Please Share Your Chocolate Chip Cookie Recipe

[kimbe]

I am looking for a "gourmet" chocolate chip cookie recipe. I use the Nestle Tollhouse recipe and it just isn't cutting it for me anymore. I would like a cookie that rises a little more --- I'm tired of flat cookies. Chewy and rich are also good qualities too! :) I am making them for SIL's graduation party since my in-laws will have desserts that even I won't eat!! LOL!

TIA!

[linsei]

The perfect chocolate chip cookie is quite elusive! I like the same qualities in a cookie as you mentioned. I'm anxious to see other responses, but the best I've done so far is just a modification on the Nestle recipe. I add an extra 1/4 c flour, use Ghiradelli 60% cocoa chocolate chips, Mexican vanilla, and of course - real butter. The 60% chips are really rich by themselves and the Mexican vanilla just seems to have a richer flavor. The result is much better than the original recipe, IMO.

Hopefully you'll get some other recipes to try!

ETA - I had to lol, b/c my IL's make gross desserts too. I usually offer to bring dessert when we go there ;) Dessert is quite important to me!

Linda

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[juliasmom05]

Kim,

If you are not looking for healthy cookies, the ones that I used to bring to work are made with the recipe the comes with Crisco Butter :-).

I add a touch more flour than the recipe to make them more cake-like. I also use real vanilla, and good chocolate. Let me know if you want the recipe.

Marci

Mom to Julia 4/05

[kimbe]

Hi Marci!

Ooh, I would like the recipe. I actually thought that I had it, but I don't. They are so yummy!

They don't have to be healthy. I can't use healthy and in laws in the same sentence. In fact, if they were good for you -- the wouldn't eat them. Let's just say I am not looking forward to what I like to call the "lunch meat buffet" that they offer for lunch. Sigh.

[juliasmom05]

Here is the recipe.

Ultimate Chocolate Chip Cookies (from Crisco)

¾ cup (3/4 stick) Butter Flavor Crisco (or Regular Crisco)
1-1/4 cups firmly packed light brown sugar
2 Tbl milk
1 Tbl vanilla
1 egg
1-3/4 cups all purpose flour
1 tsp salt
¾ tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans

Heat oven to 375
Combine Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate pieces and nuts.
Drop by rounded tablespoons 3 inches apart onto ungreased baking sheet.
Bake at 375 for 8-10 minutes for chewy or 11-13 minutes for crisp. Cool 2 minutes on baking sheet. Remove cookies and cool completely.

Makes about 3 dozen cookies

I tweak it just a bit. I have always used the butter flavored crisco and pure vanilla (Madagascar or Mexican), which makes all the difference in the world. I also use walnuts instead of chocolate chips. To make them thicker, I add a couple of Tbls. of flour after everything is mixed up. I don't usually measure but if you add too much they become dry. Bake around 10 minutes, 11 if you have frozen the dough.

If you bring enough cookies, you won't have to eat the "lunch meat buffet".

edited to credit Crisco for recipe

Marci

[kimbe]

Thanks Marci!

[JTsMom]

I second the Ghiradelli chips- YUMMY!

[brittone2]

A friend taught me the trick of using half butter, and half shortening to get the perfect combo of softness/texture/taste.

I use Spectrum shortening, which is non hydrogenated, if you want to make it a wee bit healthier...otherwise just indulge and enjoy ;)

[urquie]

eta - a recipe clarification

here is BEST EVER c.c.c. recipe - seriously (this is what other people say... and i happen to agree)! this is a recipe that everyone asks for. not just friends, but all the contractors that have been in and out of my house for the last 3 months (i like to keep them happy so they'll do the best job possible :)). gotta love it when i guy is willing to copy down a recipe!

a couple tips...
- melting the butter will add a better and stronger flavor to the cookie.
- chilling the dough will keep the cookie from spreading too thin (however i usually cook some without chilling. they still taste great, but are thinner).
- add the vanilla at the end (with the choc chips). i can't remember why, but it certainly doesn't hurt.

Engagement Cookies

Cream together
1 cup butter (2 sticks)
1 ½ cups brown sugar, firmly packed
1 egg

Mix then add to the wet ingredients
2 cups unbleached flour
1 ts baking soda
½ ts salt
1 ts cinnamon (I like a little extra)
1 ts ginger (I like a little extra)

Fold in
1 cup chopped pecans (or walnuts)
1 12oz package chocolate chips (I like a little extra)
1 ts vanilla extract

Powdered sugar

Make 1 inch balls and roll in powdered sugar. Chill for several hours before cooking or freeze and save for later. Bake on a greased cookie sheet for 8-10 minutes at 375. Remove from oven BEFORE they look done, while still poofy and not too browned.



for something a little different here is my mom's doctored version of my recipe that adds oatmeal, white chocolate, and coconut.

Freeze and Bake CCC’s
(these do not have to be frozen - we just like to pull cookie dough out of the freezer on a moments notice :))

Beat together:
1 C butter (2 sticks), softened
¾ C brown sugar
¾ C white sugar
2 eggs
1 t. vanilla

Stir in:
2 C flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 t. ginger
1 t. cinnamon
1 C chocolate chips
1 C white chips
1 C coconut
1 C oatmeal, blenderized

Roll in powdered sugar, place on cookie sheet and freeze for 30 minutes, put in zip-lock baggie and store in freezer.

To bake: place on cookie sheet and put in 350 degree oven (temp for convection oven) for 8 to 10 minutes, depending on how defrosted they are.

[Alys the Cat]

Mmmmm...these both look yummy! :)

On the second recipe, is two cubes of butter the same as two tablespoons? I don't want to mess up something as important as a cookie!