chocolate chip cookie recipe?

Question

Its crazy but i can't make chocolate chip cookies, I like them flat and chewy. Anyone have some tips or a realy good recipe?

Answer 1

Prize 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.

Answer 2

Best Big, Fat, Chewy Chocolate Chip Cookie
SUBMITTED BY: Elizabeth


"These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!"

Original recipe yield:
1 1/2 dozen

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 40 Min
PHOTO BY: jenathomas US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Answer 3

3/4 cup brown sugar
3/4 cup white sugar
1 egg
1tsp vanilla
1 and 1/2 stick of blue bonnett
mix well
1 tsp of baking soda
2and 1/2 cups flour
mix and add one cup of chocolate chips and fold in
drop 1 tablespoon of dough 2 inches apart on baking sheet, press flat, bake at 350 degrees for 8 minutes for soft chewy cookies. will make about 36 cookies. Enjoy!

Answer 4

Nieman-Marcus Cookies

1 Cup Butter
12 oz. Chocolate Chips
2 Cups Flour
1 Cup brown sugar
1 tsp baking soda
½ tsp salt
1 Cup sugar
½ of an 8 oz Hershey Bar (grated)
2 ½ Cup Oatmeal
2 eggs
1 tsp baking powder
1 tsp vanilla
1 ½ Cups Chopped nuts (your choice)

Blend oatmeal in a blender until it becomes a fine powder.
Cream the butter with both of the sugars.
Add eggs and vanilla.
Mix together with the oatmeal, flour, salt, baking powder, and baking soda.
Add chocolate chips, Hershey Bar and nuts.
Roll into one inch balls.
Bake at 375 degrees two inches apart for ten minutes.

Answer 5

In all honesty, the best chocolate chip cookie recipe I've ever had is the one on the Tollhouse chips package. They even stayed soft and chewy for a week! Last time we put peanut M&M's in instead of the chips for Valentine's Day. The red, white and pink were really pretty in them.

Answer 6

CHEWY CHOCOLATE CHIP COOKIES

INGREDIENTS
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 ounce) package instant vanilla pudding mix*
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup finely chopped walnuts

DIRECTIONS
In a mixing bowl, cream butter, sugars and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to the creamed mixture. Stir in chocolate chips and walnuts (dough will be stiff).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Note: One 3.9-ounce package of instant chocolate pudding mix may be substituted for the vanilla pudding mix.

Answer 7

HERSHEY'S CHOCOLATE TOWN COOKIES

Preheat oven to 375 degrees.
Cream together:


1 c. butter or margarine
1/2 c. sugar
1 c. firmly packed brown sugar
1 tsp. vanilla

Fold in:

2 well beaten eggs

Sift in:

2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt

Stir in:

2 c. milk chocolate chips
1 c. nuts (optional)

Spoon onto ungreased cookie sheet. Bake approximately 10 minutes. Yield: 5 dozen.

Answer 8

Buy a bag of chocolate chips-the toll house cookie recipe is on the back of the bag. I have found it to be the best.

Answer 9

HAH...I just had to make cookies for my project...
Okay here it is...
1tsp of salt, vanilla exact....
1/2 tsp of baking soda...
Half cup of brown and white sugar...
1 and 1/2 cup flour...
1 and 1/2 butter...
1 egg...
which it will make 24 cookies...
and oh for chewy taste, i don't know but I put it in oven for 5 min at 350 degree and microwave it...
I don't know, that's how i do it...

Answer 10

You can't be serious. All you have to do, is make the dough for another kind of cookies, and add 1 cup or more of chocolate chips, while still mixing. I wish I could have you come to my house, and teach you to make them. I have a great starter recipe, which has proved to be the best recipe for them, so far.

SCOTT’S FAMOUS CHOCOLATE CHIP COOKIES

Mix —
2 ¼ cups flour
2/3 cups cocoa
1 teaspoon baking soda
¼ teaspoon salt
In another bowl, mix—
1 cup softened butter
¾ cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla
When creamy, add
2 eggs, lightly beaten
Add flour mixture and
2 cups white chocolate chips
Bake: 350 for 11 minutes


OATMEAL COOKIES

¾ cup unsalted butter
1 ¼ cup firmly-packed brown sugar
1 egg
1/3 cup milk
1 ½ teaspoon vanilla
3 cups Old Fashioned Oatmeal
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon
dash ground ginger
dash of cloves
dash of allspice
1/8 teaspoon freshly-grated nutmeg
½ - 1 cup of toasted pecans
1 cup dried cranberries
½ cup high quality chocolate chips (use 60% cocoa)
Toast pecans in 275 degrees oven with 1 teaspoon of butter and dash of salt until fragrant.
Increase oven to 375 degrees. Line baking sheet with parchment paper.
Whip butter in mixer until smooth. With mixer running, add brown sugar and mix until well blended. Add egg, milk, and vanilla and mix until well blended. In separate bowl, combine oats, flour, baking soda, salt, and spices. Blend well with wire whip. Mix into creamed mixture at low speed until just blended.
Reconstitute cranberries with one cup of boiling hot water. Steep until plump, approximately 5 minutes. Drain and dry on paper towels. Then add reconstituted cranberries, chocolate chips and toasted pecans to cookie mixture.
Using ice cream scoop, drop cookie mixture on lined baking sheet and bake for 10 – 12 minutes at 375 degrees. Cool two minutes on rack. Makes about 2 -2 ½ dozen.