Who has the best chocolate chip cookie recipe?

THE BEST CHOCOLATE CHIP COOKIE





2 cups butter


24 oz. chocolate chips


4 cups flour


2 cups brown sugar


2 tsp. soda


1 tsp. salt


2 cups sugar


1 8oz. Hershey Bar (grated)


5 cups blended oatmeal


4 eggs


2 tsp. baking powder


2 tsp. vanilla


3 cups chopped nuts (your choice)





Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars.


Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts.





Roll into balls, and place 2 inches apart on cookie sheet.





Bake for 10 minutes at 375 degrees.





Makes 112 cookies. Recipe may be halved.Who has the best chocolate chip cookie recipe?
The recipe found on the back of Mrs. Field's chocolate chips.Who has the best chocolate chip cookie recipe?
The best recipe is the one on the Nestles toll house morsels package.
Spunkmeyer
Tollhouse
I GUARANTEE YOU that THESE ARE THE BEST cookies you will ever have in your entire life!!!!!!








Soft Chocolate Chip Cookies


These are my kids favorite chocolate chip cookies. They don't stick around too long......











36 cookies 25 min 15 min prep


Change to: cookies US Metric


2 1/4 cups flour


1 teaspoon baking soda


3/4 cup packed brown sugar


1/2 cup butter, softened


1/2 cup shortening


1/4 cup sugar


1 (4 ounce) package instant vanilla pudding


1 teaspoon vanilla extract


1/8 teaspoon almond extract


2 eggs, beaten


2 cups chocolate chips








Preheat oven 350 degrees.


Combine flour and baking soda.


In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.


Mix until well blended.


Add eggs and mix well.


Beat in the flour mixture.


Stir in chocolate chips.


Drop by rounded teasponful and bake 10-12 minutes.
Well, I like to think I have the best recipe...but I'm sure everyone else feels the same way.





Despite all the hype, the original Neiman-Marcus ';$200 Recipe'; actually IS pretty good:





http://www.neimanmarcus.com/store/servic鈥?/a>





Yes, I've made them. I've substituted very finely-ground coffee for the espresso powder, and I think it's even better that way.
I suck at baking, but Pillsbury (sp?) chocolate chip cookies are a good substitute.
I must warn you it's a pretty finicky recipe. It's influenced by the temperature in your kitchen, and how your oven bakes. It will take time to figure out what adjustments you will need to make but this makes those yummy chewy cookies that are very light in color.


(I've used the Nestle Toll House recipe but my cookies always come out very flat and that's why I use this recipe instead. It calls for less butter and more flour.)





The Famous ';Lopez Chocolate Chip Cookie Recipe';





Dry mix:


2 1/2 to 3 C of ';Gold Medal'; All Purpose Flour


1 tsp Iodized Salt


1 tsp Baking Soda





Wet mix:


3/4 C Butter


3/4 C Brown Sugar


3/4 C White Sugar


2 Eggs


1 tsp Vanilla extract





Makes about 5 dozen cookies.





Preheat oven 325 F to 350 F. Use mixer and cream butter then add both sugars. Next add eggs and vanilla. Use wooden spoon and add dry mix to wet. Then add one bag of semi-sweet chocolate chips. Place heaping table spoonfuls on ungreased cookie sheet. Bake for around 11 minutes. Cool on wire rack.





Here is some data I've collected over the years while trying to achieve the perfect doughy thickness in my cookies:


1) Butter has to be hard-soft. If it's too soft then the cookies will be flat.


2) The batter should be extremely thick and chunky. ( So thick that if you use a wooden spoon it might break it--or hurt your wrists mixing it.) Play around with the flour to achieve the desired thickness. If batter is not thick enough you'll get flat cookies.


3) Place batter in frig for 10-15 minutes covered before doing your first batch. In addition, place batter in fridge in between batches. You don't want the butter in the the batter to melt or you'll get flat cookies.


4) A cookie sheet with the air pocket layer works best.--Otherwise the bottom the cookies will burn.


5) Play around with the temp. To get soft cookies I increase the time and bake at 325 F. Timing and temperature is crucial. Remove cookies from oven when they barely start to turn tan on the tops. This takes a good eye. Also don't open the oven too many times--this influences the overall oven temp.


6) When you remove cookies from the oven let them firm up on sheet for 2-5 minutes then move to wire rack.


7) Always use COLD ingredients meaning your butter and eggs.





Good Luck!
Best Big, Fat, Chewy Chocolate Chip Cookie


INGREDIENTS





* 2 cups all-purpose flour


* 1/2 teaspoon baking soda


* 1/2 teaspoon salt


* 3/4 cup unsalted butter, melted


* 1 cup packed brown sugar


* 1/2 cup white sugar


* 1 tablespoon vanilla extract


* 1 egg


* 1 egg yolk


* 2 cups semisweet chocolate chips





DIRECTIONS





1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.


2. Sift together the flour, baking soda and salt; set aside.


3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.


4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
';Really Good'; chocolate Chip Cookes





1 cup butter


2/3 cup golden brown sugar


1 1/3 cup white granulated sugar


1 1/2 teaspoon vanilla exgtract


2 extra-large eggs


3 cups flour


1 teaspoon baking soda


1 teaspon salt


24 ounces swmisweet choc chips (I like Hershey)





Mix the flour, soda and salt in a bowl. In a new bowl,


cream butter with the sugars. Beat in vanilla and eggs until smooth. Add the flour mix to the batter. Stir in choc chips. Spoon onto an ungreased cookie sheet. (I use baking paper on the cookie sheet). Bake at 350F for about 10 minutes until golden.





I don't make huge cookies and find I get around 6 dozen using a heaped teaspoon of batter.