Best Chocolate Chip Cookie Recipe
 

HI!

I need a top notch recipe to impress some ladies!

:)

The one on the Nestle chips bag is hard to beat.

Just buy one, Insomnia Cookies in Philly is pretty good.

Jacques Torres' recipe, without a doubt, for CCC.

http://www.thecrepesofwrath.com/2011...-chip-cookies/

May I suggest, though, if you really want to impress, start looking for recipes with our grains/flours. E.G. Rye Chocolate Chips ...

The NY Times did an article on the quest for the perfect chocolate chip cookie: http://www.nytimes.com/2008/07/09/dining/09chip.html

Recipe: https://cooking.nytimes.com/recipes/...e-chip-cookies

Plural? You dog, you! ;)

The best one I've used when making homemade cookies is the 'Thick and Chewy Chocolate Chip Cookie' recipe from the 'New Best Recipe' cookbook. The secret (IMO) is that they tell you to melt the butter down to liquid before mixing it into the rest of the mixture - basically, it's the perfect way to more evenly distribute the creaminess through the cookie. Really smart (and logical) - and makes for a delicious end result. I can scan the page in if you are interested.

There is none better.

Chacun à son goût
 

No idea if this will impress the ladies, but over the years I've been adding more and more oats (and nuts--walnuts or pecans) to the recipe until the cookies won't hold together, so now I bake it in a square pyrex dish and carve it up like blondies. Obviously a tad OT then, but the more oats you put in, the healthier they become.

I also use bittersweet, high-cacao chunks instead of CCs; splenda instead of sugar (though I still use some brown sugar); whole-wheat flour; and I put tons of sea salt in. You'd be amazed at the zing you get from serious salt, no matter which recipe you're using. It makes them come alive and takes away the sticky, cloying thing that most CC cookies have going on.

If you want to cut down on fat (veg oil) you can replace a lot of it with applesauce. Have fun experimenting!

I agree, but if you like the cookies soft and chewy instead of crisp and crunchy, cut back on the butter/shortening by half.

The recipe under the lids of quaker oat jars is decent enough.

It's for oatmeal-raisin but you can replace the oats and raisins with chocolate chips.

That's the one I use, though I modify it slightly with extra (1 tsp each) brown sugar and vanilla.

Unless you want them crispy (not for me, thanks), remember to remove the cookies from the oven before they appear done. When exactly depends on too many individual factors - for me, it's about 9.5 minutes.

http://www.afroginthekitchen.com/arc.../21845698.html

This one is goog and tries to replicate Laura Todd's cookies in Paris. I do use high end chocolate chunks and never Nestles.

This, and make sure you use unbleached flour.

I struggled making chocolate chip cookies, trying different recipes, ingredients, techniques, and even equipment. In spite of my best efforts, I just couldn't achieve the chewy and thick cookies I sought after many experiments until....to my palate (and texture preference), this one, http://allrecipes.com/recipe/10331/m...-chip-cookies/, which yielded the best ones I've ever made because of a special (and unusual/unexpected to me) ingredient: instant pudding mix. I expect some folks will scream "heretic" or otherwise think this is pretty low-brow, but I loved them as did my friends and colleagues.