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Recipes for AMAZING/PERFECT Chocolate Chip Cookies...

g
gourmetgal1 Feb 11, 2007 12:27 PM

I constantly find myself dreaming of the perfect chocolate chip cookie. Not too big, not too small, perfect ratio of chocolate chips to dough, moist but not buttery, perfect consistency, etc. I have been using the Tollhouse recipe but I am never quite satisfied with the results..I was wondering if anyone had a great chocolate chip cookie recipe that they would be willing to share? I know that there are past posts, but I am really just looking for the ULTIMATE chocolate chip cookie!

  1. chowser Feb 11, 2007 01:12 PM

    "Ultimate" is pretty subjective. While I want a moist cookie, I also want a buttery one, some people prefer crispy cookies, some prefer soft, etc. My favorite recipe for thick, large cookies is the Cooks Illustrated one that's been posted here many times. In the following thread, the first recipe and the one near the bottom from Williams-Sonoma are two of the best ones I've found. I still want to do a side by side comparison of the two.

    http://www.chowhound.com/topics/31782...

    But, as you can tell by the thread, people have widely varied tastes as ccc go. I've never been a fan of the Tollhouse cookies but there are quite of few chowhounds who swear by it. Also, it's not just the recipe but the ingredients used that can make a big difference.

    1 Reply
    1. re: chowser
      TorontoJo Feb 12, 2007 03:48 PM

      I have to vouch for the yumminess of the original recipe discussed in the above link. I *love* that recipe!

    2. k
      Kelli2006 Feb 11, 2007 01:40 PM

      Alton Brown's chocolate chip cookie episode explains why the different ingredients affect the finished product in such drastic ways. The episode and recipes are available on the "Good Eats" FTV website.

      BTW, I like the classic thin crisp cookie.

      1. m
        momjamin Feb 11, 2007 01:46 PM

        I agree that it's a subjective thing. My new favorite chocolate chip cookie is from Food Network Challenge: Cookies, with a few tweaks on my part -- Saptosa's Chocolate Chip Candy Bar Cookie:

        http://www.foodnetwork.com/food/recip...

        I use vanilla flavoring instead of chocolate, omit the caramel kisses and nuts, and cream softened butter and the sugars rather than melting the butter. But I really like the use of mini chocolate chips and oatmeal -- nice chewy texture.

        1. revsharkie Feb 11, 2007 04:31 PM

          My recipe is basically the toll house recipe with an adjustment or two that my mom made. These are not soft & chewy cookies once they're cooled. (I prefer them that way so it takes them longer to fall apart when I dunk them in milk.)

          1 c. shortening
          1 c. brown sugar
          1/2 c. white sugar
          2 eggs
          1 tsp. vanilla
          2 1/4 c. flour
          1 tsp. baking soda
          1/2 tsp. salt
          2 c. chocolate chips (1 12-oz. bag)
          1 c. chopped pecans (I don't like walnuts & where I grew up native pecans are cheap and plentiful)

          Cream shortening, sugars, eggs & vanilla till light and fluffy. Mix in dry ingredients, then nuts and chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 for 8-10 minutes.

          I used to cook at least one tray for more like 10-12 minutes because my dad and I like them really well-browned.

          1. JasmineG Feb 11, 2007 09:14 PM

            Alton Brown's "The Chewy" is my ultimate chocolate chip cookie recipe: http://www.foodnetwork.com/food/recip... . They make my absolute favorite cookies, nice and buttery and chewy. A note on the recipe: he calls for you to make big cookies and to bake them for 14 minutes; I've had good luck making them smaller (a heaping tablespoon -- not the measuring kind) and baking them for 10-11 minutes.

            1. Keithel Feb 11, 2007 10:04 PM

              I don't like too buttery of chocolate chip cookies as well.

              I stick with a double-batch of the toll house recipe, but I've made sure I make several changes:

              * Butter/Shortening: I use 1/2 Land-O-Lakes Fresh Buttery Taste (used to be Spread with Sweet Cream) and 1/2 Crisco (the plain, not the buttery variety).
              * Less chips - for a double batch (as I always do) - 2 1/2 cups to 3 cups chips. As of recently, I've been using 1/2 nestle chips, 1/2 King Arthur "Extreme Bittersweet chips"

              I've also been toying with increasing the baking soda some, as sometimes these cookies come out a bit too flat.

              Making sure the dough is refrigerated, and the cookie sheet is either cool, or the dough doesn't rest on it very long before going in the oven is important.

              I make them in about the same size (I estimate) that JasmineG makes them (a heaping tablespoon - not the measuring kind) - maybe slightly larger. They result in a cookie that is slightly smaller than an average palm of ones hand, and cook them about 9 to 9 1/2 minutes at 375 degrees.

              No Insulated Pans! Insulated pans, I've found, don't allow your cookie to get it's nice crisp bottom, while preserving the chewy top.

              1. g
                gourmetgal1 Feb 12, 2007 01:33 PM

                I ended up making oatmeal-chocolate chip cookies for a change-they turned out perfectly!! Let me know if anyone wants the recipe. Thank you so much for the suggestions, I will definetaly give these recipes a try next time (which will probably be sometime this week!)

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