What is the best chocolate chip cookie recipe?

Question

Homemade recipe plz!

Answer 1

I found this recipe a few years ago, and now I'm not "allowed" to make any other chocolate chip cookie recipes (even Tollhouse!) They really are award-winning. One suggestion though--I tried them with margarine once and will never do it again. It totally changes the texture of the cookie. They call for butter, so use butter! :)

http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx

Answer 2

This recipe is vegan but rocks the house:

Homestyle Chocolate Chip Cookies

1 cup unbleached all-purose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar
1/4 tsp sea salt
1/3 cup pure maple syrup
1/4 tsp black strap molasses
1 to1&1/2 tsp pure vanilla extract
1/4 cup canola oil (a little generous)
1/3 cup non-dairy chocolate chips

Preheat oven to 350 degrees.
In a bowl, sift in the flour, baking powder, & baking soda. Add the sugar & salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses & vanilla, then stir in the oil until well combined. Add the wet mix to the dry along with the chocolate chips and stir through until just well combined (do not overmix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer they will dry out). Let cool on the sheet for no more than 1 minute (again to prevent drying) then transfer to cooling rack.

Makes 8-10 large cookies

Answer 3

its awsome! THE BEST!!! try them all and see!

INGREDIENTS
1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup unsweetened cocoa powder
3 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Answer 4

I think the Nestle Toll House chocolate chip cookie recipe is the best. Always makes a great cookie.

Answer 5

Go with Tollhouse but try cutting the butter in 1/2 and substituting in shortening for the other half. It will give you a fluffier cookie.

Answer 6

Active time: 35 min Start to finish: 2 hr

serving size

Makes about 28 large (4 1/2-inch) cookies.

subscribe to Gourmet > ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz) preparation
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks' note:
• Cooled cookies keep in an airtight container at room temperature 3 days

Answer 7

I've just used the Toll House one from the back of the bag for 22 years. For a good twist, substitute peanut M&Ms. I look at it this way, if it ain't broke, don't try and fix it!

Answer 8

i get the packets of betty crocker mix and just add eggs and oil and everyone always thinks they are homemade they are very tasty