Friday, February 08, 2008

Recipe Exchange

Carrie is hosting a recipe exchange - I have a request up for the ideal chocolate chip cookie! Please leave a link to your favorite recipe in the comments here (or type out the recipe if you're willing!) and make sure to visit Carrie's blog to share recipes with others! Thanks!


Jami said...

Here is my favorite recipe.

Ruth Wakefield's Classic Chocolate Chip Cookie

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter - softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
2 large eggs
2 cups semi sweet chocolate chips
1 cup chopped nuts
Yield: 5 to 8 dozen drop cookies

Preheat oven to 375 F ( 190C ) In a mixing bowl combine flour, baking powder and salt. In another mixing bowl combine butter, sugars and vanilla. Beat at medium speed with electric mixer until light and fluffy. Beat in eggs. Add flour mixture and beat at low speed until a soft dough forms. Stir in semi sweet chocolate chips and nuts. Drop dough by heaping teaspoonfuls two inches apart onto a ungreased cookie sheet. Bake nine to eleven minutes until edges are golden. cool completely.

Kimberlee said...

I got this recipe from a friend and it is the BEST recipe I have ever used! If you like soft, moist cookies, these are for you!

2 1/2cup unsifted flour
1tsp baking soda
1cup butter, softened
1/4cup granulated sugar
3/4cup firmly packed brown sugar
1tsp vanilla
1pkg (4serving size)vanilla i
instant pudding
1pkg (12oz) chocolate chips
1cup chopped nuts (optional)

Preheat oven to 375degrees
Mix flour and baking soda. Combine butter, sugars, vanilla and pudding mix in a large bowl. Beat until smooth and creamy. Add eggs next and then gradually add the flour mixture. Batter will be may have to mix by hand at the end. Add chips and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheet and bake for 8-10 minutes. This makes about 7 dozen.

If you are a true chocolate lover, you can use chocolate pudding mix to make double chocolate chip cookies.

During the holidays I used the chocolate mix and mint chips! They were a big hit!

I hope you enjoy!

Debbie J. said... This a pretty basic recipe, but its good, not too hard and freezes very well.

*carrie* said...

Thanks for linking, Monica. I hope you get the winning recipe!

kthilly said...

Hi Monica! My favorite recipe is the classic Nestle Toll House Chocolate Chip recipe, with the exception of using Butter flavored Crisco instead of real butter and to underbake the cookies. I highly recommend underbaking them so you end upwith chewy cookies. :) Love your blog! Kerri

Chrisi said...

This is my family's favorite Chocolate Chip Cookie recipe. My step-daughter even asked me to bake these for her friends for Christmas one year. This is a recipe I have tweaked and made it my own. I got an idea to use ground oatmeal to replace some of the flour because my family doesn't like wheat flour and my step-daughter doesn't like the texture of oatmeal. I just grind regular oatmeal and keep the extra in a baggy. I love this recipe because you don't have to use a mixer, it's easy to mix by hand.

Chrisi's Oaty Chocolate Chip Cookies

1 1/4 C Flour
1 3/4 C Ground Oatmeal
1 t. Baking Soda
3/4 C Margarine melted & cooled
(I use low fat margarine and usually just put in microwave until it gets a bit soft)
1 1/2 C Brown Sugar
1 Egg
2 t Vanilla
1 C Chocolate Chips

Preheat Oven to 350.

Combine Flour and baking soda. Set aside.

In a large bowl, combine melted margarine and brown sugar. Mix well. Stir in egg and vanilla until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.

Drop spoonfuls on cookie sheet. I put about 6 per sheet because they spread. Bake at 350 for about 10 minutes for a chewy cookie, center will still be soft. I leave some in there a bit longer and brown them good because my husband likes them crunchy.

This makes a smaller batch than most recipes, sometimes I double it.

(sorry this is such a long post, but I'm really into details.)

thehomespunheart said...

Wow - these all sound so good, I'm thinking maybe a chocolate chip cookie tasting party may be in order?!

Chrisi - just curious, how would I go about grinding oatmeal?

Reflections. said...

My favorite recipe was definitely the vanilla pudding cookie recipes as Carrie suggested, but I didn't have any pudding one day and dug through my recipe box. This one comes close to my favorite

Ultimate Chocolate Chip Cookies
from Crisco

Just make sure not to overbake and they'll be deliciously soft. I made them for a family gathering one time and people thought they were store bought because they were so soft and chewy. Enjoy!

Chrisi said...

I like Crisco's Ultimate Chocolate Chip Cookies too, I used to make those all the time. MMMMMM!

To grind up the oatmeal, I have a little 2 cup electric food processor looking thing that I use. A food processor would probably work better because you could do a bunch at once. When I do mine, it's not fine like flour, but to where it doesn't look like oatmeal anymore.

*carrie* said...


Deea left the following recipe for you on my blog:

Chocolate Chip Cookies
1 (18 1/2 oz.) pkg. yellow cake mix
1 egg
2/3 c. mayonnaise
1/4 c. very hot water
1 (6 oz.) semi-sweet chocolate or chip pieces

In large bowl, stir together cake mix, mayonnaise and water until smooth. Beat in egg. Stir in chocolate chips. Drop by heaping teaspoons, 2-inches apart on ungreased cookie sheets.

Bake in 375 degrees oven 8 minutes or until edges are brown.

Cool on cookie sheet 1 minute. Remove and cool on wire rack.

Makes about 4 1/2 dozen.

Anonymous said...

I just use the recipe on the back of the chocolate chip package, but have found the best brand of chocolate chips is the Ghirardelli Milk Chocolate Chips. And my youngest son always likes me to put M & M's on top of the cookies before baking. We really like it when the M & M's are in the colors of the various holidays.


Pamela said...

I have a fun idea that I recently discovered. Cookies are so wonderful to make, but with littles running around, it can be a challenge to get back to the oven and remove cookies/get the next batch in. On the back of the tollhouse bag is the recipe for chocolate chip cookie bars. You put all of the batter in a 9x13 and voila! chocolate chip bars with much less stress and time involved.