CHOCOLATE CHIP COOKIE RECIPE, PLEASE

I still have not found the perfect recipe for a chocolate chip cookie.  We had a cookie bakery in town that made the best cookies.

I am looking for a chocolate chip cookie that does not go flat and turn crispy.  I want it to show substance and have some height to it.  It is slightly chewy in the center and a tiny bit crisper on the sides.

If anyone has a recipe like this, I would love for you to share it with me.  I have tried replacing my butter with shortening and still did not get the right combination.

The only cookie that SLIGHTLY is like what I am looking for are those Otis Spudenmaker (sp) that are frozen and you bake them. 

Thanks!

Kathy

THE BEST CHOCOLATE CHIP COOKIE!

1 c. butter, softened (2 sticks)

3/4 c. brown sugar

1/4 c. white sugar

1 t. vanilla

2 eggs

1 pkg. instant vanilla pudding

2 1/4 c. flour

1 t. baking soda

Cream butter and sugars. Blend in egg, vanilla and stir in vanilla pudding. Add dry ingredients and 1 1/2 c. chocolate chips (more or less to your taste).  Bake at 375 for 8-10 minutes.

The pudding is what makes the difference! I have never had these cookies fail.

Hi Kathy!

The following recipe was my mother-in-law's but has been modified by my husband (he even won a couple of ribbons at our county fair for these). He loves to bake & has people begging for his Chocolate Chip Cookies. He says the secret is to not over-bake them. We use a cookie scoop, also, to have more uniform cookies. Good Luck!

2/3 cup butter-flavored Crisco

2/3 cup unsalted real butter

1 cup white sugar

1 cup brown sugar

3 1/2 cups all-purpose flour

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

1 pkg. semi-sweet chocolate chips

Heat oven to 350 degrees. Mix Crisco, butter, sugars, eggs & vanilla in a large bowl. Sift dry ingredients together; blend in to wet mixture. Stir in chocolate chips. Drop by rounded tsp. (or use a cookie scoop), 2" apart, on an ungreased baking sheet. Bake 8-10 mins.

Note: Can substitute 2 cups whole wheat & 1 1/2 cups all-purpose flour. This recipe is also good with mint chocolate or dark chocolate chips.

What a great idea to substitue whole wheat flour!

Kathy

The whole wheat flour really adds to the flavor. Just watch that your dough isn't too dry. If it seems to be, add another egg! During one of my husband's more inventive moments, he adapted the recipe, adding Jack Daniel's & dark chocolate chips to it (no whole wheat flour in this one). The guys he works with love this version better than the original! Personally, I like the Andes Mint Chips the best! Let me know how these work for you. His are always higher & chewy on the inside!

Kathy, I found out that if your cookies aren't getting any height it helps to add a little more flour. This helps mine ever time.

Sheri

anymore suggestions for me?  I would like to bake a couple different recipes this weekend to try them out.

thanks

kathy

Morning Kathy!

Was wondering if you had gotten around to baking this weekend & how my husban'd recipe worked for you? I'm not a baker myself but take my hat off to those that are!

Have a good day,

Susan

It's funny that you should ask because I actually did my bakeathon this weekend.  I made both recipes given to me.  Both of them are what I am looking for.  Ironically, your husband's recipe had more sugar in it but the other tasted sweeter.  I used Ghiradelli chips in your husand recipe and didn't care for them.  They were almost like bittersweet.  I don't recommend them.  The others, I used good ole nestle's chocolate chips.

All in all, I would use both recipes again.

Thanks so much

Kathy

Glad to hear that they both worked out for you. My husband has used Ghiradelli chips but I'm not sure which ones. I believe he used the dark when he made the cookies with JD. I know whatever he used were good but that can be an individual taste too. Did you try the whole wheat flour? That's how I prefer them!

Take care,

Susan