I need a good chocolate chip recipe!!!PLease help!?

Question

I need a recipe for chocolate chip cookies or a good recipe for another type of biscuit which doesn't have golden syrup in it (I don't have any...). Thankyou!

Answer 1

THIS IS THE BEST!!!
Original Nestlé Toll House Chocolate Chip Cookies

Estimated Times: Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

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) optional
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.

This page is from Very Best Baking's web site.
For more great recipes, visit VeryBestBaking.com
©2004 NESTLÉ

Answer 2

Chocolate Chip Cookie

Answer 3

Well, I may have to charge you to share my secrets but...here goes. The manufacturer's like Hershey's, Nestle's, Kraft, Nabisco, flour manufacturer's and nut distributors will give you either on-line or by mail the best kitchen tested recipes. Oatmeal and raisin packages have great recipes also and I have a great one that was on the label of the baking sheet I bought once. More great ones are from friends and relatives or community cookbooks. My favorite book is; The Search for the Perfect Chocolate Chip Cookie by Gwen Steege.
All time classic recipe favorite from husband's aunt;
1 C sugar/1/2 cup firmly packed brown sugar/1/2 C crisco shortening/1/2 stick butter/2 eggs (make sure they are large), 1 t vanilla/2 C unsifted flour/1t baking soda/1t salt/ 1 C chopped nuts/12 oz. semi-sweet chocolate chips. Beat first four ingredients; add dry ingredients and lastly stir in nuts/chips. 375 -10 minutes (chill dough first)
Second most favorite from the favorite c.c.c. book; 2 1/2 C flour/1t baking soda/1t salt/1/2 C softened butter/1/2 C shortening/3/4 C sugar/3/4 C brown sugar firmly packed/1 t vanilla/1 whole egg/2 egg yolks/1/4 C rolled oats/12 oz. semisweet chocolate chips/1C nuts, chopped
375-10 min. (chewy)
Third most favorite from sister-in-law;
2 sticks crisco butter (or one stick each crisco and butter)/ 2 C brown sugar/4 eggs/t2 vanilla/4 C flour/3 C oatmeal blended to powder/1 t salt/2 t baking soda/2 t baking powder/1 pckg. semi-sweet chocolate chips/3 C chopped pecans. (may be halved). Beat butter, eggs, sugars. Add oatmeal flour then remaining ing's. Refrigerate before baking for best results.

Temperature and dough consistency are keys to success. Taking them out at 8 minutes is sometimes a good idea as well so they stay soft on the inside but still get done.

Answer 4

Get the Nestle`s toll house chocolate chip cookie recipe. The recipe is right on the package and they are so good hot with a cold glass of milk!

Answer 5

In my experience, the best recipe is the one right on the back of the package of Nestle's toll house morsels. I use that one every time with pecans! Always get raves. Tip: make sure the butter is softened (the best way to do it is let it sit at room temperature for at least an hour) NOT melted at all. If the butter is too warm and melted, the cookies will be flat like pancakes.

Answer 6

* 1 cup butter
* 1 cup white sugar
* 1/2 cup light brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups semisweet chocolate chips
* 2 cups flaked coconut

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

This is my favorite.

Answer 7

2 1/4 C. Flour
3/4 C. brown sugar
1/4 C. sugar
1 tsp baking soda
1 tsp salt
1 pkg vanilla instant pudding
2 eggs
1 tsp vanilla
1 C. butter or margarine
semi-sweet chocolate chips
Mix together, bake at 350 for 10-12 min or until done
These are the BEST chocolate chip cookies you will ever make!!!!

Answer 8

I know it may sound silly, but I like the Nestle toll house recipe, can't beat a classic.

Answer 9

i go with the one on the back of the chippits bag. That's what my mom makes, but i'm sure the toll house bag is really similar.

Answer 10

try making a chocolate chips with cupcakes.