Chocolate Chip Cookies - My Favorite Recipe

Chocolate Chip Cookie recipes are plentiful. Many of them that find their way into cookbooks or internet recipe banks, are just a stepping stone away from the famous Toll House recipe. Some walk on the wild side and sneak in sour cream or oats or even pumpkin. (Yeah, intrigued about that last one.)

I've tried many, many different recipes. For a time the Toll House recipe was trending high on my favorite list but the recipe is always a hit and miss because the cookies sometimes spread when baking and create a thin cookie. Not what I want a lot of the time.

I wanted to try out another Chocolate Chip recipe to make a cookie that has a chewy exterior and soft interior and that doesn't spread, the last being top priority. I'm excited to announce that I found one! It turns out that it was right under my nose. Let me explain. . . I was baking my favorite Four-Way Fudge Brownie recipe one day and I was saying to my brother that the cookbook I was using (Better Homes and Garden Cookie Classics--the first cookbook that I ever owned), has AWESOME recipes. Not only do they have some really approachable cookie flavors (such as their White Chocolate Raspberry Cookies), the recipes never fail. They always turn out great. 

That made me thinking. . . How about the Chocolate Chip Cookie recipe at the beginning of the book? There were so many recipe treasures in this book, the Chocolate Chip recipe could be a winner as well. And as I soon found out--it was. 

Favorite Chocolate Chip Cookies

click here for printable recipe

Yield: 50 cookies

Ingredients:

1 cup butter, softened

1 cup shortening

1 cup granulated sugar

2 cups brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoon vanilla

4 eggs

5 cups all purpose flour

2-1/2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 375F.

In a large mixing bowl beat the butter and shortening with an electric mixer on medium speed. Add the granulated sugar, brown sugar, baking powder, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the vanilla. Follow with the eggs, drop in one at a time. Add flour and beat until dough just comes together. Beat in chocolate chips. 

Drop dough by rounded tablespoons about 2 inches apart onto lined baking sheet. (Line with either nonstick foil or parchment.) Using a #40 spring loaded ice cream scoop really makes this step go a lot faster. 

Bake cookies in a 375F oven for 8-10 minutes or until the edges are lightly browned. Transfer cookies to a wire rack; cool.

Watch and Bake

I filmed a how-to video on how to make these chocolate chip cookies. It is a really fun video to watch and hope you check it out before you turn on the mixer. :)

click on image to view video

Perfect Chocolate Chip Cookies : My First "America's Test Kitchen" Recipe

3/13/10: Perfect Chocolate Chip Cookies

Last Saturday my sister and I baked some chocolate chip cookies using a recipe that was demonstrated on the PBS t.v. show, America's Test Kitchen. This show is my new favorite because it brings the chemistry of cooking to the forefront and really walks you through each step. It also includes a taste test segment as well as a kitchen utensil discussion--both things that add a special touch to the program.
We really were interested in this chocolate chip cookie recipe because the hosts boasted about the crispness of this cookie along with its chewy center. Sounded like texture heaven! They also had very unique preparation techniques that I had to try out. So let me walk you through it. . .

The Ingredients: The ingredients consisted of the usual suspects: brown and white sugar, flour, baking soda, butter, etc., but the intriguing ingredient was one hard boiled egg yolk. The hosts said that if you were to add a whole egg (uncooked) to the batter, the water-to-sugar ratio would not be correct and you wouldn't get the chewy texture that was being aimed for.

The Preparation: The way they prepared the batter was also unexpected. Instead of just throwing all the ingredients together in a bowl, they melted the butter until it was brown, added it to the sugar and whisked it for 30 seconds, allowed it to sit for 3 minutes, and repeated this step two more times. This stirring and waiting technique allows the sugar to dissolve completely which makes for a fine textured cookie and enables the cookie to form a crust fast. If a crust is formed soon after it is in the oven the center will retain its texture, thus a chewy centered cookie. The hosts mentioned that this technique was devised by accident; they said a staff member, while mixing the batter, had to walk away and answer a telephone. When he returned he noticed how thick and glossy the batter looked and the dissolved sugar factor was examined more closely. What great things come from accidents!

Any Recipe Changes? No, I made no modifications to this recipe. And for a side note. . . I used Semi-Sweet Ghirardelli Chocolate Chips.

The Tasting Panel: We did notice a difference in the cookie's flavor and texture. It had more of a rich, caramel flavor compared to the Nestlé version and the crisp outer layer and the chewy interior were there. A very good cookie and is now my new favorite chocolate chip!

Project Cookie

12/17/09 to 12/20/09: Christmas Cookies Galore

During the four days (from the 17th to the 20th) my sister Catherine and I baked our way through our list of Christmas cookies. At first it seemed like mission impossible, but because we both have black belts in the world of cookie baking, we dropped, rolled, and powdered sugar our way to mission success. :) A high five to ya sis! Couldn't have done it without you!

The Fruits of Our Labor:

Here is all of the cookies we baked along with a description, recipe source, and picture of each:

Cookie Dough Truffles

Description: A soft dough made of brown sugar, condensed milk, flour, and more is chilled, rolled into balls, then dipped into chocolate coating. This is my favorite cookie!
Recipe source: Recipe has been passed down and I've forgotten where this came from. But here is the recipe anyway:

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 cups all-purpose flour
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• 1 1/2 lbs semisweet chocolate candy coating, chopped (also goes by the name of almond bark)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Chill for 1 to 2 hours or until firm.
Melt candy coating in double boiler. Shape into 1 inch balls and dip into candy coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

Notes for Rebekah: We did 1 and 1/2 times the recipe and it made 1 large tin.

Peanut Butter Squares

Description: A soft bar that has intense peanut butter and chocolate flavor.
Recipe source: Click here for the recipe.
Notes for Rebekah: Made one 13x9 pan. Filled one large tin.

Rocky Road Fudge

Description: A very easy and fast fudge to make that has a slightly chewy, yet soft texture.
Recipe Source: Came from Betty Crocker. Click here to view recipe.
Notes for Rebekah: Did one recipe. Used Baker's Semisweet Chocolate--very good choice.

Kolache

Description: A Czech pastry that is typically topped with cheese filling or fruit preserves.
Recipe Source: Came from allrecipes.com. See here for dough recipe and here for cheese filling.
Notes to Rebekah: Made 1 recipe. Was able to fill 1 large and 1 small tin. One cheese filling recipe makes the perfect amount of filling.

Cherry Surprise Balls

Description: A shortbread-like cookie that has a maraschino cherry inside. It is also dusted with powdered sugar for additional sweetness.
Recipe Source: Came from an old church newspaper. Here is the recipe:

Ingredients:

• 1 cup shortening, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 jar (16 oz.) maraschino cherries without stems, drained and halved
• Additional powdered sugar

Directions:
In a mixing bowl, cream butter and powdered sugar; gradually add flour. Chill dough for one hour. Shape a tablespoon of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets. Bake at 325F for 18-20 minutes or until the bottoms are browned. Roll warm cookies in powdered sugar. Cool on wire racks. Yield: about 2-1/2 dozen.

Notes for Rebekah: Took longer to bake than expected. Took about 28 minutes. Did 1-1/2 times the recipe and made enough for 2/3 of a large tin.

Holiday Snowball Cookies

Description: A shortbread-like cookie with mini chocolate chips and a sprinkling of powdered sugar to create that "snowball" appearance.
Recipe Source: Not sure where this came from. Here is the recipe:

Ingredients:

• 1 1/2 cups (3 sticks) butter, softened
• 3/4 cup powdered sugar
• 1 tbsp. vanilla extract
• 1/2 tsp. salt
• 3 cups all-purpose flour
• 1 3/4 cups (10 oz.) of mini chocolate chips
• 1/2 cup finely chopped nuts (optional)
• 1 sprinkle of powdered sugar

Directions:
Preheat oven to 375F.
Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in chocolate chips and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle additional powdered sugar, if desired.

Notes for Rebekah: Will spread in oven if left at room temperature for too long. Made 1 1/2 times the recipe. Made about 1 large tin.

Vanishing Oatmeal Raisin Cookies + M&M's!

Description: Made two types of oatmeal cookies -- one with raisins, the other with one of my favorite candies: M&M's. I got a whole bag of these for Christmas, Santa knows me well!
Recipe sources: This is the famous Quaker Oats recipe, you can always find this recipe on the back of the lid of a Quaker container. If you don't have it on hand, click here to view the recipe.
Notes for Rebekah: Did three times the recipe. Made enough for 1 large and 1 small tin.

Lemon Snowdrops

Description: A delightful light flavored cookie with lemony goodness.
Recipe source: Came from Betty Crocker's Picture Cookbook, copyright 1950. Here is the recipe:

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 1 egg
• 2 tbsp. lemon juice
• 1 tbsp. water
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 4 tsp. grated lemon rind
• Powdered sugar

Directions:
Mix together shortening, butter, egg, lemon juice, and water. In separate bowl, sift flour, baking powder, and salt together. Stir into wet ingredients. Mix in grated lemon rind. Chill dough for 1 hour. Roll dough into 1 1/2" balls and bake at 400F for 12 to 15 minutes. Roll warm cookies in powdered sugar. Makes about 3 dozen cookies.
Notes for Rebekah: Did 1 1/2 times the recipe and filled one small tin.

Gingerbread Men

Description: Slightly spicy and crunchy. Not overly crunchy like some gingerbread recipes, though!
Recipe source: This recipe is kind of special because these cookies who pictured on the front page of Family Circle Magazine, November 2009. Click here to view the cookie recipe. See below for the royal icing recipe:

Royal Icing

Ingredients:
2 cups powdered sugar
1 1/2 tablespoons powdered egg white (or meringue powder)

Directions:
In a medium-sized bowl, combine powdered sugar, powdered egg whites and 3 tablespoons water. Beat on medium speed for 1 minute to blend, then increase speed to high and beat 5 minutes until thick and shiny. Transfer to a pastry bag fitted with a round tip, or a resealable plastic bag; snip small corner off bag. Pipe icing over cookies. Makes about 1 1/2 cups.

Notes for Rebekah: 1 recipe makes 1 large tin.

Rum Balls

Description: These cookies are soft and have a flavor punch! They should be stored at room temperature and shouldn't be eaten until they have aged for one week. The rum needs some time for itself, ya know!
Recipe source: Came from Cooks.com. See here for the recipe.
Notes to Rebekah: 1 recipe makes 1 small tin.

Glazed Butter Cookies

Description: My sister and I made rolled sugar cookies before years ago and we had a crumbly mess! So when we decided on a roll-out cookie for this year we said a little prayer before we tied on our aprons. Our angel cookie cutter must have sent our message because these turned out beautifully! They were not hard to roll out and they were tender and sweet. Very delicious!
Recipe source: Found this recipe on a blog but the author adapted it from Cook's Illustrated. See here for the recipe.
Notes for Rebekah: 2 1/2 times the recipe makes 1 large and 1 small tin. Added water to dough to make it roll out easier.

Original Nestle Toll House Chocolate Chip Cookies (aka O' Faithful)

Description: My sister and I tried many Chocolate Chip Cookies (CCC) in our time and it is funny to note that during the past 2 or 3 years, we've been returning to this recipe again and again. We consider it thee best chocolate chip and this is a great example of the old proverb, "If it ain't broke, don't fix."
You may notice that one of the cookies in the photo has chocolate stripes. My sister wanted to have some fun and stir in chocolate shavings rather than chips into the dough. The cookie turned out to be chocolatier (is that a word?) and delicious!
Recipe source: Back of any Nestle chip package. Also found here.
Notes for Rebekah: Made 2 times the recipe. Yield: 1 large tin.

A Long Awaited Treat

6/21/09: Hot Dogs with Chocolate Chip and Oatmeal Raisin Cookies

• Meal details: Main course, hot dogs -- pork and beef hot dogs with ketchup, mustard, and green tomato relish for condiments.

Dessert, chocolate chip and oatmeal raisin cookies -- I don't think I need to explain further! I would believe most of you can visualize what these two cookies are like. :)

• Recipes sources: I had an incredibly hard time trying to find a chocolate chip recipe. . . Not! I just used the good old Nestle Tollhouse cookie recipe that I found on the back of the chip bag. I've tried many different C&C (aka chocolate chip) recipes before and I have found these to be my family's favorite. The oatmeal raisin recipe came from Annemarie's Betty Crocker cookbook. I don't know what I would do without that cookbook!
• Defining moments: I made TTTOOONNSSS of cookies before, they are one of my favorite things to bake, so I didn't take a big step into the unknown this week.
• What I learned: I discovered why someone created refrigerator cookie recipes. It was so hot in that kitchen last Sunday! I think the temperature was around 80 that day so you can imagine what it would be like when you are standing by a 375 degree oven for an hour! But the cookie satisfaction afterwards can't be beat. :)
• Any modifications? Nope, followed the recipes precisely.
• How it tasted? Haven't had cookies since Winter so they were readily received by all.
• How about a 2nd time? Yes, and a 3rd, and a 4th, and. . .
  

Now stop, take a deep breath, and scroll down slowly.

Drooling yet? :)