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Chocolate Chip Cookie Recipe Thread
- Thread starter Eric Lewis
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Try this one.When I make them,they go fast and aren't any left:
White Chocolate Chip and Heath Bar Cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1 tsp baking soda
3 tsp lukewarm water
2 1/4 cups flour
1 tsp salt
6 ozs Heath bar bits
12 ozs white chocolate chips
-Set oven at 350º. Have on hand 2 baking sheets. Grease them lightly or line them with parchment paper.
-In the bowl of an electic mixer, cream together the butter, and the granulated and brown sugars. Beat in the vanilla, followed by the eggs, a little at a time.
--Add the flour,baking soda and salt and beat just to mix.Add water.
-Remove the beaters from the bowl and use a wooden spoon to stir in the Heath bits and white chocolate chips.
-Drop the batter from the end of a spoon onto the prepared baking sheets, leaving 2 inches between each one. They will spread..
-Bake the cookies in the hot oven for 10 minutes or until they are just set. Transfer them to a wire rack to cool. Bake the remaining cookies in the same way.
White Chocolate Chip and Heath Bar Cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1 tsp baking soda
3 tsp lukewarm water
2 1/4 cups flour
1 tsp salt
6 ozs Heath bar bits
12 ozs white chocolate chips
-Set oven at 350º. Have on hand 2 baking sheets. Grease them lightly or line them with parchment paper.
-In the bowl of an electic mixer, cream together the butter, and the granulated and brown sugars. Beat in the vanilla, followed by the eggs, a little at a time.
--Add the flour,baking soda and salt and beat just to mix.Add water.
-Remove the beaters from the bowl and use a wooden spoon to stir in the Heath bits and white chocolate chips.
-Drop the batter from the end of a spoon onto the prepared baking sheets, leaving 2 inches between each one. They will spread..
-Bake the cookies in the hot oven for 10 minutes or until they are just set. Transfer them to a wire rack to cool. Bake the remaining cookies in the same way.
my sisters friends mom made good cookies and she gave me one best cookies ever ate ill ask them for the recipe
For good chocolate chip cookies, I always turn to the original Toll House recipe. The half white / half brown sugar bit adds a lot of flavor.
For extra special cookies, you can chop up some high-quality chocolate and turn them into delicious chocolate chunk cookies. Very much SUPERIOR to chocolate chips.
Happy baking!
For extra special cookies, you can chop up some high-quality chocolate and turn them into delicious chocolate chunk cookies. Very much SUPERIOR to chocolate chips.
Happy baking!
For a healthy variation of cookie you can try the sugar-free one. But I guess chocolate chip cookie will not be called the name if it doesn't taste sweet or chocolaty. You can add chopped walnuts, pecans or almond nuts for a different variation. Giant fortune cookies
You're looking for a chocolate chip cookie recipe without chocolate? Hmmm...
The key to making great chocolate chip cookies is using real butter (instead of shortening or margarine) and real vanilla extract (rather than the fake 'vanillin' stuff). Also put in close to twice as much vanilla as the recipe calls for. Good stuff!
I like this recipe. They are good cookies, but then again, they should be. A friend of a friend's mother paid $250 just to get this recipe. No, I swear it's true!
Ingredients
# 1/2 cup (1 stick) butter, softened
# 1 cup light brown sugar
# 3 tablespoons granulated sugar
# 1 large egg
# 2 teaspoons vanilla extract
# 1-3/4 cups all purpose flour
# 1/2 teaspoon baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 1-1/2 teaspoons instant espresso coffee powder
# 1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
Ingredients
# 1/2 cup (1 stick) butter, softened
# 1 cup light brown sugar
# 3 tablespoons granulated sugar
# 1 large egg
# 2 teaspoons vanilla extract
# 1-3/4 cups all purpose flour
# 1/2 teaspoon baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 1-1/2 teaspoons instant espresso coffee powder
# 1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
We've got this book Chocolate: the Consuming Passion. It has a recipe for chocolate cookies. First it says "Theoretical yield: 48 cookies. After telling you how to mix the ingredients it says "It is traditional at this point to sample the batter before proceeding". Then is says "Drop the remaining batter from a teaspoon onto a greased baking sheet. Bake the cookie about 10 minutes."
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For good chocolate chip cookies, I always turn to the original Toll House recipe. The half white / half brown sugar bit adds a lot of flavor.
For extra special cookies, you can chop up some high-quality chocolate and turn them into delicious chocolate chunk cookies. Very much SUPERIOR to chocolate chips.
Happy baking!
Another great way of improving the original recipe is replacing some of the flour with oats. My favorite recipe uses 3 cups of oats and one cup of flour. Makes them more chewy and not quite as heavy in the stomach.
-Lars
For good chocolate chip cookies, I always turn to the original Toll House recipe. The half white / half brown sugar bit adds a lot of flavor.
For extra special cookies, you can chop up some high-quality chocolate and turn them into delicious chocolate chunk cookies. Very much SUPERIOR to chocolate chips.
Happy baking!
My wife uses this recipe, but with M&M mini baking bits... delicious.
Also, she uses one of the "air insulated" baking sheets along with parchment paper. Once the cookies are done baking, just slide the entire sheet of parchment paper (with the cookies on it) onto a cooling rack. Doing this keeps them really soft and evenly cooked... no overdone hard bottom.
To me, they don't get better than this:
http://www.nytimes.com/2008/07/09/dining/091crex.html
You don't necessarily need to refrigerate it for 24-72 hours (though making sure the dough is cold before it goes in the oven is very important), and you don't need the fancy chocolate "disks." They're amazing either way. Nuke them in the micro for 10 seconds before you eat them and mmmmmmmmmmmmmmmm
http://www.nytimes.com/2008/07/09/dining/091crex.html
You don't necessarily need to refrigerate it for 24-72 hours (though making sure the dough is cold before it goes in the oven is very important), and you don't need the fancy chocolate "disks." They're amazing either way. Nuke them in the micro for 10 seconds before you eat them and mmmmmmmmmmmmmmmm
I use a variation on the Toll House recipe. Instead of butter, use Crisco. Also add a tbsp of water. It keeps the cookies moister and really improves the taste.
I actually just finished baking cookies using the Toll House recipe a few minutes ago. I halfed the recipe but the dough ended up being kind of dry, so I ended up adding an extra egg and some extra butter. They taste pretty good, although I'm excited to try out the NY Times recipe the next time I bake cookies!
I was talking with my wife about this just the other day (as she pulled some freshly-baked circular pastries from our oven!) - we decided that cookie dough is pretty much going the way of popcorn. Back in the day, you would buy a bag of popcorn, put some oil in a pan, add some corn, cover it and shake it over the stove to pop it; now you just put a bag of it in the microwave.
I used to make cookies from scratch, but it's too easy to buy good cookie dough in the grocery store - it's affordable, easy, no mess, and the cookies actually taste good.
Goodbye, mixing from scratch.
I used to make cookies from scratch, but it's too easy to buy good cookie dough in the grocery store - it's affordable, easy, no mess, and the cookies actually taste good.
Goodbye, mixing from scratch.