Chocolate Chip Cookie Recipe?

ohh goodness.. how I love chocolate chip cookies :]

My personal favorite recipe is definitely the Nestle Toll House cookie recipe- it. is. amazing. I always use about a tablespoon less of butter (or so) and chill the dough in the freezer for about 20 minutes before I bake them- it keeps the cookies from getting super-flat. Here's the link- happy baking!!

http://www.verybestbaking.com/recipes/specialty/nt...

the one on the back of the nestle chocolate chip bag is amasing :DD

and then there's this one (you need the basic ingredients in this for any chocolate chip cookie recipe):

Chocolate Chip Cookies: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Chocolate Chip Cookies Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

These are amazing! My mom has made them for years and everyone loves them! If you try one recipe, you have to try this one! Yummmmy!

Cooks Illustrated Thick and Chewy Chocolate Chip Cookies

Ingredients:

* 2 1/4 cups all-purpose flour (2 cups plus 2 tablespoons)

* 1/2 teaspoon table salt

* 1/2 teaspoon baking soda

* 12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)

* 1 cup brown sugar (light or dark)

* 1/2 cup granulated sugar

* 1 large eggs

* 1 large egg yolks

* 2 teaspoons vanilla extract

* 1-2 cup chocolate chips (semi or bittersweet)

Directions:

Prep Time: 15 mins

Total Time: 1 1/2 hrs

1. 1 Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. 2 Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. 3 Form scant 1/4 cup dough into ball. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month shaped or not.).

4. 4 Bake, reversing cookie sheets positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

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.

Extra Moist Chocolate Chip Cookies:

2 1/2 c. unsifted flour

1 tsp. baking soda

1 c. butter

1/4 c. sugar

3/4 c. brown sugar

1 pkg. instant vanilla pudding

1 tsp. vanilla

2 eggs

6 oz. chocolate chips

Mix flour and soda. combine butter, sugars, pudding and vanilla. Beat in eggs. Gradually add flour mixture. stir in chips. Batter should be stiff. Bake at 375 degrees for ten minutes.

as much as i love a good chocolate chip cookie (and trust me, i've tried dozens of recipes....) , i've gone into appreciating this tart more!! it's just heaven ;))

RASPBERRY MARZIPAN TART :

1-1/4 c. all-purpose or unbleached flour

1/3 c. sugar

1 tsp. baking powder

1/2 cup. unsalted butter, softened

1 egg

1/4 c. raspberry preserves

-- Preheat the oven to 350°F. Grease a 9 inch round cake pan or 9 inch pie pan or best of all a fluted tart pan.

-- Measure the flour by lightly spooning it into the measuring cup.

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with a pastry blender until a dough forms. (This works well in a food processor.)

-- Press the dough over the bottom and up the sides of the pie or tart pan. Spread 1/4 cup of the preserves over the dough. Chill the crust while preparing the filling.

FILLING :

2/3 c. sugar

1/2 c. unsalted butter, softened

1/2 tsp. almond extract

2 eggs

1 c. grated or finely chopped almonds

1/4 c. raspberry preserves

-- In a small bowl, cream the 2/3 cup sugar with 1/2 cup butter and almond extract until light and fluffy.

-- Add the eggs, one at a time, beating well after each. Stir in the almonds.

Spoon the filling over the preserves, spreading gently.

-- Bake the tart for 40 to 50 minutes or until it is a deep golden brown.

-- Let the tart cool for 2 hours, then remove it carefully from the pan.

Spread the surface with the remaining 1/4 cup preserves.

GLAZE :

1/2 c. powdered sugar

2 to 3 tsp. lemon juice

-- In a small bowl, combine the glaze ingredients and drizzle them over the tart. (Pipe them in a bulls eye pattern and run a knife tip in and out like the spokes of a wheel to make a spider web, if you like... :)

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Lemon corn meal cookies :

1 1/2 c. flour

1/2 c. corn meal

1 tsp. baking powder

1/2 tsp. soda

1/8 tsp. salt

1/2 c. butter

3/4 c. brown sugar

1 egg

2 tsp. lemon peel, shredded

2 tbsp. lemon juice

1/2 c. buttermilk

1/2 c. pecans, chopped

-- Stir together flour, corn meal, baking powder, soda and salt.

-- In large mixing bowl, beat butter at medium speed for 30 seconds.

Add sugar and beat well until fluffy.

Add egg, lemon peel and lemon juice. Beat well.

-- Add dry ingredients and buttermilk alternately to beaten mixture. Beat until well blended.

Stir in chopped nuts.

-- Drop by teaspoon 2 inches apart onto an ungreased cookie sheet. Sprinkle with additional chopped nuts. Bake at 350 degrees about 12 minutes.

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125g butter

1/2 cup brown sugar

1/3 cup white sugar

1 tsp vanilla essence

1 egg

1 1/2 cups self raise flour.

3/4 cup choc chips

cream butter and sugars until light and fluffy (or melt butter and mix the sugars through best u can)

mix in egg and the vanilla essence

stir in the flour...its meant to be soft and when rolled into ur hands you dont get heaps of dough stuck to them :)

bake for about ten minutes,,i take them out as soon as they move across the paper(carefully push one cookie see if it slides they done..if it just dents the cookie give it another few mintues)

i like to put sprinkles on top before i bake them, i add the choc chips on top rather then through. Whats nice is some mixed through and extra placed on top before you bake them :)

My family has been using a recipe we find whenever we get chocolate chips. There is usually a recipe on the back of a bag of chocolate chips. My family never use salt or nuts in them because they aren't important. If there isn't a recipe there, then try going to www.allrecipes.com and search simple chocolate chip cookies. I hope I helped!