I'm looking for a reliable chocolate chip cookie recipe; easy to make and with great results?

Question

im planning to give cookies as christmas gifts, and ive been searching for a really relieble recipe. not necessarily the christmas-cut cookies, id like the standard chocolate-chip recipe that i can use for other occasions after christmas.

if you have tried-and-true recipes, id really appreciate it.

Answer 1

Double-Chocolate Chip Cookies

1¾ cups all purpose flour
¼ t baking soda
2 stks unsalted butter
1 cup granulated sugar
1 t vanilla
1 large egg
⅓ cup cocoa
2 T milk
1 cup chopped walnuts or pecans (optional)
1 cup semi-sweet chocolate chips

Combine flour and soda. In a large bowl cream together butter, sugar and vanilla until fluffy. Beat in egg. Stir in cocoa and milk. Fold in flour mixture, walnuts (if using) and chocolate chips. Drop batter by teaspoon onto lightly greased baking pan. Bake at 350° for approximately 12 minutes. Cool about 5 minutes before removing cookie from pan.

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Mrs. Fields Chocolate Chip Cookies (Almost)

1 # butter lightly salted
2 cups dark brown sugar
1½ cups white sugar (not powdered)
2 t vanilla
3 eggs

Mix with mixer.

Mix:
6 cups flour
1½ t soda
1½ t salt

Fold into egg mixture. Add 24 oz. choc. chips. (2 cups chopped pecans can be added if wanted) Bake approximately 10 minutes at 350° using lightly greased cookie sheet. Makes a lot of cookies.

This recipe resulted from a contest to the closest thing to Mrs. Field’s Cookies.

Answer 2

My wife's recipe is the BEST ever. Here it is:

Chocolate Chip cookies–perfect every time

1 pound of butter (that’s 2 cups or 4 quarters)
1 2/3 c. white sugar
2 c. brown sugar
3 eggs
2 t. vanilla
1/2 t. salt
1 1/2 t. soda
6 1/4 c. all-purpose flour
1 1/2 pkg. chocolate chips
Cream sugar and shortening together. Beat in eggs. Add remaining ingredients in the order listed. Bake at 350 on greased cookie sheet **OR PARCHMENT** until golden brown. Remove from pan immediately and let cool. If you eat them too soon, the chocolate chips will burn your mouth.

Some fun variations that we do occasionally: We substitute 1 c. unsweetened cocoa powder for 1 c. flour and make chocolate chocolate chip cookies. We also substitute 1/2 c. malted milk powder for 1/2 c. flour for chocolate chip malt cookies.

The key to perfect cookies lies in not baking them too long (assuming you like chewy cookies) and in baking them on parchment on an insulated cookie sheet. The parchment, with the cookies, can slide right off the pan when they are just perfectly baked. You don’t mangle the cookies by trying to get them off the cookie sheet with a spatula.

Enjoy!...and send me some!

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

INGREDIENTS:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup light brown sugar, firmly packed
* 1 cup granulated sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 1 cup butter or margarine, room temperature
* 1 package (12 ounces or 2 cups) semisweet chocolate chips
* 1 to 2 cups chopped walnuts or pecans, optional

PREPARATION:
Directions for chocolate chip cookies

Sift flour, baking soda, and salt into a large bowl. Add sugars, eggs, vanilla and butter. With an electric hand held mixer at medium speed, beat until smooth and well mixed, about 1 minute. Stir in chocolate chips and nuts, if using. Drop by tablespoonful about 2 inches apart, onto ungreased baking sheets. Bake chocolate chip cookies at 375° for 10 to 12 minutes, or until browned. Remove chocolate chip cookies to rack to cool. Makes about 6 dozen chocolate chip cookies.

Answer 5

Chocolate Chip Cookies

1 Cup butter flavored shortening
¾ cup firmly packed brown sugar
¾ cup granulated sugar
1 tablespoon vanilla
2 eggs
½ cup mayonnaise
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
2 cups milk chocolate chips
¾ cup cashew pieces (optional)

Bake at 350 for 12 min

Answer 6

I always use the Nestle Toll House Chocolate Chip recipe on the back of the bag. It is always tasty and loved by all who like choc chip cookies. I usually follow the recipe, but i double the amount of chocolate chips, and its not overly chocolatey like you would think. :)

Answer 7

I love the Nestle Toll House recipe but substitute Crisco Shortening instead of butter. The butter always makes the cookies too brown and the shortening keeps them moist and soft. Another hint to keep them soft is to put a couple of slices of white bread in the container you store them in.

Answer 8

I've made the "Martha Stewart"( read . Queen of American housekeeping ) Choco-chip cookies.
You can try them too ...Get the recipe at : http://www.marthastewart.com/page.jhtml?type=content&id=recipe1220

Answer 9

Nestle Toll House recipe the best



History of NESTLÉ TOLL HOUSE

Back in 1930, Kenneth and Ruth Wakefield purchased a Cape Cod-style TOLL HOUSE

located halfway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts. Originally constructed in 1709, the house served as a haven for road-weary travelers. Here, passengers paid toll, changed horses and ate much-welcomed home-cooked meals. It was also here, over 200 years later, that the Wakefields decided to open a lodge, calling it the TOLL HOUSE Inn.

In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the TOLL HOUSE Inn. As she improved upon traditional Colonial recipes, Ruth's incredible desserts began attracting people from all over New England.

One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our NESTLÉ Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt.

Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of our delicious NESTLÉ Semi-Sweet Chocolate Bar skyrocketed.

Ruth eventually approached NESTLÉ and together, we reached an agreement that allowed us to print what would become the TOLL HOUSE Cookie recipe on the wrapper of our Semi-Sweet Chocolate Bar. Part of this agreement included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life.

As the popularity of the TOLL HOUSE cookie continued to grow, we looked for ways to make it easier for people to bake. Soon, we began scoring the Semi-Sweet Chocolate Bar, and packaged it with a special chopper for easily cutting it into small morsels. Shortly after, in 1939, we began offering tiny pieces of chocolate in convenient, ready-to-use packages and that is how the first NESTLÉ TOLL HOUSE Real Semi-Sweet Chocolate Morsels were introduced.

Since they were first used by Ruth Wakefield in what would become the most popular cookie of all time, NESTLÉ TOLL HOUSE Semi-Sweet Morsels have satisfied the chocolate cravings of millions.

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts


Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.