I need some easy GREAT chocolate chip cookie recipes.?

Question

When i was younger my mom used to make some and they were tall and fat.... Thanks a lot

Answer 1

I promise you that these are the BEST. They aren't flat like the ones on Nestle's Chocolate Chip bag (Toll House); they're slightly crisp on the outside, yet moist and chewy on the inside. Easy to warm again and it tastes like they were just baked (see tips).

A couple of tips:
When you cream the butter and sugar that the mixture becomes a lighter and well-mixed emulsion. Use a small ice cream scooper to make perfect dough balls that are uniform in size (and thus baking results will be better). While the recipe suggests to chill the shaped dough, I skip this part -- instead dip my finger in a glass of water and depress the centers (so the dough doesn't stick on my finger). Definitely don't overbake; take them out when they just barely become golden brown. When warming them again, if you have a small toaster oven, then use the lowest setting for toast and it will be sufficient to warm the cookies (so the chocolate chips become melted again) and yet not dry out the cookie. Store in an airtight container (that is, if you can resist eating them all straight away!).

1 cup (8 oz.) cold unsalted butter, cut into chunks
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 teaspoon salt, optional
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
2 cups (8 oz.) walnuts, coarsely chopped
3 cups (18 oz.) semisweet chocolate baking chips

In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer until creamy and no butter flecks remain. Beat in eggs and vanilla until well blended. Add flour and baking soda; beat until well blended. With a spoon, stir in walnuts and chocolate chips.

With a small ice cream scoop or 1/4-cup measure (fill cup about half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 tablespoons) and place close together on 10- by 15-inch baking pans. Cover and chill at least 6 hours or up to 4 days. (If time is short, you can omit chilling step, but cookies may not brown as rapidly.)

To bake, transfer cooky balls to 12- by 15-inch baking sheets, ungreased or lined with cooking parchment; space balls about 2 1/2 inches apart. Flatten each ball to a 3/4-inch-thick round; make sides go straight up and depress center of each cooky slightly. Let cooky dough warm to room temperature, about 30 minutes.

Bake in a 400 F oven until cookies are golden brown all around edges but center 1 inch is still pale, 8 to 10 minutes. (If you bake 2 pans in 1 oven, switch pan positions halfway through baking for more even browning.) Remove from oven and cool on pans until firm, about 5 minutes. Then transfer to racks. Serve cookies warm or cool.

If made more than 1 day ahead, cool, cover, and freeze in an airtight container. To reheat, place frozen cookies slightly apart on 12- by 15-inch baking sheets and bake in a 200F oven until warm, 12 to 15 minutes. Makes 3 to 3 1/2 dozen.

Answer 2

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Answer 3

I have always used the recipe on the Crisco butter flavor sticks. The cookies come out soft and delicious!!! (I've NEVER used the pecans at the end of the recipe) 1-1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick 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.

Answer 4

Easy Chocolate Chip Cookies

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.

Answer 5

Crispy Chocolate Chip Cookies
1 1/3 cups all-purpose flour
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup super-fine sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat the oven to 400 degrees F
Whisk the flour, salt, and baking soda in a medium bowl.

In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Stir in the chocolate chips.

Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart, (a standard pan can accommodate about 6 cookies). Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Answer 6

Toll House recipe on the back of the chocolate chips. Add pecan pieces and raisins.

For fat cookies you will have to do some experimenting. Altitude & humidity levels do strange things to cookies so try adding a little more flour, don't let your butter get too warm, don't touch the dough, lower the oven temp a smidge, refridgerate the dough that is not being baked between batches that are in the oven.

Answer 7

http://www.recipezaar.com/recipes.php?q=chocolate+chip+cookie

There's about 200 recipes for chocolate chip cookies on this site.
Enjoy

Answer 8

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Answer 9

Back of a Chocolate Chip bag - Use Hershey's chocolate chips

Answer 10

If you want easy, I know this is being lazy, but in the refridgerated section of the supermarket they have chocolate chip cookie's already done all you need to do it cut them up and bake. They are pretty good.