What is the BEST chocolate chip cookie recipe that you have ever made?

Question

Hi...I am trying to find a really good chocolate chip cookie recipe. One that is puffy and wrinkled, and one that is soft and chewy, not hard and crispy. Also one that will stay soft for more than a day. Any suggestions?? Thanks Tina

Answer 1

The Ultimate Chocolate Chip Cookie recipe:
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies

1-1/4 cups firmly packed light brown sugar
3/4 cup real butter
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*

Heat oven to 375ºF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.

* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Bar Cookies
Prepare dough according to directions in recipe. Grease 13 x 9 x 2 inch pan with Butter Flavor Crisco. Spread dough evenly in pan.
Bake 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

Large Rounds
Prepare dough according to directions in recipe. Grease small area in center of baking sheet. Cover with 12 inch square of foil. Place one-fourth of the dough in the center of the foil.
Round into a small circle with spatula or rubber scraper. Grease 12-inch square of waxed paper. Place greased side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle.
Remove wax paper. Bake at 375ºF for 9 to 10 minutes or until light golden color overall with slightly darker edge. Cool 5 minutes on baking sheet on a cooling rack; remove to rack to cool completely Repeat with remaining cookie dough or use to make standard size cookies.

CHOCOLATE DRIZZLE OR DIP - Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon Butter Flavor Crisco Shortening on VERY LOW heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired. (To harden chocolate quickly, place in refrigerator for a few minutes) or spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on waxed paper.

Answer 2

The best ever recipe I have found is a modification of the one on the Nestle Toll House bag. What you want to do is use margarine, not butter, substitute some of the white sugar with a package of instant vanilla pudding mix, reduce it from 3/4 cup to 1/4 cup. The pudding mix keeps the cookies softer, longer. The order and method is important to achieve the texture you want. Be sure to cream the margarine, sugars and pudding before adding the eggs, and add them one at a time, mixing well between each addition, then add the vanilla. Stir together the flour, baking soda and salt in a seperate bowl, then mix it into the wet ingredients. Then you barely want to mix it- just to get it incorperated. If you overmix your cookies will be tough- like a cake donut texture almost. EEW!
I also like to use an ice cream scoop to measure the dough- this way they get done at the same time and none get burnt.
Good luck!

Answer 3

the best one I have is...............
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

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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.
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 4

for wrinkly texture add a small amount of oatmeal, 1/4 to 1/3 the amount of flour. for chewy texture bake at a lower temp. for fresh taste add some lemon juice and lemon zest. with your fat, use 2/3 butter 1/3 shortening. always make sure that you cream all of the sugar and fat together without any added water for at least 5 minutes ten would be better. use cold fats. use at least 1/3 to 1/2 brown sugar. once you add the flour stir as little as possible to fully combine the ingredients. a teaspoon of cinamon and a dash of cloves add a nice flavor profile. the dough should be the consistency of ice cream (easy to scoop ice cream)
never add milk to the cookies, it makes them tough.
350 degrees will give the best chewy texture.

Answer 5

jumbo double choc cookies
1&1/2 cups of plain flour
3/4 cup cocoa powder
1&1/2 cups brown sugar
180g unsalted butter
150g dark or milk chocolate
3 eggs
1&1/2 cups choc bits

*set oven at 180 degrees celcius
*sift flour and cocoa powder in a large bowl, add sugar, make a well in the centre
*combine butter and chocolate in small pan, stir over low heat untill all melted
*add choc and butter mixture to flour cocoa and sugar mixture
*lightly beat eggs and add
*mix well with a wooden spoon add choc bits

cook for 10 to 12 mins should be still soft wen taken out of oven
be warned they do spread so evenly place them on the tray

enjoy u wil love them
i do they are my favs

Answer 6

I like the one on the side of the crisco canister . I just use real unsalted sweet cream butter instead of the butter flavor crisco.

Answer 7

chocolate chip fudge cookie cake