American people! how do you make those nice choc chip cookies?!
thanks from the uk
Answers: in england our recipies always make them cripsy, yet yours are nice and soft and chewy. can i please have a good recipie. and please dont just copy one from google i would love one you use and love. im trying to spread the american love here!
thanks from the uk
This is the best chocolate chip cookie recipe - in my opinion -that there is; bake cookies for the least amount of time to get soft and chewy cookies.
Original Nestlé Toll House Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
I use the recipe that comes on the Nestle chocolate chips, works for me!
Try www.allrecipies.com
If all else fails, find a Mrs. Field's cookie shop. Her cookies are to die for!
I go to the store and buy pillsbury cookie dough. lol
a lot of people use the store bought cookie dough which turns out really nice and soft. usually the nestle choco. chip ones or the Pillsbury.
the only difference is how long you put them in the oven. any recipe is fine. they are all pretty much the same. just dont put them in as long
Ultimate Chocolate Chip Cookies
Yield: 3 Dozen
Ingredients:
3/4 stick Crisco? Butter Shortening Sticks
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST? All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 oz.) package semi-sweet chocolate chips (1 cup)
1 cup coarsely chopped pecans (optional)
Preparation Directions:
HEAT oven to 375oF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
DROP by rounded measuring tablespoonfuls 3-inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP
* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
VARIATIONS
BAR COOKIES
Prepare dough according to directions in recipe. Spray 13x9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
Bake 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
LARGE ROUNDS
Prepare dough according to directions in recipe. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
Place one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
Bake at 375oF for 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely Repeat with remaining cookie dough or make standard size cookies.
I like the Toll House cookie recipe, which you can find at http://www.verybestbaking.com/recipes/de... and probably many other sites, too. Definitely add the optional walnuts, and use real chocolate chips. Here in the U.S. it is possible to buy chocolate-flavored chips. Yuck!
Ok take the cookie batter or dough (or whatever you call it) and roll it with a rolling pin thing.then add chocolate chips and cut with cookie cutters and bake!
PS. I'm sorry It's not very descriptive but This is all I do. I buy the pre made dough but then the rest is form scratch.
have fun and enjoy your cookies. Hmmm.... Well now I feel hungry so I'm going to go have a Friendly's sundae cup. YUM
The trick is to cut back on the amount of flour - just a bit, somewhere between 1/8 and 1/4 cup. Or, butter makes a softer cookie than shortening. You don't need a special recipe - just use the one you have.
Hi. I just posted a chocolate chip cookie recipe yesterday on associatedcontent.com that I made with my Grandma as a kid, I still use it today and it is delicious! Here is the link to my article and the recipe. I hope it is what you are looking for!
http://www.associatedcontent.com/article...
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/4 cup shortning
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
this is the traditional recipe from nestle toll house with a twist i add (If you see above) 1/4 cup shortning to the mix with the butter. it just makes them softer. try it. also a bit of a hint chect about 2 - 3 minutes before done time sometimes if you pull them out early you can get the results you want. you may have to convert to metric sorry
Hello UK! Ok - there is absolutely no substitute for quality so if you want a really fine choco chip cookie you want the best ingredients. Always use fresh eggs and fresh butter. If you don't or can't use butter - forget about making this cookie, and soften the butter. Use idodized salt. Use granulated pure cane sugar. Use pure brown sugar - the package will tell you if it's pure brown sugar...(no molasses added stuff), use real vanilla extract...not imitation. Use harder flour (like bread flour) Use Merkens chocolate chips or the best that is carried in the UK and the bigger - the better - (contrary to popular opinion, Hersey's aren't that great) and if you are going to use nuts, use pecans. And I am happy to share the recipe too.
1 lb. (4 sticks) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 eggs
2 tsp. vanilla
3 1/2 cups all-purpose flour
1 1/2 tsp. salt
2 tsp. baking soda
1 1/2 cups real chocolate chips
Preheat oven to 375. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift flour, salt, and baking soda and beat into above mixture. Add chocolate chips. Drop 2 to 3 tablespoons of batter onto greased baking sheet, 2 inches apart. Bake 7 to 8 minutes. Remove from pans and cool on racks. Note: If cookies become hard while still on the baking sheet, put sheet back into the oven for a few seconds to soften them for easy removal.
Yum! :))
ingriedents:
3/4 cup of brown sugar
3/4 cup of white sugar
2 sticks or 1 cup of butter or margrine
1 teaspoon of vanilla
2 eggs
1 teaspoon of salt
1 teaspoon of baking soda
2 1/4 cups of white flour
16 oz of chocolate chips
combine brown sugar and white sugar with butter and eggs and vanilla. Blend until smooth
in a separate bowl combine flour with salt and baking soda and slowly add 1/2 cup of the mixture to the butter and sugar. keep adding the flour mixture and blend until smooth. lastly add your chocolate chips
preheat your oven to 350 degrees
drop small one inch balls approximatly 1 1/2 inch apart of the dough on a baking sheet then put it in the oven for 8-12 minutes and there you have it.
let them cool for 3-5 minutes and then remove quickly the cookies will stick if you leave them on the pan too long!
enjoy!
Well, you already have quite a few responses, but to make any cookie chewy, simply do not bake it as long. If the recipe calls for 10 minutes, pull them out at 8 or 9 minutes. Also make sure the oven temperture is accurate, as a hot oven will bake things faster which eliminates moisture.
My favorite chocolate chip cookie is the Nestle's Toll House recipe. Your selection of chips will also affect the taste of the cookie. Stick to a name brand chip made of real chocolate.
the secret is to take them out half way through cooking and bang the baking tray on a hard surface. Do this again at the end of the cooking - it knocks all the air out leaving them chewy and delicious