Best Chocolate Chip cookie recipe?
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Anonymous
| DS has had a rough morning and now is thankfully taking a nap. He loves to cook, so I thought we would do something fun this afternoon. Anyone have a great chocolate chip cookie recipe? I have actually never made cc cookies in my life! |
Anonymous
| The recipe on the back of the Nestle Toll House chocolate chip bag is a good one. |
Anonymous
| OP again. I wanted to add, I know I can google it, but I those have all these contradictory reviews. I just want one true and tested recipe! |
Anonymous
| I think the recipe on the back of the Nestle Tollhouse chocolate chips is fantastic. |
Anonymous
| Thanks 14:20. I actually don't have Nestle Toll House chips in front of me. (Remember that Friends episode? "My grandmother, Nesslee Towhoose.") I have some old Ghiradelli (?) chips -- don't know if I can trust that recipe... |
Anonymous
| OP here. Two recs for Nestle Tollhouse? Ok then, I am off to google it. I will report back later this afternoon. |
Anonymous
| You can trust the Ghiardelli recipe! |
Anonymous
| Start with a classic, like Toll House. Decide what you do/don't like and vary from there. (chewy, thick, thin, cakey, soft, hard, etc). That's where you get all the variations, IMO. |
Anonymous
| Google Hllary's Chips. It's the recipe that was put out by the Clinton campaign after Hillary made her infamous comment about staying home and baking cookies. The cookies have oatmeal in them and are our favorite cc cookies (even though we didn't vote for Clinton!). |
Anonymous
| We swear by the Cooks Illustrated recipe at our house. |
Anonymous
|
I don't care for the Nestlé recipe. If you have a food processor try this one:
CHOCOLATE CHIP COOKIES 3/4 stick unsalted margarine (3 ounces, 85g), well-chilled and cut into 7 pieces 1 large egg 1/3 cup sugar (2-1/3 ounces, 70g) 1/3 cup firmly packed light brown sugar ` (2-1/3 ounces, 70g) 1 teaspoon pure vanilla extract 1/2 cup nut pieces (2 ounces, 55g) 1-1/3 cups all-purpose flour (6-3/4 ounces, 190g) 1/2 teaspoon baking soda 1/4 teaspoon salt 6 ounces (170g) semisweet chocolate morsels Preheat oven to 375°F (190°C). Insert metal blade. Put margarine, egg, both sugars and vanilla in work bowl and process until smooth, about 30 seconds. Stop once to scrape bowl. Put nuts, then flour, baking soda and salt on top of batter in circle, then add chocolate. Pulse just until flour disappears, about 4 times. Run spatula around inside of bowl and pulse twice. Do not overprocess. Drop cookies by tablespoonful onto ungreased cookie sheets, spacing them 2-inch (5cm) apart. Bake until lightly browned, about 8 to 10 minutes. Makes about 3 dozen cookies. |
Anonymous
Me too. My go-to recipe. I think it is the same as the Better Homes and Gardens one as well, except I use all butter instead of margarine. |
Anonymous
| Also refrigerating the dough for up to 24 hours before baking helps any version. It is like marinating the ingredients |
Anonymous
Interesting! Sometimes I store a couple rolls of dough in cling wrap and put them in the freezer and bake them fresh when I have a guest. |
Anonymous
|
Margarine, WTF PP?!?
Google the Neiman Marcus $250 cookie - urban legend, but an incredible cookie recipe! I skip the nuts. |