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.
This is a great recipe when you have some time
That Nestle recipe is still my favorite. Cooking for Engineers has refined it to weight measurement (hurrah!).
Martha has a nice recipe.
Were made from this recipe:
THICK AND CHEWY CHOCOLATE CHIP COOKIESMakes 1 1/2 dozen 3-inch cookiesThese 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 warm1 cup brown sugar (light or dark) 1/2 cup granulated sugar 1 large egg plus 1 egg yolk 2 teaspoons vanilla extract1-2 cups semi- or bittersweet chocolate chips/chunks1. 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.
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 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 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.
...Thanks for sharing that, love it. :-)
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!
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 bet they had a blast and feel like very accomplished bakers!
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!
If she makes it, I would buy it. She needs to publish a cookbook and include the color coded measuring cups/spoons. I think a lot of people would be interested in something like this. What a great way to engage children in the kitchen.
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.
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!
if you like them thin, crispy, and full of chocolate...
Tates Bake Shop Chocolate Chip Cookies
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.
I have been for 30 years trying to make the just die for cookies. My Grandmother taught me when I was 8-10 years old.
Everything is pretty much built around the nestle recipe.
I have tried flour different kinds: wheat, white, artisan, bleached, unbleached, different makers. Soda more, less. Butter: Cream butters, no cream butters,american, danish, margarine, crisco, salted unsalted. Sugars:brown, dark, organic. White, organic, bakers, more sugar, less sugar. Well mixed flour, sifted flour no sifted flour, packed, flour loose flour. Eggs: more eggs, yolk, 2 yolks.
I found this recipe, which I guess is martha stewart. Except use less sugar. She knew someone.
So after 30 years Creaming the butter (room temp) and sugars for 3 minutes with electric hand mixer, scraping as needed. Then adding the vanilla, egg and egg white and electric mixing for 1 minute scraping as needed. After adding the egg when you hit it with the mixer, do it for a minute. The sugars and eggs volumnized well!
Take flour,soda, salt pre mix add in two additions, JUST UNTIL COMBINED! I mean just! Add the chips, nuts, will finish the combining process, Don't beat the flour too much.
250g unbleached flour sifted flour, 1tsp baking soda, 1tsp salt, In a larger bowl In another larger bowl, I used 1/4C bakers sugar, 3/4C light brown sugar firmly packed, one egg, one egg white, 1C unsalted butter(room temo), 2tsp vanila. . 375 for 10-15 min if you are making normal size cookies, rotate baking sheets half way.
This is guaranteeed to succeed, I am now off to working with browning the butter, adjusting the flour by 10-30 grams, using dark brown, and yeast. The extra egg white made all the difference. Why is that?
I have just made these cookies again, they are fantastic! This time I peaked the 1/4 of sugar intead of level. They are that cripsy but chewy, soft and major wonderful. Thought I would share.
The other thing I figured out was if your butter vanilla sugar eggs are perfect it will taste exactly like vanilla ice cream.
I have my own recipe that I've been tweaking for years, but it evolved from the recipe on the back of Ghirardelli chocolate chips.
Really, the trick is to have excellent quality ingredients and sorry, but Hershey's doesn't cut it. I prefer dark chocolate chips from a company near Hershey, called Wilbur's, but Ghirardelli is good too (I like the 60% bits) I also use very strong vanilla and unsalted butter, half KA bread flour and half home milled white whole wheat flour.
Those instructions above sound interesting, I think I'll give it a go next time I bake cookies.
Chocolate Chip Cookies350 grams flour (mix of white whole wheat/KA bread flour)1 tsp baking soda1/2 tsp salt1/8 tsp ground cinnamon (optional)pinch of espresso powder (optional)1 cup (2 sticks) butter140 grams sugar160 grams brown sugar2 large eggs2 tsp strong vanilla1 cup chopped nuts (optional)1 11.5oz bag Ghirardelli chocolate chips Heat oven to 375F. Mix flour with baking soda and salt, set aside. In large bowl cream butter with sugar, brown sugar, eggs and vanilla, gradually add flour mixture, stir in nuts and chocolate chips. Use a cookie scoop, drop onto parchment papered baking sheets. Bake at 375F for 9 to 11 minutes or until golden brown. (makes 36 cookies and a glob left over to put in the freezer to nom on later)
I have always loved this video and the texture of the cookie dough is insanely decadent. I have only gotten my cookies to this point twice in life. I really think it is the humidity, time of year and the beating of the butter and sugar. Still perfecting.
I use Wilber's chocolate in all my baking hands down beter then Hershey or Nestle
Is it available nationwide? I have never heard of it...can you tell me why you think it is a better chocolate?
My friend and I started a youtube channel teaching people how to make desserts! Here's our video of a simple and delcious chocolate chip cookies recipe!
Let us know what you think!
Your Chocolate Therapists,
Christine and Marilyn
I want to see if may baking calculator is working
CChip Cookies: I have found the most accepted traditional CChip cookie to be around
0.272(Moistnesss), ~16.7% (Butter), and ~0.63 (Egg)
or 2 1/16 ap flour, 11 Tbsp Butter, 1 large egg, 0.5 large egg yolk
Name Moistness, Butter Content, Egg Content
JIP 0.299, 17.65%, 0.82E
New TollH 0.303, 18.8%, 0.73E
C&M 0.37, 22.22%, 0.89E
Tates 0.416, 25%, 1E
Moistness should be less than 0.30
Butter Content should be below 20%
The higher the E number (last number) the more cake-like the cookie is.
Tates, from my numbers your cookie is definitely more like a brownie/cookie bar, .ie extra thick and chewy
Maeve, yours has slightly higher than the usual fat and is real chewy and thicker than a usual chocolate chip cookie
JIP, your cookie is the most traditional cookie, using 2 1/3 cups flour instead of 2 1/8 would have yielded the perfect chocolate chip cookie, JIP is there any reason why you chose 2 1/8? Did the original recipe call for 2 1/3 flour?
Chrst. and Marilyn's cookies should be thick and a little more butter than a usual chocolate chip cookie(in fact this is the original tool house cookie recipe)
JIP 's recipe would definitely be the most authentic chocolate chip cookie
Tell me if I got these correct or not, I am saying all this from the recipe, I havent baked any of these cookies.
This recipe is from the Miami Bake Shoppe originally located at the Northland Mall in Southfield, Michigan in the later 1960s. The bakery took the cookie off their menu just before closing because it was too expensive to reproduce. I found the recipe in a pack of recipe books sold mail-order back in the 1980's. This cookie is buttery, delicate and addictive. Use only almond extract and cake flour, don't substitute anything or the recipe will not work. Once you've made the cookies you'll understand why they are so amazing.
My cookies are chewy. They are just crisp at the very edge.
But I also use part whole wheat flour, that I mill at home (using the Nutrimill) So I can't guarantee my recipe will come out the same if someone uses different whole wheat or just regular flour. I use white whole wheat. It's been a long time since I used just flour, but I vaguely remember that using AP flour made them a bit less chewy.