what is the BEST chocolate chip cookie recipe?

Question by Michelle: what is the BEST chocolate chip cookie recipe?
I’m in foods class and were trying to make the best chocolate chip cookie. We enter into the fair. I want tradition but also some different recipes. Thankkks

Best answer:

Answer by Sindy
Nestle Toll House. Just buy some off your local grocery.

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Posted by in Chocolate Chip Cookies and tagged with BEST, Chip, Chocolate, Cookie, Recipe | Trackback
  1. Devin Z says:

    ok the BEST home Made Chocolate Cookies are right here

    PS i make them all the time and the kids love em!!!

  2. KelKat says:

    The best chocolate child cookie recipe is my personal recipe. I’d tell you but I’d have to kill you.

    Just kidding… a suggestion I have is to add a pinch of cayenne pepper. This will make them taste extra chocolaty. Plenty of real butter is also key as are pecan pieces. YUMMM!

    Good luck.

  3. Michaelfan58 says:

    I’ve made them, they’re good. Bake these –>>
    #1 Thick and Chewy Chocolate Chip Cookies
    These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

    2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
    1/2 teaspoon table salt
    1/2 teaspoon baking soda
    12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
    1 cup brown sugar (light or dark), 7 ounces
    1/2 cup granulated sugar (3 1/2 ounces)
    1 large egg
    1 large egg yolk
    2 teaspoons vanilla extract
    1 – 2 cups chocolate chips or chunks (semi or bittersweet)

    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. 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. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. 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. 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.

  4. Ariana C says:

    the best chocolate chip cookie recipe is a simple one.

    Whenever you are checking out a recipe just take note, if it has anything besides chocolate chips, flour, eggs, butter (lots of butter) white sugar, brown sugar and maybe baking powder or soda, then it is pretentious and overly complicated.
    I personally believe that nuts have no business whatsoever in my cookies, but that’s just me. The problem with making chocolate chip cookies is that most people try to modify the recipe mid baking, do not mess with the amounts. you have to use an assload of butter and sugar, that’s just how it goes, don’t try to make healthy cookies, if you’re worried about fat or sugar…don’t make cookies at all.
    also another important thing is how you put the ingredients together, you need to cream the butter and sugar together in a bowl, first the butter, I like to cut it into little chinks and then just mash the hell out of it with a fork or something, do not microwave your butter or heat it in a pan to make it melt faster, you can leave it on the counter for an hour or so before hand to soften, but you gotta work it into a cream, it’s a thing about air bubbles and stuff, watch some “good eats” and he’ll explain it, then add the white sugar…cream it together, then the brown, and then after it is all one giant gloopy mess if sugar butter in your bowl then add the eggs and re mix till it’s a sugar/butter/egg mess, and then you can add the other ingredients, I like to mix the chips or chunks from a chopped up bar works just as well in and the flour alternating, so I’ll put in a cup of flour and then mix, then a cup of chips then the next bit of flour then chips…you get the idea.

    Oh and everybody over bakes their cookies, take them outta the oven the moment you see browning around the edges, yes they still look a little moist in the middle but they will continue to cook after you remove them, so get them out of there and onto a plate.

    I hope this has helped

  5. Anaele says:

    Absolutely Sinful Chocolate Chocolate Chip Cookies

    INGREDIENTS (Nutrition)

    * 2 1/2 (1 ounce) squares unsweetened chocolate
    * 1/2 cup butter
    * 2 cups all-purpose flour
    * 1/2 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1/4 teaspoon salt
    * 1 1/4 cups white sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 2/3 cup sour cream
    * 2 cups semisweet chocolate chips

    INGREDIENTS (Nutrition)

    * 2 1/2 (1 ounce) squares unsweetened chocolate
    * 1/2 cup butter
    * 2 cups all-purpose flour
    * 1/2 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1/4 teaspoon salt
    * 1 1/4 cups white sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 2/3 cup sour cream
    * 2 cups semisweet chocolate chips

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * Customize Recipe
    * add a personal note Add a Personal Note


    1. Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
    2. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

  6. mrsfarmer says:

    nestle toll house
    i used this recipe changed the choc chips to 1 cup butterscotch chips and 1 cup peanut better chips added some quaker oats natural granola cereal to it and it added some extra crunch. it was real good.

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