What is a really great chocolate chip cookie recipe?

chocolate cookies
by bgolub

Question by blckmagicrose: What is a really great chocolate chip cookie recipe?
I am looking for your best chocolate cookie recipe!

Best answer:

Answer by callmechurra
It’s hard to beat the traditional Nestle Toll House recipe on the back of the bag! But add just a little bit of water for the true original recipe.

What do you think? Answer below!

Posted by in Chocolate Cookies and tagged with Chip, Chocolate, Cookie, Great, really, Recipe | Trackback
  1. Danielle_lynn says:


    1 ½ cups all-purpose flour
    ½ t. baking soda
    ½ t. salt
    ¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
    ½ cup sugar
    ¾ cup tightly packed light brown sugar
    1 ½ t. vanilla extract
    1 large egg, at room temperature, lightly beaten
    7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

    1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.

    2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

    3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

    4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

    5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)

    6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

    Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

  2. rome says:

    the one on the back of nestle chocolate chips is easy and good

  3. mevlana says:

    Original Nestlé Toll House Chocolate Chip Cookies

    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.

  4. A L says:

    traditional: Nestle toll house

    but my current favorite is the Barefoot Contessa chocolate white chocolate chunk cookie recipe:

  5. Sarah says:

    mmm the one on the back of the blue bonnet margarine(the sticks) is soooo good. You should try that one.

  6. soxrcat says:

    The “Toll House” cookie recipe on the back of Nestles’ chips always works for me. Use really good, fresh ingredients and have fun making & eating them!

  7. stuckinquickstand says:

    Go to foodnetwork.com and search Three Chocolate cookies by Paula Deen. You can read reviews from peole who have made them then print it out if you like.

  8. Heather D says:

    Award Winning Soft Chocolate Chip Cookies

    * 4 1/2 cups all-purpose flour
    * 2 teaspoons baking soda
    * 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 vanilla extract
    * 4 cups semisweet chocolate chips
    * 2 cups chopped walnuts (optional)


    1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
    2. In a large bowl, cream together the butter, brown sugar, 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 nuts. 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.

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