I need a really good chocolate chip cookie recipe.?

Question

I know toll house has a recipe,has anyone tried there recipe,or has a better one?

Answer 1

Neiman Marcus chocolate chip cookie

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips


Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

Answer 2

I've tried the toll house recipe, and I think it's pretty good.

I also found some interesting variations and twists on the original, standard chocolate chip cookie at one website, and some of them include marshmallows, double doses of chocolate, nuts, etc. And some of their textures are extra chewy, marbled, or cake-like as well ...

Answer 3

Ben & Jerry's Giant Chocolate Chip Cookies



1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teaspoon Vanilla extract
1 cup (+ 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

1. Preheat the oven to 350 degrees F.

2. Beat the butter and both sugars in a large mixing bowl until light
and fluffy. Add the egg and vanilla extract and mix well.

3. Mix the flour, salt, and baking soda in another bowl. Add the dry
ingredients to the batter and mix until well blended. Stir in the
chocolate chips and walnuts.

4. 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.

5. 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.
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Blue Ribbon Oatmeal Chocolate Chip Cookies

Ingredients
1-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
3/4 cup butter or margarine
2 eggs
1 teaspoon vanilla
2-1/2 cups quick or old-fashioned oats, uncooked
6 ounces semi-sweet chocolate chips
1/2 cup chopped walnuts
In a small bowl, combine flour, baking soda, and salt; mix well. In a large bowl, beat together sugar and butter until light and fluffy. Blend in eggs and vanilla. Add flour mixture; mix well. Stir in oats, than add chocolate chips and walnuts.
Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes at 350 degrees. Cool on rack.
Makes: About 2 dozen 2-1/2 inch cookies.

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Shortbread Chocolate Chip Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter or margarine
1/2 cup sugar
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 300ºF. Ungreased cookie sheets.
Sift together flour, baking powder and salt. Set aside.
In medium bowl, cream together butter and sugar until fluffy. Gradually stir
in dry ingredients, then stir in walnuts and
chocolate chips.
Roll or scoop dough into walnut sized balls. Place on unprepared cookie
sheets 1 1/2" apart. Flatten cookies slightly. Bake 15-20 minutes until
light golden brown. Remove from sheets to cool on racks.

Answer 4

CHOCOLATE CHUNK PUDDING COOKIES
(This is the only chocolate chip recipe I use anymore...once you make them you'll see why. Experiment with different pudding flavors for different tastes! I love the vanilla or cheesecake!)

1 cup (2 sticks) butter or margarine, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 pkg. (4-serving size) JELL-O Instant Pudding & Pie Filling, any flavor
1 tsp. vanilla
2 eggs
2-1/4 cups flour
1 tsp. baking soda
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

PREHEAT oven to 375°F.

Beat butter, sugars, dry pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chocolate chunks. (Dough will be stiff.)

DROP teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 8 to 10 minutes or until golden brown. Remove from baking sheets. Cool completely on wire racks.

Answer 5

I loooove their recipe. I've never had a complaint after making their cookies.

Answer 6

I have some really good recipes that I hope you like. I'll give you a few so that you can choose.

Chocolate Chip Cookie

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 38 cookies

Canola oil
1/4 cup butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 package semi-sweet chocolate chips, about 6 ounces


Preheat oven to 350 degrees F. Lightly coat a baking sheet with canola oil.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.

In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.

Amaretto Chocolate Chip Cookie Sandwiches

Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Inactive Prep Time: 4 hours
Cook Time: 30 minutes
Yield: : 4 dozen individual cookies or 2 dozen ice cream sandwiches

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure almond extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur

Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.

For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.

To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.

Espresso Chocolate Chip Cookie

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 2 dozen

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Preheat oven to 300 degrees F.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Serve warm with a glass of milk.