Chocolate chip cookies

[moroccangirl]

Does anyone have a tried and true, perfected recipe? I've been trying different recipes and I haven't found one I love.
Also, can I make the dough, scoop out individual balls, and freeze it?

[redkitty]

Do you not like the Nestle tollhouse recipe?  That is my favorite. And yes, you should be able to scoop out individual servings and freeze them. You do need to defrost before cooking (at least I have never had a good luck trying to cook from frozen.)

[wherestheportojohn]

Tollhouse recipe is wonderful.

But here is our "New" favorite modification of the tollhouse recipe:
One cup butter
One and a half cups granulated sugar (no brown sugar in this recipe)
Two eggs
One tsp vanilla
One tsp baking soda
One cup all-purpose flour
One and a half cups whole wheat pastry flour
Half cup white chocolate chips
3/4 cup semi-sweet choc chips
Half cup Heath bar brickle toffee chips
(optional: half cup dry roasted peanuts)

Mixing procedure is the same. Bake 375 for ~ 9-10 min, depending on oven.

I assume you could freeze the dough, mg. If not, then just binge on it like I do! 

[moroccangirl]

I have never tried the nestle roll house recipe before and now that we're here and don't have that brand with the recipe on the package, I didn't think about trying that one. Thanks!!

[monster2]

Use the nestle till house recipe but use Crisco instead of butter.

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[moroccangirl]

Use the nestle till house recipe but use Crisco instead of butter.

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People actually use crisco??

[redkitty]

My grandma bakes her cookies with crisco and cookies really can taste better with them.  I wouldn't go out of my way for the crisco (I would use the butter flavor if you are going to do it.)  I think, technically speaking, butter is actually healthier for you, though. 

[nadra24]

Crisco gives cookies a different texture than butter.  It has a higher melting temperature than butter, so the cookies don't spread out as quickly in the oven and end up a little softer and less crispy around the edges.  I use butter for just about everything, but I can never get my chocolate chip cookies to turn out if I use butter, they are crispier than I like.  I still use it because I always have it around, but I actually prefer cookies made with shortening or with real margarine.  Unfortunately margarine (not "buttery spread") is getting harder to find, because most people prefer butter.

Mildly related, one of my new favorite food bloggers is doing a series on the perfect chocolate chip cookie.  Yesterday's post was about what kind of pan liner works best, she's also done posts about butter temperature (melted vs. softened) and whether or not it makes a difference to chill the dough beforehand.  It's kind of fun reading, plus most of her other recipes are also good.  Her blog is http://www.melskitchencafe.com/

[redkitty]

Cool info about butter v crisco. I will have to check out the blog.  As someone who doesn't bake often, I can say that I have accidentally melted the butter all the way before and noticed NO discernible difference between melted butter v softened butter v too lazy to wait hard butter. 

[nadra24]

This thread (and the blogger's series on cookies) is making me wish my oven weren't possessed, because damn I want some oatmeal chocolate chip cookies right now.

[wherestheportojohn]

I will substitue coconut oil for butter when the mood strikes.
Then I freeze the cookies to keep them from having a 'greasy' feeling.
DH nukes his treats for a short bit to keep from cracking teeth. 
He LOVES the flavor of the cookies with coconut oil, btw.

[moroccangirl]

Y'all were right. I just made some cookies using the NTH recipe and they're perfect. I made them huge (I measured 1/4 cup of cookie dough). They're just like the mall cookies.

[Natasha]

Yum, they look great.

I think the secret is softening the butter and creaming the butter and sugar really, really well.

[merigayle]

Tried and true recipe!i may kinda be drooling......

[onawhim]

 

[moroccangirl]

Yum, they look great.

I think the secret is softening the butter and creaming the butter and sugar really, really well.

I left my butter out for awhile so it was good and soft, and i beat them with the sugar until it was nice and fluffy.

[cgraz]

Glad they came out good! The Toll House recipe is definitely a tried-and-true favorite. I think it is just savory enough to be absolutely perfect. Sweeter chocolate chip cookies are always a fail for me.