How do you make chocolate chip cookies?
Can you plz tell me the recipe of chocolate chip cookies?
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21 Comments:
Saif: I've used the recipe on the back of the Nestles chocolate chip bag for their Toll House cookies for years. It's the yellow bag in the grocery store. When it says to bake for 9 to 11 minutes, I always use the least amount of time because I like a really soft and gooey cookie.
zucchini at 4:23AM on 08/27/08
Google Anna at Cookie Madness, a blog by a Pillsbury Bake-Off winner who has the best cookies!
ATK & the NY Times recipes are great!
HeartofGlass at 4:42AM on 08/27/08
my family adores this one from bakingsheet.blogspot.com
Chewy Chocolate Chip Cookies
(thanks to the Best Recipe)
2 cups plus 2 tbsp ap flour
1/2 tsp baking soda
1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies
avryan at 6:59AM on 08/27/08
If there is a a chocolate chip recipe on the Nestle site or 9000 places besides that I am a daft woman. The question should be which one was very good and not pedestrian. The answer is try AB's # chips for Sister Marsha http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_17114,00.html
All the recipes are from Shirley Corriher
http://en.wikipedia.org/wiki/Shirley_Corriher
She comes out with her next book, Bakewise this fall and I recommend it highly.
JerzeeTomato at 8:20AM on 08/27/08
I was a Best Recipes devotee for years, and the recipe does make excellent cookies. After the article in the nytimes a few weeks ago about making chocolate chip cookies, though, I've been converted to that recipe (from Jacques Torres). They are truly extraordinary!
http://www.nytimes.com/2008/07/09/dining/091crex.html
I use regular chocolate chips instead of the bittersweet disks that he calls for, with great results still.
ChristineB at 9:42AM on 08/27/08
Saif, I see you are pretty close to me geographically. I thought I'd let you know you may need more flour than the recipe calls for - I think it's the heat or the humidity, I'm still trying to figure it out. Also make sure your butter is not too soft; I made my first batch since we moved here the other day and it came out more like muffin batter. I refrigerated it before baking but they were still super flat. I'm going to try again tomorrow, adding flour in 1/4 cups until I like what I see; I will let you know what happens.
cowprintrabbit at 2:43PM on 08/27/08
I have a question: Does it really make a difference to let the dough rest in the refrigerator for twenty four hours before baking it?
littlesalsi at 2:46PM on 08/27/08
I do this all the time because I usually am trying to fit the baking in between a gazillion other holiday activities and have to split the work in two. Indeed, I have found that it does very well like this. I also have a girlfriend who bakes these cookies ceaselessly (for over 30 years she's been making them weekly!) and she does it too.
So yes - go ahead and do it if you want! LOL
Tobey at 3:08PM on 08/27/08
This is my absolute favorite chocolate chip cookie recipe.
http://goodthingscatered.blogspot.com/2007/08/best-chocolate-chip-cookies.html
I like it better than the Tollhouse cookie recipe.
devaleena at 3:17PM on 08/27/08
Just about every chocolate chip cookie recipe out there is a variation on the Nestle Tollhouse recipe, and the one I use is no exception. The difference is leaving the cookie dough in the refrigerator for a few hours before baking (yes, littlesalsi it does make a better cookie). And make sure you have a box of baking soda that is less than 30 days old, or you run the risk of flat cookies!
buffy at 4:34PM on 08/27/08
Tollhouse is the best. With butter - not margarine.
Dark chips, pecans and milk chips.
White chips, walnuts and craisins.
White chips, milk chips and macadamia nuts
Lots of nuts and chips. You choose...
jdshd at 11:53AM on 08/28/08
OK, just had a successful batch using the Nestle recipe and 2 1/2 cups flour instead of the 2 1/4 they call for; and I refrigerated it for 3 hours before baking.
cowprintrabbit at 12:47PM on 08/28/08
This is one I made yesterday but I have made several as I am on a hunt for perfect cookies. I hope you like it.
organic mom
love2cook at 2:42PM on 08/28/08
@littlesalsi: Without question, YES it makes a huge difference to let the dough sit for 24 hours. About a month ago we did the experiment: mixed the dough then baked one dozen immediately, one dozen at 12 hours, another dozen at 24 hours, and the final batch at 36 hours. Then we had 6 of our friends compare in a blind taste test, and the 24 hour batch won 5-1 (the outrigger voting for 36 hours.) Waiting 24 hours yields a much deeper flavor, and a better texture.
AliceBlue at 3:45PM on 08/28/08
lots of people swear by adding a package of instant vanilla pudding to the dough. i've tried it, and it's delicious, especially if you like your cookies extra chewy.
foodbeast at 5:21PM on 08/28/08
OMG the vanilla pudding thing sounds awesome!! I simply must try it next time. I'm betting it would be even better with white chips and macadamia nuts.... okay now I'm drooling and I don't think that's good for the keyboard.
buffy at 6:01PM on 08/28/08
I got my recipe from the pastry chef at a fine dining establishment I worked at while in culinary school in San Francisco. It's the perfect mix of crunchy edges and chewy middle, with a serious whiff of vanilla and the most chip-to-cookie ratio I've ever come across. The secret? Most, if not all recipes tell you to cream the butter and sugar until fluffy - which helps to leaven the cookie while baking - he on the other hand told me to just mix the butter and sugar until incorporated, none of that fluffy stuff. This is what makes the cookie crunchy and chewy at the same time. It really is the best chocolate chip cookie recipe I've ever used. I make the whole recipe - which is a ton because it's written for the restaurant, and keep what I don't use in the freeze until I get a jones for warm chocolate chip cookies. O the unbaked cookie dough rocks too!
meechiko at 9:28PM on 08/28/08
I can also vouch for meechiko's method. The texture of cookies made like this is absolute perfection.
BangieB at 11:49PM on 08/28/08
i love the good eats cookie recipe i think it was the chewy one.... the best ever, with lots of walnuts....mmmmm
sfred at 6:39AM on 08/29/08
^Just to add a note of agreement to the no-cream proponents--the ATK recipe and its many Internet versions calls for melted butter rather than room temperature, to give added density and have even less air in the mix. Makes the cookie more chewy--that's why lots of brownies and blondies have melted rather than room temperature blondies.
HeartofGlass at 8:07AM on 08/29/08
I like em' thin, soft, and stick-to-your-teeth chewy. (they make better ice cream sandwitches that way too)
I need to get that recipe from my aunt, they are the best in the world.
delilah at 11:02PM on 09/07/08