Hey does anyone have a really, I mean really good chocolate chip cookie recipe?? If so give it to me by 5:30 pm MST tonight. 1/8/08. Thanks!!! Answers:
Hey does anyone have a really, I mean really good chocolate chip cookie recipe?? If so give it to me by 5:30 pm MST tonight. 1/8/08. Thanks!!!It's hard for me to pick just one favorite!
All-Time Favorite... Oatmeal Pecan Chocolate Chunk Cookies 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsalted butter, room temperature 1 cup packed light-brown sugar 1 cup granulated sugar 1 tablespoon pure vanilla extract 3 tablespoons milk 2 large eggs 3 cups old fashioned oats 12 ounces semisweet chocolate, chopped into 1/2 inch chunks 1 1/3 cups coarsely chopped pecans (5 ounces) --In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside. In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight. Heat oven to 350°. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days. *These are thick cookies have a slightly crisp outside but a deliciously chewy and soft center!*
Chocolate Chip Cookies (Cook's Illustrated) 2 1/8 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 cup brown sugar (light or dark) 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 1-2 cup chocolate chips (semi or bittersweet) --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. 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. 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.). 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. *Chewy, crispy, soft! Thinner than the first for those who prefer this way!*
Soft Batch Chocolate Chip Cookies 1 lb butter, softened 2 large eggs 2 tablespoons molasses 2 teaspoons vanilla 1/3 cup water 1 1/2 cups granulated sugar 1 1/2 cups brown sugar, packed 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 5 cups all-purpose flour 6 ounces semi-sweet chocolate chips (or more if you desire) --Preheat oven to 375°F. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture; add the chocolate chips. Shape the dough into 1-inch balls and place them 1-inch apart on an ungreased cookie sheet. Bake for 8 minutes or until golden brown around the edges. Be careful not to over bake! *These stay soft for a long long time and they taste awesome!*
Enjoy!Tollhouse is the best-its on the bag!Nestle Toll House Chocolate Chip Cookies
2? cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks or ? pound) butter, softened 3/4 cup granulated [white] sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (12-oz package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels 1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.MmM 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips 1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
I ran out of flour, so I used 2 cups all purpose and 1 cup of ground oatmeal (Put it in the blender until ground fine like flour). The result was amazing.
These cookies are great! The result is Crispy on the outside and chewy on the inside!! For added flavor I also add l cup of white chocolate chips (try the brand that Aldi's carries...wonderful....better then Nestles!!) Some have stated that their cookies were too cakelike, this is caused by the addition of too much flour. To help prevent this, spoon flour into measuring cup, leveling off with knife, rather then dipping cup into flour. Roll dough into walnut size balls. Be careful not to overbake, I decrease my oven temperature to 325 and bake for l0 minutes. I have tried dozens of chocolate chip cookie recipes over the years, this one is far superior to any of them!! Makes 4 dozen.this makes about 4 dozen. these are THE BEST! chocolate chocolate chip cookies
INGREDIENTS 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional)
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.Original Nestlé Toll House Chocolate Chip Cookies
Source: This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Estimated Times: Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
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.chocolate chip cookie recipe on the back of blue bonnet quarters package it`s better than toll-house..I think the butter crisco recipe is the best....but you have to use butter crisco (which is not trans fat free)
AyeletOH WOW These are all so awesome, just wanted to say thanks to all for these!!!
The consumer Foods information on foodaq.com is
for informational purposes only and is not a substitute for medical advice or
treatment for any medical conditions. The answer content post by the user,
if contains the copyright content please contact us,
we will immediately remove it.