how to make choclate chip cookies from scratch?

Question

how do i make the dough what r the ingredients prep time all that i have the chips but what the ingredints 4 the dough

Answer 1

http://www.bitstop.ca/recipes/chocolate_chip_cookies.htm

Hope this helps! :)

Answer 2

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

Episode#: EA1C05
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 3

Here is a recipe from Martha Stewart:


Chocolate Chip Cookies

Makes 2 dozen
You can substitute bittersweet chocolate for half of the semisweet chocolate chips.


1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups packed light-brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg, room temperature

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 ounces semisweet chocolate, coarsely chopped, or 1 twelve-ounce bag semisweet chocolate chips

1. Heat oven to 375°. Line several baking sheets with parchment paper, and set aside.

2. Combine butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined.

3. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chocolate chips.

4. Scoop out 2 tablespoons of dough, and place on a prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake until just brown around the edges, 16 to 18 minutes, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing cookies from the baking sheets. Store in an airtight container at room temperature for up to 1 week.

Answer 4

the superb CHOCOLATE CHIP COOKIE 2 cups butter 24 oz.. chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. soda a million tsp. salt 2 cups sugar a million 8oz. Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your selection) degree oatmeal, and combine in a blender to a very good powder. Cream the butter and the two sugars. upload eggs and vanilla. mixture including flour, oatmeal, salt, baking powder and soda. upload chocolate chips, Hershey Bar and nuts. Roll into balls, and place 2 inches aside on cookie sheet. Bake for 10 minutes at 375 stages. Makes 112 cookies. Recipe could be halved =]

Answer 5

CHOCOLATE CHIP COOKIES
We were captivated by these perfect chocolate chip cookies — with a crisp yet yielding texture — and we dare anyone to detect that they weren't made with traditional wheat flour.

click photo to enlarge
1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets
2 cups plus 2 tablespoons brown-rice flour mix
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon vanilla
12 oz semisweet chocolate chips
1 cup finely chopped walnuts (optional)



Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.
Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.

Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.

Drop heaping teaspoons of dough 2 inches apart onto baking sheets.

Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.

Cooks' note:
Cooled cookies keep in an airtight container at room temperature 1 week.

Makes about 6 1/2 dozen.

Answer 6

The best chocolate chip cookie recipe I have ever seen is on the Nestle Toll House chocolate chips bag.

Answer 7

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)

Answer 8

Most flour bags have a very good chocolate chip cookie recipe on the back.

Answer 9

hear you go dear trust me you would love this .
two sticks of butter
2 cups of white sugar
2 eggs
one envelope of instant vanilla pudding
1 tsp of baking soda
& one bag of choclate chip
in a big bowl mix togther eggs sugar & pudding mix then add on dash of salt & soda then add your ships then add flour untill its dont stick to your hand role in to balls place on cookie sheet bake at 350 untill golden brown on bottom

Answer 10

Look at the back of your bag of chips to find the recipe.