Chocolate Chip Cookie Recipe - Geneva,IL

Yes, I agree about the Nestle recipe -- unpredictable results and the tricks people come up with to fix them are just as bad.
I started using a recipe from Cooks Illustrated (May 2009) and people love them. It all starts with browning the butter to a dark golden color, then whisking in a fine-tuned ratio of brown and white sugars, an egg, a yolk, salt and vanilla. Whisk for 30 seconds, let rest for 3 minutes. Repeat two more times.
This creates intense flavor, with satisfying crisp edges and chewy interior.
For chips, I recommend the Ghiradelli 60% Cacao.

Martha Stewart has some great recipes. I tried the crispy chocolate chip cookie recipe and cut down on the butter and water and I loved them. They were thin but I don't like them thick. She also has a chewy chocolate chip cookie recipe that would work for you. Why would anyone choose crisco instead of butter? Is it really transfat free now as they say?

Because saturated fat and hydrogenated oil is an issue for me, my recipe is a delicious and healthier version of the chocolate chip cookie.

I bake these all of the time and everyone loves them. The best part about them is that you can not tell they are made with olive oil.

Have a sweet day!

A New Toll Cookie

Olive Oil Desserts 2009

Ingredients
2/3 cup...................pure olive oil*
3/4 cup...................granulated sugar
3/4 cup.................. brown sugar, packed
2 large.................. eggs
2 teaspoons.......... pure vanilla extract
1 teaspoon............ butter extract* (optional)
1 tablespoon.......... milk
2 1/2 cups..............flour
1 teaspoon............ baking soda
1 teaspoon............ salt
1 cup.....................semi-sweet chocolate chips
1 cup.....................chopped pecans (optional)

Preparation:

1. Preheat oven to 375°F. Lightly coat large
cookie sheets with olive oil cooking spray.

2. In a mixer bowl add olive oil, sugar, and
brown sugar. Blend until smooth and creamy.

Beat in eggs, vanilla & butter extracts, and milk.
3. Add flour, baking soda, and salt. Blend well.

4. Fold in chocolate chips and pecans. Drop
by tablespoonfuls or medium size cookie scoop
onto prepared cookie sheets.

5. Bake 9~11 minutes. Cool on wire racks.

* Beause EVOO taste varies, be sure to use pure. Pure olive oil is found at the grocery store .

** available a some grocery and cake supply stores

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

From one frustrated cookie baker to another: ;-)
http://www.baking911.com/cookies/chocolate_chip.htm This website has a step but step suggestion about how to make sure you cookies are not flat. ;-) I always had a problen with this. Then I used the Chewy recipe (clicked the link) http://www.baking911.com/recipes/cookies/chocchip_3ways.htm
and they are the best cookies I've ever had and even won first place in a baking contest! So easy and taste fantastic!

Here is the BEST recipe for CC cookies. It came from my Aunt Kathryn and is almost like a mini-cake:
1/2 cup butter (NOT margarine, altho you can use dairy free)
3/4 c sugar
2 eggs, 1 at a time (for vegans, use flax seed in water as appropriate)
1 tspn vanilla
1/2 tspn salt
1 tspn baking soda in 1 TBLSpn hot water
2 1/2 cup flour (for gluten free, rice flour can work well)
12-14 oz. choc chips

Preheat oven to 350 degrees. Cream butter and sugar well. Add 1 egg, blend completely then add the other and blend completely as well. Add salt, vanilla, baking soda in water. Add flour. Mix thoroughly. Hand mix in chocolate chips. Spoon onto ungreased cookie sheet. Bake for 10 minutes until lightly golden. For larger size cookies, bake a bit longer. For a giant cookie (kids love 'em), bake for between 15 and 18 minutes until golden. ENjoy

I know it's been a while since you posted, but I'd like to add my "secrets" to a great Toll House recipe. My cookies are sort of 'famous' with my family and friends. They are chewy on the inside and super yummy.

1. don't melt the butter, just soften it, and use real butter, not margarine
2. refrigerate the dough for an hour or so before baking
3. when you're ready to bake, take the dough out of the fridge, then start the oven up... by the time they're in the oven, the dough has warmed up just a bit.
4. bake for about 9 minutes, then use a spatula to form up the edges of the cookie... because the dough was cold, it will take a few more minutes to bake
5. continue baking for another 3-5 minutes, until golden brown

I just use the regular Toll House recipe, but they turn out really tasty. I also make really big cookies... bakery style... that helps, too. I like to use the chocolate chunks, too, but I recently used mini chips, and that was pretty good as well.

Happy Baking!

Funny to answer this, but in 8th grade ( a long time ago for my now 31 yr old daugther... she did a science experiment on how to make the best c chip cookie...and got a A + on this....

Use the regular recipe, but always use dark brown sugar, pure salted butter and Trader Joes semi sweet choc chips.... you can use any other recipe but use those ingredients..and you'll be good to go. Also.....with the baking soda... put 1 teaspoon of warm water to dissolve it first. And chill the dough for a good 45 min at least....they make into better drops on the baking sheet.

There you go!

I second Best Big, Fat, Chewy Chocolate Chip Cookie. They are my new fav (I like to experiment with baking a lot). I add a little extra flour because I like them thicker and more dense. There have been a few others that I've liked, and Mrs. Fields chocolate chip cookies http://www.associatedcontent.com/article/14794/the_real_r... is what my mom always used and is very good for a small moist chewy cookie, plus I use whole wheat flour in that one to make it all whole grain when we need something not quite so unhealthy. Also, butter, butter, butter, nothing else! I really love chocolate chip cookies!

K.

I have never been great at choc chip cookies but finally I make decent ones. I do use the toll house recipe...I know you don't want that one but I wanted to tell you that the secret is to use Cresco Butter Sticks. They really really make a difference!!! Have you ever tried them? They are in the baking aisle.

K.
www.mytakeonparenting.blogspot.com

Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients
2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

I have a recipe I got from my aunt which uses vanilla pudding. My husband says they are the best he has ever had!

Chocolate Chip Pudding Cookies
Cooking Time 10 minutes at 375 degrees
21/4 C flour
1 tsp baking soda
1C oleo softened
3/4 C brown sugar
1/4 C sugar
1 pkg vanilla instant pudding
1 tsp vanilla
2 eggs
1 bag chocolate chips

Mix it all together and drop on cookie sheet. You can make them as small or large as you like.

Hope you enjoy!!!!

Our family favorite:

2 C plus 2 T flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks (3/4C) unsalted butter, melted & cooled
1 C dark brown sugar
1/2 C granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 bag (12 ounces) semisweet chocolate chips

1. Heat oven to 375. Combine flour, salt and baking soda in medium bowl. Mix butter, brown sugar and granulated sugar until well blended in bowl of electric mixer or by hand. Mix in egg, yolk and vanilla. Gradually add flour mixture until combined. Stir in chocolate chips.
2. Mound about 1 1/2 tablespoons of dough per cookie onto parchment lined baking sheet using hands or small ice cream scoop. Bake cookies until just golden brown around edges, 8-10 minutes. Remove from oven, place pans on wire rack 3 mintues. Remove cookeis to rack. Cool completely.

Enjoy! This is my most requested recipe from family and friends.

If flavor is what you are after, let the dough sit in the refrigerator for 24 to 72 hours (longer is better). There is a great recipe (originally from the NY Times) at www.orangette.blogspot.com. You'll need to search through the recipes, but it's worth it.

Thick and Chewy Chocolate Chip Cookies

Makes 1 1/2 dozen 3-inch cookies. Published January 1, 1996.

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.

Ingredients

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)
Instructions

1. 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. 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. 3. Following illustrations below, 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. 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 containe

Step-by-Step

Shaping Thick Chocolate Chip Cookies

1. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of dough into a smooth ball.

2. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves.

3. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged edge faces up.

4. Jam the halves back together into one ball so that the top surface remains jagged.

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
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.

this recipe is amazing it makes the fluffest chocolate chip cookies ive ever seen and they taste een better than they look

Love to see all the creative cookie iterations. I second the America's Test Kitchen method of browning the butter then letting the batter rest after adding egg + yolk...makes for chewy caramel-y tasty goodness. Fairly often the Ghiradelli 60% chips are on sale too, yummm.

I don't have a steller recipe, but i do have a comment about texture. Like Margaret said, I use the Pampered Chef stoneware. You don't get the problem of the bottom being hard and the top and middle soft.

I recently became a Pampered Chef consultant and tried out the stoneware vs cookie sheet baking methods with chocolate chip cookies. Hands down, stoneware was the best texture! If you're interested in a stone, email me. It's 20% off until Feb 28! ____@____.com

We have a great chocolate chip cookie recipe on our blog. An added bonus is that these cookies contain pumpkin and whole-grain oat flour, so they've got a little secret goodness in them. If you want, you can subustitute an equal amount of all-purpose flour for the oat flour for equally good results. The link is: http://tiny.cc/welcomingkitchen

Crisco chocolate chip cookies are the best, hands down. I don't get why people use that nestle recipe.

http://www.crisco.com/Recipes/Details.aspx?recipeID=2102&...

yes yes yes and i am hard to please on this subject and i love these, but they may not be for everyone.
the trick is melted butter and 2 and 1 3/4 eggs! and dough needs tob e refrigerated for a little while chemistry ya know
go to: http://www.epicurious.com/recipes/food/printerfriendly/10...
or go to epicurious.com and look up chocolate chip cookies (and make sure the recipe calls for melted butter)

Theoretically: 28 big cookies... but come on...ya right.....gotta take off for batter eating

Ok mine is super easy but a total HIT with my kids, husband, and all of our co-workers! I actually buy the buttermilk pancake dry mix at Trader Joe - it has basically all of your dry ingredients together - flour, baking powder, etc. already in there.

3 cups Trader Joe Buttermilk Pancake Mix
2 Eggs
1 stick butter, softened
2 tsp vanilla
1 cup packed brown sugar
1 cup chocolate chips (I also throw in any nuts I have on hand, dried blueberries, almost anything)

Mix the butter, eggs, and vanilla in a mixing bowl and stir until creamy. Add the pancake mix and brown sugar, combine. Stir in chocolate chips (and nuts, dried fruit, whatever you choose to add). Mix together so all of the pancake mix is fully blended with your wet ingredients and the sugar and the chips are incorporated throughout the batter.

Drop in rounded spoonfuls onto a lightly greased cookie sheet. Bake in a preheated 350 oven for 10 minutes. Use a toothpick to check whether they are done after 10 minutes - sometimes they need an extra minute or two depending on your oven. Keep the remaining batter refrigerated between baking batches, which makes it easier to work with.

*** Tip - I usually make this recipe, then wrap 1/2 of the batter in plastic wrap and freeze. Then you can just pull it out the next time you want to bake cookies and the work is already done! You don't even have to thaw the batter, just use a knife to chunk off pieces then form your cookies before baking.

I use the Nestle recipe that's on their website- verybestbaking.com- I don't know if that's the one on the bag or the one you use or not. BUT since my son is allergic to milk, I've been using Ghirardelli's semisweet chocolate chips instead (they're WONDERFUL), and more importantly and perhaps helpful to you- I use Fleischman's LIGHT butter. The light butter seems to make this recipe cakier/thicker and still soft and yummy. Just thought I'd throw this tidbit out there. Works for me...it's my go-to recipe. Hope you find your perfect cookie! :)

I also use the Nestle recipe with some changes. I use only 2 cups of flour and I use Imperial Margarine instead of butter. YUMO! You won't believe the difference using Margarine instead of butter... it only works with chocolate chips for some reason. Also, make sure your Margarine and your eggs are at room temp, this also makes a big difference in baking.

I saw an episode of America's Test Kitchen with a makeover for the Nestle chocolate chip cookie. You might also want to check this out. They also recommend using Giradelli dark chocolate chips.

http://www.americastestkitchentv.com/recipe.asp?recipeids...

I agree with you that most of the chocolate chip cookie recipes today are not nearly as good as what my Mom always made. Although I'm not an expert, I think the difference is using shortening. Many of the current recipes have been modified since shortening is so bad for you. But if you are going to splurge and eat cookies they might as well be worth it! I know you have quite a few to try already but if you are interested in another one let me know and I will send you my mom's recipe (I think it's from a 1960's era Betty Crocker cookbook).

Well, I actually like the Nestle recipe with minor alterations: Crisco instead of butter (same measurement), 2 1/2 C flour instead of 2 1/4 C, and I bake them for only 7 minutes. They ALWAYS turn out sooo yummy and a medium texture- never thin or flat. Every time I make them I get so many compliments and get asked for the recipe!

Good Luck!

the recipe on the back of the dominicks/safeway brand chocolate chips is really awesome!! especially if you don't let them stay in the oven too long.

Most recipes have the same basic ingredient ratios--I'd been on a search too! I like more cakey cookies so I use 1 tsp baking powder as well as the 1 tsp baking soda. I also toss in a dash of cinnamon and a dash of chili powder (yep, sounds weird). I've also discovered that to get great cookie texture it is important to make sure to beat the sugar in completely before adding the eggs. The longer the eggs are beaten the more they break down, resulting in a thinner cookie. Oh, and use great chocolate. Happy Baking!

Check this site out: http://www.baking911.com/cookies/chocolate_chip.htm

I always had problems with the Nestle Toll House recipe and found this site which answered / solved a lot of the issues I was having with that recipe.

Thanks for all the great recipes - can't wait to try them out. I always have to make my cookies on a Pampered chef baking stone - the cookies never burn and always turn out right!

What type of recipe are you looking for? Thick and chewy, thin and crispy? I have several of my own recipes I can share depending on how you like your cookies.