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ISO Chocolate Chip Cookie Recipe

I have a great Chocolate chocolate chip cookie recipe but as you can imagine it's a little heavy on the chocolate which is great when you're in the mood for that. I am looking for a Choc. chip cookie that is not super sweet and that stays chewy.

Thank you in advance.

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  1. The very best recipe I have found is Cooks Illustrateds Chewy chocolate chip cookie recipe.

    Another good one is Alton Browns chewy recipe on Food Network.
    -Becca

    1. I'm not sure whether you're looking for a chocolate chip cookie or a chocolate-chocolate chip cookie. Anyhow, for the former, I've tried lots of recipes but keep coming back to the original Nestle's Toll House cookie. They always come out perfectly--chewy if you remove them from the oven a little early, crispy if you leave them in longer. But I substitute better chocolate chunks for the chips. My friends and co-workers enjoy all the cookies I make, but they absolutely rave about the chocolate chip cookies. I get asked for that recipe more than any other. You can probably find it all over the internet if you Google "nestle's toll house cookie."

      1. I have to agree with Becca. I have tried practically every variation and for several years was using a recipe I got from Bon Apetit a few years ago. My cookies were very good and chewy as long as I pulled them out of the oven a few minutes before the standard cooking time. Recently I took the Cooks Illustrated cookbook out of the library and I wouldn't give it back!!! I love all of the recipes but in particular was the cc cookie one. My kids devoured them and the trick is more flour and melted butter which I was skeptical about. True to word, they say soft days later and are puffy like coffee shop cookies. If you need the recipe I can post.

        1 Reply
        1. re: 4chowpups

          It would be great if you could post it.

          Thanks.

          1. re: Jcooks

            Thick and Chewy Cookies from Cooks Illustrated:

            2 Cups plus 2 tlb. flour
            1/2 tsp. baking soda
            1/2 tsp. salt
            12 tlbs.unsalted butter, melted and cooled until just warm
            1 cup packed light or dark brown sugar
            1/2 cup sugar
            1 large egg, plus 1 large egg yolk
            2 tsp. vanilla
            1-1 1/2 c. chocolate chips

            325 oven, line two baking sheets with parchment or cooking spray

            Whisk dry ingredients together and set aside

            Mix butter and sugars thoroughly, beat in egg and yolk and vanilla. Add dry ingredients and beat at low speed until just combined. Add chips. Pray that there is enough dough left to make cookies.

            Place in tsp. fulls on cookie sheets. NOTE: they provide a very detailed description of taking a ball of cookie dough, dividing it in half and putting back together with jagged edges sticking out...too much work for the difference in presentation (not a lot).

            Bake 15-18 min.

            1. re: 4chowpups

              Thanks for the recipe, I will definitely try it out!

              1. re: 4chowpups

                I humbly beg to differ. Done them both ways and have found that following the original instructions to pull the dough ball apart and reattach the two halves at the base makes for a significantly softer, chewier cookie. Perhaps because I've made this recipe dozens of times, the shaping of the dough takes hardly any time at all. Nonetheless, a great recipe. There are a number of parties I'm no longer allowed to attend unless I bring a couple of dozen.

                1. re: JoanN

                  I also love this method. I also find it is quick and easy. Great cookies.
                  -Becca

                  1. re: JoanN

                    Okay, now that I have had a decent break from making chocolate chip cookies I will give this recipe a try. A lot of hounds have recommended this one and I have yet to make them! The last time I made triple C's they weren't great-I think I've made so many different recipes its all a big blur.I am always my worst critic! Will report back with results.

                  2. re: 4chowpups

                    ahh! yay!

                    i lost this recipe and ive been looking for it for ages.

                    1. re: 4chowpups

                      yep, another vote for this recipie, but I skip the ball forming steps as well. I do refrigerate the dough then roll them into balls and I think the refrigerating works well (on most cookie doughs).

                      1. re: 4chowpups

                        I love this recipe. Sometimes I'll increase the flour by about 2 tbsp and use half heath toffee bits and half chocolate chips. They're so good. I like to split the cookie dough ball, too, and put it together. It gives a nicer texture on top.

                        1. re: chowser

                          I made these yesterday-what a treat!! The kids loved them. I split the ball like the directions say and they were perfect. My husband the picky one perfers a more cakelike cookie, so the search continues on but I liked them!! Definately recmd them for anyone to try and I will make them again.

                          1. re: chocchipcookie

                            Have you tried the recipe posted in the comments below the Chow Video for the perfect technique for a chocolate chip cookie? It makes a cake cookie, if you follow the technique in the video.

                            http://www.chow.com/stories/10808

                            1. re: chowser

                              No I haven't-thanks! That will be my next recipe I try. The technique seemed a little strange and unnecessary but I guess it does make a difference and will give it a try. I will report back!

                          2. re: chowser

                            I really like your idea of substituting Heath toffee bits for half the CCs. (My friends might not be getting bored with the CI recipe, but I am; and I used to adore Heath bars.) So today I went to three supermarkets and two drug stores (Manhattan; UWS) and didn't even see any Heath bars, no less bits. Where do you find them? What do I look for?

                            1. re: JoanN

                              I forgot they're not always easy to find. They're in the baking section with the chocolate chips but there are areas of the country where they are hard to find, and there are times of the year when stores just don't seem to carry them. In a pinch, I have frozen Heath bars and crushed them but the little pieces are great. It has gotten to the point that if I see them, I pick up a couple of bags, just in case they disappear again.

                      2. Martha Stewart's "Skillet Chocolate Chip Cookie" recipe. Originally calls to be baked as one big cookie, but I make them as the regular dropped kind.

                        You can find it on her website

                        1. if you don't mind oatmeal in your chocolate chip cookies, i love the recipe from The Frog Comissary Cookbook

                          1. Without a doubt, Alton Brown's "The Chewy" is the best chocolate chip recipe I have EVER made.

                            Here's the link:
                            http://www.foodnetwork.com/food/recip...

                            1. Best chocolate chip cookie - my go to recipe is by far, Anna Olson's recipe on the Canadian food network - www.foodtv.ca -

                              They are moist and just yummy. I use bittersweet chips, and use less than she does. Her trick is corn starch - and that keeps them moist. YUMMMMM

                              Make sure you don't overbake. That will ruin any cookie. Make sure you use a timer.

                              1. Bumping this because I just made the most talked about choco chip cookie recipe on this thread "Thick and Chewy Cookies from Cooks Illustrated" and they were Ah-mazing! A few alterations were made though. I decreased the flour to 2 cups only as the first time I made these they were a little cakey. I used half dark chocolate and half milk chocolate chunks and 1 1/2 cups halved walnuts which seems like a lot but was perfect. I added a teaspoon of almond extract (sounds weird but gave a mysterious flavor appeal). I brushed the tops of the dough balls with melted butter just before sticking them in the oven which made the outsides extra crispy but the cookies were still chewy inside. These were chunky and good and absolutely perfect. I had to bake them the full 18 minutes since they were so thick. Try them out.

                                Next time I think I will bump up the salt a little bit and add one extra tablespoon of butter to see what happens. Also, I think I will try dark brown sugar as I used light brown today.

                                1 Reply
                                1. re: missmodular818

                                  Try using muscovado instead of dark brown sugar. It has a deeper, more complex flavor. Light brown sugar doesn't do anything for me. I'm a bit of a sugar extremist: only white sugar and muscovado in my cupboard. (Though I am considering trying raw sugar for some things.) Oh, you may have to sift the muscovado if it has lumps, but the boost in flavor is worth the effort.

                                2. I've found that using about 2 cups flour that encompasses 1/2 all-purpose, 1/3 bread flour, and 1/3 pastry flour with one egg and one egg yolk (and substituting about 2 tbls butter for shortening) makes for a really nice cookie that is tender, crispy, chewy and flaky.

                                  1. I use the Cook's recipe also, but instead of using melted butter, I always use margarine, never butter. Butter seems to make to flat. I also put in 2 big dollps of peanut butter in every batch of cc cookies I make. Won me first place at my company picnic.

                                    1. I'm new to chowhound and I'm looking for something specific: tried a chocolate chip cookie once with muscovado sugar, darck chocolate chips, almonds and coffee. tried numerous recipes from different books and from the internet, even modified a couple of them (from the volume of the ingredients to baking time) to make my own, but to no avail. can anyone please please send me recipes i can study and possibly try? a grandmother's friend did it before and she took the recipe with her to the grave. i have just been craving to have a taste of it again: crunchy and crisp outside, soft and fudgy inside; the interplay of the bitter with the sweet, the layering of bitter tastes from the chocolate and the coffee and a little from the almonds, and some more from the charring in the cookie's edges. it's the most delightful thing i've had in my life.