chocolate chip cookies?

Question

i need a recipe for the best chocolate cookies in the world!!!
anybody have it?

Answer 1

Take a basic chocolate chip cookie recipe (Tollhouse is good) . . . substitute 1/2 cup flour with 1/2 cup cocoa powder, add 1/2 to a whole teaspoon extra vanilla (over the recipe) and the juice and zest of one orange or tangerine . . . not a lot of extra work and the flavor is phenomenal!

Answer 2

Just put some store bought cookies on the stove and melt the chocolate to perfection. Yum!
PS: Im 12

Answer 3

There is no finer pastry than the chocolate chip cookie. We eat more of these than any other, and for good reason. They're the most enjoyable, most familiar, and most deeply satisfying. This recipe makes about two dozen cookies, depending on size.


Overall Things You'll Need
Measuring Spoons
Cooling Racks
Oven mitts
Groceries
Measuring cups
Cookie sheets
Mixing Spoons
Mixing bowls

Things You'll Need
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup softened unsalted butter
3/4 cup brown sugar
3/4 cup sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 1/2 cups semisweet chocolate chips
Instructions
STEP 1: Stir together flour, baking soda and salt. Do not sift. STEP 2: Beat the butter until creamy, then add the sugars and vanilla and stir them in until combined. STEP 3: Add the egg and yolk one at a time, mixing well after each addition. STEP 4: Stir in flour mixture. Stop stirring the instant it has all been incorporated. STEP 5: Stir in chocolate chips, making sure to distribute them evenly. STEP 6: Form dough in a log, wrap it and chill it for at least 30 minutes. STEP 7: Heat the oven to 350 degrees and line some cookie sheets with baking parchment. STEP 8: Cut dough into thin rounds or form into cookies, place on baking sheets. STEP 9: Bake for 10 minutes or until the edges begin to turn golden. Tips & Warnings
The thicker the cookie sheet you use the better, or use two sheets stacked on top of each other. This allows the cookies to cook as evenly as possible without browning the bottoms too fast.
Use the highest quality chocolate chips you can find, or use evenly chopped pieces of semisweet chocolate.
Chilling the dough is an important step. It allows the flour to relax, the sugars to partially dissolve and the flavors to begin to come together. You can chill the dough for a day or two or freeze for several weeks.
Try substituting turbinado sugar for the granulated sugar, but then use light brown sugar.
For variety, add chopped nuts, such as walnuts or pecans.

Answer 4

go to bettycrocker.com they have all kinds of recipies

Answer 5

The trick to this recipe is the technique. If you don't use a heavy duty mixer (to cream the butter, sugar, and eggs, as directed) and don't let the cookie dough rest in the refrigerator overnight, these are just regular chocolate chip cookies.

1 C unsalted butter (2 sticks)
1 C brown sugar
¾ C granulated sugar
2 large eggs
1 ½ tsp. vanilla
½ tsp. salt
2 ½ C flour
1 ¼ tsp. baking soda
2 C walnuts coarsely chopped
3 C chocolate chips (18 oz.)
Measure all ingredients. Let butter warm to room temperature. Sift the dry ingredients together a few times.

Beat butter in mixing bowl of a heavy duty mixer (such as a Kitchen Aid 4½ or 5-quart mixer) with flat (paddle) beater at medium speed until it is lighter and clings to bowl (30-45 seconds). Keeping beater at medium speed add both sugars in a steady stream. Continue to cream butter and sugars for 4-5 minutes, scraping down bowl twice. When done the mixture will be light in color and fluffy in appearance.

Whisk eggs with vanilla in small bowl and add to butter and sugar mixture, keeping beater on medium speed. Be careful to pour in the eggs very slowly. It should take 3-4 minutes to add the eggs. The mixture then appears fluffy, looking like whipped cream cheese. (This is the "creaming method" for making a butter cake, which I learned from Flo Braker's The Simple Art of Perfect Baking.)

Put beater on slowest speed and add dry ingredients. As soon as the dry ingredients are incorporated, add chocolate chips and walnuts. Leave beater on lowest speed for a few seconds to mix it all together.

(The best chocolate chips around are from the Guittard Chocolate Company, but you cannot find these at all grocery stores. Sometimes I replace ½ of the chocolate chips with either peanut butter chips, raspberry chips, or mint chips. The latter two I often find in the grocery store around Christmas.)

Make into golf ball sized balls and place on cookie sheet right next to each other. (I use an ice cream scoop to measure each cookie.) This should make about 30-35 cookies. (I put 5 rows of 7 cookies on a 17-inch by 11-inch cookie sheet.) Put in fridge overnight or for at least 6 hours, covered. Remove and let warm to room temperature (30 min.). Put cookie balls on baking sheet to bake. Flatten a little to resemble a hockey puck, about ¾-inch high. Make edges go straight up and down. Make a slight depression in center with finger.

Bake at 400 degrees, 8-10 minutes. Edges should be golden brown but center 1-inch pale. Let sit at room temperature 5 minutes before taking off baking pan.



reff:http://www.kohala.com/start/recipes/ultimatecookie.html

Answer 6

Here are unique ones:
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Chocolate Chip Biscotti (Cookie Mix)

Prep Time:20 min
Start to Finish:1 hr 35 min
Makes:22 biscotti

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
1/2 cup toasted chopped hazelnuts
1/2 cup cherry-flavored dried cranberries, coarsely chopped
1/2 cup semisweet chocolate chips


1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts and cranberries until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
2. Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
3. In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

High Altitude (3500-6500 ft): Heat oven to 375°F.
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Oatmeal-Chocolate Chip Cookies

Prep Time:1 hr 5 min
Start to Finish:1 hr 5 min
Makes:3 1/2 dozen cookies

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired


1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

High Altitude (3500-6500 ft): No change.
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Ultimate Chocolate Chip Cookies

Prep Time:10 min
Start to Finish:20 min
Makes:4 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)


1. Heat oven to 375ºF.
2. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

(Total time will vary; cook or bake time is per batch.)
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Buttery Chocolate Chip Cookies

Prep Time:20 min
Start to Finish:35 min
Makes:3 1/2 dozen cookies

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package (24 ounces) semisweet chocolate chips (4 cups)


1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.

High Altitude (3500-6500 ft) Bake 13 to 16 minutes.
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Hope I helped!
Good luck!