Don’t complicate your life. Tollhouse. Always use Tollhouse

If you will accept oats, this recipe is pretty stellar.


https://sallysbakingaddiction.com/oatmeal-chocolate-chip-cookies/

I love chewy chocolate chip cookies, so these are my favorites. Uses bread flour, melted butter, and 1 egg and 1 egg yolk.

People beg me for the recipe.

https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/

No, you HAVE to brown the butter, those are the best chocolate chip cookies! It makes a difference. Here is my fave (the richness of the browned butter, the sweetness of the chocolate, and the bitterness of the nuts is such a magical combo):

https://joythebaker.com/2014/05/the-best-brown-butter-chocolate-chip-cookies/

Anonymous wrote:https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/

use mini chips or the wonderful amazing salted caramel chips

I use the toll house recipe, but add 50%+ more chocolate - either the same kind or multiple kinds. I also chill the dough for 30+ mins before rolling into uniform balls. You can either cook them all at once or freeze the pre rolled dough and cook them as you want. They can go in frozen @ 375 for 15 mins and they come out perfect. Cooking the chilled dough allows for both a thicker cookie with a soft inside and a solid crunch on the airside. They are amazing.

Anonymous wrote:His recipe is delicious and easy to do with preschoolers (no browning butter or excessive waiting): https://smittenkitchen.com/2015/04/salted-chocolate-chunk-cookies/

Or, you know, you could go with the risk-free, non-gluttonous option of your bakery

+1 People go crazy whenever I make these.

Anonymous wrote:What? Doesn't everyone buy the $3 ones from the bakery?

Our neighborhood bakery makes a lot of wonderful things but their chocolate chip cookies are nothing special. I think they’re too sweet and they lack that moist chew.

What? Doesn't everyone buy the $3 ones from the bakery?

His recipe is delicious and easy to do with preschoolers (no browning butter or excessive waiting): https://smittenkitchen.com/2015/04/salted-chocolate-chunk-cookies/

Or, you know, you could go with the risk-free, non-gluttonous option of your bakery

This one is best with refrigerating the dough for 24 hours but in a pinch, 12 or 6 or 4 hours will work.

This is an updated version of the Unix chocolate chip cookie recipe:

https://www.cookiemadness.net/2009/12/24/ultimate-
chocolate-chip-cookies-recipe/

BBFCCCC: https://fakeginger.com/best-big-fat-chewy-chocolate-chip-cookie/

https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/

use mini chips or the wonderful amazing salted caramel chips

I LOVE this recipe and the made this dough last night. The dough has to sit for 24 hours, so I won't be baking any until tonight.

https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=13

Gonna make some chocolate chip cookies with my kids today, ready to try a new recipe. TIA!