CopyKat Recipes » Chocolate Chip Cookies

The Best Chocolate Chip Cookie Recipe … Ever

Stephanie — Wed, 17 Jun 2009 14:11:55 +0000

Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.

New York Times Chocolate Chip Cookies
Adapted from Jacques Torres

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day

Union Station Cookies

Stephanie — Mon, 09 Feb 2009 21:50:04 +0000

This recipe has also been named the Neiman Marcus Cookie recipe in some sources. These make a lot of cookies so just in case you may have an invasion of cookie monsters you will be prepared.

1 C. butter
1 C. brown sugar
1 C. sugar
1 tsp. vanilla
2 eggs
2 C. flour
2 1/2 C. Quaker Oats powdered in blender
1/2 tsp. salt
1 tsp. baking powder
4 oz. Hershey Bar (melted)
1 1/2 C. chopped nuts
1 (12 oz.) pkg. Chocolate Chips

Cream together butter and sugars. Add eggs and vanilla. On separate bowl, mix flour, oats, salt and baking powder.

Mix creamed and dry ingredients. Add chocolate chips, melted chocolate and nuts. Place dough golf ball size or smaller on an ungreased cookie sheet. Bake at 375 degrees for 8 minutes.

Chocolate Chippers – a new found favorite for making chocolate chip cookies.

Stephanie — Mon, 09 Feb 2009 19:03:36 +0000

This recipe was graciously sent in by a fellow viewer. His recipe came from the Joy of Cooking Cookbook. I really love these chocolate chip cookies.

1/2 C. shortening
1/2 C. granulated sugar
1/4 C. brown sugar
1 egg
1 tsp. vanilla
1 C. sifted all-purpose flour
3/4 tsp. salt
1/2 tsp. soda
1 6-ounce package semi-sweet chocolate chips (1 cup)

Cream shortening, sugars, egg, and vanilla till light and fluffy.
Sift together dry ingredients; stir into creamed mixture; blend well. Add chocolate chips. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake in moderate oven (375 degrees) 10-12 minutes. Remove cookies from sheet immediately. Makes 3 dozen.

Chocolate Chippers

Stephanie — Sun, 08 Feb 2009 01:45:43 +0000

This is my mother’s most used recipe. These are the chocolate chip cookies I have made so many times.

1/2 C. shortening
1/2 C. sugar
1/4 C. brown sugar
1 egg
1 tsp. vanilla
1 C. flour
3/4 tsp. salt
1/2 tsp. baking soda
16 oz. pkg. chocolate chips
1/2 C. chopped nuts

Cream shortening, sugars, egg, and vanilla till light and fluffy. Sift together dry ingredients; stir into creamed mixture; blend well. Add chocolate chips and nuts. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

Nieman Marcus Chocolate Chip Cookies – you can make this urband legend at home.

Stephanie — Sun, 08 Feb 2009 01:39:26 +0000

Please note this recipe in an URBAN LEGEND; it is not the actual recipe. Neiman Marcus the company claims this never happened.

2 C. butter
4 C. flour
2 tsp. baking soda (club soda)
2 C. sugar
5 C. blended oatmeal**
24 oz. chocolate chips
2 C. brown sugar
1 tsp. salt
1 8oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 C. chopped nuts (your choice)
**Measure oatmeal and blend in a blender to a fine powder

Cream the butter and both sugars. Add eggs and vanilla: mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into bars and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Double Tree Hotel Chocolate Chip Cookies

Stephanie — Sun, 08 Feb 2009 01:38:28 +0000

Thanks to Nancy Berry for this wonderful submission! If you like cookie recipes don’t forget to check out Mrs. Fields Best Cookie Book Ever!: 130 Delicious Cookie

1 1/2 C. butter — softened
1 1/2 C. granulated sugar
3/4 C. firmly packed brown sugar
4 eggs
2 1/2 tsp. Vanilla
1 tsp. lemon juice
3 C. all-purpose flour
3/4 C. old-fashioned oatmeal — uncooked
3/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Ground Cinnamon
3 C. Semi-Sweet Chocolate Chips — Ghirardelli
1 1/2 C. chopped walnuts

Preheat oven to 375 degrees. Line baking sheets with parchment paper. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. Bake for 13 – 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.

Mrs. Fields Blue Ribbon Chocolate Chip Cookies

Stephanie — Fri, 06 Feb 2009 16:08:23 +0000

These are not the exact recipe as found in the stores, but the ones listed in her book, Mrs. Fields Best Cookie Book Ever!: 130 Delicious Cookie and Dessert Recipes from the Kitchen .

2 1/2 C. All Purpose Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 C. packed Dark Brown Sugar
1/2 C. Sugar
1 C. salted Butter, softened
2 large Eggs
2 tsp. Vanilla extract
12 oz. Semisweet Chocolate Chips

Preheat oven to 300 degrees. In a medium bowl, combine flour, baking soda, and salt. Mix well with wire whisk and set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a granie paste, scraping down the sites of the bowl. Add eggs and vanilla extract and mix at medium speed until just blended. Do not overtax.
Add flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overtax. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18 to 22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.