HI ladies:
I am looking for a chocolate chip recipe that is thick and soft and absolutely yummy. I have tried so many but alot of recipes are for thin and crunchy cookies. Please let me know if you have any recipes that you don't mind sharing. You all have helped me so much with cakes already, I figured I would ask about cookies. Thanks alot!!!!

I use Sarah's thick-with-a-chew recipe from her Baking 911 book. Since it's copyrighted I can't post it here, but I highly recommend the book for that recipe and others.

Here are some tips from her site:
http://www.baking911.com/cookies/chocolate_chip.htm

Are you looking for a strickly chocolate chip cookie? I have one called buffalo cookies and EVERYONE loves them but they have everything in them. For instance: chocolate chips, nuts, oats, cereal (rice crispies) and cocoanut. You make them with an ice cream scoop and they make huge cookies and very soft and chewy. Here it is in case you find this of interest:

Buffalo Chip Cookies are gigantic cookies made with flour, old-fashioned oats, cornflakes, chocolate chips, flaked coconut and pecans for an out-of-this world cookie.
INGREDIENTS:
  1 C. Butter, unsalted, softened
  1 C. Shortening
  2 C. Brown sugar
  2 C. Granulated sugar
  4 lg. eggs
  2 tsp. Vanilla
  4 C. All-purpose flour
  2 tsp. Baking soda
  2 tsp. Baking powder
  1 tsp. Salt
  2 C. Old Fashioned Oats
  2 C. Corn flake cereal
  2 C. Chocolate chips* (12 pkg)
  1 C. Flaked coconut
  1 C. Pecans, chopped
PREPARATION:
*Use 1-10 oz package Semi Sweet Hershey's Mini Kisses, or Chocolate "chunks".
Comments: Cream together butter and shortening at medium speed. Cream in brown sugar and granulated
Beat in eggs, one at a time, and vanilla, until fluffy.
Sift together the flour, baking soda, salt and baking powder. (Note: Delete salt if using salted butter). Mix into creamed mixture, half at a time.
Stir in oats, corn flakes, chips, coconut and pecans.
Drop LARGE spoonful onto cookie sheet (about 6 to a cookie sheet) using an ice cream scoop (about 1/4 cup of dough per cookie), spacing well. (Yield: About 3 1/2 dozen 5-inch cookies)
OR ... Drop by tablespoons for smaller, traditional sized cookies (about 5-6 dozen).
Bake in 350 degree oven. (Lower temperature to 340 for convection ovens): 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies.
Note: We package the cooled cookies individually in zip-lock sandwich bags, and store in the freezer for lunches and snacks.

I use alton browns recipe and have gotten raves:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13617,00.html

Thank you so much. That buffalo cookie recipe sounds awesome! I can't wait to try it. I had tried to find Alton Browns recipe but couldn't. I am excited to try that out too. thank you so much!!!

I have found that the way to get them chewy and not flat is to lower the temperature. I cook mine at 275 for 20-25 or so. Watch them carefully. The should almost look a little undone. Do not over cook. And use butter, when you bake them at that low temperature, the butter doesnt melt as quick so the cookies have time to bake without going flat. Also I find that the cookies are alway better the next day.

Also remember that the temputure/consistency of your butter will make a difference in the cookies - for instance melted butter will cause the cookies to be very flat and crispy - the softer the butter the flatter the cookie. I make my Choc Chip Cookies in with my kitchen aid and find I have the best results when I use butter practically right out of the frig and then just 'cream' butter and butter and sugar a little longer.

I got my chocolate chip cookie recipe off of allrecipes.com. It's called the award winning chocolate chip cookies. It uses a package of instant vanilla pudding. I made a few adjustments and my friends and family absolute love them (hence the reason why I'm called TheKookieWench). I might have to try Sarah's though. I'm always game for a new recipe

thanks for this post! i was also interested in a CC cookie recipe.
I usually buy the betty crocker and love them.
The key to baking cookies is not to over cook them. I recently learned to take them out when the corners get a bit brownish. which will still be soft on top. let them sit for a few minutes, remove them. yummy.
Once they are cooked a bit longer or way too much it's just not the same.

I love the Alton recipe!