Chocolate Chip Cookie?

Question

I'm looking for a homemade and TESTED by the answer-er a recipe for chocolate chip cookies - not one that you google, and cut and paste, just to get some points.

I'm looking for soft and chewy cookies, that stay thick after being cooked, that don't collapse.

Thanks!

Answer 1

Hmmm, this is a Q. I can get next too! I too love choc.chip cookies! I find that Nestle Toll house recipe is quite good but I add about 1/2 cup coconut to the mix which aids in moisture retension which means they stay chewy longer... Next tip is pull them out of the oven at the exact instant they begin to turn golden brown, which means watching every pan very closely (timers are for sissy's)... and lastly it is also important to put them into sealed container as soon as they cool some, I use a tupperware container, cover with paper towel also then seal with lid while still a bit warm. Change paper towels out when they get damp but once the cookies reach room temp take them out and do not replace. These wick out the excess moisture while allowing some to remain in the cookies! enjoy! 8-)

Answer 2

This is a recipe that I got off of allrecipes.com. I have tried it and it makes some of the best chocolate chip cookies ever. They are so soft and the vanilla pudding mix gives a great flavor!

Award Winning Soft Chocolate Chip Cookies

Prep Time:
15 Minutes
Cook Time:
12 Minutes
Ready In:
1 Hour 40 Minutes
Servings:
72 (change)

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INGREDIENTS:
•4 1/2 cups all-purpose flour
•2 teaspoons baking soda
•2 cups butter, softened
•1 1/2 cups packed brown sugar
•1/2 cup white sugar
•2 (3.4 ounce) packages instant vanilla pudding mix
•4 eggs
•2 teaspoons vanilla extract
•4 cups semisweet chocolate chips
•2 cups chopped walnuts (optional)
________________________________________
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 3

I make these often and have always had raves about them. I like mine soft and chewy too; not hard or crisp. The difference is adding more brown sugar than white; it is white sugar that makes cookies crisper. Also important: do not overcook.

Soft and Chewy Chocolate Chip Cookies

Makes about 3 dozen


2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet and/or milk chocolate chips (about 12 ounces)

1. Preheat oven to 350°. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper or on greased cookie sheets.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week

Answer 4

CHOCOLATE CHIP COOKIES
Active time: 35 min Start to finish: 2 hr
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)



Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks' note:
• Cooled cookies keep in an airtight container at room temperature 3 days.

Makes about 28 large (4 1/2-inch) cookies.

Answer 5

You can go on www.cooks.com and search 4 it they have A+ yummy cookies

Answer 6

I have the recipe for Mrs. Field's cookies. If you want it, let me know.

Answer 7

you took the word right out of my mouth.... that is exactly what I am looking 4... thanks for asking