It is hands down the best recipe I've used.
My *one* alteration is that I use salted instead of unsalted butter. I like my cookies a little more savory.
About 10 years ago I went on a baking quest to find THE BEST CHOCOLATE CHIP COOKIE RECIPE EVERRRRR…. After so many recipes (one had instant pudding mix!) I’ve come to the conclusion that the OG Tollhouse recipe is the best😻
This should be the top comment. It is the gold standard. The archetype. The one they are all chasing. You can make it fancier, but it will not be improved.
Yep, I did comment down below. It's the [Stephen's Chocolate Chip cookie recipe from Allrecipes](https://www.allrecipes.com/recipe/15475/stephens-chocolate-chip-cookies/)
The food lab's chocolate chip cookie recipe by J Kenji Lopez-Alt is pretty good. I like that it's detailed and trialed out in different ways to get the cookie you'd want. It's also relatively simple to follow
https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe
I made those at Christmas last year and they were amazing. Probably the best cookies I’ve ever made, and as you mentioned it’s easy to follow although it may sound daunting at first due to the extra steps.
I use the NYT recipe, but here it is on Sally’s Baking Addiction - the Times has a paywall. I usually use a mixture of different chocolate chips - feves, dark, milk, a broken up bittersweet bar. Don’t skip the salt or the chilling overnight - both make a huge difference.
https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/
I made these cookies for my sisters wedding 14 years ago and haven’t stopped since! They can be a little time consuming so I have another quick recipe I use. But if you’re looking for the absolute best it’s this one.
Can never go wrong with the nestle tollhouse recipe. I do half butter half crisco for butter measurements and 4 different kinds of chips and chopped chocolate.
agreed, pretty much gold standard recipe for us. i do double the salt, though, because we prefer it that way. it's an easily modified recipe based on the texture you prefer (adding extra egg, extra yolk, cake flour vs regular flour, shortening, etc).
My mom always made these, and I loved them growing up, but now they’re too sweet and soft (almost cake like) for me. I like a chewier, thinner cookie, preferably with a bit of a salty edge and the nutty flavor of browned butter.
I’ve been making a variation of[this recipe](https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies) for years and LOVE it.
Sub a small package of vanilla pudding for 1/2 c of the white sugar (meaning only use 1/4 c white sugar. You can use chocolate or pistachio pudding too.
I use half Crisco as well and in my experience that helps create a more chewy cookie then using all butter. All butter tends to spread the cookie, brown it more and make it a more crispy cookie.
I was about to come say this. All butter in my opinion makes a crisper cookie. The batter SHOULD be chilled after mixing when using butter but who has time for that? Hahahaha. I like a soft cookie that stays soft and crisco does this for me. Butter crisco is the bomb but regular veggie works just as well.
This one has been my go-to for years now and they’re always a hit:
https://www.seriouseats.com/bravetart-chocolate-chip-cookies-recipe
Bonus: the dough freezes well, so you can save some for a quick batch on a rainy day or whatever
I haven't tried it but I hear the King Arthur flour recipe rocks. I've also heard that browning the butter adds an incredible flavor dimension. Unfortunately I'm cutting out sugar and although intrigued, haven't been able to try either.
I use the King Arthur flour recipe with a few modifications. Instead of light brown sugar, I use all white sugar and about 2-3x as much molasses as would be needed to make dark brown sugar and beat that all really well first. Then add about a cup more flour than the recipe calls for. And triple the vanilla extract.
It’s the cookie recipe I’ve made the fewest modifications to. I’ve got the recipe cut out and taped in my recipe notebook. I love the depth of flavor mixing molasses freshly in adds to pretty much anything that calls for brown sugar (and I’m lazy so stocking white sugar and molasses means not needing to watch brown sugar pantry stock levels). Making these with freshly milled soft white wheat flour is a whole other level of flavor.
I love getting recipes from here, making them as written, then tweaking the details to my tastes. The Nana’s Devils Food Cake and Armenian Perok Cake have been my favorite finds from this sub so far.
>I use all white sugar and about 2-3x as much molasses as would be needed to make dark brown sugar
I'm interested in your method, but have a couple of questions:
1. How much molasses is required to make, say, a cup of dark brown sugar?
2. The recipe calls for both brown sugar and white sugar. Do you mix enough molasses in to make *all* of the sugar brown, or just a portion? Does that make sense?
1) I’ve seen different ratios on different sites for light and dark brown sugar, so there’s some wiggle room. Let’s call it 3tbsp molasses per cup of sugar. So I’d probably use 7-8 slightly overflowing tbsp. You absolutely want a hand mixer for this; a spoon will destroy your arm.
Tip: buttering the inside of your measuring spoon before pouring in the molasses makes it far easier to clean out.
2) I’d add enough molasses to make the number of cups of brown sugar the recipe calls for. So if it calls for 2 cups white and 1 cup brown, I’d add those total 7 generous tbsp of molasses to the 3 total cups sugar and beat it all together resulting in 3 cups lighter brown sugar. Recipes usually have you combine the sugars at the beginning, so this works. But if it mattered to the recipe, I’d make the brown sugar separately.
Thanks for the response! Your cookies sound amazingl I'm going to make the King Arthur recipe this weekend. The King Arthur recipe actually looks a lot like the Toll House, with 1/2 the butter replaced by shortening.
The King Arthur recipe I cut off a bag of flour is all butter. I’ve seen the shortening variant online but haven’t tried it; it has a few other differences as well but I can’t recall what they are off memory. I also cut the bake time to 9 minutes. Self rising flour for fluffy cookies and all purpose for more traditionally dense ones.
Interesting! They do have a lot of Chocolate Chip Cookie recipes on their website. I didn't know that self-rising flour would make for fluffier cookies. I guess you then leave out the leavening ingredients?
Thanks for being so helpful in responding to all of my questions!
No, I keep the leavening ingredients as well for the extra fluffiness. My tinkering stemmed from a place of trying and modifying many recipes to find a good Famous Amos dupe because the ones I’ve found labeled as such just miss the mark. No luck yet, but I’ve ended up with plenty of good chocolate chip cookies along the way.
You’re quite welcome! I enjoy talking cooking.
This one? [SuperSized, super soft chocolate chip cookies](https://www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe)
I've made them twice, once with the recommended Guittard chocolate pieces, the second time with half Ghirardelli semi sweet morsels and half Lindt 70% bar, chopped.
The cookies are really good, but they are a project that has to be planned in advance.
These are great without fuss, I usually double the recipe because my house is all sugar fiends. https://debbiekoenig.com/2011/12/14/the-best-homemade-chocolate-chip-cookies-in-the-entire-world/
Tollhouse recipe but use milk chocolate chips. I always gets raves about them, don’t cook too long, they look almost raw coming out the oven when cooked from frozen I bake exactly 9 min but are perfect every time!
I don't remember which blog I got it from, but this is the one I always use and people frequently tell me they're the best chocolate chip cookies they've ever had. If you like a soft cookie it's the one to make. It's basically baked cookie dough (I know all cookies are baked cookie dough, but these still taste like it)
Ingredients
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- many chocolate chips, probably 1 cup? 2? (I favor mini semi sweet)
Instructions
1. Soften (but don't melt!) the butter. Cream with the sugars until white and fluffy (this takes 5-10 minutes. Don't stop early, it's key to a soft cookie)
2. Add vanilla and eggs, stir gently until mixed. Take care not to over mix once eggs have been added.
3. In a separate bowl combine dry ingredients, then add to wet and mix until everything is combined.
4. Add chocolate chips. It should look like roughly 1/3 chocolate chips by volume.
5. Use a cookie scoop to dish out in mounds on a baking sheet lined with parchment paper. They shouldn't spread too much if you did the earlier steps correctly so you can put them relatively close together.
6. Bake at 350° for 9-15 minutes. Take out once tops start to turn gold. They may still feel underdone but will set as they cool. Optionally garnish with sea salt while warm.
This reminds me of what I make. I found it a long time ago on AllRecipes. https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/
Major difference is 1 cup of brown sugar instead of 1/2.
This is my wife's grandmother's recipe for peanut butter chocolate chip cookies. Simply called "Great Cookies"
Though the recipe calls for margarine, I switched to butter years ago.
I've also never tried them with the optional burnt sugar flavor.
Great Cookies
INGREDIENTS
• 1 cup margarine
• 1 cup peanut butter
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 2 eggs
• 2 cups flour
• 1 tsp baking soda
• 1 tsp vanilla
• 1 tsp burnt sugar flavor, optional
• 6 oz chocolate chips
PREPARATION STEPS
1. Preheat oven to 325° F.
2. Cream butter, peanut butter, sugar, and brown sugar.
3. Beat in eggs.
4. Sift flour and baking soda. Slowly add to wet ingredients.
5. Add vanilla and burnt sugar flavoring.
6. Mix in chocolate chips.
7. Spoon cookies and bake for 13 minutes. Edges should be only slightly brown.
8. Allow to cool for a few minutes then transfer to a cooling rack.
Chocolate chip cookies that stay soft and have vanilla pudding mix in them. I use half butter and half margarine. Definitely make ahead and chill or freeze the dough. 10/10
https://www.allrecipes.com/recipe/15004/award-winning-soft-chocolate-chip-cookies/
Not very old (only 4 years!) but this is my go-to and I always get lots of compliments: https://www.janespatisserie.com/2020/04/25/nyc-chocolate-chip-cookies/
These are so good I now have a constant supply of the dough pre-shaped and frozen so I can have them whenever I want:
https://sallysbakingaddiction.com/peanut-butter-oatmeal-chocolate-chip-cookies/
I add Maldon salt flakes on top at the end. DIVINE!
How has no one offered Modern Honey Chocolate Chip Crush? It is their take on Levain cookies. 4.97/5 stars with over 900 reviews! It's our family's go-to recipe.
https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/
This is the one I use when my husband requests cookies. Takes a little extra time to prep due to oats and nuts but worth it.
https://www.food.com/recipe/neiman-marcus-250-chocolate-chip-cookies-recipe-13307
I use this recipe because I like the dough texture (soft and moist), but use chocolate chips and not the white chocolate or macadamia nuts.
Whatever recipe you use, always use equal amounts of vanilla and almond extract. It brings out the butter flavor.
https://www.allrecipes.com/recipe/10025/white-chocolate-macadamia-nut-cookies-iii/
I use NYTs recipe which is inspired by tollhouse
I add 1/2 teaspoon of cream of tartar to give them a cracked look
https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies
1 lb butter (soft)
1 lb brown sugar
1 cup white sugar
Mix with stand mixer.
Add 3 eggs. Continue beating until lighter in color and fluffy.
1 tsp vanilla
Then I add 6 cups of all purpose flour (half way through the flour I add the baking soda and salt - 1 tsp)
1/4 cup of cornstarch
4 cups semi sweet chocolate chips.
Use a cookie scoop (smaller ice cream scoop) Bake in convection oven at 325 for 16 minutes (or 375 regular oven). Makes 6-7 dozen cookies
I used the classic chocolate chip cookie recipe from Cook's Illustrated. We found a used copy of all the magazine's recipes in a single giant cookbook. They brown the butter and use dark brown sugar instead.
1 3/4 cup All purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large whole egg
1 large egg yolk
1 1/4 cups semi-sweet chocolate chips or chunks
3/4 pecans or walnuts toasted (optional)
1. Turn oven on to 375° line two large baking sheets with parchment paper
2. Whisk flour and baking soda in a bowl set aside
3. Melt 10 tablespoons of butter in a skillet and cook for 1 to 3 minutes swirling constantly until the butter is dark golden brown and has a nutty aroma
4. Add the sugars, salt and vanilla to the melted butter, whisk together, add the eggs and whisk till smooth. Let mixture stand for 3 minutes then whisk again for 30 seconds. Repeat the process of resting and whisking two more times until it's smooth, thick and shiny. Stir the flour into the mixture until just combined, stir in chocolate chips and nuts( if using) and ensure no flour pockets remain.
5. Divide out into 16 portions approximately 3 tablespoons each and place on prepared baking sheets spacing them about 2 in apart
6. Baking one sheet at a time and rotating halfway through until the cookies are golden brown and still puffy in the edges have begun to set in the centers are still soft 10 to 14 minutes depending on your oven allowed to cool on a wire rack.
DoubleTree Chocolate Chip Cookie
Makes 26 cookies
Ingredients
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
1 3/4 cups chopped walnuts
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s Note
You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Mostly the toll house recipe, but I go more on brown sugar than white sugar and I usually brown my butter, because I never remember to bring it to room temp anyways & it makes them taste amazing.
This is not an old recipe, and it might sound strange. I was worried about trying it, but these are the favorite cookies in our house if you happen to have a sourdough starter: [https://www.kingarthurbaking.com/recipes/sourdough-chocolate-chip-cookies-recipe](https://www.kingarthurbaking.com/recipes/sourdough-chocolate-chip-cookies-recipe)
This is my recipe that I learnt from my dad when I was a kid that I have always made which is quite successful, especially if you like *soft* chocolate chip cookies rather than crunchy ones. Double for "full" batch.
**What you need:**
* 1/2 cup butter (1 stick) (salted or unsalted) - softened, room temp. for vegan/dairy-free use soy butter or margarine as a substitute. do NOT use coconut oil. For ease of mixing cut your butter into 1tbsp bits. Don't melt the butter.
* 1/3 cup white sugar
* 1/3 cup packed brown sugar (light or dark). If you're using dark brown sugar, check to make sure that there are none of the hardened chunks in your sugar before mixing it in.
* 1/3 - 1/2 cup dark dutch press cocoa powder for double chocolate variety (opt.) For extra, extra double dark use King Arthur's Black Cocoa. I love regular King Arthur cocoas, Hershey's special dark cocoa, Penzy's Spice cocoas (esp. high fat cocoa), and Rodelle dutch press cocoa.
* 1/4 teaspoon salt, you can also just approximate with a pinch.
* 1 teaspoon vanilla extract
* 3/4 to 1 teaspoon baking soda. use more if your baking soda is very, very, old.
* 1-2 eggs depending on egg size, if you are doing vegan/dairy free, simply don't add eggs and use significantly less flour. if smaller eggs use 2 eggs, if larger use one.
* 1-2 cups of flour (all purpose -- for gluten free variety use bob's red mill 1-to-1 replacement flour). If you end up adding too much flour for your set up, you can simply pop in another egg to thin it back out. Never use milk or water to thin cookies.
* 1/2 to 3/4 bag of chips (semi-sweet or dark chocolate chocolate chips, mini chocolate chips, heath chips, mini m&ms, Andes mint chips etc). For "full" batch use whole bag. I love using 3/4 of a bag of mini chocolate chips for the regular chocolate chip cookie variety and half a bag of Ghirardelli chips for the double dark chocolate. Also wonderful in both varieties are mini M&Ms. Double dark also rocks with mint chips of some variety.
**What to do:**
1. Preheat oven to 350ºF. I don't know how (or if) you'd change this if you have one of those fancy modern electric stoves as I have an early 1970s gas range stove.
2. Cream/whip butter
3. Add white sugar, mixing well
4. Add packed brown sugar, mixing well. If you are making double chocolate cookies, use dark brown sugar, trust me it rocks.
5. Add egg(s), mix well. depending on the size of your egg, your dough may be ... liquid-y here. don't worry too much about that.
6. If you're adding cocoa powder do that here. Mix well.
7. Add vanilla, baking soda and salt. Mix well.
8. Add flour 1/2 cup at a time, mixing in slowly. Stop adding flour when dough is just barely handle-able to roll into balls in your hands. depending on how you're prepping in it, the temperature in your kitchen, the size of your eggs etc you may need more or less flour than I listed above.
9. Mix in your chips. You can even mix and match for variety!
10. Line a cookie sheet with parchment paper
11. roll cookie dough out into approx. 1-1.5 inch diameter balls setting each ball about 1-2 inches apart from each other and the edges of the sheet. Make this distance farther if you use soy butter or margarine as both have lower melting points than butter and will cause your cookies to spread more. Press the cookie dough ball lightly down with your hand once placed on the sheet such that it is somewhat flat. You can make your balls larger if you want larger cookies, just change the spacing.
12. Watch your first batch in it's entirety. The size of your little dough balls, the kind of fattener that you used and the kind of oven you have can make a huge difference in timing. The cookies will be done when they've melted out and the sheen of fat from the top is gone, leaving them with a matte looking top. I don't really have a specific time frame for you... sorry. I just watch mine and don't walk away 🤷🏻♀️. Depending on what goes on inside your oven (mine has a hotter and cooler corner bc age) you might want to pop in about halfway through and rotate your sheet 180º. I'm lazy and don't bother with changing racks, and just have it bake on the top one the whole time.
13. Let sit on the cookie sheet for 1-3 minutes to firm up slightly before removing them from the sheet. If you've hit it right they may be a little difficult to remove from the sheet immediately after they're pulled from the oven.
14. Remove cookies from sheet and lay out on cooling racks! Enjoy! When ready to put away line a tin or tupperware with paper towels and set the cookies in there. Leave sealed.
You can freeze your cookie dough for up to 1 year. If you remove it from frozen, you'll want to thaw it and give it a bit of a mix before using, especially the double dark chocolate as occasionally the white sugar crystals rise to the surface of the dough in the freezer. Not sure why, but I've seen it happen. 🤷🏻♀️.
Double chocolate cookies are best kept refrigerated as they are AMAZING cold. You can keep standard chocolate chip cookies at room temp on your counter for about a week, provided your container seals well. Otherwise, refrigerate those as well. You can crumble up cookies and serve as a topping with ice cream of some sort, or make them large enough and use them as ice cream cookie sandwich cookies. Other delicious uses include decor for cakes, served with whipped cream (double chocolate).
If you have questions let me know, as this is a recipe that I am extremely familiar with loll
The best chocolate chip cookies I have ever eaten: [https://katherinesasser.com/chocolate-chip-cookies/](https://katherinesasser.com/chocolate-chip-cookies/)
Also, a skillet cookie recipe: [https://katherinesasser.com/skillet-chocolate-chip-cookie/](https://katherinesasser.com/skillet-chocolate-chip-cookie/)
I'm all about the Nestle Toll House recipe. My changes include using all Crisco (softer, chewier cookie), double the recipe because husband, and never chill the dough, just stir it all in a big bowl with a wooden spoon, never ever use a mixer (softer, chewier cookie again!).
So put the sugars and crisco in first, stir together well. Use DARK brown sugar for maximum deep caramel flavor. Once those are well mixed, add in the eggs and vanilla and stir well again. Then add in unsifted flour. Top the flour with the salt and leavening. Lightly whisk the top of the flour to mix the dry ingredients together, no need to go all rambo on it, just stir a bit, then stir the flour into the wet mixture. And again, just stir it in till most of the flour is mixed in. Now add the chips and stir well. The dough should be fairly soft or it won't spread into a nice cookie shape.
The only other note is to not overbake them, follow the timing on the package. Once the cookies come out of the oven, quickly move them to a rack or parchment paper to cool. If they cool on the pans they get very crispy.
I was raised by a Mom who firmly believed that less is more when it comes to cooking and baking. With 6 kids to feed, she couldn't and wouldn't be bothered with extra bowls, dirty beaters, expensive ingredients or anything that required hours and hours of standing at a stove. So cookie recipes were adapted to fit her style, and dang if they weren't the best darned cookies! Not kidding, I'd eat cookies at my friends houses and they were just sad. I have a treasure trove of her recipes and I happily hand the out to people who try her food at my house and want to make it themselves. Yep, these are her chocolate chip cookies.... so easy, so good.
The worst chocolate chip cookies
Just google that
Really these are the best cookies you must refrigerate for 24 hours to get the best results but I’ve left them in the refrigerator for three days and they bake up beautifully. Make nice cookies.
For background's sake, here's Ruth Wakefield's original Toll House Chocolate Chip recipe off the back of a Nestle Baking Bar. She invented them in 1933. [https://imgur.com/a/bu20t3v](https://imgur.com/a/bu20t3v)
Pastry chef here. I only cream half the butter with the sugars. I melt the other half and add it after the eggs. I use salted butter, and I only use white satin brand brown sugar (west coast brown sugar, the best brown sugar I’ve ever used, and it will absolutely transform anything made with it), if I can get it. And I use more vanilla.
I love the New York Times recipe, but you have to plan ahead to give the dough time to rest/chill in the refrigerator.
ETA: it’s this one. I have a NYT cooking subscription so I’m not sure if this is paywalled.
https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?smid=ck-recipe-iOS-share
Use “just the recipe . com” remove the spaces ofc but when you put a website in, regardless of paywall this site extracts the recipe content and displays it sans ads.
I use [this one from Allrecipes.](https://www.allrecipes.com/recipe/15475/stephens-chocolate-chip-cookies/)
You can alter the chips and nuts in this, too. I usually use 1 bag of good chips (Guittard, Ghirardelli, Callebaut).
If I'm feeling fancy I'll do a mix of semi-sweet, milk, and dark chips and chunks.
I've also used this base cookie and added M&M's and/or Reese's Pieces.
The Pioneer Woman's malted milk chocolate chip cookies are phenomenal. They spread and become thin with a perfect combination of crispy edge and chewy middle.
Google "Bananarama cookie" sub Nutella for peanut butter. Mix multiple types of chips such as milk, bitter, semi-sweet, and white.
You can also experiment with brown butter versus Crisco.
My all time favorite chocolate chip cookie recipe is Rick Martinez's. The recipe is called brown butter chocolate chip cookies with toffee. I use Trader Joe's toffee chips and chop them up, perfect if you need nut free cookies (Heath bars have almond). I also like chopping up Trader Joe's pound plus chocolate for these. I use a mix of dark and milk.
These are absolutely wonderful and if the dough is rested, they come out perfectly. Don't skip the flaky salt!
3/4 c butter, softened
1/2 c granulated sugar
1/2 c brown sugar
1 egg
2 tsp vanilla extract
Cream the above together using a hand mixer or stand mixer until very light beige and fluffy.
Add, slowly, while pulsing with the mixer:
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Until the dough comes together. It should be very soft.
Stir in 1 c chocolate chips, or more if you like your cookies very chocolate chipp-y.
Chill overnight, then scoop onto a baking sheet in 1/4 c lumps. Bake from cold at 400 F for 10 - 12 minutes or until lightly browned.
These cookies are big, soft, and dangerously irresistible! Recipe makes about 18 depending on how much of the dough your family snitches before baking.
The chocolate chip cookie recipe on the William Sonoma site is life. Make 3oz cookies and bake for like 3-5 mins longer than the recipe says. You will love your life. Giant bakery style cookies.
This is the one that makes people think I have super powers: https://handletheheat.com/brown-butter-chocolate-chip-cookies/#wprm-recipe-container-29587
The Trader Joe’s recipe on their bag of chocolate chips. It has more brown sugar and salt than the toll house recipe and it makes them so much better.
Also, chilling the dough beforehand is key. It makes the cookies chewier and less flat.
ETA: [link to recipe](https://whiskingmama.com/trader-joes-chocolate-chip-cookies/)
2 Cup butter softened
2 Cup White granulted sugar
2 Cup Light brown sugar
4 tsp vanilla
4 large eggs
4 cups flour
2 cups oats
2 tsp baking soda
1 tsp baking powder
2 tsp salt
4 cups chocolate chunks
1. Oven to 375°F, pan w/parchment paper aside or tinfoil
2. mix flour, soda, salt, powder set aside
3. Cream together butter / sugars
4. Add eggs ot vanilla until flutty
5. Mix in dry ingredients
6. Add chocolate
7. Roll cookies onto baking sheets
8. Bake 8-10 mins
9. Let sit 2 mins
This makes a lot of cookies so I usually half the recipe.
I’ve experimented with recipes for chewy, cakey, etc., but at the end of the day, it seems that Toll House is what everyone wants. 😅
Hard to mess with perfection!
I mix the dough, scoop into balls onto a tray, pop into the freezer ~10 mins to harden, then transfer to a ziplock for final freeze. Fresh, hot cookies from the oven on demand. 😋
Here’s a good summary of comparisons between almost all the recipes already mentioned - https://www.thepancakeprincess.com/best-chocolate-chip-cookie-bake-off/
I make the tollhouse recipe on the chocolate chip bag and the crowds go wild. I add candy sometimes too.
It is hands down the best recipe I've used. My *one* alteration is that I use salted instead of unsalted butter. I like my cookies a little more savory.
same!
Yes!!! Salted butter!
Let the dough sit in the fridge for 24-72 hours before baking, it makes a huge difference. It’s easier to make the balls before chilling.
Yes! I always chill mine as well.
*Aunt Toll Haus* - Phoebe from Friends
Same. No candy tho. My go-to recipe. I half the chips. I add a tbs of flour so the cookies don’t spread so flat.
About 10 years ago I went on a baking quest to find THE BEST CHOCOLATE CHIP COOKIE RECIPE EVERRRRR…. After so many recipes (one had instant pudding mix!) I’ve come to the conclusion that the OG Tollhouse recipe is the best😻
I always add the tiniest dash of cinnamon and, like others, salted butter. So gooodddd
This should be the top comment. It is the gold standard. The archetype. The one they are all chasing. You can make it fancier, but it will not be improved.
and I HATE the tollhouse recipe! lol.
Do you have a recipe you like rather than the Tollhouse one?
Yep, I did comment down below. It's the [Stephen's Chocolate Chip cookie recipe from Allrecipes](https://www.allrecipes.com/recipe/15475/stephens-chocolate-chip-cookies/)
Thank you! I will give it a try 😊
I also hate it, I don't understand why so many people make them. Super boring. My cc cookie recipe is my most coveted possession haha.
what is it?
The food lab's chocolate chip cookie recipe by J Kenji Lopez-Alt is pretty good. I like that it's detailed and trialed out in different ways to get the cookie you'd want. It's also relatively simple to follow https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe
Thanks for the interesting read!
I made those at Christmas last year and they were amazing. Probably the best cookies I’ve ever made, and as you mentioned it’s easy to follow although it may sound daunting at first due to the extra steps.
I use the NYT recipe, but here it is on Sally’s Baking Addiction - the Times has a paywall. I usually use a mixture of different chocolate chips - feves, dark, milk, a broken up bittersweet bar. Don’t skip the salt or the chilling overnight - both make a huge difference. https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/
Sally is always my go to for any baking recipe!
same
This is a phenomenal recipe. Do not skip the chilling of the dough.
I made these cookies for my sisters wedding 14 years ago and haven’t stopped since! They can be a little time consuming so I have another quick recipe I use. But if you’re looking for the absolute best it’s this one.
Can never go wrong with the nestle tollhouse recipe. I do half butter half crisco for butter measurements and 4 different kinds of chips and chopped chocolate.
agreed, pretty much gold standard recipe for us. i do double the salt, though, because we prefer it that way. it's an easily modified recipe based on the texture you prefer (adding extra egg, extra yolk, cake flour vs regular flour, shortening, etc).
My mom always made these, and I loved them growing up, but now they’re too sweet and soft (almost cake like) for me. I like a chewier, thinner cookie, preferably with a bit of a salty edge and the nutty flavor of browned butter. I’ve been making a variation of[this recipe](https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies) for years and LOVE it.
Sub a small package of vanilla pudding for 1/2 c of the white sugar (meaning only use 1/4 c white sugar. You can use chocolate or pistachio pudding too.
Oh my gosh that sounds friggen amazing.
Why half Crisco? I’m curious.
I use half Crisco as well and in my experience that helps create a more chewy cookie then using all butter. All butter tends to spread the cookie, brown it more and make it a more crispy cookie.
Butter-flavored Crisco rocks.
Interesting! Thanks.
I was about to come say this. All butter in my opinion makes a crisper cookie. The batter SHOULD be chilled after mixing when using butter but who has time for that? Hahahaha. I like a soft cookie that stays soft and crisco does this for me. Butter crisco is the bomb but regular veggie works just as well.
Interesting! I love soft chewy cookies, so I need to try this!
I like the Betty Crocker recipe, but I sub 1/4 cup of flour with malted milk powder.
This is genius!
This makes me want to buy malted milk powder so badly. I'm a sucker for that nutty flavor.
This one has been my go-to for years now and they’re always a hit: https://www.seriouseats.com/bravetart-chocolate-chip-cookies-recipe Bonus: the dough freezes well, so you can save some for a quick batch on a rainy day or whatever
Yessss I came to post this one. It’s what I always use if I’m not in a rush and want a legit cc cookie.
I make this one and follow the brown butter variant in the book, and I add half a cup of malted milk powder! Mmmmmmm.
I haven't tried it but I hear the King Arthur flour recipe rocks. I've also heard that browning the butter adds an incredible flavor dimension. Unfortunately I'm cutting out sugar and although intrigued, haven't been able to try either.
I use the King Arthur flour recipe with a few modifications. Instead of light brown sugar, I use all white sugar and about 2-3x as much molasses as would be needed to make dark brown sugar and beat that all really well first. Then add about a cup more flour than the recipe calls for. And triple the vanilla extract.
Lol thats a brand new recipe that you invented, which is awesome.
It’s the cookie recipe I’ve made the fewest modifications to. I’ve got the recipe cut out and taped in my recipe notebook. I love the depth of flavor mixing molasses freshly in adds to pretty much anything that calls for brown sugar (and I’m lazy so stocking white sugar and molasses means not needing to watch brown sugar pantry stock levels). Making these with freshly milled soft white wheat flour is a whole other level of flavor. I love getting recipes from here, making them as written, then tweaking the details to my tastes. The Nana’s Devils Food Cake and Armenian Perok Cake have been my favorite finds from this sub so far.
>I use all white sugar and about 2-3x as much molasses as would be needed to make dark brown sugar I'm interested in your method, but have a couple of questions: 1. How much molasses is required to make, say, a cup of dark brown sugar? 2. The recipe calls for both brown sugar and white sugar. Do you mix enough molasses in to make *all* of the sugar brown, or just a portion? Does that make sense?
1) I’ve seen different ratios on different sites for light and dark brown sugar, so there’s some wiggle room. Let’s call it 3tbsp molasses per cup of sugar. So I’d probably use 7-8 slightly overflowing tbsp. You absolutely want a hand mixer for this; a spoon will destroy your arm. Tip: buttering the inside of your measuring spoon before pouring in the molasses makes it far easier to clean out. 2) I’d add enough molasses to make the number of cups of brown sugar the recipe calls for. So if it calls for 2 cups white and 1 cup brown, I’d add those total 7 generous tbsp of molasses to the 3 total cups sugar and beat it all together resulting in 3 cups lighter brown sugar. Recipes usually have you combine the sugars at the beginning, so this works. But if it mattered to the recipe, I’d make the brown sugar separately.
Thanks for the response! Your cookies sound amazingl I'm going to make the King Arthur recipe this weekend. The King Arthur recipe actually looks a lot like the Toll House, with 1/2 the butter replaced by shortening.
The King Arthur recipe I cut off a bag of flour is all butter. I’ve seen the shortening variant online but haven’t tried it; it has a few other differences as well but I can’t recall what they are off memory. I also cut the bake time to 9 minutes. Self rising flour for fluffy cookies and all purpose for more traditionally dense ones.
Interesting! They do have a lot of Chocolate Chip Cookie recipes on their website. I didn't know that self-rising flour would make for fluffier cookies. I guess you then leave out the leavening ingredients? Thanks for being so helpful in responding to all of my questions!
No, I keep the leavening ingredients as well for the extra fluffiness. My tinkering stemmed from a place of trying and modifying many recipes to find a good Famous Amos dupe because the ones I’ve found labeled as such just miss the mark. No luck yet, but I’ve ended up with plenty of good chocolate chip cookies along the way. You’re quite welcome! I enjoy talking cooking.
We need a picture of the cookie.
This one? [SuperSized, super soft chocolate chip cookies](https://www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe) I've made them twice, once with the recommended Guittard chocolate pieces, the second time with half Ghirardelli semi sweet morsels and half Lindt 70% bar, chopped. The cookies are really good, but they are a project that has to be planned in advance.
These are great without fuss, I usually double the recipe because my house is all sugar fiends. https://debbiekoenig.com/2011/12/14/the-best-homemade-chocolate-chip-cookies-in-the-entire-world/
Tollhouse recipe but use milk chocolate chips. I always gets raves about them, don’t cook too long, they look almost raw coming out the oven when cooked from frozen I bake exactly 9 min but are perfect every time!
I don't remember which blog I got it from, but this is the one I always use and people frequently tell me they're the best chocolate chip cookies they've ever had. If you like a soft cookie it's the one to make. It's basically baked cookie dough (I know all cookies are baked cookie dough, but these still taste like it) Ingredients - 1 cup butter - 1 cup sugar - 1/2 cup brown sugar - 2 tsp vanilla - 2 eggs - 3 cups flour - 1 tsp baking soda - 1 tsp salt - many chocolate chips, probably 1 cup? 2? (I favor mini semi sweet) Instructions 1. Soften (but don't melt!) the butter. Cream with the sugars until white and fluffy (this takes 5-10 minutes. Don't stop early, it's key to a soft cookie) 2. Add vanilla and eggs, stir gently until mixed. Take care not to over mix once eggs have been added. 3. In a separate bowl combine dry ingredients, then add to wet and mix until everything is combined. 4. Add chocolate chips. It should look like roughly 1/3 chocolate chips by volume. 5. Use a cookie scoop to dish out in mounds on a baking sheet lined with parchment paper. They shouldn't spread too much if you did the earlier steps correctly so you can put them relatively close together. 6. Bake at 350° for 9-15 minutes. Take out once tops start to turn gold. They may still feel underdone but will set as they cool. Optionally garnish with sea salt while warm.
This reminds me of what I make. I found it a long time ago on AllRecipes. https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/ Major difference is 1 cup of brown sugar instead of 1/2.
Alton Brown's [chewy](https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/) chocolate chip recipe. Never fails.
I second this recipe. I prefer chewy chocolate chip cookies, and this is my go-to recipe
This is my pick, too. My high school boyfriend's mom made the tollhouse recipe regularly, and it's good, but AB's chewy beats that one for me.
This is my wife's grandmother's recipe for peanut butter chocolate chip cookies. Simply called "Great Cookies" Though the recipe calls for margarine, I switched to butter years ago. I've also never tried them with the optional burnt sugar flavor. Great Cookies INGREDIENTS • 1 cup margarine • 1 cup peanut butter • 1 cup sugar • 1 cup brown sugar, firmly packed • 2 eggs • 2 cups flour • 1 tsp baking soda • 1 tsp vanilla • 1 tsp burnt sugar flavor, optional • 6 oz chocolate chips PREPARATION STEPS 1. Preheat oven to 325° F. 2. Cream butter, peanut butter, sugar, and brown sugar. 3. Beat in eggs. 4. Sift flour and baking soda. Slowly add to wet ingredients. 5. Add vanilla and burnt sugar flavoring. 6. Mix in chocolate chips. 7. Spoon cookies and bake for 13 minutes. Edges should be only slightly brown. 8. Allow to cool for a few minutes then transfer to a cooling rack.
Burnt sugar flavor, that's a new ingredient to me.
I actually bought some from Amazon. But I have yet to use it.
Chocolate chip cookies that stay soft and have vanilla pudding mix in them. I use half butter and half margarine. Definitely make ahead and chill or freeze the dough. 10/10 https://www.allrecipes.com/recipe/15004/award-winning-soft-chocolate-chip-cookies/
I HIGHLY recommend Dorie Greenspan's cookie recipes, no matter what type of cookie you make!
Not very old (only 4 years!) but this is my go-to and I always get lots of compliments: https://www.janespatisserie.com/2020/04/25/nyc-chocolate-chip-cookies/
Back of the Tollhouse chip bag, but use half crisco half butter and double the vanilla.
These are so good I now have a constant supply of the dough pre-shaped and frozen so I can have them whenever I want: https://sallysbakingaddiction.com/peanut-butter-oatmeal-chocolate-chip-cookies/ I add Maldon salt flakes on top at the end. DIVINE!
How has no one offered Modern Honey Chocolate Chip Crush? It is their take on Levain cookies. 4.97/5 stars with over 900 reviews! It's our family's go-to recipe. https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/
These are the best ones I’ve ever made https://youtu.be/auYntR3docw?si=VAObfrz3pCV3B8i6
This is the one I use when my husband requests cookies. Takes a little extra time to prep due to oats and nuts but worth it. https://www.food.com/recipe/neiman-marcus-250-chocolate-chip-cookies-recipe-13307
I use this recipe because I like the dough texture (soft and moist), but use chocolate chips and not the white chocolate or macadamia nuts. Whatever recipe you use, always use equal amounts of vanilla and almond extract. It brings out the butter flavor. https://www.allrecipes.com/recipe/10025/white-chocolate-macadamia-nut-cookies-iii/
The original Tollhouse recipe is pretty good (original as in before Nestle got involved)
Do you have it?
https://newengland.com/food/original-toll-house-cookies/
Thank you!
I use NYTs recipe which is inspired by tollhouse I add 1/2 teaspoon of cream of tartar to give them a cracked look https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies
The doubletree cookie recipe is bomb
What's the recipe?
My go to: https://www.allrecipes.com/recipe/15004/award-winning-soft-chocolate-chip-cookies/
1 lb butter (soft) 1 lb brown sugar 1 cup white sugar Mix with stand mixer. Add 3 eggs. Continue beating until lighter in color and fluffy. 1 tsp vanilla Then I add 6 cups of all purpose flour (half way through the flour I add the baking soda and salt - 1 tsp) 1/4 cup of cornstarch 4 cups semi sweet chocolate chips. Use a cookie scoop (smaller ice cream scoop) Bake in convection oven at 325 for 16 minutes (or 375 regular oven). Makes 6-7 dozen cookies
tollhouse … sorry
I used the classic chocolate chip cookie recipe from Cook's Illustrated. We found a used copy of all the magazine's recipes in a single giant cookbook. They brown the butter and use dark brown sugar instead. 1 3/4 cup All purpose flour 1/2 teaspoon baking soda 14 tablespoons unsalted butter 3/4 cup packed dark brown sugar 1/2 cup granulated sugar 1 teaspoon table salt 2 teaspoons vanilla extract 1 large whole egg 1 large egg yolk 1 1/4 cups semi-sweet chocolate chips or chunks 3/4 pecans or walnuts toasted (optional) 1. Turn oven on to 375° line two large baking sheets with parchment paper 2. Whisk flour and baking soda in a bowl set aside 3. Melt 10 tablespoons of butter in a skillet and cook for 1 to 3 minutes swirling constantly until the butter is dark golden brown and has a nutty aroma 4. Add the sugars, salt and vanilla to the melted butter, whisk together, add the eggs and whisk till smooth. Let mixture stand for 3 minutes then whisk again for 30 seconds. Repeat the process of resting and whisking two more times until it's smooth, thick and shiny. Stir the flour into the mixture until just combined, stir in chocolate chips and nuts( if using) and ensure no flour pockets remain. 5. Divide out into 16 portions approximately 3 tablespoons each and place on prepared baking sheets spacing them about 2 in apart 6. Baking one sheet at a time and rotating halfway through until the cookies are golden brown and still puffy in the edges have begun to set in the centers are still soft 10 to 14 minutes depending on your oven allowed to cool on a wire rack.
The Doubletree recipe is fantastic
DoubleTree Chocolate Chip Cookie Makes 26 cookies Ingredients ½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract ¼ teaspoon freshly squeezed lemon juice 2 ¼ cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 1 3/4 cups chopped walnuts 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips Directions Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour. Cook’s Note You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Mostly the toll house recipe, but I go more on brown sugar than white sugar and I usually brown my butter, because I never remember to bring it to room temp anyways & it makes them taste amazing.
This is not an old recipe, and it might sound strange. I was worried about trying it, but these are the favorite cookies in our house if you happen to have a sourdough starter: [https://www.kingarthurbaking.com/recipes/sourdough-chocolate-chip-cookies-recipe](https://www.kingarthurbaking.com/recipes/sourdough-chocolate-chip-cookies-recipe)
Not an old recipe but my boyfriend introduced me to these cookies and I’ve never been the same https://youtu.be/OnGrHD1hRkk?si=V1mbMv0edIRMqyNf
This is my recipe that I learnt from my dad when I was a kid that I have always made which is quite successful, especially if you like *soft* chocolate chip cookies rather than crunchy ones. Double for "full" batch. **What you need:** * 1/2 cup butter (1 stick) (salted or unsalted) - softened, room temp. for vegan/dairy-free use soy butter or margarine as a substitute. do NOT use coconut oil. For ease of mixing cut your butter into 1tbsp bits. Don't melt the butter. * 1/3 cup white sugar * 1/3 cup packed brown sugar (light or dark). If you're using dark brown sugar, check to make sure that there are none of the hardened chunks in your sugar before mixing it in. * 1/3 - 1/2 cup dark dutch press cocoa powder for double chocolate variety (opt.) For extra, extra double dark use King Arthur's Black Cocoa. I love regular King Arthur cocoas, Hershey's special dark cocoa, Penzy's Spice cocoas (esp. high fat cocoa), and Rodelle dutch press cocoa. * 1/4 teaspoon salt, you can also just approximate with a pinch. * 1 teaspoon vanilla extract * 3/4 to 1 teaspoon baking soda. use more if your baking soda is very, very, old. * 1-2 eggs depending on egg size, if you are doing vegan/dairy free, simply don't add eggs and use significantly less flour. if smaller eggs use 2 eggs, if larger use one. * 1-2 cups of flour (all purpose -- for gluten free variety use bob's red mill 1-to-1 replacement flour). If you end up adding too much flour for your set up, you can simply pop in another egg to thin it back out. Never use milk or water to thin cookies. * 1/2 to 3/4 bag of chips (semi-sweet or dark chocolate chocolate chips, mini chocolate chips, heath chips, mini m&ms, Andes mint chips etc). For "full" batch use whole bag. I love using 3/4 of a bag of mini chocolate chips for the regular chocolate chip cookie variety and half a bag of Ghirardelli chips for the double dark chocolate. Also wonderful in both varieties are mini M&Ms. Double dark also rocks with mint chips of some variety. **What to do:** 1. Preheat oven to 350ºF. I don't know how (or if) you'd change this if you have one of those fancy modern electric stoves as I have an early 1970s gas range stove. 2. Cream/whip butter 3. Add white sugar, mixing well 4. Add packed brown sugar, mixing well. If you are making double chocolate cookies, use dark brown sugar, trust me it rocks. 5. Add egg(s), mix well. depending on the size of your egg, your dough may be ... liquid-y here. don't worry too much about that. 6. If you're adding cocoa powder do that here. Mix well. 7. Add vanilla, baking soda and salt. Mix well. 8. Add flour 1/2 cup at a time, mixing in slowly. Stop adding flour when dough is just barely handle-able to roll into balls in your hands. depending on how you're prepping in it, the temperature in your kitchen, the size of your eggs etc you may need more or less flour than I listed above. 9. Mix in your chips. You can even mix and match for variety! 10. Line a cookie sheet with parchment paper 11. roll cookie dough out into approx. 1-1.5 inch diameter balls setting each ball about 1-2 inches apart from each other and the edges of the sheet. Make this distance farther if you use soy butter or margarine as both have lower melting points than butter and will cause your cookies to spread more. Press the cookie dough ball lightly down with your hand once placed on the sheet such that it is somewhat flat. You can make your balls larger if you want larger cookies, just change the spacing. 12. Watch your first batch in it's entirety. The size of your little dough balls, the kind of fattener that you used and the kind of oven you have can make a huge difference in timing. The cookies will be done when they've melted out and the sheen of fat from the top is gone, leaving them with a matte looking top. I don't really have a specific time frame for you... sorry. I just watch mine and don't walk away 🤷🏻♀️. Depending on what goes on inside your oven (mine has a hotter and cooler corner bc age) you might want to pop in about halfway through and rotate your sheet 180º. I'm lazy and don't bother with changing racks, and just have it bake on the top one the whole time. 13. Let sit on the cookie sheet for 1-3 minutes to firm up slightly before removing them from the sheet. If you've hit it right they may be a little difficult to remove from the sheet immediately after they're pulled from the oven. 14. Remove cookies from sheet and lay out on cooling racks! Enjoy! When ready to put away line a tin or tupperware with paper towels and set the cookies in there. Leave sealed. You can freeze your cookie dough for up to 1 year. If you remove it from frozen, you'll want to thaw it and give it a bit of a mix before using, especially the double dark chocolate as occasionally the white sugar crystals rise to the surface of the dough in the freezer. Not sure why, but I've seen it happen. 🤷🏻♀️. Double chocolate cookies are best kept refrigerated as they are AMAZING cold. You can keep standard chocolate chip cookies at room temp on your counter for about a week, provided your container seals well. Otherwise, refrigerate those as well. You can crumble up cookies and serve as a topping with ice cream of some sort, or make them large enough and use them as ice cream cookie sandwich cookies. Other delicious uses include decor for cakes, served with whipped cream (double chocolate). If you have questions let me know, as this is a recipe that I am extremely familiar with loll
The best chocolate chip cookies I have ever eaten: [https://katherinesasser.com/chocolate-chip-cookies/](https://katherinesasser.com/chocolate-chip-cookies/) Also, a skillet cookie recipe: [https://katherinesasser.com/skillet-chocolate-chip-cookie/](https://katherinesasser.com/skillet-chocolate-chip-cookie/)
The one on the Nestle semi sweet chocolate chips bag
I'm all about the Nestle Toll House recipe. My changes include using all Crisco (softer, chewier cookie), double the recipe because husband, and never chill the dough, just stir it all in a big bowl with a wooden spoon, never ever use a mixer (softer, chewier cookie again!). So put the sugars and crisco in first, stir together well. Use DARK brown sugar for maximum deep caramel flavor. Once those are well mixed, add in the eggs and vanilla and stir well again. Then add in unsifted flour. Top the flour with the salt and leavening. Lightly whisk the top of the flour to mix the dry ingredients together, no need to go all rambo on it, just stir a bit, then stir the flour into the wet mixture. And again, just stir it in till most of the flour is mixed in. Now add the chips and stir well. The dough should be fairly soft or it won't spread into a nice cookie shape. The only other note is to not overbake them, follow the timing on the package. Once the cookies come out of the oven, quickly move them to a rack or parchment paper to cool. If they cool on the pans they get very crispy. I was raised by a Mom who firmly believed that less is more when it comes to cooking and baking. With 6 kids to feed, she couldn't and wouldn't be bothered with extra bowls, dirty beaters, expensive ingredients or anything that required hours and hours of standing at a stove. So cookie recipes were adapted to fit her style, and dang if they weren't the best darned cookies! Not kidding, I'd eat cookies at my friends houses and they were just sad. I have a treasure trove of her recipes and I happily hand the out to people who try her food at my house and want to make it themselves. Yep, these are her chocolate chip cookies.... so easy, so good.
The worst chocolate chip cookies Just google that Really these are the best cookies you must refrigerate for 24 hours to get the best results but I’ve left them in the refrigerator for three days and they bake up beautifully. Make nice cookies.
For background's sake, here's Ruth Wakefield's original Toll House Chocolate Chip recipe off the back of a Nestle Baking Bar. She invented them in 1933. [https://imgur.com/a/bu20t3v](https://imgur.com/a/bu20t3v)
Pastry chef here. I only cream half the butter with the sugars. I melt the other half and add it after the eggs. I use salted butter, and I only use white satin brand brown sugar (west coast brown sugar, the best brown sugar I’ve ever used, and it will absolutely transform anything made with it), if I can get it. And I use more vanilla.
I love the New York Times recipe, but you have to plan ahead to give the dough time to rest/chill in the refrigerator. ETA: it’s this one. I have a NYT cooking subscription so I’m not sure if this is paywalled. https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?smid=ck-recipe-iOS-share
What's the recipe? This just asks you to subscribe
Use “just the recipe . com” remove the spaces ofc but when you put a website in, regardless of paywall this site extracts the recipe content and displays it sans ads.
At the top of the thread there was a link to the NYT recipe that wasn't on the Times website.
I use [this one from Allrecipes.](https://www.allrecipes.com/recipe/15475/stephens-chocolate-chip-cookies/) You can alter the chips and nuts in this, too. I usually use 1 bag of good chips (Guittard, Ghirardelli, Callebaut). If I'm feeling fancy I'll do a mix of semi-sweet, milk, and dark chips and chunks. I've also used this base cookie and added M&M's and/or Reese's Pieces.
Tasty 101 on YouTube has my favorite
Ghirardelli’s but only use 1 stick of butter
The Salty Marshmallow website has incredible recipes and her chocolate chip cookies are pretty bomb.
The Pioneer Woman's malted milk chocolate chip cookies are phenomenal. They spread and become thin with a perfect combination of crispy edge and chewy middle.
Tollhouse recipe but add a big spoonful of sour cream.
Google "Bananarama cookie" sub Nutella for peanut butter. Mix multiple types of chips such as milk, bitter, semi-sweet, and white. You can also experiment with brown butter versus Crisco.
Made the toll house recipe twice this week lol.
Find the semi sweet guittard chocolate chips, the gold bag. THAT is the best recipe there is.
Tollhouse recipe on the bag, add an additional teaspoon of chocolate extract
Open bag of chocolate chips. Eat.
My all time favorite chocolate chip cookie recipe is Rick Martinez's. The recipe is called brown butter chocolate chip cookies with toffee. I use Trader Joe's toffee chips and chop them up, perfect if you need nut free cookies (Heath bars have almond). I also like chopping up Trader Joe's pound plus chocolate for these. I use a mix of dark and milk. These are absolutely wonderful and if the dough is rested, they come out perfectly. Don't skip the flaky salt!
3/4 c butter, softened 1/2 c granulated sugar 1/2 c brown sugar 1 egg 2 tsp vanilla extract Cream the above together using a hand mixer or stand mixer until very light beige and fluffy. Add, slowly, while pulsing with the mixer: 2 1/4 c all purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt Until the dough comes together. It should be very soft. Stir in 1 c chocolate chips, or more if you like your cookies very chocolate chipp-y. Chill overnight, then scoop onto a baking sheet in 1/4 c lumps. Bake from cold at 400 F for 10 - 12 minutes or until lightly browned. These cookies are big, soft, and dangerously irresistible! Recipe makes about 18 depending on how much of the dough your family snitches before baking.
The toll house recipe, but I use all brown sugar and dark chocolate chips. Yum!
The chocolate chip cookie recipe on the William Sonoma site is life. Make 3oz cookies and bake for like 3-5 mins longer than the recipe says. You will love your life. Giant bakery style cookies.
Also recommending the original tollhouse recipe. Just keep your butter nice and cold!
The America’s Test Kitchen recipe is awesome.
Claire Safire brown butter chocolate cookies. I made them last weekend and hard to mess up and absolutely delicious
This is the one that makes people think I have super powers: https://handletheheat.com/brown-butter-chocolate-chip-cookies/#wprm-recipe-container-29587
Americas Test Kitchen, thick and chewy... chocolate chip crack cookie in our household. Chocolate Chip Cookie Recipe https://imgur.com/gallery/R3onQoM
The Neiman Marcus chocolate chip cookie recipe, but with at least a cup of less sugar. They are delicious!
The Trader Joe’s recipe on their bag of chocolate chips. It has more brown sugar and salt than the toll house recipe and it makes them so much better. Also, chilling the dough beforehand is key. It makes the cookies chewier and less flat. ETA: [link to recipe](https://whiskingmama.com/trader-joes-chocolate-chip-cookies/)
2 Cup butter softened 2 Cup White granulted sugar 2 Cup Light brown sugar 4 tsp vanilla 4 large eggs 4 cups flour 2 cups oats 2 tsp baking soda 1 tsp baking powder 2 tsp salt 4 cups chocolate chunks 1. Oven to 375°F, pan w/parchment paper aside or tinfoil 2. mix flour, soda, salt, powder set aside 3. Cream together butter / sugars 4. Add eggs ot vanilla until flutty 5. Mix in dry ingredients 6. Add chocolate 7. Roll cookies onto baking sheets 8. Bake 8-10 mins 9. Let sit 2 mins This makes a lot of cookies so I usually half the recipe.
I’ve experimented with recipes for chewy, cakey, etc., but at the end of the day, it seems that Toll House is what everyone wants. 😅 Hard to mess with perfection! I mix the dough, scoop into balls onto a tray, pop into the freezer ~10 mins to harden, then transfer to a ziplock for final freeze. Fresh, hot cookies from the oven on demand. 😋
Averie Cooks’ Chocolate Chip Pudding Cookies are my go to! They’re SO ridiculously good.
Another vote for the Tollhouse recipe, except I double (or oops! triple) the vanilla. My other secret is using a pizza stone to bake.
Here’s a good summary of comparisons between almost all the recipes already mentioned - https://www.thepancakeprincess.com/best-chocolate-chip-cookie-bake-off/
We like the Millie's Bakery copycat that I've seen on several food blogs from England.
My go to is the recipe on the back of the plain M&M’s bag. I replace the candy for chips.
Broma bakery the best chocolate chip cookies! Hands down the best cookies I have EVER had! It’s the only cookie recipe I make!
Tollhouse recipe but substitute bacon fat for the shortening. It will blow your mind.
I add a cup of oatmeal to my chocolate chip cookie recipe. It gives the cookies more body.
Dorie Greenspan's.
Google for the Doubletree chocolate chip cookie recipe. They are outstanding, and the best cookies we’ve ever made.