Please, could someone share their best chocolate chip cookie recipe.....I usually use the recipe on the back of the Hershey's chocolate chip bag, and use butter. Thank you.
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 (2 cups plus 2 tablespoons) unsifted bleached all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled until warm 1 cup brown sugar (light or dark) 1/2 cup granulated sugar 1 large egg plus 1 egg yolk 2 teaspoons vanilla extract 1-2 cups semi- or bittersweet chocolate chips/chunks
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 to taste.
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, see illustrations, "Forming Chocolate Chip Cookies," PDF, below. 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. See "Freezing the Dough," by clicking the link below.)
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.
Thanks for the great picture. These cookies look tasty. My son has a tree nut allergy and if we want baked goods we must bake them ourselves. I am encouraging him to take a hand in the baking. I want to try your recipe; if you get a chance could you give grams or ounces measurement for the flour as I don't have access to the book. As discussed I too have found that weighing the flour gives best results. Thanks. Bakerincanada.
You know...I'm just sitting here giggling like mad over these comments. Especially the recipes that are super complicated :) I'm sure they make great cookies, but in light of what I saw this weekend this thread is particularly funny to me.
This weekend my 4 year old went over to a neighbor's house to visit their little 3 year old girl and I watched the two of them make cookies all by themselves...as in literally. See, her mom made this neat little "visual recipe cookbook" with pictures of the ingredients and they were all color codes with their colored measuring utensils like cup, half-cup etc and measuring spoons and such and the girls "read" it off the pictures and then marked off the ingredients with a dry-erase marker.
Most of the ingredients made their way into the proper mixing bowls, but a lot of them got dumped on the counter and we're not entirely sure if an extra measure of this or that got put in as well. The cookies turned out delicious though, (moms did the actual putting in the oven part) but it was definitely an eye opener for me to see just how forgiving a chocolate chip cookie recipe can truly be!
Here's the recipe card they were using! This particular card was missing the butter, which we added in for the girls. Our neighbor said she was going to redo this card because she'd forgotten that part.
That is wonderful! We have two 3-year-old grandchildren, and both love to help me bake. Your friend really should pursue publishig those cards. I'd buy them.
I've baked cookies for over 30 years and it's my experience that an additional 1/4 cup flour in the dough makes for a nice soft cookie. I also bake my cookies at 325 for 12-14 minutes and then let them rest on the cookie sheet before transferring to the cooling rack. My last batch of oatmeal white chocolate cookies I made last week are still nice and chewy.
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Chocolate chip cookie heaven
This is a great recipe when you have some time
http://www.nytimes.com/2008/07/09/dining/091crex.html
Jane
Weight better than volume
That Nestle recipe is still my favorite. Cooking for Engineers has refined it to weight measurement (hurrah!).
Martha has a nice recipe.
Martha has a nice recipe.
These cookies: Were made
These cookies:
Were made from this recipe:
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Makes 1 1/2 dozen 3-inch 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 (2 cups plus 2 tablespoons) unsifted bleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-2 cups semi- or bittersweet chocolate chips/chunks
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 to taste.
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, see illustrations, "Forming Chocolate Chip Cookies," PDF, below. 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. See "Freezing the Dough," by clicking the link below.)
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.
They are the best cookies I have ever made. The book I make them from http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=pd_bbs_sr_9?ie=UTF8&s=books&qid=1233719647&sr=8-9 the Cooks Illustrated Baking book has their measures as weights and volume which I like to use better. Also the technique for shaping is important. You make a ball like 1/4c if I remember correctly and then split it in half and put the sides together to have a rough edge up.
mmmmm these look good!
Thanks for the great picture. These cookies look tasty. My son has a tree nut allergy and if we want baked goods we must bake them ourselves. I am encouraging him to take a hand in the baking. I want to try your recipe; if you get a chance could you give grams or ounces measurement for the flour as I don't have access to the book. As discussed I too have found that weighing the flour gives best results. Thanks. Bakerincanada.
Thank you for the recipe. I
Thank you for the recipe. I just made them and they are the best cookies I have made/eaten. I added coconut to them and they turned out wonderful.
You know...I'm just sitting
You know...I'm just sitting here giggling like mad over these comments. Especially the recipes that are super complicated :) I'm sure they make great cookies, but in light of what I saw this weekend this thread is particularly funny to me.
This weekend my 4 year old went over to a neighbor's house to visit their little 3 year old girl and I watched the two of them make cookies all by themselves...as in literally. See, her mom made this neat little "visual recipe cookbook" with pictures of the ingredients and they were all color codes with their colored measuring utensils like cup, half-cup etc and measuring spoons and such and the girls "read" it off the pictures and then marked off the ingredients with a dry-erase marker.
Most of the ingredients made their way into the proper mixing bowls, but a lot of them got dumped on the counter and we're not entirely sure if an extra measure of this or that got put in as well. The cookies turned out delicious though, (moms did the actual putting in the oven part) but it was definitely an eye opener for me to see just how forgiving a chocolate chip cookie recipe can truly be!
Here's the recipe card they were using! This particular card was missing the butter, which we added in for the girls. Our neighbor said she was going to redo this card because she'd forgotten that part.
Awesome!
...Thanks for sharing that, love it. :-)
That is BRILLIANT!
How perfect is that idea? A few more recipes like that and your neighbor needs to land an agent and a publicist.
Thank you for that post!
John
Children making cookies
That is wonderful! We have two 3-year-old grandchildren, and both love to help me bake. Your friend really should pursue publishig those cards. I'd buy them.
Dave
What a Cool Idea!!!
I bet they had a blast and feel like very accomplished bakers!
Betty
Fabulous idea!
Ilove it! I'm too lazy to make them myself, i'd love a kids cookbook like that. The girls must have been so proud of themselves!
Marni
A extra little flour makes a great cookie
I've baked cookies for over 30 years and it's my experience that an additional 1/4 cup flour in the dough makes for a nice soft cookie. I also bake my cookies at 325 for 12-14 minutes and then let them rest on the cookie sheet before transferring to the cooling rack. My last batch of oatmeal white chocolate cookies I made last week are still nice and chewy.
Good luck!
Danni
BTW, when/if I ever have
BTW, when/if I ever have grandchildren, I will try to remember this recipe card to make for them. This is such a great idea!
Danni
my favorite chocolate chip cookies
if you like them thin, crispy, and full of chocolate...
Tates Bake Shop Chocolate Chip Cookies
Softbatch
I just thought that I would throw out an FYI about making soft chocolate chip cookies.
Just after creaming the butter with the sugar and adding the egg, try adding a packet of INSTANT pudding (flavor of your choice).
Regardless of the recipe the cookies will come out softer.
Nate