a GOOD recipe?

Question

does anyone know a good recipe for chocolate chip cookies, i keep trying the recipe on the back of the tollhouse chips but it never comes out right and its not because i'm a bad cook i am a pretty good cook and they just dont turn out well. i wanted to make my dad some GOOD chocolate chip cookies for tomorrow because it was supposed to be his day off this week but he has been working overtime all week and they made him come in tomorrow too so i wanted to bake him some cookies to make him feel a little better. thanks

Answer 1

Gosh, I htink the Tollhouse recipe is the best ever! I wonder if you're subbing ingredients and not using *exactly* what is called for, or not measuring *exactly*?

Here's a couple others that are good that you may like...IMO, they don't beat Tollhouse, but you may like them better.


Real Neiman-Marcus Chocolate Chip COokies

½ cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons instant espresso coffee powder
1½ cups semi-sweet chocolate chips

1. Preheat oven to 300ºF. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

--Neiman-Marcus website
___________________________

Nieman Marcus Chocolate Chip Cookies

2 C. butter
2 C. brown sugar
2 C. granulated sugar
2 tsp. vanilla
4 eggs
4 cups flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
5 C. oatmeal, measured then whirled in food processor
24 oz. chocolate chips
3 C. chopped nuts

Preheat oven to 375ºF. Cream the butter and sugar until fluffy. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda, and add to mixing bowl. Stir in chocolate chips and nuts. Roll into bars and place two inches apart on a cookie sheet.

Bake for 10 minutes. If you make them large, bake for 15 minutes.

Answer 2

Cookies
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 egg
2 (1 ounce) unsweetened chocolate squares, Melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Icing
2 1/2 cups powdered sugar
1/4 cup butter, Melted
4 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Chocolate Icing to Drizzle
1/4 cup butter, softened
2 tablespoons light corn syrup
1 (6 ounce) package semi-sweet chocolate chips


Preheat oven to 375'.
In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
Take a drinking glass and flatten each cookie to about 1/4 inch thick.
Bake cookies until set, Approximately 8-9 minutes.
Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
Frosting:.
Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
Chocolate Drizzle Icing:.
In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

Answer 3

I always use the Tollhouse recipe. But I reccomend allrecipe.com, it has user reviews so depending on the type of cookie you want (soft or crispy) you can find it there. But here are some things to look for in recipes to see if they will act like you want.

Crispness

Low proportion of liquid in the mix
High sugar and fat
Long baking time
Small size or thin shape
Proper storage to prevent absorbtion of moisture

Softness

High proportion of liquid in mix
Low sugar and fat
Honey, molasses, or corn syrup
Underbaking ( great for moist cakes too)
Large size or thick
Proper storage

Chewiness

High sugar and liquidm but low fat content
High proportion of eggs
Strong flour or gluten development

Spread

High sugar encourages spread, especially coarse granulated
High baking soda
The creaming together of fat and sugar contributes to leavening by incoporating air. Creaming a mixture until light increasesspread. Blending fat and sugar just to a paste reduces spread.
Low oven temp increases spread. High oven temp reduces.
Heavily greased pan increases spread
High liquid
Strong flour and gluten developement decreases spread/

Answer 4

I make oatmeal chocolate chip cookies here. I don't like plain chocolate chip cookies.

Answer 5

try allrecipies.com - you will never go back to junk. Try freezing your chocolate chips. I have been making muffins for my boys from that site and it is soo easy.

Answer 6

All of these are wonderful and easy.

Peanut Butter Oatmeal Chocolate Chunk Cookies
1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1-1/2 tsp. vanilla
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely

Chocolate Chip Pudding Cookies
2 1/4 cups flour
1 teaspoon baking soda
1 cup soft butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 package (12 oz.) chocolate chips
1 cup nuts (opt.)
1 package (4 serving size) INSTANT pudding & pie filling
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.

Easy Chocolate Chip Cookies
1/2-1 cup softened butter
2 eggs
1 cup brown sugar
1 tablespoon vanilla
2 cups flour
1 teaspoon baking powder
1 bag chocolate chips
Mix butter, eggs, brown sugar and vanilla together.
Add flour (1 cup at a time) to mixture.
Next add baking powder and chocolate chips.
Bake in oven at 350 degrees for about 15-20 minutes.

Easier Chocolate Chip Cookies
1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350º. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

nfd♥