibly chocolaty."

PREP TIME 15 Min
COOK TIME 12 Min
READY IN 40 Min
SERVINGS & SCALING
Original recipe yield: 2 dozen
US METRIC

About scaling and conversions

INGREDIENTS
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips


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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Dec. 31, 2003 by SK8FAN These cookies are fabulous! Sinful is right! I had misgivings due to the reviews saying they were too cakey, or not sweet enough, or too dry. I almost passed them by and I am SO glad I didn't! They're the best cookies I've ever eaten. The texture is perfect - just cakey enough to add body and richness but still 100% gooey moist cookie, not cake or brownie. Not dry at all! I added 1/4 cup brown sugar to my first batch and it was too sweet - the recipe is perfect as it stands. My only change is to add 1/2 semi-sweet chips and 1/2 white chips for flavor and contrast. These will be a Christmas tradition in our home!

23 users found this review helpful

Reviewed on Apr. 7, 2003 by ALLYALL My husband really likes these cookies, especially the next day, when they are still chewy. I also enjoyed them, but they stuck to the baking sheets.

17 users found this review helpful

Reviewed on Jan. 25, 2004 by MSAMERICA941008 These are the best cookies I have ever made! I noticed that if I left them cook for 8 minutes they were more cakelike, but if I left them bake for a minute or 2 longer they were more cookie-like. I also removed them right away from the pan. And to avoid crumbling, I used a small flat edged metal turner and quickly scooped them up. The batter didn't look right, (kind of runny looky) however, they turned out AWESOME!

13 users found this review helpful



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NUTRITION INFORMATION
Servings Per Recipe: 24

Amount Per Serving

Calories: 215

Total Fat: 11.5g
Cholesterol: 31mg
Sodium: 111mg
Total Carbs: 28.4g
Dietary Fiber: 1.6g
Protein: 2.7g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database


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The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt


1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts



--------------------------------------...

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

The recipe on the back of the Nestle Tollhouse bag is the best, hands down

The Ultimate Chocolate Chip Cookie
So easy and simple yet the BEST~
Bake these for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

INGREDIENTS
1 1/2 cups butter flavored shortening
2 1/2 cups packed brown sugar
2 eggs
2 teaspoons salt
4 tablespoons milk
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts



DIRECTIONS
Cream sugar into shortening. Add milk and vanilla beat until fluffy. Blend in egg. Then add dry ingredients and mix well. Stir in chips and nuts.
Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

My own, Never-Fail Chocolate Chip cookies!

INGREDIENTS
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed.
In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.
Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.

This is my recipe . . . tried and true!

1 cup butter, softened
2 ? cups flour
? cup sugar
? teaspoon salt
1 ? cups packed brown sugar
1 teaspoon baking powder
2 eggs
1 teaspoon baking soda
2 ? teaspoon vanilla extract
18 ounces chocolate chips

Preheat oven to 350. In a large mixing bowl, cream together butter, sugars, eggs and vanilla. In a small bowl mix flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chips. Place golf ball sized portions 2 inches apart on an ungreased cookie sheet. Bake for 9-10 minutes or until edges are brown. Makes about 30 large cookies . . . . use a cookie scooper and get clser to 5 dozen - but cut back on the cooking time!

I Have a good chocolate chip cookie recipe Email me at jacobtrummer@yahoo.com





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