Does anyone have any good chocolate chip cookie recipes?

Answer 1

NESTLE TOLL HOUSE CHOCOLATE CHIP
COOKIES

1 3/4 c. all purpose flour
3/4 tsp. baking soda
1 measuring tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 measuring tsp. vanilla extract
2 eggs
1 (12 oz.) pkg. Nestle Toll House semi sweet chocolate morsels
1 c. chopped nuts

Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. in large bowl combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle Toll House semi sweet chocolate morsels and nuts. Drop by level measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes.
Makes: about 5 dozen, 2 1/4 inch cookies.

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PEANUT BUTTER CHIP CHOCOLATE COOKIES

1 c. butter
1 1/2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
2/3 c. cocoa
3/4 t. baking soda
1/2 t. salt
2 c. peanut butter chips

Cream butter, sugar, eggs and vanilla together. Mix dry ingredients and stir into sugar mixture. Stir in peanut butter chips. Shape into balls and bake at 350°F for 8-10 minutes. Makes 3-4 dozen.

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MONSTER COOKIES

6 eggs
2 c. brown sugar
2 c. white sugar
1/2 tbsp. vanilla
4 tsp. soda
2 c. peanut butter
1 c. butter, softened
9 c. oatmeal
8 oz. pkg. chocolate chips
8 oz. pkg. plain M&Ms

In large mixing bowl, mix eggs, sugars, vanilla, soda, peanut butter, and butter. Then add oatmeal, chocolate chips and M&M candies. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes at 350 degrees, no longer. Remove pan from oven and let cookies set for 30 seconds before removing them to a cooling rack. Yields 60 large cookies

Answer 2

Buy pillbury cookie dough. Then buy hershey hugz minis. Also buy a bag of hershey chocolate bars. First, mix the hershey hugz minis and the cookie dough. Then bake the cookies. As the cookies are baking, take a microwaveable bowl. Take the hershey chocolate bars and put them in the bowl. Melt them down into a liquid. Once the cookies are ready, put them on a tray like throw away plate( or just improvise). Pour the chocolate over the top of the cookies as they sit on the plate. The chocolate will be on the plate as well as the cookies and no part of the cookie should be showing. Then, stick the cookies in the freezer. Wait 10-15 minutes. Then use a knife and cut around the cookies, freeing them from the chocolate crust that bound them to the plate. Voila, you now have a chocolate chip top shelled cookie.


If you want to have fresh, hot cookies, you can use mini cookie arches, allowing the cookie to bake at an angle and giving them a the round cookie shape, but a hollowed out bottom. You can then use the hot hershey filling to pipe the cookie, and push 2 hot cookies back to back as to make it a large, hershey filled cookie.

Answer 3

The best recipe is on the back of the bag of Nestles' chocolate chips.

Answer 4

Yahoo food has some great recipes when it comes to cookies and goodies.. I hope that you can check it out. God Bless You.

Answer 5

go to food network.com or ask.com. They have HUNDREDS of recipes of all kinds of cookies.

Answer 6

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.


they are soooo good

Answer 7

check the crisco shortening package at the store or go to www.crisco.com.

Answer 8

flour, eggs, baking powder,cooking oil,brown sugar,cho. chips,peanbutter if you want.

Answer 9

i have several if you have any certain ones in mind then please feel free to email me and I can share several with you . good luck and god bless.

Answer 10

try:

http://allrecipes.com
http://kraftfoods.com