Where can I find the BEST chocolate chip cookie recipe?

Question

I've been convinced I should buy the Mrs. Fields Cookie Cookbook recipe but I'm thinking maybe I shouldn't limit myself. Does anyone know of a good cookie cookbook out there with a to die for recipe for chocolate chip cookies? Something better than the standard receipe on the back of the toll house chocolate chips package.

Answer 1

Chocolate Chip Oatmeal Cookies
Makes About 4 Dozen

2 1/4 cups rolled oats (do not use quick-cooking oats)
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons cool, unsalted butter, cut into small pieces, plus additional for greasing baking sheets
1/2 cup solid vegetable shortening
1 cup sugar
1/2 cup light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
3 cups semi-sweet or bitter-sweet chocolate chips

1. Position racks in the top and bottom thirds of the oven; preheat oven to 350°F. Lightly butter two baking sheets; set aside. Whisk the oats, flour, baking soda, and salt in a medium bowl until well combined; set aside.

2. Beat the butter and shortening in a large bowl, using an electric mixer at medium speed, until softened and somewhat creamy, about 1 minute. Add both sugars and continue beating until airy, pale yellowy-brown, but still a little grainy, about 2 minutes. Beat in the egg and vanilla all at once.

3. Turn the mixer off, pour in the oat and flour mixture, then beat at very low speed until just incorporated. The dough should be cohesive but crumbly. Remove the beaters, scrape any dough on them back into the batter, and stir in the chocolate chips with a wooden spoon or rubber spatula until distributed throughout.

4. Roll the dough into balls about the size of a walnut and place on the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the balls slightly with the back of a flatware spoon - don't make an indentation to let the sides crack; rather gently push down, just to take the roundness off the tops.

5. Bake for 8 minutes, then rotate the sheets back to front and top to bottom. Continue baking for about 8 more minutes, or until the cookies are lightly browned but still soft to the touch. Cool for 3 minutes on the sheets, then transfer the cookies to wire racks to cool completely. Cool the baking sheets for 5 minutes, then butter them again to make additional batches.

Recommended Storage:
4 days at room temperature
3 months in the freezer

Customize It!

Substitute an equivalent amount of M&M's, mint chocolate chips, Reese's Pieces, or white chocolate chips for the chocolate chips.
Reduce the chocolate chips to 2 cups and add 1 cup of any of the following with the remaining chocolate chips: butterscotch chips; chopped dried pears; chopped hazelnuts, pecans or walnuts; dried cherries; dried cranberries; finely chopped dried apricots; peanut butter chips; or raisins.
Add one of the following to the vanilla extract: 1 teaspoon banana extract, 2 teaspoons finely grated lemon zest, 1 teaspoon maple extract, or 1 teaspoon rum extract.

Answer 2

1

Answer 3

My mom always would make the best chocolate chip cookies that everybody would love and compliment. She used the recipe on the back of Nestle Tollhouse Chocolate chip package. She said it was really important to let the butter come to room temperature and to let the eggs sit out for a while too. She also put more chocolate chips than most people do into her cookies. Make sure the cookies aren't too small either but not too big. I know you said better than the back of the package but trust me they were wonderful! Good luck!

Answer 4

Honestly - that recipe is the best I've ever used - but for a cookbook recipe, buy a general cookbook with all kinds of recipes in it - they usually have about 3 choc. chip cookie recipes and that is more than enough. I've got a cupboard full of cookbooks - but I still use the Toll house recipe.

Answer 5

Almond-Toffee Chocolate Chip Cookies:

Prep: 30 min., Bake: 14 min. per batch

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semisweet chocolate morsels
1 cup almond toffee bits
1/2 cup slivered toasted almonds

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels, toffee bits, and almonds. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yield: Makes about 5 dozen

Answer 6

I have tried this one and I <3 it


HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Chip Cookies

Ingredients:
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
Directions:
1. Heat oven to 375°F.

2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies.

PAN RECIPE: Prepare batter as above. Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 48 bars.

http://img444.imageshack.us/img444/8158/showimagewv6.jpg

Answer 7

You will need to experiment, due to fat contents in whatever you use in the recipe determines the quality.
You will experience different results, depending on salted butter, unsalted butter, margarine, crisco, or whipped oleo.
So you may have a wonderful recipe, and it not be up to it's potential because of the fat source.

Answer 8

Here is the one I use.