Best chocolate chip cookie recipe?!
can someone tell me the best recipe for the perfect chocolate chip cookies!?!?!?
please and thank you
(:Www@FoodAQ@Com
please and thank you
(:Www@FoodAQ@Com
Answers:
Best chocolate chip cookie recipe ever!
I made these with my aunt during the weekened and everyone had like 3 each!. By the end of the night there were no cookies left!. They said that they were better than the ones from the store!. I myself I ate about 4!
They were fluffy, moist and brown and yummy!!
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!.Www@FoodAQ@Com
I made these with my aunt during the weekened and everyone had like 3 each!. By the end of the night there were no cookies left!. They said that they were better than the ones from the store!. I myself I ate about 4!
They were fluffy, moist and brown and yummy!!
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!.Www@FoodAQ@Com
the one on the nestle toll house package!. the crisco ones are going to give you puffier, less dense and chewy cookies!. I like those too!.Www@FoodAQ@Com
I completely agree with nancy a, toll house and crisco recipes are good, but I go with toll house!.Www@FoodAQ@Com
i think you should use cookie dought and some chocolate chips and cook them for 350FWww@FoodAQ@Com
the one on the back or front of the BUTTER flavored criscoWww@FoodAQ@Com
the one on the cover of Golden CriscoWww@FoodAQ@Com
Famous Amos Chocolate Chip Cookies
1 cup white sugar
1 cup packed light brown sugar
1 cup butter
1 cup vegetable oil
1 egg
1 tablespoon milk
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 cups semisweet chocolate chips
DIRECTIONS
Thoroughly cream sugars, margarine, oil, egg, milk and vanilla!.
Add dry ingredients, nuts and chocolate chips!.
Drop by teaspoon onto ungreased cookie sheets!. Bake at 350 degrees for 8-12 minutes!. (Cookies are light in color when done!.)
------
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
-----
My Famous Chocolate chip cookies
preheat oven to 350!.
In mixing bowl combine:
1 cup butter (softened) put in microwave for 15-30 secs!.
3/4 cup sugar
2/3 cup brown sugar
2 tsp!. vanilla (stir it all up)
add 2 eggs (stir it all up)
2 1/3 cup flour
1 tsp!. baking soda
dash salt (stir it up)
1 1/2 cups chocolate chips (stir up)
put on cookie sheets by spoonfulls!.place in oven, cook for 9-11 min!.
Hope you like them!!!
----
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 Crisco instead of real butter, this problem goes away!. Again, I am a butter loyalist and so I haven't tried that (although in the interests of science, someday I should)!.
However, because of all those trans fats I mentioned above, you or I might not want to use Crisco or any other form of shortening in our cookies!. How, then, to achieve the desired appearance, texture, and consistency!? Here's one trick: instead of using all butter in your cookies, you can use half butter and half liquid vegetable oil (like corn, canola, or safflower oil, or even peanut oil!)!. This results in a nice chewy cookie with a pleasing appearance and flavor, and a longer shelf life than one baked with butter alone!.
A correspondent in Canada urges that real maple syrup (emphasis on the real; no Mrs!. Butterworth's, please!) also makes a fine substitute for the brown sugar!. (I think I'd also advise against using Heath bars and maple syrup together; maple syrup and cinnamon might be OK!.)
Another correspondent says that adding a "dollop" of sour cream improves the texture of the cookies, making them chewier and increasing their shelf life!. She swears that the sour cream can't be tasted, and I'm sure that's true; sour cream assimilates well into other foods, and these cookies have enough other strong flavors in them that some sour cream shouldn't be noticeable!. The $64K question, of course, is: how much is a dollop!? I'd say, take a soupspoon and spoon out a heaping scoop of sour cream, maybWww@FoodAQ@Com
1 cup white sugar
1 cup packed light brown sugar
1 cup butter
1 cup vegetable oil
1 egg
1 tablespoon milk
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 cups semisweet chocolate chips
DIRECTIONS
Thoroughly cream sugars, margarine, oil, egg, milk and vanilla!.
Add dry ingredients, nuts and chocolate chips!.
Drop by teaspoon onto ungreased cookie sheets!. Bake at 350 degrees for 8-12 minutes!. (Cookies are light in color when done!.)
------
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
-----
My Famous Chocolate chip cookies
preheat oven to 350!.
In mixing bowl combine:
1 cup butter (softened) put in microwave for 15-30 secs!.
3/4 cup sugar
2/3 cup brown sugar
2 tsp!. vanilla (stir it all up)
add 2 eggs (stir it all up)
2 1/3 cup flour
1 tsp!. baking soda
dash salt (stir it up)
1 1/2 cups chocolate chips (stir up)
put on cookie sheets by spoonfulls!.place in oven, cook for 9-11 min!.
Hope you like them!!!
----
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 Crisco instead of real butter, this problem goes away!. Again, I am a butter loyalist and so I haven't tried that (although in the interests of science, someday I should)!.
However, because of all those trans fats I mentioned above, you or I might not want to use Crisco or any other form of shortening in our cookies!. How, then, to achieve the desired appearance, texture, and consistency!? Here's one trick: instead of using all butter in your cookies, you can use half butter and half liquid vegetable oil (like corn, canola, or safflower oil, or even peanut oil!)!. This results in a nice chewy cookie with a pleasing appearance and flavor, and a longer shelf life than one baked with butter alone!.
A correspondent in Canada urges that real maple syrup (emphasis on the real; no Mrs!. Butterworth's, please!) also makes a fine substitute for the brown sugar!. (I think I'd also advise against using Heath bars and maple syrup together; maple syrup and cinnamon might be OK!.)
Another correspondent says that adding a "dollop" of sour cream improves the texture of the cookies, making them chewier and increasing their shelf life!. She swears that the sour cream can't be tasted, and I'm sure that's true; sour cream assimilates well into other foods, and these cookies have enough other strong flavors in them that some sour cream shouldn't be noticeable!. The $64K question, of course, is: how much is a dollop!? I'd say, take a soupspoon and spoon out a heaping scoop of sour cream, maybWww@FoodAQ@Com