i need a good chocolate chip cookie recipe?

Answer 1

I found a fab one on the BBC Recipes web page by Mary Ford-its def worth a try and very easy!

Answer 2

I always used the one on the back of the Nestles' Toll House Chocolate chips bag. It's really good if you follow the recipe exactly.

Answer 3

I use the Nestle Tollhouse Cookie Recipe on the back of the bag except, I add 1/2 cup more flour than they say to so my cookies don't come out flat and I use Parkay margarine. I always get compliments on the cookies.

Answer 4

hey i know one
u need some butter,sugar,chocolate & chocolate chips
mix the butter&chocolate &sugar into a dough
then make small balls out of it
then flatten 'em (not too much or it might get burnt)
now press the chips onto the flattened dough
preheat ur microwave to 250C and cook for 10-12mins
thats it it's done

Answer 5

The best and IMHO the ONLY recipe is the one on the bag of Nestle Toll House Morsels

Answer 6

Check out the recipe collection on foodtv.com. Plenty of recipes from simple to exotic. Good? Well, that you'll have to decide for yourself.

Answer 7

I only use the one on chocolate chip packages..

But it's best to use the I can't believe it's not butter butter if you want soft cookies.

Answer 8

i would tell you but its a family recipe...im sorry.

Answer 9

http://www.squidoo.com/chocolatechipscookies/

RECIPE: Original Nestle Toll House Cookies

Back in 1930, Kenneth and Ruth Wakefield purchased a Cape Cod-style TOLL HOUSE located halfway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts. Originally constructed in 1709, the house served as a haven for road-weary travelers. Here, passengers paid toll, changed horses and ate much-welcomed home-cooked meals. It was also here, over 200 years later, that the Wakefields decided to open a lodge, calling it the TOLL HOUSE Inn.

In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the TOLL HOUSE Inn. As she improved upon traditional Colonial recipes, Ruth's incredible desserts began attracting people from all over New England.

One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our NESTLÉ Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt.

Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of NESTLÉ Semi-Sweet Chocolate Bar skyrocketed.

Ruth eventually approached NESTLÉ and together, they reached an agreement that allowed NESTLÉ to print what would become the TOLL HOUSE Cookie recipe on the wrapper of our Semi-Sweet Chocolate Bar. Part of this agreement included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life.

* 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.

1. 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.

2. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes


_____________________________________

A Take on the Original by the Finest Baking Cookbook Author in America

In Maider Heatter's Book of Great Chocolate Desserts she recounts the story of Ruth Wakefield and Nestle (above) but then goes on to write:

Ruth Wakefield wrote a wonderful cookbook of all the recipes used at the Toll House, Toll House Cookbook (Little, Brown and Company, Boston, 1930). Unfortunately, the book is out of print now. But I have a copy. And although the recipe that is printed on each package of of Nestle's Semi-Sweet Chocolate Morsels is very close to Mrs. Wakefield's (which incidently is called Toll House Chocolate Crunch Cookies in the book), it is not exactly the same. Here is my version of the recipe in the book, and I, too, claim that this is The Absolute Best, positively.

* 8oz. (2 sticks) Sweet Butter
* 1 tsp Salt
* 1 tsp Vanilla Extract
* 3/4 Cup granulated Sugar
* 3/4 Cup Light Brown Sugar, firmly packed
* 2 Eggs
* 2 1/4 Cups UNsifted AP Flour
* 1 tsp Baking Soda
* 1 tsp Hot Water
* 8 oz Walnuts, cut or broken into medium pieces
* 12 oz (2 cups) Semi Sweet Chocolate Morsels

1. Adjust two racks to divide the oven into thirds and preheat to 375. Cut aluminum foil to fit cookie sheets.

2. In the large bowl of an electric mixer cream the butter. Add salt, vanilla, both sugars and beat well. Add the eggs and beat well. On low speed add about half of the flour and, scraping the bowl with a rubber spatula, beat only until incorporated. In a small cup stir the baing soda into hot water to dissolve it, then mix it into the dough. Add the remaining flour and beat only to mix. Stir in walnuts and morsels by hand.

3. Although the cookies are usually dropped from a teaspoon, they will be better if you roll the dough between your hands into a ball. Mrs. Wakefield refrigerated the dough over night before rolling them. This is how Maida Heatter made them: Spread out a large piece of wax paper on the counter next to the sink. Use a rounded teaspoon of the dough for each cookie. Place the dough balls on the wax paper. Wet your hands with cold water. Pick up a mound of dough and roll it into a smooth, round shape, flatten it to about 1/2 inch thick and place it on the foil about 2 inches apart.

Bake two cookie sheets at a time, reversing the sheets, top to bottom for even cooking. Bake for about 12 minutes. or a little longer until the cookies are browned all over.

They must be crisp. Ruth Wakeman says, "They should be brown through, and crispy, not wite and hard as I have sometimes seen."

Answer 10

go to bettycrocker and they have recipes