Anyone know an amazing chocolate chip cookie recipe?

Question

I'm kind of picky with chocolate chip cookies. I like them soft, and sweet, no nuts or fruit or any of that stuff. Most recipes I've tried haven't been the best. They either come out tasting just meh or are hard. Anyone have any suggestions?
PS - (I like buttery too!)

Answer 1

Yes, yes, oh God, yes... and now that you've brought it up, I'm going to have to make chocolate chip cookies.

If you have cable, there is a show on the Food Network called "Good Eats", and Alton Brown has making chocolate chip cookies down to a science in it, explaining exactly why he's got his recipes designed the way they are.

I'd give you the Tollhouse chocolate chip cookie recipe, but those end up being a bit crispy to start with, and downright dry the next day (plus, it has nuts in it and you've said right up front you don't like nuts in your cookies)... so honestly, what's the point? If the recipe on ninety percent of the chocolate chip bags out there was doing it for you, you wouldn't be asking for alternatives, would you?

You would probably be best served looking up a recipe he calls "the chewy", or else going with my chocolate chip cookie recipe, which is pretty close to his (great minds think alike).

The Chocolate Chip Cookie:

2 sticks butter
2 cups flour
1/4 cup almond flour
1/2 t salt
1 t baking soda
1 1/2 cups brown sugar
1 egg
2 egg yolks
2 tablespoons sour cream
1 t vanilla extract
1 vanilla bean
3/4 pound chocolate chips

Preheat oven to 375 degrees F.


Allow butter to soften at room temperature.

Slice vanilla bean in half, and scrape seeds from the inside, and reserve.

Sift together flour, salt, and baking soda.

Place softened butter in a large mixing bowl, add sugar, and cream together either with a whisk, or a hand mixer on medium speed, until mixture is light and fluffy.

Add egg, egg yolks, sour cream, vanilla extract, and vanilla seeds, and blend until thoroughly combined.

Slowly sift flour mixture into batter, until all of it is incorporated and batter is thoroughly combined.

Using a soft rubber spatula (or your hands, if you don't mind getting a bit of batter on them), mix in the chocolate chips.

Place dough into the refrigerator for 30 minutes to allow it to firm up.

Remove dough from refrigerator and drop by rough one ounce balls (about two tablespoons worth of dough) onto a cookie sheet lined with parchment paper or a silpat mat, leaving plenty of space between dough balls... about half a dozen will fit on your standard cookie sheet at one time.

Very slightly flatten dough balls, then place into the oven-- middle rack, please-- and bake for ten to fifteen minutes, or until the bottom of the cookies are a deep golden brown (they will still seem slightly underdone and doughy when checked at this stage).

Once the undersides of the cookies are a deep golden brown, remove them from the oven and allow them to cool on their cookie sheet to set up.

Remove cooled cookies from sheet and enjoy.

To store the cookies, simply place them in an airtight container lined with waxed paper.

Hope that helps!

=)

Oh, and if you've just GOTTA have ultra buttery, add 1 t butter extract.

Answer 2

Ben and Jerry's Giant Chocolate Chip Cookies

1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts

Preheat oven to 350°F.
Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
Mix the flour, salt, and baking soda in another bowl. Add the dry to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
Bake until the centers are still slightly soft to the touch, 11 to 14 minutes.
Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.

Makes 12 to 15 cookies.

Answer 3

Best Chocolate Chip Cookies in the World From the kitchen of Claudio Lewkowicz 1 cup shortening 1/2 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 - 2 cups chocolate chips Preheat oven to 375 degrees. Cream together the shortening and both sugars. Then add eggs, vanilla, flour, baking soda and salt. Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips. Mix together, well. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets and bake for about 9-12 minutes or until golden brown.

Answer 4

These are super soft and chewy...AND buttery! They're the only cookies my husband will eat (seriously). I normally cut the recipe in half because it makes a LOT.

4 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
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

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt, 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. Drop cookies by rounded spoonfuls onto ungreased cookie sheets and flatten *slightly*.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 5

Prep Time:
10 Minutes
Cook Time:
10 Minutes
Ready In:
20 Minutes
Servings:
24
INGREDIENTS:

* 1 cup butter flavored shortening
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 2 eggs
* 2 teaspoons Mexican vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups milk chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Answer 6

Winning Choc-o-chip cookies
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

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.

Answer 7

The Tollhouse cookie recipe is the best I've found. It's on the back of the Nestle Tollhouse Chocolate Chips. If you want sweeter try using milk chocolate chips instead of semi-sweet. As for being too hard, make sure you don't bake them too long, and don't open the oven until the end of the cooking time, that will make your cookies darker on the bottom than on top.

Answer 8

The best chocolate chip cookie I have ever made is off the Toll House chip sack..they are buttery..just the right texture (crisp and chewy) and the best flavor..you need to try them

Answer 9

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
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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.
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Answer 10

Go to http://www.bhg.com/ they have great recipes.