Great Chocolate Chip Cookie Recipe for the most toughest of judges?

Question

I need an incredible chocolate chip recipe for the perfect cookie. I have some tough "judges" to make happy...inlaws...any suggestions???

Answer 1

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
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
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.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 2

Chewy Chocolate Chip Cookies
2 C. butter
1 1/2 C. brown sugar
4 eggs
1 tsp salt
12 oz chocolate morsels
1 1/2 cups sugar
2 tsp vanilla
4 1/2 C. flour
2 tsp baking soda
Beat butter, sugars, vanilla with mixer until creamy. Add eggs; beat till fluffy. Add flour mixture gradually. Add chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. makes approximately 12 dozen.

White Chip Chocolate Cookies
Cream Together:
1 C. margarine
2 eggs
2 C. sugar
Add:
2 tsp vanilla
2 C. flour
1/2 tsp salt
3/4 cocoa
1 tsp soda
1 2/3 C. white chips
Bake at 350 degrees for 8-9 minutes. Drop by teaspoon. Dont over bake. Makes 4 1/2 dozen cookies.

Outrageous Chocolate Chip Cookies
1/2 C sugar
1/2 C. butter
1/2 tsp vanilla
1 C. flour
1 tsp baking soda
6 oz chocolate chips
1/3 C. brown sugar
1/2 C. peanut butter
1 egg
1/2 C. oatmeal
1/4 tsp salt
Beat sugar, butter, peanut butter, vanilla, and egg until creamy. Mix in dry ingredients and chocolate chips.
Drop by rounded tablespoons on an ungreased cookie sheet about 2 inches apart. Bake 10 to 12 minutes. let cool 1 minute before removing from pan.

Hope these help!!

Answer 3

I was told by someone 25 years ago what her secret was because her chocolate chip cookies were always the best.Now everyone can try it. Toll House has the best recipe, just use half butter, half Crisco(butter or regular). After you mix all the ingredients, refrigerate over night, then bake. They will turn out thick, instead of thin. I have done this for 25 years now and every time I make them I get great compliments. I also started using Watkins vanilla-nut extract instead of just vanilla,which gives it that little bit of original flavor. Good Luck

Answer 4

Use your regular tollhouse recipe and try adding some of the following;
Crisp Rice Cereal: Looking for a little extra “crunch” that regular chocolate chip cookies don’t provide? Add 2 cups of rice crisp cereal (Such as Rice Krispies) and enjoy every crispy crunch.
Coffee: For the coffee nut in you, add 2 ¼ teaspoons of finely ground espresso beans to your chocolate chip cookies. Not only will you get a zing, but a bit of a caffeine boost from this tasty treats.
Ginger: Something a little less traditional in the spice department. The addition of ¾ cup of finely chopped crystallized ginger is a great way to add a surprising ZING to your chocolate chip cookies.
Different Chocolate: Sometimes we don’t think to simply use different chocolate—chocolate chunks, mini kisses, MnMs or any chocolate you can think of can be used instead of semi-sweet morsels.
Mashed Bananas: Add one cup of mashed RIPE bananas (the riper they are the more flavor you get) into your chocolate chip recipe. Banana and chocolate compliment each other very well.
Orange Zest (Peel): This is my Mom’s favorite way to make chocolate chip cookies. Zest the orange with a zester, grater or fork. About 1 tablespoon will give you a nice hint of orange in your chocolate chip cookie.
You can also decrease the shortening in your recipe by some and replace it with peanut butter.
Try mixing some of the above ideas together like, adding oatmeal and orange zest.
Mix and match is the best way.
Good luck.

Answer 5

Chocolate Chip Cookies with Oats

* 1 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 cup shortening
* 3/4 cup brown sugar
* 3/4 cup granulated sugar
* 2 eggs
* 1 cup chopped nuts
* 2 cups semisweet chocolate chips (12 ounces)
* 2 cups quick cooking rolled oats
* 1 teaspoon vanilla extract

Shift flour with salt and soda; set aside
Cream shortening and sugars; beat in eggs and vanilla until light and fluffy. Stir in sifted dry ingredients, chopped walnuts or pecans, rolled oats, and chocolate chips. Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets. Bake chocolate chip cookies for about 12 minutes; cool on racks.

Answer 6

Ultimate Chocolate Chip Cookies

Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies

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 7

"A double dose of chocolate!"
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar
DIRECTIONS
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Answer 8

Cookie Gospel According to ME:

The best recipe I've ever had for the straight traditional chocolate chip cookie is the original tollhouse cookie.

Any recipe on the package will give great results. Use butter, not margarine or shortening.

Other great cookie tips: (btw, I make EXCELLENT cookies)

Always use the freshest and highest quality ingredients that you can afford. Cheap, old or expired ingredients will show in the taste and texture of your cookies. Use unsalted butter - butter can have up to 1 ts of salt in a stick and most recipes are written for unsalted butter. Use large eggs, most recipes are written for large eggs. Baking soda starts losing it's 'poof power' at about six months. I always date my boxes and replace them after six months.

Be sure to use an oven thermometer. Interior oven temps vary considerably, an oven thermometer will help you with all your baking if you go by that instead of the dial.

Use parchment paper on your cookie sheets. This way you don't have to grease the pan, your pans will clean up easier, the cookies will come right off and it significantly reduces bottom burn.

Invest in the insulated cookie sheets, the ones with two layers of metal with air trapped in between. You'll get a better cookie and it's really hard to burn cookies on those sheets. Just trust me, spend the money, you'll never go back to regular cookie sheets. I think the last set I got was a Safeway, they weren't as expensive as the ones I've gotten at specialty shops and they work just fine. I've got lots of these cookie sheets, I won't use anything else.

Start with butter at room temp, NOT melted in the microwave or hard and cold from the fridge. Be sure to cream the butter and sugar for a very long time, it should be really creamy when done, and when you add the egg mix that for a really long time too, it incorporates air that later expands and gives a great texture.

A friend of mine used to make the best chocolate chip cookies I've ever had. She used the original tollhouse recipe (you can easily get this with a quick web search) and would actually time them to the partial minute to get the crispy ouside, chewy inside texture that she preferred. She'd bake a couple and time them very closely, then set her timer for x number of minutes and seconds! She had lots of kids and made these cookies three or so times a week, so was proof of the proverb that practice makes perfect.

Make plenty of extras. If you plan to make twice as many as you need, you can pick the most perfect ones to show off with. Cookies keep well in the freezer and many are actually better when frozen.

Good luck and have fun with it!

Answer 9

http://www.joyofbaking.com/RecipeIndex.html

1/2 cup (11 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups (260 grams) white chocolate chips

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 - 3 inch round cookies.

Answer 10

White Choc-chip and Cranberry Cookies

200g butter, softened
1 cup packed brown sugar
1/2 cup sweetened condensed milk
1 egg
1 1/2 tsp wanilla essence
1 1/2 cups plain flour
1/2 tsp baking soda
2 cups rolled oats
1 1/4 cups dried cranberries (CRAISINS sold a woolies)
1 cup white choc-chips (or milk choc chips)

1. preheat oven to 180c
2. cream butter, brown sugar and condensed milk. Add the egg, vanilla essence and beat until the mixture is light and fluffy.
3. sift the flour and baking soda into the creamed mixture. Stir in the rolled oats, crnaberries and choc-bits. Place heaped tablespoons of the mixture onto greased oven trays, then press down lighty with a fork.
4. bake for 15 minutes or until the cookies are golden brown

Makes 35 - 40