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The Best Chocolate Chip Cookie Recipe

Ok who's got it??? I want to make them this afternoon and I anxiously await the recipes....I prefer crunchy or crispy cookies rather than soft textured!!

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  1. I got this recipe via this board "best homemade chocolate chip cookies in the world":


    I totally agree--they are absolutely amazing, follow all of her instructions to the letter. They are both crunchy and chewy. Wow!

    8 Replies
    1. re: Mandymac

      Thank-you...I will check it out for sure...Crunchy and chewy Mmmmm...!!

      1. re: flipkeat

        Yes, yes, yes. These are my favorite chocolate chip cookies -- they are amazing! Small batch, great results.

      2. re: Mandymac

        I'm attempting these right now MandyMac.
        I hope they're good because reading the end comment, I probably won't make them again even if they are. They're in the cooling state in fridge right now.
        We'll see.
        Ok, done, I've made two batches of 8 each in the oven.
        As odd as this will sound, I am glad they didn't turn out well.
        That means I won't make them again.
        There is too much sugar so too sweet too much vanilla and not enough soda.
        They spread way too much and yes, the dough was chilled sufficiently.
        So my take on these, 1-10 these are a 4 1/2

        1. re: iL Divo

          For anyone curious, the end comment iL Divo refers to is "Holy F'ing S. These are good."

          She says she's updated the recipe a bit too and will be posting a salty, crunchy add'n soon.

          1. re: Snorkelvik

            oh my gosh! i have a quadruple batch of this dough sitting on my counter right now ready to scoop and freeze. :)

            i deleted the expletives when i printed the recipe up as i would be very upset if my grandchildren ever read something like that printed at the bottom of their grandmother's recipe. since the oldest of my 3 daughters is only 14, i'm still quite a ways away from grandchildren, but one can't plan too early! ;)

        2. re: Mandymac

          since i read your suggestion last week, i have made at least 3 double batches. in fact, one is in the fridge resting as i type.
          the only change i make is that i double it (the recipe only makes about a dozen cookies and i can eat that in one sitting. before they're even baked.) and that i scoop them and let them rest already scooped. otherwise it is just too hard to portion with my disher. :)

          1. re: Mandymac

            I know that you posted this 4 years ago... but I just had to tell you that this is truly a great cookie recipe! I literally just made this recipe and the cookies are perfect! Perfect height - not too flat but not too puffy, either. Crispy edges, chewy center, and perfect taste!! This is the recipe I've been looking for!
            My mom always made the Toll House recipe but substituted shortening. I try to avoid shortening as much as possible and if you use butter in the TH recipe, they come out too flat for my liking. I've been searching for the perfect CCC for 4 years... this is it!
            Will try the JT recipe next... just didn't have pastry flour in the house.

            1. re: Croissant

              I don't know what I did wrong because reading others have had success and I didn't, stumbles my brain.
              Still for me anyway, way too many chococlate chip recipes out there to settle on one so I'm constantly looking to improve on a great cookie

          2. I follow the old Nestle Toll House recipe only with these changes: 1/2 cup of each sugar instead of 3/4 cup, better chocolate (like cut up chunks of good dark chocolate), and add dried cherries and chopped pecans. Oh, and use extra vanilla.

            1. I use Maida's recipe, which I believe has the same title as this thread ... it is the real, original Toll House recipe (not the one on packages today).

              I like it best with 50/50 white/whole wheat flour, 60% Ghirardelli chips, 11 oz of pecans broken by hand, and evaporated cane sugar/brown sugar. And very good vanilla.

              2 Replies
              1. re: foiegras

                I swear by the Toll House recipe, but did not know that it had been changed.
                Would you mind posting the "real original"?

                1. re: Pierate

                  The big difference is that you dissolve the baking soda in a tsp of hot water, and add it after you've added half the flour. I find that adding it at the end yields a cookie that is flatter, like the ones I remember from childhood. (Why they were flatter I don't know ... perhaps the KitchenAid is doing a significantly better job than the mixer we had?)

                  PS Maida calls her recipe Positively-The-Absolute-Best-Chocolate-Chip Cookies.

              2. For crunchy, crispy, with more of an adult taste (due to the espresso powder, in part), I like the real Neiman Marcus recipe, as opposed to the urban myth one. The baking time I think is too long, though. Baking 20 minutes will get you an overcooked crunchy cookie.


                For crispy exterior with a chewy interior, my favorite is the NYT adaptation of Jacques Torres's ccc.


                11 Replies
                1. re: chowser

                  When my son requested chocolate chip cookies for his team snack, I jumped at the chance to try to get the perfect crispy/chewy cookie right for once. I had e-mailed myself a post from SmittenKitchen a while back where she had a slightly simpler alternative to the NYTimes recipe that sounded cool (melted butter and an egg yolk involved)


                  I tried it this weekend, and just applied some of the techniques from the NYTimes recipe, above (resting time and a sprinkle of sea salt). I have to say, the blended results were totally fantastic! In my mind this produced a truly great cookie.

                  Pics and more details here: http://cheesypennies.blogspot.com/201...

                  1. re: Fikismom

                    those look incredibly delicious.

                    1. re: Fikismom

                      I tried the Smitten Kitchen recipe this week and they came out great. I am not much of a baker, and didn't have all of the tools i needed, but the cookies still came out great. They were better than any store-bought cookies I've tried. It was my first attempt at chocolate chip cookies from scratch.

                      Perfect texture and taste. Not too sweet. I sprinkled a bit of sea salt and loved that tip.

                      Thanks for sharing the link. :)

                      1. re: alliebear

                        You're welcome, and way to go on your first scratch cookies! You'll never buy store bought again...

                      2. re: Fikismom

                        I missed this when it was first posted, but that recipe is essentially the Thick and Chewy CCC from the Best Recipe/Cooks Illustrated--it was my go-to recipe for a long time, still is if I want to get cookies in the oven in a short time.

                      3. re: chowser

                        By far, the JT cookies are the best I've ever had. Making a batch now for our salon, the owner and I are going out to lunch today and must take the shop a treat, they'll love these, I'm confident.

                        Thanks for posting, I'd not heard of Mr.Torres's recipe for CCC before, love 'em.

                        1. re: iL Divo

                          I've tried many recipes since and still go back to them. My favorites.

                          1. re: chowser

                            U hv good taste Chowser

                            but check out what a nutjob I am.
                            I couldn't leave them well enough alone.
                            they are more than perfect just as they are, I mean really perfect.
                            but..........................since I have a collection of chocolate chips, all flavors, I had to get experimental.
                            So in hers went the following chips:
                            dark chocolate raspberry chips
                            white chocolate chips
                            semi sweet chocolate peanut butter chips
                            milk chocolate caramel chips
                            semi sweet/white chocolate chips [all in one]
                            that's 5 kinds of chips, she's either dying or lovin life right about now............

                            1. re: iL Divo

                              Try Heath toffee bits--half chocolate chips and half toffee bits but use a tablespoon or so more flour to counteract the extra fat. They're amazing.

                              1. re: chowser

                                RU kiddin me? they'd never make it to the dough.
                                I'd eat 'em all.
                                I love Heath bars and Skor bars, my favorite.
                                Hum...........maybe today I'll make toffee, any good recipes out there for T&T toffee? hint hint hint

                        2. re: chowser

                          OMG wow. The JT recipe from nytimes just came out of my oven. I tasted one, still slightly warm.....and it is definitely better than the recipe from wordstoeatby blog (which is the one I usually make) While both are gret, the JT definitely wins! YUM!!!!! Thanks for posting!

                        3. I always use the Original Toll House recipe and always get good reviews


                          1. Just chiming in as I bake my way through this snowstorm...I can't say I have serached high and low or tried loads of chocolcate chip cookie recipes. I've tried a few but stick to the Nestle Toll house recipe; only change is to substitute half shortening for half of the butter. That's the way my mom always made them so that is they way I prefer them - made will all butter tastes like a butter cookie to me I guess.

                            24 Replies
                            1. re: cookie44

                              I've been making the back-of-the-package Toll House for longer than some of you have been alive, and I'm famous for my chocolate-chip cookies. I use half margarine and half butter (shortening doesn't exist here) -- and some killer-awesome dark chocolate chunks I've found, and get raves everywhere.

                              I also use white chocolate and macadamia nuts with the same base recipe for a great variation.

                              1. re: sunshine842

                                That was the recipe I always used until I tried the Jacques Torres chocolate chip cookie recipe. The JT cookies are way better than the toll house recipe.

                                1. re: janniecooks

                                  Agree. MIL always did Tollhouse & known for her cookies. DD's friend also known for her CCC makes Tollhouse smaller cookies and says it's all about the best butter she can afford and the temp of the dough. Before she bakes them she forms balls of dough and slides them into the freezer on her cookie sheet. When just about frozen she yanks them out then go into the prepared oven. She swears there are no more secrets, they are 'that' good.

                                  1. re: janniecooks

                                    Yes. There is really no comparison. I think people give rave reviews to the Toll House because that's how their chocolate chip cookies have always tasted.

                                    1. re: janniecooks

                                      Not usually a person who uses recipes (although I read Cookbooks like novels) my cookies are good but not necessarily exceptional.
                                      After trying JT's recipe I knew what a chocolate chip cookie was supposed to be.
                                      BUT they were best first time, next 2 times I must have not been paying close attention b/cuz they weren't nearly as good. I must read better and concentrate more during each step. But that'll have to wait as I'm trying to lose not gain right now.

                                      I may make them and take to work in a couple of weeks.

                                      Difference between TH & JT lots of steps, I can do TH asleep but the JT
                                      recipe it's 'pay attention time'. Well worth it

                                      1. re: iL Divo

                                        Happens to me all the time, I get too relaxed and sometimes I miss something. The JT recipe is exceptional and the more the dough aged the better the cookies came out. I made about 6 to 8 large cookies per night in the span of 3 days. Some hounders complained about the salt which could easily be reduced, but the chewiness is perfect; imho they don't need to be thicker.

                                        My best oatmeal is hands-down from the Quaker Oatmeal canister. I have not come upon a better recipe than that one. Still searching for the best brownie which has been quite a challenge.

                                        1. re: lilgi

                                          Not persuaded by the Supernaturals?

                                          1. re: buttertart

                                            The flavor was excellent, but the fudginess/texture was overwhelming and didn't win anyone over; I actually had stragglers which never happens. I have the choice to either play with the same recipe or find another one, but it was followed as written.

                                            1. re: lilgi

                                              Add a tsp of baking powder if you do.

                                              1. re: lilgi

                                                If you're looking for a more adult (read less sweet, more bittersweet chocolate) brownie, have you tried Chow's? Instead of the tsp of brewed espresso, which has me scratching my head, I use a tsp of espresso powder.


                                                FWIW, supernatural is my go-to for bringing to regular functions but these are the ones I make for people who aren't going for sweet.

                                                1. re: chowser

                                                  The flavor is what would make it worth my while to alter the recipe; hands down we thought it was delicious. Our problem here was the texture, and I had delayed trying out NM recipe just upon reading it.

                                                  But I hear what you're saying about the adult flavor; no concerns here about that, as a matter of fact we made the JT recipe with milk chocolate.

                                                  1. re: lilgi

                                                    The baking powder (my amendment) makes a big diff in the texture, if you like the flavor.
                                                    I haven't tried the Chow recipe - just looked at it, it's essentially a half recipe of the NM with the following differences - same amount but all white sugar (brown adds chewiness), 2 more oz bittersweet choc (I usually use TJ's 72%), 1 tb cocoa (which would not be necessary with the 72% vs the 60% recommended, and unless it's Valrhona I don't like cocoa in baked goods), and the espresso powder which I occasionally use when the urge hits (especially good with almond extract i/o vanilla for some reason).
                                                    There's no baking powder in it - so the texture would be as dense as the straight NM's I should think.
                                                    I have sometimes substituted 3 tb cocoa with 1 tb oil fper ounce for half the chocolate when baking for those who are not as chocolate-savvy - the oil makes them chewier too, I think.

                                                    1. re: buttertart

                                                      Thanks, will give it a try, but thinking of also adding 1/4 cup more flour. His recipe also required a bigger baking pan which I had a feeling would lead to thinner brownies, so hopefully those two adjustments (keeping the same pan) will work.

                                                      1. re: lilgi

                                                        The flour's a good idea. Mine are always a good 3/4 in deep in a 13x9.

                                                      2. re: buttertart

                                                        I can't find the NM recipe online--all the ones I see start w/ the cake mix. Do you have a link? Thanks!

                                                        Lilgi, what texture are you looking for in a brownie? This is going off topic some but my other go-to recipe (can't have enough go-to recipes) for someone who loves a super chocolatey brownie is the man-catcher brownie. It's the ultimate in chocolate decadence:


                                                        1. re: chowser

                                                          Flavorwise we like "rich, almost dark-chocolate", and the NM recipe falls in here. I have one with slightly better texture and a darker chocolate flavor. Better success, but definitely still not there. I feel that I'm miles away from finding a recipe, the way I felt about ccc until I tried the JT recipe.

                                                          Texturewise, not thin and fudgy, and definitely not soft; I don't want to feel like I'm melting butter in my mouth so they need to have substance. Must be chewier but not dry or cakey, and perhaps the man-catcher brownies may not fit the bill either, though I haven't tried them.

                                                          Sorry guys, didn't mean to stray off topic, I might try altering the NM recipe before trying a new one, but Chowser if you have one you think I might like, please post; would love to try another recommendation.

                                                          1. re: lilgi

                                                            Should we do a new brownies redux gloves off dustup defend your favorite thread?

                                                            1. re: buttertart

                                                              The problem is that there are those out there that don't want to fall into a minority and won't speak out. Then there are the ones that don't experiment and say theirs is the best.

                                                              Would love a new thread on favorites since I still need a brownie.

                                                              1. re: lilgi

                                                                At the risk of being a one-note samba here, would you mind trying the NMs again with the addl flour and PB?

                                          2. re: janniecooks

                                            It seems like the Jacques Torres recipe calls for a much higher flour:butter ratio than the toll house recipe. Does the cookie come out too cakey?

                                            The best cookies I've ever had were from Levain Bakery...anyone figure out how to make these?

                                            1. re: flzhang

                                              The JT recipe comes out chewy with a crisp exterior, which imo is the quintessential ccc (I won't say "best" because I think that's subjective). The combination of cake and bread flour give it that texture. Letting it rest overnight gives it a great caramelly richness.

                                              I've seen the Levain Bakery cookies in Throwdown with Bobby Flay and they look great--very hearty. I was surprised to hear they don't use vanilla, which is a key ingredient for me in cookies. What is the texture like in the cookies? Are they chewy? I'd love to try them. As replicating them goes, there have been requests for them here and I've read them online (they post copycat ones on their own bakery site) but I don't think anyone has found a true copy.

                                              1. re: flzhang

                                                If you read the article in the New York Times in which the recipe first appeared, they describe the texture as the best of both worlds - crispy on the outside, chewy in the middle. But I use a 2" diameter ice cream scoop rather than the larger 3.5" diameter as directed in the recipe, I cook the cookies for the same amount of time as in the original recipe, and my cookies come out crispy all the way through, which is how I prefer them.

                                        2. I tried so many recipes over the holidays no two alike for chocolate chip cookies.
                                          The ones I liked the best are called Cop Cookies and include chocolate chips, oatmeal and peanut butter. Not too much of any ingredient so they weren't overpowering, I liked them a lot.

                                          2 Replies
                                            1. re: alkapal


                                              I'm telling ya, y'all gotta go in here during the holiday, I could peruse these cookie recipes for decades...........

                                          1. got a new to me recipe the other day so made them.
                                            chocolate chips cookies using dark chocolate and tart cherry's.
                                            the tart cherry's really did something for the sweetness against the cookies.
                                            I liked 'em a lot

                                            1. I am a great fan of crispy chocolate chip cookies. I have a simple way to get them thin, lacy, and crackling: Take your standard Toll House recipe. Substitute oatmeal for 40-50% of the flour. That's it.

                                              I use McCann's Quick Cooking Rolled Oats, although I think any rolled oats (but NOT instant) should work. I add them after adding in and mixing the flour. I also reduce the amount of chips for these thin cookies, but that's just my personal taste.

                                              1 Reply
                                              1. re: RandyB

                                                This is one heck of a good idea, thanks.

                                              2. I realize that this posting is four years too late for flipkeat's afternoon of baking.

                                                I took tips from Smitten Kitchen and Cook's Illustrated and tinkered and tinkered until I made the best chocolate chip cookie recipe EVER. That's my own opinion, of course, but it has been corroborated by all tasters thus far. Highlights:

                                                - Browned butter. No need to wait for butter to soften or to spend forever creaming it with sugar.
                                                - No mixer required. A wooden spoon does the trick.
                                                - They look wonderful. Homemade chocolate chip cookies often sink into themselves as they cool, but these retain a nice height. Also, the browned butter and greater proportion of brown to white sugar gives them a darker color that usually only comes with over-baking.
                                                - They are crispy on the edges and chewy on the inside.
                                                - The dough tastes amazing. That might be a bad thing, actually.

                                                Give 'em a try. I dare you. :) I posted the recipe here on Chow, even.


                                                5 Replies
                                                1. re: ShinyCake

                                                  I'm glad someone bumped up this thread again. I had wanted to reply to you, but could not remember what the thread topic was! I tried these cookies as written, and loved them. Much much closer to my ideal (and my husband thought they were the best ever). Because I am me, I made them again from faulty memory, so changed the recipe a little and liked it just a smidge better that way. What I did was up the brown sugar (and I used dark brown) to a cup, upped the baking soda to 1 tsp., used two eggs instead of one and a yolk, and used two cups (half a large package, more or less) of semisweet chips. I also added the chips to the warm dough so they melted a bit and made a cool marble-y effect. All of the changes were unintentional, but they made for a great cookie. I really appreciate your original recipe, though, especially since with the melted butter I did not need to drag out my mixer (which has started making a knocking sound. I am SO dreading the repair of my beloved Kitchenaid). Thanks so much!

                                                  1. re: auburnselkie

                                                    Thanks so much, auburnselkie. This is the first time anyone's ever tried one of my recipes. :) I'm glad they turned out well. I like adding the chips when the dough is warm to get some nice-looking melty chocolate goodness, too. And yes, I love the fact that no creaming is required.

                                                    You really just brightened my crappy day. Thank you!

                                                  2. re: ShinyCake

                                                    ShinyCakes, not sure I've seen this before, maybe have, can't remember. I've just added it to my homescreen on phone for easy viewing. Thanks for posting

                                                    1. re: iL Divo

                                                      Thanks, iL Divo. I hope you like 'em as much as I do. :)

                                                    2. re: ShinyCake

                                                      ShinyCake --

                                                      Awesome recipe. I have made them twice already and will probably make a batch tomorrow to cart to my MIL's Easter Brunch. Thanks for posting -- it's a total winner!

                                                    3. Attention Canadian CHers, what about the recipe on the Chipits bag? It was the one my mom used. Wondering if it differs from the standard Toll House.

                                                      3 Replies
                                                      1. re: buttertart

                                                        MODS....please remove this post mmediately if it's not OK,. Not sure if allowed to post even pictures from a cookbook. Thanks

                                                        BT, is this on the back of the bag of Chipits?
                                                        I'm holding the cookbook as shown here.
                                                        It lists many chocolate chip cookies so I'm guessing by what it's called this must be it.
                                                        It's on page 6 and called the Original Chipits Cookie.
                                                        Probably can't read what's written on this or even see pictures but while in Montreal Quebec you can imagine how happy I was to spot this little gem of a cookbook.
                                                        I'm showing the opening page which is lovely and the others again you may not be able to read.

                                                        Do you know if I can I post the recipe if I give credit to the book and page and copyright of 1993 or not? Thanks

                                                        1. re: iL Divo

                                                          I don't remember because I left Canada years ago and haven't been in spitting distance of a Chipits packet for a long time.

                                                          1. re: buttertart

                                                            it's a pretty straight up recipe, nothing unusual about it except for the [I think it's called] golden crisco.....
                                                            when I read it I took it to mean butter flavored crisco

                                                      2. Ooey-Gooey Double-Chocolate Cookies - one of the LA Times 10 best recipes of 2009.

                                                        1. One of my favorite sites in the world is a pile of these chocolate chip cookies stacked up high waiting to be cooled. I'm sure everybody has a favorite chocolate chip recipe, but if you don't this one is a definite crowd pleaser. These cookies contain semisweet, milk chocolate, and white chocolate chips. I paraphrased the recipe from The Ovens of Brittany, a popular bakery in Madison, Wisconsin.

                                                          Triple Chip Cookies (recipe from "The Ovens of Brittany Cookbook," Terese Allen)


                                                          * 2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing cookie sheets
                                                          * 3/4 cup brown sugar
                                                          * 3/4 cup sugar
                                                          * 2 eggs
                                                          * 1 teaspoon vanilla extract
                                                          * 2 1/2 cups flour
                                                          * 1 teaspoon baking soda
                                                          * 1/2 teaspoon salt
                                                          * 6 ounces (about 1 cup) semisweet chocolate chips
                                                          * 3 ounces (about 1/2 cup) milk chocolate chips
                                                          * 3 ounces (about 1/2 cup) white chocolate chips


                                                          Preheat oven to 350°F. Grease heavy rimmed baking sheets with butter.

                                                          In the bowl of an electric mixer cream together butter and sugars. In a small bowl beat together eggs and vanilla. Add to bowl of mixer and blend well.

                                                          In another large bowl sift together flour, baking soda, and salt. Add to the sugar/butter mixture and mix until just combined. Add the chocolate.

                                                          Drop large spoonfuls of dough onto baking sheet and space three inches apart. Bake 12-14 minutes until lightly browned on the edges. Cool on wire racks.

                                                          3 Replies
                                                          1. re: MichaelBeyer

                                                            that's almost *exactly* the Nestle Tollhouse Cookie recipe from the back of the bag.

                                                            RIP, Ovens of Brittany -- my now-hubby took me there for breakfast the first time I was in Madison to meet his family.

                                                            1. re: sunshine842

                                                              It's pretty close. 1/4 cup more flour, a 1/2 teaspoon of salt, different chips, and bake longer at a lower temperature.

                                                              I hadn't heard they closed!

                                                              1. re: MichaelBeyer

                                                                I was dying for one of their breakfast buns when we were back in town in August, and family told me they'd folded up a year or so before.

                                                                My SIL took me to a newer place on Williamson -- best scones EVER, and a great brunch.

                                                                Lazy Jane's Cafe and Bakery

                                                          2. I can't stand the recipe from the back of the Chipits bag! I like my chocolate chip cookies gooey, and this is my favourite recipe:


                                                            1. What's with all this, "add cherries," "add this and that" business? I think we need a separate post JUST for chocolate chip cookies alone. Another post for add ins, another thread I say.

                                                              1 Reply
                                                              1. Seeking the perfect chocolate chip cookie - Sunset magazine 1995

                                                                • Thick, Soft, and Chewy Chocolate Chip Cookies

                                                                • Thin, Crisp Chocolate Chip Cookies

                                                                • Thin, Crisp, and Chewy Chocolate Chip Cookies

                                                                • Thick, Crunchy Chocolate Chip Cookies


                                                                  1. re: alkapal

                                                                    that one looks good, too -- the cowboy cookie I used to make (and alas, have lost the recipe) was peanut butter, oatmeal, and chocolate chips...covered ALL the bases!

                                                                      1. re: alkapal

                                                                        it was a landslide winner every time I made them, because everybody could find *something* to love!

                                                                        1. re: sunshine842

                                                                          let's also add in white chocolate chunks, toffee chips, and dried cherries, too. ;-D.

                                                                          yeah, i'll eat those!

                                                                          1. re: alkapal

                                                                            Nah, I think the toffee chips would just push it too far. ;)

                                                                            (I'll take the white chocolate chips and dried cherries over the rest of it, thanks!)

                                                                            I get begged to make cookies by friends and colleagues all the time -- and everyone's clear favorite is still "normal" chocolate chip cookies without anything added in.

                                                                            (I did have to laugh, though -- the last time I bought chocolate chips, the store was out of their regular chocolate chips...the only thing they had was Caillebaud dark chocolate chips, which were on sale. Now that's some chocolate-chip cookies with some attitude! And man, they were good.)

                                                                            1. re: sunshine842

                                                                              LOL re the toffee chips.

                                                                              i'm not usually a "white chocolate" person, but do like those cookies with the big white chips and macadamia nuts.

                                                                              if i made all the cookies i dream about making, i'd be the size of a house.

                                                                  2. This is the best recipe hands down. It's from America's Test Kitchen with a couple of changes. You can all thank me later! :-) As we all know ovens vary so watch your baking times. Check after 10 minutes. If you make them, please let me know what you think.

                                                                    ULTIMATE CHOCOLATE CHIP COOKIES

                                                                    Makes about 16 Large Cookies

                                                                    Use a stainless steel skillet to melt the butter. Use fresh, moist brown sugars, as hardened brown sugar will make the cookies too dry.

                                                                    1¾ cups all-purpose flour
                                                                    ½ teaspoon baking soda
                                                                    14 tablespoons unsalted butter
                                                                    ½ cup packed dark brown sugar
                                                                    ¼ cup packed light brown sugar
                                                                    ½ cup granulated sugar
                                                                    1 teaspoon salt
                                                                    2 teaspoons vanilla extract
                                                                    1 large egg plus 1 large yolk
                                                                    1¼ cups Ghirardelli bittersweet chocolate chips

                                                                    1. Whisk flour and baking soda together in medium bowl; set aside.

                                                                    2. Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Transfer butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted.

                                                                    3. Add brown sugars, granulated sugar, salt, and vanilla to melted butter; whisk until fully incorporated. Add egg and egg yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, if using. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.

                                                                    4. Refrigerate the dough for up to 1 hour before baking. Let sit at room temperature for a few minutes if dough is too hard to scoop. When ready, pre-heat the oven to 375°.

                                                                    4. Using a #24 cookie scoop (about 3 tablespoons), scoop dough and scrape off excess dough from bottom of scoop. Place portions 2 inches apart on baking sheets. It calls for parchment paper but I opted to bake right on my cookie sheets and they came out fine.

                                                                    5. Bake 1 sheet at a time (or two sheets side by side on the same rack if your sheets are narrow enough to do so) until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; let cookies cool to room temperature.

                                                                    1 Reply
                                                                    1. This is my favorite recipe--it came in the manual for my 7 cup Cuisinart food processor that I bought in 1999. Makes 3 dozen, not sure what size my scoop is, maybe a tablespoon? I use butter because, well, margarine isn't allowed in my house. Love the texture of these, they're not thin at all, but still on the crispy side. And it's so quick in the food processor!

                                                                      CHOCOLATE CHIP COOKIES

                                                                      3/4 stick unsalted margarine (3 ounces, 85g), well-chilled and cut into 7 pieces
                                                                      1 large egg
                                                                      1/3 cup sugar (2-1/3 ounces, 70g)
                                                                      1/3 cup firmly packed light brown sugar ` (2-1/3 ounces, 70g)
                                                                      1 teaspoon pure vanilla extract
                                                                      1/2 cup nut pieces (2 ounces, 55g)
                                                                      1-1/3 cups all-purpose flour (6-3/4 ounces, 190g)
                                                                      1/2 teaspoon baking soda
                                                                      1/4 teaspoon salt
                                                                      6 ounces (170g) semisweet chocolate morsels

                                                                      Preheat oven to 375°F (190°C). Insert metal blade.
                                                                      Put margarine, egg, both sugars and vanilla in work bowl and process until smooth, about 30 seconds.
                                                                      Stop once to scrape bowl.
                                                                      Put nuts, then flour, baking soda and salt on top of batter in circle, then add chocolate. Pulse just until flour disappears, about 4 times. Run spatula around inside of bowl and pulse twice. Do not overprocess.

                                                                      Drop cookies by tablespoonful onto ungreased cookie sheets, spacing them 2-inch (5cm) apart.
                                                                      Bake until lightly browned, about 8 to 10 minutes.

                                                                      Makes about 3 dozen cookies.

                                                                      1. I made these cookies on New Years Day and they turned out great! In fact, every recipe I have tried from this website turns out great. I recommend using real white chocolate chips such as Guittard or the white chocolate chunks from Whole Foods. Read the ingredients before buying.


                                                                        1. If you've had a Carol's Cookie, you understand one possible variation of an 'ultimate chocolate chip cookie.' Not the only variation -- but IMHO, the best variation. :)

                                                                          Anyway, after tasting far too many Carol's Cookies over the past few years, I finally decided to search the internet for a clone. After 12+ batches -- and two days straight of making cookies -- I nailed it.

                                                                          My info -- building on a base recipe from another poster (AnnaCG) earlier in the thread is here: http://chowhound.chow.com/topics/592971

                                                                          I modified a few things from base recipe and realize the perfect (IMHO) cookie came down to a several key things: (a) making a roux, (b) minimizing the moisture in the dough, (c) finding what was (for me, at least) the perfect ratio of brown sugar to white, and (d) freezing the finished cookie and then thawing.

                                                                          I'm not sure (d) is a requirement, but it does something to the texture -- something that seems to make a better cookie than simply eating straight from the finished cookie sheet (which, in the case of this recipe, is not recommended. The cookies off the sheet don't look finished and need significant cooling to hit the flavor profile of a Carol's Cookie).

                                                                          For those not familiar with Carol's Cookies (I believe they're available via mailorder, although here in Chicagoland, most Whole Foods and gourmet stores carry the fresh -- or freshly unfrozen cookies -- so they're pretty ubiquitous) they're unusually large and tall ("fat"). They're chewy -- but not overly so -- and most have a hard exterior and ever-so-slightly soft center. They're a peculiar density, actually -- and not at all like any cookie I've encountered before. I'm familiar with the "back of the bag" tollhouse varieties and the crispy varieties -- both of which I like, but neither of which I found to be completely satisfying. This might not make sense if you've not had one, but the first thing that came to my mind when I had my first Carol's cookie was 'cookie fudge' -- not from the chocolate chips (there aren't that many in the actual cookie) but from the density and richness of the finished cookie. If fudge could be a cookie, then a Carol's Cookie would be fudge (if that makes any sense at all).

                                                                          Anyway, replicating this density and "chubbiness" were the key things I kept testing as I made batch after batch, tweaking a single ingredient at a time as I went along. I also wanted to keep the chubbiness during the entire 20 minute bake. This, I think, was solved by removing most of the moisture from the dough and by using AnnaCG's roux idea with flour and European butter (and also by reducing slightly AnnaCG's suggestion for the egg). Essentially -- after much trial and error -- all I did was tweak the sugar ratios and reduce the egg of AnnaCG's foundational recipe. It sounds simple now, but it took me a bunch of tries to figure out what each ingredient was doing in the context of the other ingredients (I'm no baker -- so this was a complete learning experience for me).

                                                                          At any rate, the original recipe and my slight variation are posted in the thread. Again -- many thanks to the original poster for the starting point recipe!

                                                                          The only caveat here is that these cookies are finicky to make. The almost dry, crumbly dough means that it's pretty sensitive to baking conditions. Once I hit upon a clone, I made the exact same recipe a second time -- measuring by weight and not volume both times -- and the second batch was not the same consistency of the previous batch -- even though everything was measured exactly the same (I ended up having to add a bit of moisture in the dough -- and I decided to (a) wet my fingers and (b) add a tiny, tiny bit of Grand Marnier -- something I happened to have sitting by the bowl when I was trying to form the dough. It worked -- and didn't impact the flavor or texture of the finished cookie). Plus, the roux adds a bit of twist to the usual process -- although it takes all of two minutes to make and then dump into the food processor and then add the additional ingredients.

                                                                          2 Replies
                                                                          1. re: bobbyrolla

                                                                            holy cow! I wish I had the time to experiment with ccc lile you! I am jealous. I plan on checking out your thread and making these cookies, when I have time! I too, like a chubby cookie. Thnaks for the tips!

                                                                            1. re: bobbyrolla

                                                                              Not to pick, but the OP asked for crisp/crunchy cookies and there are a lot of soft/chewy answers here!

                                                                            2. I can't believe no one has mentioned Alton Brown's "Chewy" recipe. Tried this recipe a while back and it made the perfect chocolate chip cookie with just the right amount of chewiness on the inside and crispness on the outside.

                                                                              The secret here is using bread flour which has a higher gluten content than regular all-purpose, melting the butter, and chilling the dough so the glutens can form.

                                                                              1. http://www.makeandtakes.com/banana-ch...
                                                                                These are my favorites lately. I use a large ice cream scoop and bake each batch for 20 mins. Out pops moist & chewy cookies like magic.