Wanted: the BEST chocolate chip cookie recipe?

I am looking for a really good one! Please and thank you :)Wanted: the BEST chocolate chip cookie recipe?
The best one I've found is on the back of the Tollhouse Chip bag.Wanted: the BEST chocolate chip cookie recipe?
Here's a recipe from Paula Deen that I love....these are everything you could ever want in a cookie, including chocolate chips! And the recipe following it is a great cookie from Giada....so good! Both are GREAT!





Monster Cookies Recipe courtesy Donna Haney, as adapted by Paula Deen


See this recipe on air Thursday Dec. 20 at 7:00 PM ET/PT.





Show: Food Network Specials


Episode: All-Star Holiday Cookies





3 eggs


1 1/4 cups packed light brown sugar


1 cup granulated sugar


1/2 teaspoon salt


1/2 teaspoon vanilla extract


1 (12-ounc) jar creamy peanut butter


1 stick butter, softened


1/2 cup multi-colored chocolate candies


1/2 cup chocolate chips


1/4 cup raisins, optional


2 teaspoons baking soda


4 1/2 cups quick-cooking oatmeal (not instant)





Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.


In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.





Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.





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Hazelnut Chocolate Chip Cookies Recipe courtesy Giada De Laurentiis


Show: Everyday Italian


Episode: Italian Cookie-Swap





1/2 cup old-fashioned oats


2 1/4 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1 cup unsalted butter (2 sticks), at room temperature


1 cup firmly packed light brown sugar


1 cup granulated sugar


2 large eggs


1 teaspoon pure vanilla extract


4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)


1 cup hazelnuts, toasted, skinned and chopped


1 (12-ounce) bag semisweet chocolate chips





Preheat oven to 325 degrees F.


Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.





Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.





For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)
This one is the classic!!





Nestle Toll House Chocolate Chip Cookie Recipe





2 1/4 cups all-purpose flour





1 teaspoon baking soda





1 teaspoon salt








1 cup (2 sticks, 1/2 pound) butter, softened





3/4 cup granulated [white] sugar





3/4 cup packed brown sugar





1 teaspoon vanilla extract





2 eggs





2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels





1 cup chopped nuts











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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.





FOR HIGH ALTITUDE BAKING (%26gt;5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
Yep, just stick with the Tollhouse recipe. That's the original chocolate chip cookie recipe. Sometimes for a change, I use milk chocolate chips with pecans in it instead of the semi-sweet chips.
Just follow ashers.... advice. You can't go wrong!
Best Ever Chocolate Chip Cookie Recipe With Variations





ingredients:


1/2 cup butter


1 cup packed brown sugar


2 tablespoons granulated sugar


1 egg


2 teaspoons vanilla


1 3/4 cups flour


1/2 teaspoon salt


1/2 teaspoon baking soda


1/2 teaspoon baking powder


1 1/2 teaspoons instant coffee powder


1 1/2 cups chocolate chips





Directions:


1.Preheat the oven to 300掳F.





2.Cream butter and sugars till light and fluffy. Add in the egg and vanilla and mix well for about another 45 seconds.





3.Sift the flour, salt, baking soda, baking powder and coffee together. Add the sifted ingredients into the butter/sugar/egg mixture and mix well.





4.Stir in your chocolate chips. Form the dough into rather large balls and place it on the cookie sheet, 3-inches apart. Press it down to make a 2-inch wide thick but slightly flat disc.





5.Bake in the oven for 20 minutes on a greased cookie sheet. Let cool on the sheets for abour 4 minutes and then transfer to a wire rack to totally cool off.





6.Variations: chocolate-chocolate chip cookies - add 1/4 cup cocoa to the sifted ingredients.





7.You can also use peanut butter chips, or using the chocolate-chocolate version, Make white chocolate chip and macadamia nut cookies. The variations are endless!





Enjoy.








EXTRA:


Chocolate Chip Cookie Cake





2 eggs


2 cups flour


1 teaspoon baking soda


1 cup peanut butter


1 cup brown sugar


1 cup margarine (2 sticks)


1 cup white sugar


6 ounces chocolate chips





1.Preheat oven to 350掳.





2.Mix sugars, margarine, and peanut butter together.





3.Add eggs and mix.





4.Add flour and baking soda, mix until just blended.





5.Add chocolate chips and mix again (I continue to use my electric mixer, and it doesn't mess it up).





6.Divide in half and place in two 9 inch pie pans. Bake for about 25 minutes or until golden on top.
Sorry, it's a secret!
I agree with below about the nestles recipe... however, I use butter and only butter... if you like a soft cookie... use more white sugar than what is called for... what i mean is if it says 1/2 cup white and 1/2 cup brown sugar.. make the white 3/4 c and the brown only a 1/4 cup.... I also freeze them after baking.. and only take out a little while before I want to eat them.
Chocolate Chip Cookies





Ingredients:


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.) Semi-Sweet Chocolate Morsels


1 cup chopped nuts





Directions:


PREHEAT oven to 375掳 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.





* 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.





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Chocolate Chip Cookies Recipe


courtesy of Emeril Lagasse





1/2 cup softened butter


1/2 cup sugar


5 tablespoons brown sugar


1/4 teaspoon vanilla extract


1 egg


3/4 cup flour


1/8 teaspoon baking soda


1 pinch salt


8 ounces semisweet chocolate, cut into small pieces


8 ounces toasted macadamia nuts, chopped





Preheat oven to 325 degrees. Place the butter, and both sugars in a mixer bowl, and cream until well mixed. Add the vanilla extract and egg. Mix well. Sift together the flour, baking soda, and salt. Add small amounts of the flour mixture to the butter mixture, and mix well. Fold in the chocolate pieces and nuts. Refrigerate dough for 1/2 hour. Spoon out 1/2 tablespoon portions on a parchment lined baking sheet, 1 1/2 inches apart. Bake the cookies for 12-15 minutes, or until golden brown. Allow to cool.





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My Big, Fat Chocolate Chip Cookies Recipe


courtesy Tyler Florence





2 1/2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


1 cup (2 sticks) unsalted butter, at room temperature


1/2 cup white sugar


3/4 cup packed light brown sugar


1 teaspoon pure vanilla extract


2 large eggs


1 (8-ounce) block dark chocolate, coarsely chopped





Preheat the oven to 350 degrees F.


Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.





Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.





To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.





Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
Nestle toll house chocolate chip cookies.
toll house definitely tops the charts;


just look on the back of the nestle toll house chocolate chip bag..and the recipe is right there


they are absolutely amazing..


and you can add less or more chocolate chips depending on your preferenceee
Toll House...love 'em!
I use the recipe for oatmeal cookies on the top of the Quaker Oats canisters, with unsalted butter instead of margarine, whole-wheat pastry flour instead of white, Guittard semi-sweet chips, and a bit of cinnamon. Sometimes I'll also throw in some unsweetened flaked coconut, dried cherries or cranberries, and/or chopped pecans.
These are delicious.





1 stick butter


1/2 cup sugar


1/2 cup brown sugar


1 egg


1/2 tsp vanilla extract


1 cup flour


1 1/4 cups oats, blended to a powder


1/2 tsp baking powder


1/2 tsp baking soda


1/4 tsp salt


6 oz chocolate chips


2 oz milk chocolate, grated


optional: 1/2 cup chopped walnuts or pecans





1. Preheat the oven to 375 F.


2. Blend the oats to a powder in a food processor or blender. Combine the oat-flour with the regular flour, baking soda, baking powder, and salt in a bowl, set aside.


3. Cream the butter with the sugars until light and fluffy. Beat in the egg and the vanilla. Stir in the dry ingredients until just combined. Fold in the chocolates and nuts, if desired.


4. Place golf ball sized cookies two inches apart on a greased or lined baking sheet. Bake the cookies 6-10 minutes, until just golden.