Chocolate Chip Cookie Recipe...?

Question

Does anyone know a good soft chocolate chip cookie recipe or chocolate chip muffin recipe? Thanks

They have realllllly good big soft cookies in our school cafeteria...does anyone know where they get them or how they make them?

Answer 1

Chocolate Chip Cookies
* 2 1/2 cups flour mixed with 1 tsp. baking soda
* 1 cup packed brown sugar
* 1 cup chocolate chips
* 1/2 cup chopped nuts
* 1/2 cup sugar
* 1/4 tsp. salt
- In a large bowl, combine all the ingredients above.

- Add 3/4 cup so ftened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended.

- Roll heaping tablespoonfuls into balls.

- Place 2" apart on a lightly greased cookie sheet.

- Bake at 350°F for 13 to 15 minutes.

- Cool 10 minutes on baking sheet.

- Remove to wire racks to cool completely.

* These cookies will firm up when completely cooled.

* Yield: 3 dozen.


Chocolate Chip Cookie
# 4 tablespoons of butter or margarine (softened)
# 1 egg, well beaten
# 500 gram (3 cups) of Chocolate Chip Cookie mix
- Put all ingredients into a mixing bowl

- Blend together until you have a uniform of dough. Roll dough on a lightly floured surface to semble a 1" diameter piece of rope.

- Cut into 24-30 uniform pieces. Place cut side up on lightly greased cookie sheet

- Bake in 375 F preheated oven for apporx. 12 minutes



* Makes 2 dozen medium sized cookies



Chocolate Chip Banana Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup wheat bran
1/2 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1/4 cup fat-free milk
1-1/3 cup mashed ripe bananas (2 to 3 medium)
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup miniature chocolate chips
1/3 cup chopped pecans

In a large bowl, combine the first 7 ingredients. Combine the eggs and milk,
stir in the bananas, applesauce, and vanilla. Stir into dry ingredients just
until moistened. Stir in chocolate chips.

Coat muffin cups w/ nonstick cooking spray or use paper liners: fill 3/4 full w/
batter. Sprinkle w/ pecans. Bake at 375 for 18-22 min or until a toothpick
comes out clean. Cool for 5 min before removing from the pan to a wire rack.

Yield: 1 dozen


Chocolate Chip Carrot Muffins
* 1 cup Chocolate chips
* 1-cup milk
* 1/2-cup soft shortening
* 1/2 tsp salt
* 1 raw carrot, scraped and cut into 1-inch pieces
* 2-tbsp sugar
* 2 cups flour
* 2 1/2 tsp baking powder

Preheat oven to 400 ºF oven. Grease 14 medium muffin tins.
Sift together flour, baking powder, salt and sugar into a medium bowl. Put remaining ingredients in blender container; cover and run on low speed until well mixed. Add to dry ingredients in bowl and stir just until all flour is moistened.Pour in chocolates chip and mix again. Fill tins 2/3 full. Bake 20-25 minutes or until done. Makes 14 muffins.

Answer 2

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 3

This one is my favorite and everyone is always commenting on how soft the cookies are....even the next day!!! It makes a large batch of cookies too!

½ lb butter, softened to room temperature
¾ cup sugar
¾ cup light brown sugar
2 jumbo eggs
1½ teasp vanilla extract
2¼ cups flour
1 teasp baking SODA
½ teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 375 degreesF
Crean together butter and both sugars until light & fluffy. Beat in eggs, one at a time, then add vanilla extract. Sift together flour, baking soda and salt....stir into creamed mixture. Fold in chocolate chips. Drop by teaspoonfulls onto greased cookie sheet (I use my pizza stone, the bottoms dont get hard that way).
Bake for about 8 minutes, or until LIGHTLY browned around the edges, and the centers look firm but are still soft. Remove from sheet (stone) carefully because they will seem too soft until cooled (about 10 minutes).

Hope that helps! Please let me know if you end up making them and how you liked them! :0)

Answer 4

Tried and true, this is a great recipe for soft, chewy chocolate chip cookies...be sure to eat a few right out of the oven. Soooo good!

CHEWY CHOCOLATE CHIP COOKIES

1/2 c. butter
1/2 c. light brown sugar
1/4 c. granulated sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour
1/2 tsp. baking soda
1 sm. pkg. chocolate chips
1/2 tsp. salt
1/2 c. walnuts or macadamia nuts, chopped (optional)

Mix well and bake at 350 degrees for about 8 minutes or until barely turning brown.

Answer 5

Ghirardelli' S Ultimate Chocolate Chip Cookie:

21 min 10 min prep
4 dozen cookies

2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped walnuts (optional) or pecans (optional)
1 (11 ounce) bag Ghirardelli's double chocolate chips

1. Preheat oven to 375°.
2. Stir flour with baking soda and salt, set aside.
3. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
4. Gradually blend dry mixture into creamed mixture.
5. Stir in nuts and chocolate chips.
6. Drop tablespoon of dough per cookie onto ungreased cookie sheets.
7. Bake at 375° for 9-11 minutes or until golden brown.

Answer 6

Buy the Toll House chocolate chips at the grocery store. The recipe is on the bag and it is really soft and chewy.

Answer 7

go to the store and buy the Crisco butter flavored sticks and there is the best soft chocolate chip recipe inside the package....I make the best cookies and that is where I got my recipe

Answer 8

Here's the Original Nestle Toll House recipe:

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter or margarine softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz.) nestle toll house semi-sweet chocolate morsels
1 cup chopped nuts (optional)

Preheat ovent o 375F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixerbowl until creamy. Add eggs one at a time, beating well after eacha ddition. 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. Makes about 5 dozen cookies.

By the way, a little secret I've discovered after trial and error--I like to chill the dough before I bake it. For some reason, if it sits in the refrigerator for 30-60 minutes before I preheat the oven and bake it, it works better.

Another secret--I always remove them from the oven a minute early because I like them soft and gooey. Just my personal preference. Good luck and have fun!!!!

Answer 9

http://allrecipes.com/recipe/award-winning-soft-chocolate-chip-cookies/detail.aspx

Use this recipe, it's so good. The cookies stay soft for days after you make them.

Answer 10

try the recipe on the back of the toll house package, they turn out really good.