Soft chocolate chip cookie recipe needed.?

Question

I am looking for a chocolate chip cookie recipe for soft, chewy chocolate chip cookies. I like them fluffy and soft -- not hard and crunchy, so if anyone has a recipe fitting this description could you please share it with me?

Answer 1

Soft, chewy cookies that have a remarkable "cookie" taste.

1 cup margarine
1 1/2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips (or chunks)

Preheat oven to 350F degrees.
In a large bowl, cream margarine and brown sugar together.
Beat in eggs one at a time.
Add vanilla.
Sift dry ingredients together.
Add to wet mixture.
Stir in chocolate chips.
Do not overmix.
Drop onto a greased cookie sheet (or roll into balls if you prefer).
Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).

Answer 2

Preheat oven to 325 F. Prepare two cookie sheets.

1 cup butter (or margarine), softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon bourbon vanilla or other good quality vanilla
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup flour
1 cup (or more) chocolate chips
(nuts may be added if desired)

Beat butter and sugar together until light. Add eggs one at a time making sure to incorporate fully before adding the next. Add vanilla and mix well. Sift together baking soda, salt and flour. Mix into wet ingredients. Add chocolate chips. Drop by rounded spoonfuls onto cookie sheets and bake for 8-10 minutes or until golden brown. Cool and enjoy!

Answer 3

This recipe is delicious, serves 10 people, and only takes 35 minutes. Ingredients: 3/4 cup rolled oats 1 cup whole-wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup butter, softened 1/4 cup canola oil 1/3 cup granulated sugar 1/3 cup brown sugar 1 large egg 1 teaspoons vanilla extract 1 cups chocolate chips Directions- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely. ENJOY (:

Answer 4

INGREDIENTS:
8 ounces butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 package (12 ounces) semisweet chocolate chips
4 ounce bar milk chocolate, grated
1 1/2 cups chopped pecans, optional

PREPARATION:
In a large mixing bowl with hand-held electric mixer, cream together the butter and sugars. Add eggs and vanilla, beating well. In a separate container, mix together flour, oats, salt, baking powder and baking soda.

Place small amounts of dry mixture into blender or food processor and process until mixture turns into powder.

Mix the creamed mixture with the flour and oat mixture until just blended. Add chocolate chips, grated milk chocolate and chopped pecans, if using. Shape dough into balls about 1 1/2 inches in diameter, and place two inches apart on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes three to four dozen soft.

Answer 5

hi.
hope u r fine.

Chocolate Chip Cookies
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4 C. all-purpose flour

1 1/2 t. baking soda

1/2 t. salt

1/2 lb. (2 sticks) unsalted butter, cut into 1 oz. pieces

2 C. tightly packed dark brown sugar

2 large eggs

2 T. dark rum (optional)

1 t. pure vanilla extract

24 oz. semisweet chocolate chips

Preheat oven to 300°F.

In a sifter combine the flour, baking soda and salt. Sift onto a large piece of wax paper and set aside until needed.

Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then add the eggs, dark rum and vanilla extract and beat on medium for 1 minute until combined. Scrape down the bowl once again. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 1 minute.

Add the chocolate chips and mix on low for 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.

Using 2 heaping tablespoons of dough (just shy of 3 oz.) for each cookie, portion 6 cookies, evenly spaced, onto each of 4 non-stick baking sheets. Place the baking sheets on the top and center racks of the oven and bake for 28 to 30 minutes until dry to the touch, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180°F.). Remove the cookies from the oven and allow to cool on the baking sheets for 30 minutes. Store the cookies in a tightly sealed plastic container until ready to serve.

Answer 6

There is an excellent recipe on the back of Nestles Morsels bag called Tollhouse cookies. I think this recipe is the very best.

Answer 7

go 2 grocery store, but nestle cookie dough, bake it.. the ones i baked were really soft nd my brother loved it, nd hes really picky, so i suggest u 2 try it

Answer 8

~Make the hard ones and soak them overnight in a mixture of milk and hemp.

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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Quaker's Best Oatmeal Cookies

Ingredients
1-1/4 cups (2-1/2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
3 cups Quaker® Oats
*(quick or old fashioned,uncooked)


Preparation Steps
1.Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.

2.Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

3.Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Recipe Yield:
ABOUT 3 DOZEN
Serving Size:
1 cookie
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Choc-Oat-Chip Celebration Cookies

Ingredients
1/2lb. (2 sticks) margarine or butter, softened
1cup firmly packed brown sugar
1/2cup granulated sugar
2 eggs
2tablespoons milk
2teaspoons vanilla
1-3/4cups all-purpose flour
1teaspoon baking soda
1/2teaspoon salt (optional)
2-1/2cups Quaker® Oats
*(quick or old fashioned, uncooked)
2cups (12 oz.) mini semi-sweet chocolate chips
1cup chopped nuts (optional)


Preparation Steps
1.Heat oven to 375° F.

2.In large bowl, beat margarine and sugars with electric mixer until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.

3.Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

4.Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Recipe Yield:
ABOUT 5 DOZEN
Serving Size:
1 cookie (undecorated)
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Chocolate Oatmeal cookies

2 oz. bittersweet chocolate, chopped
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg
1,1/2 teaspoon amaretto
1 cup rolled oats
1/2 cup pecans, chopped
granulated sugar

Preheat oven 350 degrees. Lightly grease 2 baking sheets. Melt chocolate in a double boiler. When ready remove from heat. Mix flour and baking soda. In another bowl, cream the shortening and sugar. Beat in the egg. Add amaretto. Add melted chocolate. Gradually blend in the dry ingredients. Fold in the nuts and oats.
Pinch off walnut size pieces of dough and roll into balls. Place 1,1/2 inches apart and flatten them a little with the bottom of a glass dipped in sugar. Bake for 10-12 minutes and let cool before serving.
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