Does anyone have a Chocolate Chip Cookie Recipe or a Chocolate Chocolate Cookie Recipe?

Question

I just bought some cooling racks and my niece and nephews are coming over this weekend at my mom house. And I need a Cookie Recipe

What about the Famous Toll House Recipe

Answer 1

I really like the toll house one. It's easy, and makes a lot of cookies!! I have a recipe for monster cookies, if you want that, email me. I makes a ton and I usually half the recipe. It has not only chocolate chips, but peanut better, m&ms, oatmeal and other good stuff. It's really good, and you can freeze the dough in logs and then just cut off what you want to bake. Let me know if you want that recipe!!!!

Answer 2

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.

Cant go wrong with these
over 3600 reviews on these
http://allrecipes.com/recipe/award-winning-soft-chocolate-chip-cookies/Reviews.aspx

Answer 3

Nestle Toll House Chocolate Chip Pan Cookie
40 min 15 min prep 48 servings

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (I like pecans)

Preheat oven to 375* Grease a 15x10-inch jelly roll pan.
Combine flour, baking soda and salt in small bowl.
Beat butter, both sugars and vanilla in large mixer bowl.
Add eggs one at a time, beating well after each.
Gradually beat flour mixture into butter mixture.
Stir in chocolate chips and nuts.
Spread into prepared pan.
Bake 20-25 minutes or until golden brown.

Answer 4

Chocolate Chocolate Chip Cookies

INGREDIENTS
2 cups all-purpose flour
3/4 cup white sugar
3/4 cup packed brown sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups semisweet chocolate chips
2 eggs
1 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine dry ingredients. In a separate bowl, cream sugars, eggs and butter. Sift dry ingredients into butter.
Drop by teaspoon onto ungreased cookie sheet. Bake for 9-12 minutes .

I tried these last week and my family loved them. They didn't survive the evening :)

Answer 5

The one on the back of the Nestle Chocolate Chip bag is tasty and easy, and you can make it healthier by just putting in 1and 1/2 sticks butter (it says two, but there's absolutely no taste difference), and 1/4 cup applesauce per egg instead of eggs (though some people can tell when you substitute both eggs, so maybe just switch one). I make these every time a friend has a birthday, and nobody can tell the difference.

Answer 6

I think Tollhouse has the best chocolate chip cookie recipe. It's on the back of the yellow bag of chocolate chips. No fail and super easy.

Answer 7

I think the Nestle toll house chocolate chip cookies are the BEST!

It is on the website www.verybestbaking.com

I always roll my dough into logs/rolls by shaping and wrapping it in glad bake (cooking non-stick paper) and then I roll it in a layer of glad wrap (cling wrap). I put them in the freezer to become cold and then I just unwrap the rolls (get rid of the glad bake and glad wrap) and slice into even 1cm (nearly half an inch) thick rounds and put them on my cooking tray with non-stick paper (glad bake).

They turn out even/round and absolutely delicious. I leave the nuts out of my cookies. You should try them. Good luck!

Answer 8

The one on the back of the bag of chocolate chips has always tasted the best to me. Most traditional recipe and very good. Me and my wife make it with her little sister when she comes over... always the best recipe for us. We use the tollhouse, but nestle is good too.

Answer 9

Nothing beats a Toll house CHoc chip cookie

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.