Choc Chip Cookies any new ones
 

I want to make choc chip cookies, but I am sick of the Toll House recipe. Does anyone have one that is good and a little different ?

And what is the Toll House Recipe ?
... please do share, as I have no idea as to how it would compare with other recipes! :)

The toll house one is on the back of most chocolate chip bags. Pretty basic but good.

Not being in the USA, I guess we have different recipes here!

I add about tsp of cinnamon to my chocolate chip cookie dough.

I think the one's with vanilla pudding mix are good. just go to allrecipes.com and search for Mom's Chocolate Chip Cookies for the recipe. Not that different but good. I also have an old recipe called Cloverleaf cookies that has three flavors- chocolate chip, peanut butter and chocolate. There is a small ball of each dough put together in a cloverleaf shape so the flavors stay separate. A bit piddly but good-let me know if you'd like that recipe.

I always use my Mom's recipe and modify it to include peanut butter, a big dollop. This recipe actually had a lot of good for you stuff in it. If you want it, private message me. I use butter flavor Crisco cause butter makes them get hard and/or greasey.

Could you share this? Sounds good. Thanks

Would you please share it with all of us here too, so we can try them out as well?
THANK YOU!

I use a basic chocolate chip recipe BUT add raisins to my batch. If you don't like raisins obviously this won't work but every time I make them, they disappear. I believe years ago they were called Famous Amos Chocolate Chip Cookies.
I lived in the U.S. for a year & that's where I picked up the recipe but many years ago.

I recently made peanut butter cookies and added milk chocolate chips and peanutbutter chips. Kinda like the peanutbutter blossoms only easier. Everyone loved them and they were gone in no time. I even took some to a friend who owns a bakery. She really liked them too.

In the past, I've sprinkled sea salt on top of the cookies about 3 minutes after they start baking....what a difference it makes in the taste. I've done this for a large dinner and the cookies are always a big hit when served warm

I add a box of instant butterscotch pudding mix and butterscotch chips and nuts to mine. You can also add different chips, chunks, semi and milk to the receipt.

Everyone's ideas sound tasty!

If you are adding instant pudding mix to the dough, do you cut back on any of the usual sugars? Recipes, please! Making me hungry.

I have a recipe from Martha Stewart called "Peanut Butter Chocolate Chunk Cookies" which is a very good alternative and I just use chocolate chips.

Cloverleaf Cookies

3/4 cup brown sugar
1/2 cup white sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 tsp vanilla
1 egg
13/4 cups flour
1 tsp baking soda
1/2 tsp salt

1/2 cup miniature chocolate chips
1square unsweetened chocolate, melted and cooled
1/4 cup chunky or creamy peanut butter

Cream first 4 ingred.till light and fluffy. Add vanilla and egg, then flour soda and salt. Divide dough into thirds and add 1 of the last 3 ingredients to each bowl. Chill 1/2 hour.
Using 1/2 tsp of each dough shape into balls and arrange with sides touching each other on ungreased cookie sheet. It helps to push them gently together so they stick to each other in a cloverleaf shape. Bake at 350-375 9-12 min. Let set 1 minute then carefully remove. 31/2 dozen

The recipe for the ones with vanilla pudding is Mom's Chocolate Chip cookies from www.allrecipes.com

Have you tried "I want to Marry You" cookies? Its an oatmeal based cookie but you use dark and white chocolate chips in it. Also uses flour so not to worry its all oatmeal. Went over great at our last get together. Can be found at most all the recipe sites as that's where I got mine.

I grew up on the Toll House cookie recipe. As I've aged I found I like the taste of the Hershey's brand chips better. The recipe on their bag is my all time favorite right now. I sometimes substitute 1/2 oatmeal instead of 1/2 a.p. flour to make a bit chewier cookie. Also, to change up your recipe, add whatever you like besides choc chips. I found a recipe online that called for broken pretzel pieces to be added to choc chip cookie batter along with choc chips. Really good. (I'm a fan of choc cover pretzels though). We sometime add mini m&ms for color, walnuts or nuts to your taste, raisins, etc. Go wild!

Two ways to take basic chocolate chip cookies up a notch is to finely grind walnuts and add to the batter (I usually add chopped walnuts, but grinding them adds something different to the finished product), and I add about 1 cup whole oats. Sounds simple (and it is!), but really makes the whole cookie taste different and in my opinion, much better!! :)

I found a good one - my new favorite - on the back of the RobinHood flour bag.
Outrageous Chocolate Chip Cookies
1 c. butter, softened
1 c. sugar
2/3 c. brown sugar
1 c. creamy peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
1 c. quick oatmeal
2 tsp. baking soda
1/2 tsp. salt
2 c. choc. chips or M&Ms

Beat butter, sugars, peanut butter, vanilla & eggs until creamy.
Stir in flour, oats, baking soda & salt.
Stir in chocolate chips.
Drop onto ungreased cookie sheet. Flatten.
Bake at 350 degrees for 10-12 min. or until golden brown.
Makes about 4 doz. cookies.

CHOCOLATE NUGGETS...my mother's recipe... old... and I am pretty ancient now...

125g butter, 50g sugar, 3 teaspoons condensed milk, 50g chocolate bits, 100g flour, 1 teaspoon baking powder and I add a very little pinch of salt...(optional).

Cream butter and sugar, add condensed milk and chocolate bits, sift in flour and baking powder... raised teaspoon lots, roll into balls and mark with fork... makes 16 biscuits... 165degrees for approximately 14 minutes... don't let them colour...

I makes cookies from cake mix: yellow cake mix, stick of butter and 2 eggs, then mix and add:
Choc chip cookies: add choc chips and nuts to the batter
Peanut butter cookies: add 1/2 C peanut butter to the batter
Spice cookies: Spice cake add stick of butter and 2 eggs.
Chocolate cookies: Chocolate cake mix, add stick of butter and 2 eggs, nuts and chocolate chips.
I also make lemon cookies and strawberry cookies with the same ingredients, 2 eggs and stick of butter
Bake 350 degree oven for 10 to 12 min. Makes about 2 1/2 doz.
Really good and quick

thanks Rocklady for your recipe--it sounds great!

I have made them with cinnamon chips.

I do this also, even the same recipe except I put 1/2 t vanilla in the chocolate chip, and lemon flavor in the oatmeal cookies. Wonderful, and you can make just a few at a time.

Oops! I just realized that the oatmeal cookie was missing from the list. For oatmeal cookies just add 1/2 c oats and an extra egg. * plus nuts or raisins...

I like to make my favorite chocolate chip cookie recipe and add 1 cup choc chips, 1 cup butterscotch chips, 1 cup raisins or craisins, and 1 cup of rice krispies to the batter. I usually use the toll house recipe. Sometimes I add 1 to 2 tsp cinnamon.

The neiman marcus recipe is very good http://www.food.com/recipe/neiman-ma...s-recipe-13307

These are the best I've ever made. They are from:

King Arthur Flour Recipes

Soft and moist (but not "wet"), absolutely packed with chocolate chips, these are the quintessential soft chocolate chip cookies. AND—they’re 100% whole grain! Who could ask for anything more?
6 tablespoons (3 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 5/8 ounces) brown sugar, lightly packed
3 tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
3/4 teaspoon salt
1 tablespoon (1/2 ounce) cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (8 ounces) King Arthur White Whole Wheat Flour, organic preferred
2 2/3 to 3 cups (16 to 18 ounces) semisweet chocolate chips
Preheat the oven to 350°:F. Lightly grease (or line with parchment) two baking sheets.

To prepare the dough: In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, and salt until smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the flour, then the chocolate chips, mixing just until combined. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies.

To bake the cookies: Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time. Remove them from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.

Yield: about 3 dozen cookies.

Thanks everyone, I am baking cookied today.

This recipe can be modified to suit your tastes or what is lurking in your stash. It is a good one for using up small amounts of nuts, dried fruit or chips remaining from holiday baking. You can substitute half butter if desired. Mix these ingredients in order. 3/4 c. shortening, a big dollop of peanut butter, 3/4c. white sugar, 3/4c. packed brown sugar, 2lg. or 1jumbo egg. Cream these ingred thoroughly. Add 1tsp. baking soda dissolved in1tsp. warm water, 1tsp. salt, 1or 2tsp vanilla, mix well. Add by 1/4 cups, 2 1/4 c. plain flour, 2 cups quick oats, mix thoroughly. To this firm dough add, softened, chopped dried fruit or raisens, chopped nuts, 1/2 12oz pkg. chocolate chips folding in after each addition. Drop dough blobs on greased cookie sheet and bake in a 350deg. oven for about 12 min. More time for large cookies, less time for small cookies and do not overbake. Let the cookies setup for a minute or two before removing and place on a wire rack to cool. Do not try to stack these cookies till they are completely cool. This dough is really great for bar cookies and even easy to modify to your taste once the shortening, sugar, salt, leavening agent, flour and quick oats have been mixed. Get creative. Store the cooled cookies in a container or cookie jar. If you want to hide them put them in an oatmeal box and place in the pantry.

P.S. Sometimes I increase the shortening and sugars to 1cup each. This makes them a little softer and richer. Have fun with this. By the way, I forgot the peanut butter once and was disappointed in the result. These don't taste like peanut butter cookies, just a little more flavorful.

Everyone loves these cookies:
Chocolate Chip Cookies

Preheat oven to 350 degrees

Cream together well:
1 1/2 cup butter (3 sticks) room temperature
1 1/4 cup granulated sugar
1 1/4 cup brown sugar (packed)
2 eggs (room temperature)
2 tbsp vanilla
In another bowl combine:
4 cups flour
1/2 tsp salt
2 tsp baking soda
Add to cream mixture
add 24 oz of semi-sweet chocolate chips (I use more)
1 cup chopped walnuts
Bake 11-14 minutes - Be sure to do one test cookies to get the right time for your size cookie
Let sit 3 minutes in pan

That's funny. My great niece asked her grandmother if she had the recipe for chocolate chip cookies that her late mother used to make. She said they had vanilla pudding mix in it. I got on line and found several that were about the same. I just happened to see Baker's chocolate chips in a brown pouch on the grocery shelves. It had the recipe on the back. Of course, you don't have to use Baker's chocolate chips:

1 c butter or margarine, softened
3/4 c packed brown sugar
1/4 c granulated sugar
1 pkg. (3.4 oz.) vanilla flavored instant pudding
1 t vanilla
2 eggs
1 t baking soda
2 1/4 c flour
1 pkg. (12 oz.) chocolate chips

Heat oven to 375 degrees F.
Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate chips. Drop teaspoonfuls of dough 2 inches apart onto baking sheets. Bake8-10 min., or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

Variation: Prepare dough as directed; spread on bottom of 13x9 baking pan sprayed with cooking spray. Bake in 375 degree F oven 20-25min. or until golden brown. Cool before cutting into bars. Makes 24 servings. Individual cookies would probably produce more.

I am making these cookies this afternoon.

LOL ..now I am hungry for cookies .. On goes the oven in a bit .. LOL Thanks for sharing ...

No because I use sugar free pudding mix, but like the softness the pudding makes.

http://www.foodnetwork.com/recipes/a...ipe/index.html

The hubby says these are the best chocolate cookies he has had. I've made these several times and got many compliments. They are really soft and chewy.

I saw these two pages a few weeks ago and found them fascinating (OK, I am a bit of a nerd ;) ) Very detailed...uses the basic Toll House recipe to begin with, then tweaks. :) Lots of pics of results.
http://www.handletheheat.com/2013/07...p-cookies.html
http://www.handletheheat.com/2013/08...es-part-2.html


In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect..."

There is a bakers blog at: http://www.bakersroyale.com/cookies/...e-chip-cookie/
that posted her idea of the perfect chocolate chip cookie. I have always used the Neiman Marcus/ Mrs Fields recipe (they are the same) that was referenced by a previous poster, as has the blogger. I am anxious to try her posted recipe as she feels it is better than my regular and up until trying it didn't think there was a better one either. Hopefully I will get to them tomorrow.