What are the best chocolate chips cookie recipes out there?

The original Toll House recipe, if you just substitute some Valrhona 68–72% cacao estate raised chocolate reves chopped with a knife for the Hershey’s chips, just cannot be improved upon in my opinion.

Any recipe where the cookie that holds the chips is of the peanut butter variety.

As for the crispy-thin getting them off the baking tray issue: If you use parchment paper on the cookie sheets, you can just take the whole sheet off the tray, let it cool and then the cookies will be easy to remove. I, too, use the toll-house cookies recipe and I use Nestle’s semi-sweet morsels and they come out just dandy. Two adjustments I make are adding an extra ¼ cup of flour to the 2¼ cup specified and mixing dark and brown sugars for the ¾ cup of sugar.

The best recipe is where you just eat the dough.

cookie dough addiction is a cruel master

@filmfann, of course! I’m already addicted! recipes call for 32 cookies but I only end up with 28.. hmmm

@janbb thanks! Will do.

I use a silpat so cookies won’t stick. Works very well. I use the tollhouse recipe also.

But @janbb Why use “chocolate” in your chocolate chip cookies, when Chocolate is freely available?

I knew that would get a rise out of you.

I guess they taste fine to me because that’s what I’ve grown up making, but I also believe that in the past few years, Nestle’s has changed to real chocolate in their chips. I am quite willing to have a taste test challenge that will prove me wrong, however. (Hershey’s chocolate I abhor, in any case.)

Sometimes ‘fake’ is almost as good as the real stuff – not always, for sure.

Oh taste some Valrhona yourself. You needn’t do an elaborate test. I’m sure you will understand immediately why I bother.

My sister, who knows all things chocolate, agrees with @dpworkin about Valrhona, but adds that Guittard makes a wonderful chocolate chip (Guittard is the chocolate in See’s candies).

I love to add coconut to my chocolate chip cookies sometimes…mmmmm.
And lots of extra chopped walnuts :-)

Funny story about nuts in chocolate chips. My BIL makes good ones and my sons don’t like them with nuts. So BIL took to making them with and without and called the nutless one “Prince cookies” after my dog who was neutered.

The kind from the bucket. :D

The one on the Toll House package.

3⅔ c. all-purpose flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
2½ sticks unsalted butter
1¼ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips
1½ cups chopped walnuts

1. Combine flour, baking soda, baking powder, salt in a bowl and set aside.
2. Cream butter and sugars together, add eggs and vanilla. Add flour, mixing well after each addition. Stir in chocolate chips and nuts.
3. Refrigerate dough for an hour. Preheat oven to 350 degrees.
4. Scoop into golfball sized mounds, 6 per sheet, press with back of spoon to flatten slightly, sprinkle lightly with salt, bake 16–17 minutes.

Makes 18–20 5” cookies