Chocolate chip cookies

[sbfearnow]

Does anyone have the ideal chocolate chip recipe or suggestions on what to do with my recipe? my mom has an old recipe book that I use ALL the time, and we have used a chocolate chip recipe in there...everytime i do it, my cookies always turn out super flat & on the runny side...i want a nice thick yummy cookie...I add more flour than called for (only by about 1/4 of a cup) i dont want them to be dry or flour tasting...but cant get it to work any suggestions?

[TiggerToo]

Here is a recipe I found on a forum I belong to. I have tried it and the cookies are great! But if you really want to continue using the recipe that you have...just compare the ingredients and alter.

INGREDIENTS:

• 1 cup (2 sticks) salted butter, softened
• 1/2 cup sugar
• 1 1/2 cup brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
• 1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you must use table salt, use 1/2 tsp.
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 2 cups/16 oz of semi-sweet chocolate chips *I use Nestle Toll-House

DIRECTIONS:

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

[leqet]

Does anyone have the ideal chocolate chip recipe or suggestions on what to do with my recipe? my mom has an old recipe book that I use ALL the time, and we have used a chocolate chip recipe in there...everytime i do it, my cookies always turn out super flat & on the runny side...i want a nice thick yummy cookie...I add more flour than called for (only by about 1/4 of a cup) i dont want them to be dry or flour tasting...but cant get it to work any suggestions?

Cookies will spread more if you use margerine instead of butter or crisco. They also spread differently on different surfaces. If you have a dark non-stick cookie sheet, those tend to make cookies spread more in my experience. Try putting some parchement paper on top of your cookie sheet and see if it changes anything. Another thing you can try is put the dough in the fridge for about half an hour before to make it nice and cold. Be sure you are not scooping it out onto a hot cookie sheet--it should be room temp or cooler.

[3timesoccermom]

These, in my family's opinion are the best! I have been making them so long (20 years or so??) and when I found this recipe I quit looking for any others. My middle daughter makes them now and I think she does them even better than I did!

We use chocolate chip AND milk chocolate chips, don't use nuts and always spray the pan with no-stick. Those are the only differences.

Golden Chocolate Treasure Cookies

• 1-1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/2 cup (approx. 10 ounces) semi-sweet chocolate pieces
• 1 cup coarsely chopped pecans or walnuts, optional

Preparation:

Preheat oven to 375 degrees F. In bowl, combine flour, baking soda and salt; set aside. In bowl, combine butter, sugar and brown sugar until creamy (3-5 minutes). Add egg and vanilla extract; mix well. Gradually blend in flour mixture. Stir in semi-sweet baking pieces and nuts (if using). Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Allow to stand 2 minutes before removing from cookie sheets; cool completely. Makes about twenty 2-1/2 inch cookies.

[sbfearnow]

Thanks ladies! I cant wait to try the recipes out! I use real butter and thought about crisco to see if that would help...and most times my dough is set over night so i can roll it into perfect circles...plus i hate messing with mushy cookie dough....thanks again!!! :)