I have been using the TollHouse and I like it but always omit the nuts, add a bit more flour and a bit more chips. Can't figure out why but lately it hasn't been working for me when it used to. Tired of fussing, I am ready to move on. Kindly share your favorite recipe and maybe why you like it. Thank you!

Have you changed the 'grease' ?
Butter, shortening and margarine brands will all change your results.

Haven't tried that 7 but don't care for the idea of shortening. Perhaps I am adding too many chips. They aren't flat but don't hold a nice puffy little shape when baked.

Have you tried the recipe on the Blue Bonnet box? It is very similar and may give you better results.

This is my absolute favorite!

Jacques Torres's Secret Chocolate Chip Cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Directions:
http://www.marthastewart.com/recipe/jacques-torress-secret-chocolate-chip-cookies

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies.

Make sure you're not melting your butter. I found that if the dough is chilled, it helps keep them a little puffy. I also use the tollhouse recipe and add more flour. HTH

Texas Sugar, I've tried Ghiradelli's since I only use their chips, no luck but I will look at the Blue Bonnet box, thank you.

Cookiemookie, I actually have Jacques' recipe but is there a way to doctor a flour or where can I get pastry flour? Bread flour is at the regular grocery, I think.

Cjford, I keep the butter soft but when it gets too mushy, I put it back in the fridge so it's not overly soft.


I make the dough, chill it and also chill my cookie sheets.

Here's another chocolate chip cookie thread (with recipes):

http://cakecentral.com/cake-decorating-ftopict-660983-.html

HTH

This is my favorite:
http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Cookies-108703

It's wonderful exactly as is, but I like it even more with butter that has been browned (rather than just melted).

I'm not sure about altering the flour.

I just saw that the whole recipe didn't paste.

Sorry

Jacques Torres's Secret Chocolate Chip Cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped


Directions:
http://www.marthastewart.com/recipe/jacques-torress-secret-chocolate-chip-cookies

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies.

This is the only chocolate chip cookie recipe that I have found that works for me. I could not make a good chocolate chip cookie until I found this one. My husband even thought someone else had made them or I bought them. LOL.
http://www.foodnetwork.com/recipes/tyler-florence/my-big-fat-chocolate-chip-cookies-recipe/index.html

It is a Tyler Florence recipe. My Big Fat Chocolate Chip Cookies.

Oh you ladies are the best! Thank you, thank you! I went through that thread Jan, thanks. I also copied down the recipes there and this post. Someone will have to be a happy recipient of my experiments or I might as well glue them to my bum!

Cookiemookie, I looked over my Jacques recipe, it says cake flour for the pastry flour. I also found this to double check:

http://www.gourmetsleuth.com/equivalents_substitutions.asp


Pastry flour is the same product as cake flour. It is a very fine textured flour with a high starch content that produces very tender pastries and cakes.

Equivalents
1 lb, 4 cups unsifted

Ingredient Substitutions
Per cup of pastry flour, substitute 7/8 cup all purpose flour + 2 tablespoons of corn starch. This will produce a tougher pastry or cake than pastry flour.

I too could never make a good choc chip cookie til this recipe
Good Luck!

http://www.goodhousekeeping.com/recipefinder/chocolate-chip-jumbos-4234?click=main_sr

I bake them for a little less time than the recipe calls for , just keep an eye on them,
- Heffalumpjr

I was going to post the thread that Jan posted. It also has great recipes.

I have been making these from allrecipes.com for a long time and really like them - my favorite ever!

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx

I have been making these from allrecipes.com for a long time and really like them - my favorite ever!

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx

Thank you also Tiffysma!

Hands down, "The Chewy" by Alton Brown. Best ever!

For those of you that use Alton's, do you use the bread flour or AP?

I almost always have bread flour on hand, so that's what I use.

Wow, I see three more I may try on here, I have yet to get a good chocolate chip cookie either. I can bake anything but those. One day I will get the victory over the cookie. HEhehehehehehe........

ok, ladies...I tried Alton Brown's "The Chewy" and the "Big Fat CCC" from allrecipes last week and neither one is exactly what I'm looking for. I'd love to find something that's like Mrs. Fields' cookies...crispy on the outside, really good flavor, and chewy on the inside. Any ideas? My family is loving all this experimentation...!

Weirdest thing just happened. I tried out a CCC recipe that i found in my files. The first time i tried them, they came out exactly the way i like them (fat, thick, and chewy). The recipe called for 3/4 cup butter.
Ok, so today, when i wanted to try it out again, I noticed that the recipe actually says 3/4 cup butter but the first time i tried these, i mistook the amount for 3/4 stick butter. I followed the recipe correctly this time and i got thin, flat cookies.
The first batch is in the freezer so i took them out in order try them tomorrow to see how they are without the correct amount of butter in it.

I tried the allrecipes recipe posted at the top of this page. The cookies puffed up quite a bit while baking and i was getting very excited, but then i watched them flatten out into pancakes toward the end of baking!!!!! While they are flat, chewy, and still ok, this was not the consistency i was looking for. I want a thick and meaty cookie and i've tried so many recipes with no luck.

Well I haven't had much time to experiment but I also may try Martha's ultimate choc. chip. Her double chocolate and the M&M cookies are very good so maybe there might be some luck with her regular ones.

you might try to find a re-run or online episode of Alton Brown's:
"Three Chips for Sister Marsha" episode, it is actually pretty interesting on how to change the fat, temperature, to chill the dough or not chill the dough before baking etc. in order to create the cookie texture you desire. A little cheesey on the delivery, but the info is worth it.

Here is mine. I use it all the time with great results.
2/3 c. butter
2/3 c. shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
3 c. flour
1 tsp. van
1 tsp.salt
1 tsp. bkg soda
1 tsp. bkg pd
1 bag choc chips
Sift together all dry ingred. set aside. Cream butter and sugars, add eggs and vanilla, stir well. Add flour mixture. Drop tsp ful onto cookie sheet and bake 8 min @ 350. I rotate pans after 4 mins. When they come out of the oven (this is the important part) plop the cookie sheet down on the counter so the cookies flatten a little, then immedately remove from cookie sheet to cooling rack.
The cookies should be soft and chewy. Not hard or crispy.

My all time favorite is printed inside the box of Land O Lakes butter! Amazing CCCookies! Their recipe doesn't call for any salt though so I add just a 1/4 tsp. white popcorn salt just because I think it helps the over all taste. Even though the recipe is for jumbo cookies, I use a smaller cookie scoop and make regular sized cookies. These cookies have never become a flattened out mess for me and I don't chill the dough. They're perfect!!

Thanks ladies, keep adding your thoughts and recipes, please! I think with this great cooperation, we can all find one we like, eventually!

tiffany, thank you i will try them.

I read that the more flour there is in a recipe, the more liquid from the butter gets absorbed which will cause less spreading. But adding too much flour will cause them to be too hard. That's why i am looking for an already written recipe so that i don't end up wasting ingredients.

Has anyone tried bread flour or cake flour? Would that make any diff in the puffiness?