Would you be kind enough to share your best chocolate chip cookie recipe?!
I want to make cookies so good that all my friends will be begging me for the recipe!Www@FoodAQ@Com
Answers:
Chewy Chocolate Cookies
1 1/4 cups (2? sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
? teaspoon salt
1!. Preheat oven to 350!.
2!. In a large bowl, cream the butter and sugar until light and fluffy!. Add eggs and vanilla, and mix well!.
3!. In a separate bowl, mix together the flour, cocoa, baking soda and salt
4!. Gradually add the dry ingredients to the creamed mixture!.
5!. Drop rounded teaspoons of dough onto ungreased baking sheets, leaving about 2 inches between them; bake cookies no longer than 8 to 9 minutes!. Remove cookies from oven; they will be puffy!. Allow the cookies to sit for 1 or 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely!. The cookies will flatten out as they cool!.
Makes about 5 dozen!.
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Chocolate Crinkle Cookies
1/2 cup oil
4 1-oz!. squares unsweetened chocolate, melted
2 cups sugar
4 ex!. lg!. eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 cup powdered sugar
Mix oil,chocolate and sugar!. Add one egg at a time until well mixed!. Add vanilla, salt,flour and baking powder!. Chill overnight, or for several hours!. Heat oven to 350 degrees!. shape dough into balls of about one teaspoon each and roll in powdered sugar!. Place dough balls approximately 2 inches apart on a well greased backing sheet!. Bake 10 to 12 minutes!. Makes about 50 cookies
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Blue-ribbon chocolate chip cookies:
Ingredients:
2 and a half cups all-purpose flour
1 tsp!. baking soda
1/4 tsp!. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp!. pure vanilla extract
2 cups (12 oz!.) semisweet chocolate chips
Directions:
(1) Preheat oven to 300 degrees F
(2) In a medium bowl combine flour, baking soda, and salt!. Mix well with wire whisk!. Set aside!.
(3) In a large bowl with an electric mixer blend sugars at medium speed!. Add butter and mix to form a grainy paste, scraping down the sides of the bowl!. Add eggs and vanilla extract, and mix at medium speed until blended!. Do not overmix!.
(4) Add the flour mixture and chocolate chips, and blend at low speed until fully combined!. Do not overmix!.
(5) Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart!. Bake 18-22 minutes or until golden brown!. Transfer cookies immediately to a cool surface with a spatula!.
It makes 30 cookies!.
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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
Preheat oven to 350 degrees F (175 degrees C)!. Sift together the flour and baking soda, set aside!.
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!.
Bake for 10 to 12 minutes in the preheated oven!. Edges should be golden brown!.
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Secrets of really good chocolate chip cookies
The recipe on the back of the Nestle Toll House Morsels [tm] bag makes fine cookies, and if you were to follow it precisely, you couldn't go too far wrong!. However, based upon my own experience and that of others, I advise a few minor modifications and refinements!.
First, always use real butter!. Don't let anyone convince you that butter vs!. margarine doesn't make any difference!. It does!.
Another reason to use real butter instead of margarine or Crisco: TRANS FATS!. As in, margarine and Crisco are teeming with them, while butter is a natural product and contains no trans fats!.
Second, TRIPLE the amount of vanilla extract recommended!. This means to use a tablespoon where a teaspoon is specified!. also, always use real vanilla extract and not "vanillin," which is bogus, although cheaper, and sold next to the genuine article in many grocery stores!. Feh!.
(Incidentally, vanilla is a wondrous and versatile substance!. Click here to find out everything you ever wanted to know about vanilla, and some things you never suspected!.)
Third, and this can make a big difference, don't just let the butter sit out at room temperature to become soft!. Instead, melt it, very carefully, so that it doesn't burn (you can use a double boiler -- if anyone out there still has one! -- or else a microwave oven that is set very low and which you are watching like a hawk)!. A microwave can burn the butter in a second if you turn your back at an inopportune moment!. (Use a Pyrex or other microwave-safe transparent container if you do this, so you can watch the butter closely!.) Melted butter, because it is both warm and liquid, does a much better job of dissolving and melting the sugar than a room-temperature creamed butter can do, improving the consistency of the dough as you are working with it, and also improving the texture of the cookies after they are baked!. My friend Lizabeth says that she gets much better results using melted butter and superfine granulated sugar, and I believe her; however, I have never had a problem with the texture of cookies made with ordinary granulated sugar!.
also, if you're like me, you have often had a problem with your brown sugar clumping together into giant bricks, which you are then banging on the edge of the kitchen counter in order to break them up enough to use the stuff; still, big lumps of brown sugar survive even into the baked cookies!. Well, if you take the big solid mass of brown sugar, roughly the volume you desire, put it into the microwave with the melting butter in the Pyrex cup, and let it melt on a very low setting for a few minutes, you will find that the brown sugar will liquefy very nicely!. It will help it along if you stir the contents for a few seconds after removing the cup from the microwave!. It will then pour smoothly into the mixing bowl!. Let it cool briefly before adding the eggs, so they don't poach before you can mix them into the other wet ingredients!.
Many correspondents have written to tell me that a slice of white bread, placed into the sealed plastic bag with the bricklike mass of brown sugar, will soften it within a day!. My mother likes to use a slice of apple!. In either case, put it into the plastic bag with the brown sugar and seal it up and check it again in 24 hours!.
Fourth, add a little milk, maybe just a tablespoon or two, when you are mixing the dough!. This will make it less stiff and the cookies will be less hard and crunchy when they are done!. If you do this, though, make sure the dough is nice and cold as you drop it onto the cookie sheet, and also make sure the cookie sheet is room temperature or cooler when you put the dough on it and put it into the oven!. If the dough melts around the edges before it starts to bake, sometimes the edges will burn or get too brown!.
Fifth, if you like, try leaving out part of the sugar!. I find sometimes that these cookies are easier to take if even 1/8 cup (two tablespoons) of the sugar (white or brown) is omitted!. Don't leave out more than that though!.
If you like, try adding a 10 ounce bag of Reese's peanut butter chips, along with the chocolate chips!. This makes a great cookie, but if you do this it is probably best to omit the nuts!. Or, try adding a bag of butterscotch chips and substituting oatmeal for the nuts!.
A lot of people have written to tell me that they love to add a package of instant vanilla pudding mix!. This does sound good and it makes sense for a lot of reasons!. I will try it sometime soon!.
You can also experiment with untraditional mixes of white and brown sugar until you achieve the version you like best!. In addition, although I have not yet tried this myself, I am told that it is possible to substitute honey on a one-to-one basis for the brown sugar, resulting in nice chewy cookies with a longer shelf life!. I recently received mail from someone who likes to use almond extract in equal parts with vanilla, and who also tells me that the honey trick didn't work for her!. But she does recommend substituting bran for a small part of the flour (I would make it not more than a tablespoon or two) to make the cookies chewier!. She sometimes adds cinnamon "to taste," (I'd say, not more than a teaspoon total, and perhaps less) and observes that stirring chopped-up Heath bars into the dough can create a great cookie!. (She didn't say this specifically, but I'd advise against using the cinnamon and Heath bars in the same batch!.)
Note that Toll House dough, without chips but with a fair amount of cinnamon, might be a nice variation on the traditional American cookie called the "snickerdoodle!."
So many people write to me to ask about problems they run into making Toll House cookies, and the #1 problem I hear about is: "My cookies come out flat! What can I do!?" This is such a common problem!. Here are the first few things you should check:
-make sure your cookie dough is cold when you put it on the cookie sheet!. If you have to chill it in between batches, that's what you should do;
-make sure your cookie sheet is cooled to room temperature between batches!. I usually rinse mine under the tap to clean off the crumbs and cool it down;
-mix the dough thoroughly but don't over-mix it;
-don't overbake!.
Some people experiment with adding baking powder instead of, or in addition to, the baking soda which is part of the recipe!. I haven't tried this yet!. Other people swear that if you use butter flavored CrisWww@FoodAQ@Com
1 1/4 cups (2? sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
? teaspoon salt
1!. Preheat oven to 350!.
2!. In a large bowl, cream the butter and sugar until light and fluffy!. Add eggs and vanilla, and mix well!.
3!. In a separate bowl, mix together the flour, cocoa, baking soda and salt
4!. Gradually add the dry ingredients to the creamed mixture!.
5!. Drop rounded teaspoons of dough onto ungreased baking sheets, leaving about 2 inches between them; bake cookies no longer than 8 to 9 minutes!. Remove cookies from oven; they will be puffy!. Allow the cookies to sit for 1 or 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely!. The cookies will flatten out as they cool!.
Makes about 5 dozen!.
------
Chocolate Crinkle Cookies
1/2 cup oil
4 1-oz!. squares unsweetened chocolate, melted
2 cups sugar
4 ex!. lg!. eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 cup powdered sugar
Mix oil,chocolate and sugar!. Add one egg at a time until well mixed!. Add vanilla, salt,flour and baking powder!. Chill overnight, or for several hours!. Heat oven to 350 degrees!. shape dough into balls of about one teaspoon each and roll in powdered sugar!. Place dough balls approximately 2 inches apart on a well greased backing sheet!. Bake 10 to 12 minutes!. Makes about 50 cookies
---------
Blue-ribbon chocolate chip cookies:
Ingredients:
2 and a half cups all-purpose flour
1 tsp!. baking soda
1/4 tsp!. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp!. pure vanilla extract
2 cups (12 oz!.) semisweet chocolate chips
Directions:
(1) Preheat oven to 300 degrees F
(2) In a medium bowl combine flour, baking soda, and salt!. Mix well with wire whisk!. Set aside!.
(3) In a large bowl with an electric mixer blend sugars at medium speed!. Add butter and mix to form a grainy paste, scraping down the sides of the bowl!. Add eggs and vanilla extract, and mix at medium speed until blended!. Do not overmix!.
(4) Add the flour mixture and chocolate chips, and blend at low speed until fully combined!. Do not overmix!.
(5) Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart!. Bake 18-22 minutes or until golden brown!. Transfer cookies immediately to a cool surface with a spatula!.
It makes 30 cookies!.
----------
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
Preheat oven to 350 degrees F (175 degrees C)!. Sift together the flour and baking soda, set aside!.
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!.
Bake for 10 to 12 minutes in the preheated oven!. Edges should be golden brown!.
--------
Secrets of really good chocolate chip cookies
The recipe on the back of the Nestle Toll House Morsels [tm] bag makes fine cookies, and if you were to follow it precisely, you couldn't go too far wrong!. However, based upon my own experience and that of others, I advise a few minor modifications and refinements!.
First, always use real butter!. Don't let anyone convince you that butter vs!. margarine doesn't make any difference!. It does!.
Another reason to use real butter instead of margarine or Crisco: TRANS FATS!. As in, margarine and Crisco are teeming with them, while butter is a natural product and contains no trans fats!.
Second, TRIPLE the amount of vanilla extract recommended!. This means to use a tablespoon where a teaspoon is specified!. also, always use real vanilla extract and not "vanillin," which is bogus, although cheaper, and sold next to the genuine article in many grocery stores!. Feh!.
(Incidentally, vanilla is a wondrous and versatile substance!. Click here to find out everything you ever wanted to know about vanilla, and some things you never suspected!.)
Third, and this can make a big difference, don't just let the butter sit out at room temperature to become soft!. Instead, melt it, very carefully, so that it doesn't burn (you can use a double boiler -- if anyone out there still has one! -- or else a microwave oven that is set very low and which you are watching like a hawk)!. A microwave can burn the butter in a second if you turn your back at an inopportune moment!. (Use a Pyrex or other microwave-safe transparent container if you do this, so you can watch the butter closely!.) Melted butter, because it is both warm and liquid, does a much better job of dissolving and melting the sugar than a room-temperature creamed butter can do, improving the consistency of the dough as you are working with it, and also improving the texture of the cookies after they are baked!. My friend Lizabeth says that she gets much better results using melted butter and superfine granulated sugar, and I believe her; however, I have never had a problem with the texture of cookies made with ordinary granulated sugar!.
also, if you're like me, you have often had a problem with your brown sugar clumping together into giant bricks, which you are then banging on the edge of the kitchen counter in order to break them up enough to use the stuff; still, big lumps of brown sugar survive even into the baked cookies!. Well, if you take the big solid mass of brown sugar, roughly the volume you desire, put it into the microwave with the melting butter in the Pyrex cup, and let it melt on a very low setting for a few minutes, you will find that the brown sugar will liquefy very nicely!. It will help it along if you stir the contents for a few seconds after removing the cup from the microwave!. It will then pour smoothly into the mixing bowl!. Let it cool briefly before adding the eggs, so they don't poach before you can mix them into the other wet ingredients!.
Many correspondents have written to tell me that a slice of white bread, placed into the sealed plastic bag with the bricklike mass of brown sugar, will soften it within a day!. My mother likes to use a slice of apple!. In either case, put it into the plastic bag with the brown sugar and seal it up and check it again in 24 hours!.
Fourth, add a little milk, maybe just a tablespoon or two, when you are mixing the dough!. This will make it less stiff and the cookies will be less hard and crunchy when they are done!. If you do this, though, make sure the dough is nice and cold as you drop it onto the cookie sheet, and also make sure the cookie sheet is room temperature or cooler when you put the dough on it and put it into the oven!. If the dough melts around the edges before it starts to bake, sometimes the edges will burn or get too brown!.
Fifth, if you like, try leaving out part of the sugar!. I find sometimes that these cookies are easier to take if even 1/8 cup (two tablespoons) of the sugar (white or brown) is omitted!. Don't leave out more than that though!.
If you like, try adding a 10 ounce bag of Reese's peanut butter chips, along with the chocolate chips!. This makes a great cookie, but if you do this it is probably best to omit the nuts!. Or, try adding a bag of butterscotch chips and substituting oatmeal for the nuts!.
A lot of people have written to tell me that they love to add a package of instant vanilla pudding mix!. This does sound good and it makes sense for a lot of reasons!. I will try it sometime soon!.
You can also experiment with untraditional mixes of white and brown sugar until you achieve the version you like best!. In addition, although I have not yet tried this myself, I am told that it is possible to substitute honey on a one-to-one basis for the brown sugar, resulting in nice chewy cookies with a longer shelf life!. I recently received mail from someone who likes to use almond extract in equal parts with vanilla, and who also tells me that the honey trick didn't work for her!. But she does recommend substituting bran for a small part of the flour (I would make it not more than a tablespoon or two) to make the cookies chewier!. She sometimes adds cinnamon "to taste," (I'd say, not more than a teaspoon total, and perhaps less) and observes that stirring chopped-up Heath bars into the dough can create a great cookie!. (She didn't say this specifically, but I'd advise against using the cinnamon and Heath bars in the same batch!.)
Note that Toll House dough, without chips but with a fair amount of cinnamon, might be a nice variation on the traditional American cookie called the "snickerdoodle!."
So many people write to me to ask about problems they run into making Toll House cookies, and the #1 problem I hear about is: "My cookies come out flat! What can I do!?" This is such a common problem!. Here are the first few things you should check:
-make sure your cookie dough is cold when you put it on the cookie sheet!. If you have to chill it in between batches, that's what you should do;
-make sure your cookie sheet is cooled to room temperature between batches!. I usually rinse mine under the tap to clean off the crumbs and cool it down;
-mix the dough thoroughly but don't over-mix it;
-don't overbake!.
Some people experiment with adding baking powder instead of, or in addition to, the baking soda which is part of the recipe!. I haven't tried this yet!. Other people swear that if you use butter flavored CrisWww@FoodAQ@Com
I have to agree with the answer above!. I have tried many many chocolate chip cookie recipes and none have ever turned out as perfect as the Nestle Tollhouse recipe!. I have made them so many times now I know the recipe by heart!.!.!.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Chocolate Chips
* I also think the key to making perfect cookies is properly creaming the butter!. It takes a good 2 minutes of beating until the butter and sugar are really fluffy!. This makes for a perfect cookie!Www@FoodAQ@Com
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Chocolate Chips
* I also think the key to making perfect cookies is properly creaming the butter!. It takes a good 2 minutes of beating until the butter and sugar are really fluffy!. This makes for a perfect cookie!Www@FoodAQ@Com
This is not a chocolate chip cookie recipe, but i made it yesterday, and the first thing i thought was, 'if i just put chocolate chips in that, it would be better than my chocolate chip cookie recipe'!
so here it is:
http://www!.taste!.com!.au/recipes/12457/va!.!.!.Www@FoodAQ@Com
so here it is:
http://www!.taste!.com!.au/recipes/12457/va!.!.!.Www@FoodAQ@Com
The recipe on the bag of Toll House chocolate morsels is the best!Www@FoodAQ@Com