Your best Choco Chip Cookie recipe?

O.K. I want the BEST recipe that you know of. I have a friends birthday coming up and shes a chocolate chip cookie fanatic. I want to make her amazing cookies.


Thanks in advance.Your best Choco Chip Cookie recipe?
These are the BEST chocolate chip cookies ever. My mom used to make them for any major holiday or school event when I was growing up, and everyone loved them. Now I make them and I get the same response!





Ultimate Chocolate Chip Cookies





Ingredients:


3/4 C (3/4 stick) Butter flavor Crisco All-Vegetable Shortening


1 1/4 C firmly packed light brown sugar


2 T milk


1 T vanilla


1 egg


1 3/4 C all-purpose flour


1 tsp salt


3/4 tsp baking soda


1 C semi-sweet chocolate chips


1 C coarsely chopped pecans (optional)*


* If nuts are omitted, add an additional 陆 C chocolate chips





Directions:


1. Heat oven to 375 degrees.


2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.


3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.


4. Drop rounded tablespoons of dough 3 inches apart onto ungreased non-stick baking sheet.


5. Bake one sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist- do not over bake) or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Remove cookies to baking rack to cool completely.





Makes about 3 dozen cookies.





... the Butter flavor Crisco keeps the cookies from getting hard once they're cooled and the flavor is GREAT! I usually skip the nuts and go for more chocolate.Your best Choco Chip Cookie recipe?
The best chocolate chip cookies are the ones from the recipe on the package of Nestle's chocolate chips.





Original Nestl茅 Toll House Chocolate Chip Cookies





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





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.) NESTL脡庐 TOLL HOUSE庐 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.





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掳 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.
Ok, I have to jump on the band wagon, this time I think Nestle Toll House cookies are the best recipe I have ever found. Although, if you want them more brownie-like add an extra egg and they come out more chewy like brownies!
Award Winning Soft Chocolate Chip Cookies





INGREDIENTS


- 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)





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 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. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nestle Toll House
I don't have one but I know it has to have brown sugar and real butter. my mom used to follow the one on the ';Toll House'; chocolate chip bag and they were good. mmmmm
These are fantastic!!





Campanile Restaurant Chewy Chocolate Chip Cookies





Campanile restaurant is famous for these cookies.





8 ounces chocolate, coarsely chopped (Valrhona is best)


2 1/2 cups flour


1/2 teaspoon baking soda


1/4 teaspoon baking powder


1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened


1 cup granulated sugar


3/4 cup packed brown sugar


1 egg


1 teaspoon vanilla extract


1 cup chopped walnuts





Chill chocolate in refrigerator 2 to 3 hours.





Sift flour, baking soda and baking powder into a bowl and mix well.





Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy. Add granulated and brown sugar. Beat until blended.





Whisk egg and vanilla in a bowl until blended. Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occasionally. Add 1/2 of flour mixture and beat until blended. Add remaining flour mixture and beat just until combined. Beat in walnuts and chocolate. Chill dough, wrapped in plastic wrap, 2 hours or until firm.





Line cookie sheet with parchment paper. Shape dough into 1 1/2-inch balls and arrange ball 2 inches apart on prepared cookie sheet. Press each ball lightly with palm of your hand.





Bake in preheated 325 degree F oven 8 to 10 minutes or until cookies have risen and cracked; do not overbake. Cool on cookie sheet 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.





Makes 2 to 3 dozen cookies.
By far Nestle Toll House!





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.) NESTL脡庐 TOLL HOUSE庐 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.





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掳 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.
I always use the one on toll house chips!!!
Nestle's recipe is the best! If you like more chocolate, add an extra half of a bag of chips...so tasty!