Poll: What is everyone's current fav chocolate chip cookie recipe?

mariadnoca

Moderator
It's fall and it rained last week for the first time - it's due to rain more this week and I love baking a nice big batch of cookies on a rainy day. So I thought it might be nice to take a poll about everyone's favorite non-holiday cookie, the good ol' chocolate chip.

I've been using the Mrs. Field's recipe for a long while now but thought I should try something new. So... what is everyone's current favorite for a nice thick chewy chocolate chip cookie recipe these days?

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Thick and Chewy Chocolate Chip from Cook's Illustrated.

I made these for the first time this week, and they were such a big hit with the office. I ended up making another batch to mail to my friend and to bring to a dinner party.

The ones I normally make are the the Chocolate Chip cookies using the instant vanilla pudding mix. Or occasionally I make the Neiman Marcus ones, the one with the ground chocolate and oatmeal.

 
Chewy Delicious Chocolate Chip Cookies

Crispy on the edges and chewy in the middle. The last time I made these, I made them larger and rolled them into balls (rounded Tbsp size), after chilling the dough briefly. I baked them about 10 minutes.

CHEWY DELICIOUS CHOCOLATE CHIP COOKIES

INGREDIENTS:
1/2 cup butter, softened (I use unsalted)
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups unsifted all-purpose flour
1 tsp baking soda
1/4 - 1/3 tsp salt (I use 1/4 generous tsp)
3/4 cup chopped nuts (optional)
1 3/4 cups semi-sweet chocolate chips

DIRECTIONS:

Preheat the oven to 375 F for shiny pans and 350 F for dark pans.

In a medium bowl, sift together the flour, baking soda, and salt.

In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.

Gradually add the flour mixture to the creamed mixture. Beat well. Stir in the chocolate chips and nuts.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in the middle of the oven for 8 to 10 minutes or until lightly browned. (Check at 8 minutes). DO NOT OVERBAKE.

Cool slightly. Remove from the cookie sheets and cool completely on a wire rack.

Makes 55-60 cookies.

Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
Cookies may also be frozen for longer storage.

Adapted from my files.

http://www.recipezaar.com/17113

 
I tweaked recipes for about six months, came up with this result- Incredible Chocolate Chip Cookies

I always double the recipe- and the Cadbury Royal Dark Chocolate is the key to these beauties:

INCREDIBLE CHOCOLATE CHIP COOKIES
Makes about 18

2-1/2 c all-purpose flour:
½ tsp baking soda
1 tsp fine salt
1/2 lb unsalted butter, melted and cooled slightly
1 c dark brown sugar
½ c white sugar
1-1/2 Tbsp good vanilla extract
1 large egg
1 large egg yolk
12 oz Cadbury Royal Dark Chocolate squares, broken apart
1 c chopped and toasted walnuts or pecans

Sift together and set aside: flour, baking soda, salt.

Stir together melted butter, brown sugar and vanilla. Add the egg then the yolk and beat well. Stir in the dry ingredients then fold in the chocolate and pecans.

Preheat oven to 375 degrees. Prepare baking sheets (I use parchment paper). Drop about ¼ cup of dough for each cookie on sheets. Bake for 10-15 minutes or until brown. Remove from sheets immediately and cool.

 
Haven't tried this one, but I love their Thick and Chewy Double/Triple Chocolate Chip Cookies

 
Chocolate Espresso Chews in T&T are the ultimate double chocolate chip cookies - pure decadence.

 
No Meryl, I have just followed the recipe. I don't see why you can't ..

decrease the size. Of course, you would have to watch the time in the oven, etc.

Meryl, Did you try these?

 
Ok, so not chocolate chip... but the only cookie in the world that makes me swoon:

Generally I don't care for cookies all that much. I can take 'em or leave 'em. But these, OH MY... these cookies are hands down the best I've ever had.

Chocolate Fudge Cookies with Toffee and Dried Cherries

From Regan Daley's "In the Sweet Kitchen"

Makes 40 large cookies (or 4 dozen if you're using a largeish cookie scoop)
2-1/4 c. flour
1/2 c. unsweetened Dutch-process cocoa
1 t. baking soda
1/4 t. salt
1 c. butter, at room temperature
1 c. tightly packed brown sugar
3/4 c. granulated sugar
2 lg. eggs
1-1/2 t. vanilla
1 c. plump, moist dried sour cherries
1 c. bittersweet or semisweet chocolate, in chunks the size of the cherries
1 c. Skor Bits

Preheat oven to 350º. Line cookie sheets with parchment paper or Silpats.

Combine flour, cocoa, baking soda and salt in a bowl and set aside.

Cream together the butter and both sugars until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the side of the bowl as necessary. Beat in the vanilla. Incorporate the flour mixture in 3 increments, blending just until the dry ingredients are moistened. Stir in the chunky ingredients until they are evenly distributed.

Drop batter by heaping tablespoons onto cookie sheets and bake them in the middle of the oven for 15-18 minutes, or until barely set in the center and just firm around the edges. Cool on baking sheet for 3–5 minutes and then transfer to rack to cool completely. Warning: if eaten hot they will blister your tongue to pieces! (Don't ask how I know that.)

 
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