Q&A: What Your Best Chocolate Chip Cookie Recipe?

Question by vogue obsession: What Your Best Chocolate Chip Cookie Recipe?
I really want to make some yummy chocolate chip cookies, but I don’t have one recipie that I depend on everytime (I always like switching it up). So, please post your favorite chocolate chip cookie recipie that you can’t seem to resist everytime you make them! =)
So you highly recommend that recipe then? Should I make that one?

Best answer:

Answer by Steff


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

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.

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.

Know better? Leave your own answer in the comments!

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  1. otisisstumpy says:

    I actually love the recipe that Crisco has for their “Ultimate Chocolate Chip Cookies”. It uses butter flavor crisco and is about the only recipe I don’t use butter in when baking.

    -1/4 cups firmly packed light brown sugar
    3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
    2 tablespoons milk
    1 tablespoon vanilla extract
    1 egg
    1-3/4 cups PILLSBURY® Best All-Purpose Flour
    1 teaspoon salt
    3/4 teaspoon baking soda
    1 cup (6-ounce package) semi-sweet chocolate chips
    1 cup pecan pieces (optional)*

    HEAT oven to 375ºF.
    COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
    DROP by rounded measuring tablespoonfuls 3-inches apart onto ungreased baking sheet.
    BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

  2. Linh H says:


    4 1/2 cups all-purpose flour
    2 teaspoons baking soda
    2 tsp baking powder
    1/2 tsp salt
    2 cups butter, softened
    1 1/2 cups packed brown sugar
    1/2 cup white sugar
    2 (3.4 ounce) packages instant vanilla pudding mix
    4 eggs
    2 teaspoons + 2 tbsp vanilla extract
    4 cups semisweet chocolate chips
    3 cups heath toffee baking bits

    1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder and baking soda, set aside.
    2.In a large bowl, cream together the butter, brown sugar, salt and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and toffee. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
    3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

    makes 6 dozen cookies

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