I would like to celebrate Carb Awareness Day by making Chocolate Chip Cookies. Yet, the recipes I have are all “eh.” I want a great cookie. I want it crispy on the outside and chewy on the inside. Who’s going to hook me up with a recipe? Is it you? Please? Thanks!
27 thoughts on “The Best Chocolate Chip Cookie?”
The Toll House cookie recipe on the back of the bag really is the best. But don’t actually use the Toll House morsels…use real dark chocolate.
Oh, oh, oh! I have a really good chocolate chip cookie recipe, and of course I have to do my part for Carb Awareness Week:
Doubletree Hotel Cookies
The recipe doesn’t say this, but I always line the pans with parchment paper for these–I just like how they turn out better. Anyway, this is, hands down, my favorite chocolate chip cookie.
There have been other intrepid bloggers hard at work on this very subject: http://thebestchocolatechipcookies.blogspot.com/
these cookies absolutely rock, they’re from Room for Dessert (my alltime fave book for, well, desserts!)
david lebovitz’s choc chunk cookies
*side note: commercial choc chips (like tollhouse) are formulated not to melt completely in cookies, the reason the chips stay round when the cookies are baked. chopping choc from a block is a bit more work, but worth the ooey gooey cookie innards that ensue! you can also keep any extra chopped choc in a ziploc baggie, making life easier when you need to temper or melt some later*
whichever recipe you choose, use Ghiradelli double chocolate chips~you won’t be sorry.
Jeffrey Steingarten has a great incremental improvement on the Toll House recipe in It Must’ve Been Something I Ate.
from ina garten’s Barefoot contessa parties, the CHOCOLATE CHUNK COOKIES are the best!
These are my favorites.
2 1/8 cups unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, melted and cooled
1 cup dark brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
1–2 cups bittersweet chocolate chips (or half chips, half nuts)
Oven: 325 degrees.
1. Mix flour, salt, and baking soda together in medium bowl.
2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients and mix until combined. Stir in chips/nuts to taste.
3. Use about 1/4 cup dough per cookie.
4. Bake until cookies are golden brown and outer edges start to harden, 13 to 18 minutes.
I second the Barefoot Contessa recipe! I made it with regular chips and it’s equally good — the trick is the underbaking. So…moist…mmmmmmmmmmmm.
The Chewy – From “Three Chips for Sister Martha” on Goods Eats
Make this Cookie NOW!! (And use the Ghiradelli chips as mentioned earlier)
URL got chopped, try this one
I have TWO favorite chocolate chip cookie recipes, and both are from Marcel Desaulniers’ cookie cookbook. I am in love with both of these. I want to share them with the world. Your readers should try them out. So should you. After you do, would you please bring some over? Thank you. Oh, and some cobbler, too.
Mrs. D’s are traditional, BIG cookies with a delicious flavor (don’t skip the booze).
1. Mrs. D’s Chocolate Chip Cookies
yield: 2 dozen ENORMOUS cookies
4 cups all-purpose flour
1 1/2 teasp baking soda
1/2 teasp salt
1/2 pound unsalt butter, cut up
2 cups packed dark brown sugar
2 large eggs
2 Tablespoons dark rum
1 teasp pure vanilla extract
24 ounces semisweet chocolate chips (Ghiradelli recommended)
Preheat oven to 300 degrees Fahrenheit.
In a sifter combine the flour, baking soda and salt. Sift onto wax paper and set aside.
Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle. Beat for 4 minutes until soft. Add eggs, rum and vanilla and beat on medium for 1 minute until combined. Scrape sides. Operate mixer on low while gradually adding sifted dry ingredients until incorporated, about 1 minute. Add chocolate chips and mix on low.
Using 2 heaping tablespoons of dough (seriously!) for each cookies, portion 6 cookies onto each of 4 nonstick baking sheets. Place baking sheets on top and center racks of oven and bake for 25-28 minutes until dry ot the touch, rotating the sheets from top to center halfway through baking time (also turn the sheets 180 degrees). Remove cookies from oven and cool on sheets for 30 minutes.
And the second …
The Brown Sugar Chocolate Chip bars are a ridiculous, excessive, entirely good bar cookie. (They would also be appropriate for a “Save the Unsalted Butter” campaign.)
2. Brown Sugar Chocolate Chip Bars
yield: 4 dozen 1-inch bars
1 3/4 cups all-purpose
1 teasp baking soda
1/2 teasp salt
1 1/2 cups packed light brown sugar
1/2 pound unsalted butter, at room temp
1/2 cup granulated sugar
2 large eggs
1 teasp vanilla extract
1 cup semisweet chocolate chips (no more or the bars will flatten … I know from experience)
Preheat oven to 325 degrees Fahrenheit.
In a sifter combine the flour, baking soda, and salt. Sift onto a large piece of wax paper and set aside.
Place brown sugar, butter and granulated sugar in a 7-quart bowl. Use a stiff rubber spatula or wooden spoon to cream the butter and sugar together until very smooth. Add eggs and combine until incorporated. Add the vanilla extract and combine. Add sifted dry ingredients, followed by chips — combine until incorporated thoroughly.
Transfer the batter to the nonstick baking pan, using a rubber spatula to spread the batter evenly. Bake on center rack of preheated oven for 40 minutes until uniformly golden brown. Remove the pan from oven and allow to cool for one hour before cutting.
Cut with a serrated knife with rounded tip. For clean cut, heat the blade of the knife under hot running water and wipe dry before making each cut. Serve immediately or store in a tightly sealed plastic container.
my fave cookie recipes all come from jamie oliver. because i’ve recently gone herbivore, i haven’t made these cookies in a while, but if i had wet dreams about food, it would be about these cookies.
jamie featured this fantastic choc-chip cookie recipe in his websites kid section several months ago.
the key is using your fave choc, no matter what kind, whether milk or dark, filled, with nuts, whatever. personal experience has shown that pretty much anything works, but a mix of white/milk/dark varieties with various nuts works best. smash them, when still in wrapper, so you get big chunks.
you need 360g of fave choc of various kinds. heat the oven to 175 °C/350°F, and put 340g brown sugar, 340g butter and 4 eggs in a magimix. pulse together until they’re all mixed up and add 600g plain flour and pulse again until that’s mixed in too. stir in favourite chocolate chunks.
shape mix into balls, pat them out flat on a non stick baking tray with plenty of space between them. bake for about 15 minutes, until they go golden brown.
yeah. if i had an oven, i’d make some to celebrate carbs awareness day.
I recently made these rather unorthodox chocolate-chip cookies, from an old family recipe, and they inspired such ecstatic responses that I’ve been urged by friends to share the recipe with you. :) The thing that’s particularly great about them is the crispy-outside, chewy-inside thing. (The chewy-ness is due to the combination of oats & coconut.) And another bonus is that, if you make them with non-dairy chocolate chips, they’re vegan (which I appreciate due to dairy & egg allergies)! Here goes:
1-3/4 c. flour
1/2 t. salt
2 c. quick rolled oats
1/2 c. coconut (shredded, unsweetened)
Mix & set aside. In another bowl, mix:
1 c. shortening
1 c. brown sugar (or alternative sweetener if your vegan friends are super-strict)
In a cup, dissolve:
1/4 c. boiling water
1 t. baking soda
Stir baking soda / water combo into shortening mixture. Add:
1 t. vanilla
Add dry ingredients slowly, then add:
1 12-oz. pkg. chocolate chips.
Drop onto greased cookie sheet (roll in hands) & flatten with wet fork. Bake @ 350 degrees (F) for 12-15 minutes. Cool and see if you can keep any to yourself before your friends eat ’em all.
Ok, this recipe comes from a dear friend of mine who might actually put a hit out on me if she found out I leaked the secret recipe, but my mere mortal life seems inconsequential when I think of all the joy I could be bringing to SERIOUS chocolote-chip cookie lovers out there. Here it goes…
GRANDMA FREDA UNDERCOOKED-THEN-FROZEN-CHOCOLATE-CHIP-OATMEAL COOKIES
(orgasm upon first bite)
preheat oven to 350
1/2 cup white sugar
1 cup light brown sugar
1.5 sticks margerine (not melted)
** cream together
1/4 cup water
1 tsp vanilla
1 cup flour
1 tsp salt
1/2 tsp baking soda
3 cups Quick Oats (not old fashioned)
1 bag chocolate chips
place on greased cookie sheet
bake in oven for 10 minutes
(don’t ask why all the mixing happens at certain times… I have no idea, I just continue to do it out of superstition.)
This Good Eats episode explains three variations… Thin, Puffy, Chewy. http://www.goodeatsfanpage.com/Season3/EA1C05.htm . Actually we haven’t made ’em yet, but people rave about this recipe. The transcript&recipes is online; of course seeing the episode is more entertaining.
does anyone have a recipe for chocolate chip cookies made with maple syrup. I tried them once and lost the recipe..they were excellent…….I’ve searched the web over to no avail……thanks
i always make my cookies with the same ingredients, but in different proportions because i always *misplace* my recipies… yesterday when i made some, i used the following:
1 and a half cups brown sugar
1 tbsp vanilla
2 cups self raising flour
2 cups choc chips
they turned out really thin and crunchy! i like them fat and chewy… can anyone tell me what went wrong, and how i could fix it? or suggest different proportions?
Haven’t tried these, but she claims to have the cookie you’re looking for (crispy exterior, soft interior). They sound good to me…http://www.recipezaar.com/recipe/getrecipe.zsp?id=85708
Okay- okay— I’ll share it, I’ll share it… The recipe for that ellusive crispy outside/smushy inside cookie… (I make those.)
Here ya go:
1 lb butter (unsalted please)
2 c. brown sugar
2 tbs vanilla
4 egg yolks
Cream all together- adding egg yolks LAST… Set it aside.
3 c. Cake Flour
1 1/2 c. all purpose flour
2 tsp. baking soda
2 tsp. salt
2 bags good quality chips OR (do what I do and buy big broken choc. pieces from Trader Joes and break ’em into) about 2lb. chocolate chunks.
Sift the dry stuff together sans the chips- and stir it into the buttery sloggy mix that’s been waiting patiently. Don’t go past a total 60 sec. worth of mixing otherwise it’ll be a tough cookie. Fold (or muscle in) your chocolate goodness.
Now— shove this bad boy in the fridge for 2 hours— go watch a dvd or have crazy tazan sex— let the dough chill.
*I know, I know– all you CIA students out there- I’m letting dough rest=gluten=tough cookie… Somehow, though, this works with this recipe- I think the finer milled cakeflour has something to do with it.*
Anyway— preheat the over to 375- sometimes it can take 400, sometime 350- depends of the oven, I’m sorry. Roll golf-ball sized orbs from the cold dough and place ’em on a cookie sheet (silpat’s nice, btw.) Use the heel of your hand (or a glass if you’re a prissy wuss) to flatten the orbs of delight into disks of pleasure about 1/2″ to 3/4″ thick. Bake ’em until the edges look “dry”- I can’t really give you timing on this- somewhere around the 10-12 minute point start checking…
They don’t really get brown- they’re kinda blond- but “dry” is the best way I have to describe when they’re done— Like if you look really really close, you can see the sugars that have crystallized forming an outer shell of bliss…
It makes an incredibly soft (on the inside) cookie— but chewy/crunchy on the outside…
Maybe if you kids behave, I’ll share an oatmeal/dried cherry cookie recipe I keep secret, too…
can someone please give me and easy choc chip cookie recipe that is yum. mushy mushy ones
Don’t you hate it when recipes expire on Foodtv.com?
After watching the Barefoot Contessa’s White Chocolate Chunk Cookie Recipe episode tonight, I thought…”Wow, those look yummy!” So I went to the site and the recipe is gone. I thought I’d search here but didn’t see it posted. So more searching google and I finally found it!
Barefoot Contessa’s White Chocolate Chunk Cookie Recipe
Instead of a pan, use stoneware to cook the cookies on. Give it one extra minute of time to cook, and two extra minutes when you cool before removing them. MMMMMMM good. Oh yes, add chopped walnuts to the tollhouse recipe plus 1/2 cup non-instant oatmeal (flakes).
thanks for the barefoot contessa cookie recipe………
Thanks sooo much for the barefoot contessa recipe! I searched forever for it and FINALLY found it..can’t wait to make them :)
I know that I am in the minority but I favor a thick, firm and rather crumbly cookie like the ones Trader Joe’s sell in the green labeled plastic tray. Could someone please have mercy on me and tell how to make them?
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