who know how to make choclat chips cookies?

Question

could you give me recipe plez ok bye

Answer 1

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated white sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 teaspoon coffee (optional)
2 eggs
1 (12-ounce) package semisweet chocolate chips
1 cup chopped nuts (optional)

1. Sift flour, baking soda and salt into a mixing bowl.
2. In separate bowl, with mixer on medium speed, cream together butter, sugars, vanilla and coffee until light and fluffy; beat in eggs one at a time until well incorporated.
3. Pour the flour in slowly, allowing the mixer to mix it in before adding more.
4. After flour is well-incorporated, stir in chocolate chips and nuts with a wooden spoon.
5. Drop cookie dough by rounded teaspoonfuls onto cookie sheet.
6. Bake in a 375 degree F oven for 9 to 11 minutes. Allow to sit for 2 minutes before removing from cookie sheet.

Answer 2

I think this is the one you are looking for.....

Best Ever Chocolate Chip Cookies

These are our favorite. I usually make 1/2 and freeze the rest for later in the week when we run out.

7 dozen

15 min prep

INGREDIENTS

2 cups margarine (stick margarine only)
1 1/3 cups white sugar
1 1/2 cups packed brown sugar
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
2 eggs
2 cups chocolate chips

DIRECTIONS

Mix flour, soda and salt in a bowl; set aside.
Cream together margarine and sugars.
Beat eggs into sugar mixture.
Add vanilla.
Beat until fluffy.
Add the dry ingredients.
Add chocolate chips.
Drop onto ungreased cookie sheet and bake at 350° for 8-10 minutes .
Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.

Answer 3

Look on the Back of Toll House Chocolate Chips

Answer 4

The percent by weight of chocolate chips really is the key to good chocolate chip cookies once you get a good dough. As you get to 25% by weight they really are gooood. Too many (over 30%)make the cookies spread and don't harden properly.

Answer 5

Follow the recipe for toll house cookies on the back of the bag of chocolate chips.

Answer 6

The BEST recipe I have ever used is the Nestlé's Toll House Cookies recipe. I'd suggest using their brand of semi-sweet chips if you really want a good batch, say for holiday gift-giving. I use the store brand chips when I'm making a batch for the family for lunches or snacks. I also use real vanilla (not the imitation kind) and they come out so much better. (The kind I actually use is from a big bottle I purchased at a market in Mexico--the real stuff!) Fresh baking soda will ensure they rise properly. (If you have an old box, you can open it and put it in the frig to get rid of odors.) The cookies also taste so much better if you use real butter and not the cheap store-brand margarine. One trick I learned was, after the cookies are baked, take the cookie sheets out of the oven, and let the cookies cool for 2 minutes. Remove them from the cookie sheet, then turn the cookie sheets upside down. Run the bottom under cold water to cool it down. Then you can continue with the next batch. If you put raw cookie dough on a hot cookie sheet, the dough will start to melt and spread too quickly, and your cookies will be thin and burn.
If you have a small oven, put one tray on the top oven rack, and one on the bottom rack. Switch the cookie sheets halfway through. They will cook evenly on the top and bottom.

Below is the recipe from the Nestlé's web site:

Original Nestlé Toll House Chocolate Chip Cookies
Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

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.

Answer 7

Original Nestlé Toll House Chocolate Chip Cookies

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
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


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.

Answer 8

http://www.verybestbaking.com/recipes/detail.aspx?ID=18476