Yes!

Excorcist / Possessed type Eeeeevil!

-Koa-

I use the recipe where it is 3/4 cup of both white and brown sugar...maybe the hersheys? bag one... the trick is take the cookies out about two minutes before you think you should...   when they are just starting to get golden... they will finish cooking on the rack... I make about 12 dozen chocolate chip cookies every family get together (yes we have a huge family usually 30-40 people there and they last a week)  but they stay soft and good.... :)

Maybe someone already told you this, it is the butter.  You can use the tollhouse recipe, but do half w/ butter & 1/2 with shortening, also add around 3/4 cup extra flour.  You can get them higher.  Give it a try, you might find that it works out for ya. Good Luck.

The Nerd Husband:

I love watching good eats - he just did a show about CC cookies not too long ago!

Shortening results in more cake-like cookies. Also, I believe creaming the butter / shortening with the sugar first helps. He chills the dough as well to help with the spread.

Here's the link: http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_17114,00.html 

 I love all the little differences that a recipe makes!

Hope this helps!

(now I want to go make some cookies! LOL)

Shan 

 

 

HA HA HA I was going to post links to Alton's three recipes.  The Chewy, the Thin, and the Puffy! 

We use a baking stone. When we use a regular cookie sheet ours don't turn out as good. Have you tried a stone from pampered chef?

Yeah! Stone is awsome for baking pizzas!

-Koa-

A couple of tips I've learned- Mix the flour in by hand, keep the dough in the fridge between batches, and let the sheets cool down completely between batches. I also start mine on the lower middle rack, and move them up to the upper middle rack once they start to flatten. I'm excited to try some of these other recipes! I just started a batch of white chocolate macadamia nut cookies for my son's spring program tomorrow night right before getting on here!

You people are all evil.  I am doing low carb & these cookies sound delicious!!

Boriken    I love the white choc chip & macadamian nut cookies!  I always use to buy them at subway.

 

 

OMG My husband LOVES this cookie. This is the one we used in Culinary school. The only thing i change is that i use French Vanilla Pudding and Chopped Nuts. Chocolate Chip Pudding Cookies Cream together: 1 cup soft butter (unsalted & softened) ¼cup white sugar ¾cup brown sugar 1 sm box of instant pudding (French Vanilla, don't use sugar-free) 1 tsp Pure vanilla Add 2 eggs to the above: Mix together the following, 2¼ cup flour 1 tsp Baking soda 1 sm bag of Chocolate chips 1 cup chopped Pecans (optional) then hand mix the creamed and dry together. Using a small Icecream scoop, place on cooking stone in middle rack of oven. Bake at 350 degrees for 6 to 9 minutes. cool on rack.

OK NEED HELP. can someone tell me why all that i type runs together? i typed out just the way i want it. when i hit Post. then all i get is this. help!!!!!!

I make Tollhouse ones all the time and always get compliments on how great they are--I cut back on the two sugars and add a little flour.  Works great everytime!

Thank you all for the fantastic tips and recipes!  The next batch will be great, I am sure!!!!!

A woman I buy cookies from said it's the brown sugar.  I use a recipe call "Not Mrs. Field's Chocolate Chip Cookies".  I am at work right now if you'd like it PM me.  They aren't soft and chewy.

I just thought I opened MSDEAC's post of her maternity pics and started to read a few of these responses, particularly Koa's from the top of the page and was so confused!

 

LOL!!!!!!!!!!

randy25rhoads:

Hehehe, I'm very proud of my cookie recipes!

Thin and Crispy

2 1/4 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, cold
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 egg and 2 oz. whole milk
2 cups (12-oz. pkg.) Chocolate Chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter and granulated sugar together first, and then add brown sugar and vanilla extract in large mixer bowl until creamy. Add egg and milk. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE for 13 to 15 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


 

 Light and Fluffy

2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter-flavored shortening
3/4 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Chocolate Chips

PREHEAT oven to 375° F.

COMBINE flour, baking powder and salt in small bowl. Beat shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Chill in refrigerator until completely cooled. Drop by small rounded tablespoon onto un-greased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

 
Moist and Chewy

2 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, melted
1/4 cup granulated sugar
1 1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 whole egg, 1 egg yolk, 2 tablespoons whole milk
2 cups (12-oz. pkg.) Chocolate Chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat melted butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add whole egg, egg yolk, and milk into mix, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Chill. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

My favorite is a hybrid of the fluffy and chewy recipes. Use the chewy recipe but instead of bread flour (which will make the cookies very chewy) use cake flour (which will make the cookies pleasantly chewy).

 

 

OK, I watched the Good Eats videos on you tube, then made the moist and chewy cookies with my son, and THEY WERE THE BEST!!!!!!! Thanks for the recipes!!