Chocolate chip cookie recipe?

[minnie56]

Anyone have a great one?
Cookies have to be fairly large ...DD is making ice cream sandwiches with them ..
I usually make the Toll House recipe but thought I'd see what folks like here!!!

Thanks

 

[Wishing on a star]

Tollhouse are the softer and chewier cookie.
I prefer them somewhat tender-crisp.
some of the best I have had is the recipe on the Kroger chocolate chip bag (even if you use better chips)

Having said that, Tollhouse sound great for making the cookie ice-cream sandwiches!

 

[scrhsa]

Cake mix cookies are fabulous!! You can use any cake mix and any chips(on Pinterest). Here is my dd's recipe. The BEST COOKIE EVER.

1/2 cup coconut oil
1/2 cup brown sugar
1/3 cup granulated sugar
1 egg
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup choco chips--we have use white as well--yum!
2 tsp vanilla extract
1 1/2 cup all purpose flour
Cream coconut oil, sugars,egg and vanilla on medium/high for about 3 minutes.
Add flour, cornstarch, baking soda, and salt. Beat on med/low until combined. Fold in choco chips until just combined.
Shape dough into balls and place on large plate: chill for at least 2 hrs. ( obviously you can make the balls bigger for your ice cream sandwiches. You may also want to double the recipe)
Bake at 350 for 10-12 minutes. Centers may look undercooked.

I am serious when I say these are the best cookies ever. I refuse to have my dd bake any other kind( except the cake mix cookies). Every couple of days she comes in and says she needs to bake something. I tell her to have at it

 

[SMD]

Jacques Torres' cookies are huge. I've made the recipe with the large Ghirardelli chips and they're pretty good when compared to the discs. But, if you're going to make ice cream sandwiches you want a fairly chewy cookie so it wraps around the ice cream, rather than a crisp one that will just snap. The Tollhouse recipe does pretty well. I'd refrigerate the dough in balls to try to keep them from spreading too much for the sandwiches.

http://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies

 

[Soldier's*Sweeties]

My MIL swears this is the ORIGINAL original Tollhouse recipe:
(And they're my family's favorite.)

1/2 Crisco
6 TBS white sugar
6 TBS brown sugar
1 egg
1 top vanilla
1 cup flour
1 tsp baking soda
1/2 tsp salt

However many chocolate chips you want.

Cream sugars and Cresco, add eggs and vanilla until combined. Sift flour, baking soda, and salt and slowly add to wet mix. Fold in chocolate chips. Bake at 350 degrees.

I use the base for a lot... My favorite is Crasins and white chocolate.

 

[minnie56]

Thanks everyone! Intrigued by the cake mix ones ..many great ideas, appreciate it!

 

[Meriweather]

I would always use Toll House.................I have tried many, many others and always go back

 

[fly girl]

Nestle Tollhouse.

But, as odd as it seems, I like them better made with margarine over butter. I know, it's terrible for you but every once in a while I treat myself.

 

[DisneyJules]

Jacques Torres' cookies are huge. I've made the recipe with the large Ghirardelli chips and they're pretty good when compared to the discs. But, if you're going to make ice cream sandwiches you want a fairly chewy cookie so it wraps around the ice cream, rather than a crisp one that will just snap. The Tollhouse recipe does pretty well. I'd refrigerate the dough in balls to try to keep them from spreading too much for the sandwiches.

http://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies

Jacques Torres cookie recipe is one of the best, I highly agree! Here it is:

The infamous Jacques Torres chocolate chip cookies from The New York Times.
Ingredients

• 2 cups minus 2 tablespoons cake flour
• 1⅔ cups bread flour
• 1½ teaspoons baking powder
• 1¼ teaspoons baking soda
• 1½ teaspoons coarse salt
• 2½ sticks (1¼ cups) unsalted butter, room temperature
• 1¼ cups light brown sugar, packed
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1⅓ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
• sea salt or fleur de sel, for sprinkling

Instructions

1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours). This is an important step, as it allows the gluten in the dough to loosen up (you know how if you beat your dough too much, your cookies will be rock hard? Allowing it to rest for a period of time helps to undo some of this damage). It also helps the cookies to not spread out too much; warm dough spreads, cold dough stays in nice, uniform circles.
3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out (I usually let it just sit on my counter for an hour or two), and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down - let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.
4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.

 

[jevs]

My MIL swears this is the ORIGINAL original Tollhouse recipe:
(And they're my family's favorite.)

1/2 Crisco
6 TBS white sugar
6 TBS brown sugar
1 egg
1 top vanilla
1 cup flour
1 tsp baking soda
1/2 tsp salt

However many chocolate chips you want.

Cream sugars and Cresco, add eggs and vanilla until combined. Sift flour, baking soda, and salt and slowly add to wet mix. Fold in chocolate chips. Bake at 350 degrees.

I use the base for a lot... My favorite is Crasins and white chocolate.

What is crisco, is that butter?

 

[scrhsa]

I also learned that when it calls for butter to use stick butter. I never could make a decent choco chip cookie until someone told me to use stick butter. After that they came out great every time

 

[scrhsa]

What is crisco, is that butter?

name brand vegetable shortening

 

[jevs]

name brand vegetable shortening

Thanks

 

[scrhsa]

Thanks everyone! Intrigued by the cake mix ones ..many great ideas, appreciate it!

They come out SO soft. My favorite is the fun fetti with white chips. The red velvet with white chips is good too. The spice cake with butterscotch chips is good during the fall. I think I have used every kind of cake mix to make these cookies. I think I even tried it with the strawberry cake mix too.

 

[design_mom]

If you are going for ice cream sandwiches, choose a soft cookie recipe and be sure not to over bake. If the cookies are too crisp, when you bite the ice cream sandwiches, the ice cream will squish out from between the cookies. Cake mix cookies work well.

Another tip, freeze the cookies after baking. It makes them easier to fill (less prone to breaking when you spread into frozen cookies). Good luck!

 

[bethbuchall]

I use the Tollhouse recipe but up the flour to 3 cups and add 1/2 c. oats. Also, don't over bake. Everyone loves them, and I think they'd make excellent ice cream sandwich cookies.

 

[kimblebee]

What is crisco, is that butter?

It's funny, I was scrolling this thread not really paying attention to the posters and when I came to yours I was shocked that someone didn't know what Crisco was lol.

I wish we could get Copha (probably spelled wrong) here so I could make chocolate crackles. OMG those are so good.

 

[jevs]

It's funny, I was scrolling this thread not really paying attention to the posters and when I came to yours I was shocked that someone didn't know what Crisco was lol.

I wish we could get Copha (probably spelled wrong) here so I could make chocolate crackles. OMG those are so good.

I would send you some, but it'll arrive all melted and yuck.

 

[kimblebee]

I would send you some, but it'll arrive all melted and yuck.

Yeah, ages ago we tried to have my nana send some but it really doesn't travel well.

 

[pearlieq]

I like Toll House with 50% more vanilla and salt. I really enjoy the extra boost in flavor.