chocolate chip cookie recipes?

Question

Anybody know any good ones i can make from scratch?

Answer 1

Chunks and Chips Cookies
Ingredients
1 cup unsalted butter
2 cups packed brown sugar
6 tablespoons white sugar
2 eggs
3 ½ teaspoons vanilla extract
½ teaspoon almond extract
3 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ tablespoons instant coffee
8 oz. semi-sweet chocolate chunks
½ - ¾ cup white chocolate chips
½ - ¾ cup walnuts
Directions
Preheat oven to 375 degrees. Lightly spritz a cookie sheet with nonstick spray.
In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and extracts. Sift together the flour, baking soda, baking powder, salt, and coffee. Stir into creamed mixture. Finally, stir in the chunks, chips, and nuts.
Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 ½ - 2 inches apart.
Bake for 8 – 10 minutes. (For crispier cookies, bake 2 minutes longer). Remove to cool on wire racks.

Answer 2

Chocolate chip cookies.

Ingredients
3/4 c Granulated sugar
1 c Brown sugar
1 c Butter
1 tb Vanilla
2 Eggs, slightly beaten
3 c Flour
3/4 ts Baking soda
3/4 ts Salt
3 c Semi-sweet chocolate chips
1 c Chopped nuts (optional)

Directions

Preheat oven to 350 degrees F. In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together. In a separate bowl sift together the flour, baking soda, and salt and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using). Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350 degrees F. Remove from oven and cool on wire racks.

Answer 3

You might be interested in this article, " Secrets of really good chocolate chip cookies." Most people have made the recipe on the Nestles or Hershey's chip package, and they're pretty good. But this person has some suggestions for making them better: Add more vanilla, use only real butter, gently melt the butter before adding it, add a little milk to make the dough easier to mix. She also tells you what to do if your cookies are coming out too flat.

All this, and more! :) So have fun experimenting, and don't eat TOO much raw dough.

Answer 4

Toll House is the only recipe for chocolate chip cookies. See the package of Toll House Chocolate Chips or Nestles.com

Answer 5

How about
Banana Chocolate Chip Cookies?
=)

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
3/4 cup milk chocolate chips


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Answer 6

i think of the butter crisco recipe is the main suitable....yet you need to apply butter crisco (which isn't trans fats loose) I double the recipe up as shown right here a million a million/2 cups butter crisco 2 a million/2 cups packed brown sugar 2 eggs combination all this up (i exploit my kitchenaid mixer) upload 2 tbsp milk and a couple of tbsp vanilla and back combination til blended. Then upload: 3 a million/2 cups flour a million a million/2 tsp salt and a million a million/2 tsp baking soda combine all this nicely in the mixer. upload a million 12 ozbag of choc chips and a 12 ozbag of nuts or m & m's and combine them in nicely. Bake at 350 for 9-10 minutes. those cookies are continuously gentle and sooo sturdy. bearing directly to the only cookie recipe i don't use butter in. Butter makes them crispier and browner speedier.

Answer 7

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 8

Just buy a Nesle Toll House Chips, the back of pacage
has the recipe and they are the best.

Answer 9

it makes 4 dozen cookes!

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup(2 sticks)butter,softend
1/2cup firmly packed light brown sugar
1 cup sugar
1large egg
1 teaspoon vanilla extract
1 1/2 cups of old fashoned rolled oats(regular oatmeal)
1 cup of chocolate chips

steps:separate bowls
1 mix together flour,baking soda and cinnamin

beat together butter,brown sugar,and regular sugar at meduim speed until light and fluffy,beat in egg and vanilla

at low speed,beat flour mixure until blended,fold in oats and chocolate chips,cover with plastic wrap:chill in freezer for 1 hour

preheat oven to 350' f

shape dough into 1 inch balls.place cookies 2 inches apart.flatten each cookie slightly

bake cookies until lightly browned around edges.10 to 12 minutes.


if you like soft cookies cover them with plastic wrap or foil right after they come out of the oven for about 20 minutes

if you like them crunchy wait 10 minutes for them to harden.

Answer 10

CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING

These ultra-rich and chocolaty sandwich cookies have creamy, coffee-spiked centers.

Filling
1/2 cup semisweet chocolate chips (about 3 ounces)
1/2 cup whipping cream
1 tablespoon instant coffee granules
3/4 cup powdered sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract

Cookies
1 cup all purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 cups semisweet chocolate chips (about 12 ounces)
1 cup pecans, coarsely chopped

For filling:
Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)

For cookies:
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.

Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.



Makes 20 sandwich cookies.