What's the best.....CHOCOLATE CHIP cookies recipe in the WORLD?!?

Answer 1

Mine:
1 cup butter or margarine
1/3 cup buttery crisco shortening
1 cup sugar
1 cup brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
3-4 cups flour as needed for consistency
2 cups chocolate chips.

375 degrees for 8-10 minutes depending on how soft or crunchy you like them.

Answer 2

I made these last night.. and they are the cookies by far. You have to follow the directions to the letter. (I added nuts and espresso powder and I used half bitttersweet chips and half milk chocolate..) What I mean is use bread flour and just melt the butter it will still be yellow and not clear like clarified butter.

The Chewy
Recipe courtesy Alton Brown
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies
User Rating:5 Stars

Answer 3

A couple of weeks ago, my University held a cake sale to raise money for different charities.

I made two different kinds of Chocolate Chip cookies and found that the Chunky Chocolate Drops sold the best.

Here's the recipe:

175g/6oz plain (semisweet) chocolate
115g/4oz unsalted butter
2 eggs
90g/3,5oz caster sugar
50g/2oz soft light brown sugar
40g/1,5oz plain (all-purpose) flour
25g/1oz unsweetened cocoa powder
5ml/1tsp baking powder
10ml/2tsp vanilla extract
pinch of salt
115g/4oz pecan nuts, toasted and coarsely chopped
175g/6oz plain chocolate chips
115g/4oz fine quality white chocolate, chopped
115g/4oz fine quality milk chocolate, chopped

160C/325F/Gas 3

In a medium pan over low heat, melt the plain chocolate and butter, stirring frequently. Remove from heat to cool slightly.

Beat the eggs with the sugars until pale and creamy. Gradually beat in the melted chocolate mixture. Beat in flour, cocoa, baking powder, vanilla extract and salt, until just blended. Add the nuts, chocolate chips and white/milk chocolate pieces.

Bake for 8-10 minutes, or until the tops are shiny amd cracked and the edges look crisp.

Cool the cookies on the baking sheets for about 2 minutes, or until they are just set, then remove them to a wire rack to cool completely.

DO NOT let these cookies cool completely on the baking sheet or they will brake when you lift them.


Hope this is what you were looking for.

Regards,
Linda

Answer 4

GIANT CHOCOLATE CHIP COOKIES

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3/4 cup sugar
3/4 cup (packed) golden brown sugar
1 tablespoon sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
1 pound (2 2/3 cups) semisweet chocolate chips



Preheat oven to 350°F. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips. Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2 1/2-inch round.
Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.

Makes about 20 cookies.

Answer 5

Nestles Toll House Cookies! You buy a bag of their chocolate chips and the recipe is on the back of the bag. They are DELICIOUS! I grew up eating them and still do! The recipes on their website too, I think.

Answer 6

NESTLÉ® TOLL HOUSE® Milk Chocolate Chip Cookies
2 cups all-purpose flour
3/4 cup ground pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup chopped pecans

PREHEAT oven to 375° F.

COMBINE flour, ground pecans, baking powder, baking soda and salt in medium bowl. Beat butter and vegetable shortening in large mixer bowl on medium speed for 30 seconds. Add granulated sugar, brown sugar, eggs and vanilla extract; beat until well combined. Gradually beat in as much flour mixture as possible. Stir in remaining flour mixture, morsels and nuts. (Recipe may be made ahead up to this point. If desired, cover and refrigerate dough for 4 hours or up to 3 days.) Drop by rounded teaspoon onto ungreased baking sheets.

BAKE for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yields 48 cookies (4 dozen)
THESE ARE THE BEST COOKIES YOU WILL EVER EAT!!!

Answer 7

Recently had rave reviews from a dear friend of mine over cookies I recently made. She bakes, and told me they were the best chocolate chip cookies she ever had. I felt bad but had to tell her - they were Tollhouse. Still, it's a damn good cookie!!!!

-R

Answer 8

search www.snopes.com/business/consumer/cookie.asp

this is headed costs a fortune cookie recipe -- this makes a double batch and is great for xmas trays etc.....

cookies are very good - and the recipe is for nieman marcus chocolate chip cookies--they now have a different recipe they also use.

Answer 9

1-9 inch prepared graham cracker pie shell
1 cup of sugar
2 tablespoons of cornstarch
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
3 cups of milk
3 egg yolks, slightly beaten
4-1oz. squares Baker’s unsweetened chocolate
2 tablespoons of unsalted butter
2 teaspoons of vanilla
.
Topping
2 cups of heavy whipping cream
1/2 cups of sugar
1/2 teaspoon of Hershey’s cocoa
PREPARATION:
Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk in the remaining 2 cups of milk. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly. Remove from head and whisk in the egg yolks. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from head and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.
For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and beat until stiff peaks form. Spread onto cooled pie. Sprinkle with 1/2 teaspoon of Hershey’s cocoa over topping and serve.

Answer 10

Here's a few to choose from.

http://allrecipes.com/Recipe/Choc-illa-Chip-Cookies/MoreRecipesLikeThis.aspx