Does anyone know of any good chewy chocolate chip cookie recipes?

It would be best if you had the recipe yourself, instead of just getting it off of some site, that way I know it really works. Thanks a bunch!Does anyone know of any good chewy chocolate chip cookie recipes?
This recipe has given me the best thick, soft, and chewy Chocolate Chip Cookies. I did download it from the net but i have tried it out and i was pleased enough to have baked a second bunch.








1 1/4 cups all-purpose flour


1/2 teaspoon baking soda


1/4 teaspoon salt


1/2 cup (1/4 lb.) butter or margarine, at room temperature


3/4 cup firmly packed brown sugar


1/2 teaspoon vanilla


1 large egg


1 package (6 oz.) or 1 cup semisweet chocolate chips


1/2 cup chopped nuts (optional)








Mix flour, baking soda, and salt.. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.





Drop batter in 2-tablespoon portions about 2 inches apart on baking sheet.. Bake in a 400掳 oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.





Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.Does anyone know of any good chewy chocolate chip cookie recipes?
I have to second the ';Toll House'; answer...


I have most of my stuff in storage so I can't access the recipe - I think I got it from the back of a bag of 'Nestle Toll House Chocolate Chips' (?).


I do remember making a note with this recipe: not only was it ';great!';, but was ';easy cleanup!';


Every time I think of chocolate chip cookies, I think of Toll House.
This is a recipe that was handed down to me by my mother. It's for a pan cookie, not the round ones.





Mix 2 1/2 cups of flour, 1 tsp. of salt, and 1 tsp of baking soda in a bowl. Set aside.





In another bowl, (in this order) mix two softened sticks of butter, one cup of white granulated sugar, one cup of packed brown sugar (light or dark), two jumbo eggs, and a tsp of vanilla extract.





Slowly add the flour mixture to the other bowl. After all of the flour mixture is in there thoroughly, spread the batter over a buttered cookie sheet, but don't use too much as it will spill over in the oven and you can always make another batch.





Let them bake for 20 minutes in a 400 degree oven. After 20 minutes, do a toothpick test on it. Poke directly in the center of the cookie. If it comes up clean the cookie is done. If not, give it a few more minutes, but keep your eyes on it.





When it's done, let it sit for an hour, divide how you see fit, and enjoy with a glass of milk :)
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.';


Original recipe yield: 3 1/2 dozen.


Prep Time:15 MinutesCook Time:12 MinutesReady In:55 MinutesServings:42 (change)





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INGREDIENTS:


1 cup butter, softened


1 cup packed light brown sugar


1/2 cup white sugar


2 eggs


2 teaspoons vanilla extract


1 1/4 cups all-purpose flour


1/2 teaspoon baking soda


1 teaspoon salt


3 cups quick-cooking oats


1 cup chopped walnuts


1 cup semisweet chocolate chips





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DIRECTIONS:


Preheat the oven to 325 degrees F (165 degrees C).


In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.


Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Peanut Butter Chocolate Chip Cookies





陆 cup (1 stick) butter, softened


陆 cup chunky peanut butter


陆 cup sugar


陆 cup brown sugar, firmly packed


1 egg


1 录 cups flour


陆 teaspoon baking powder


陆 teaspoon baking soda


录 teaspoon salt


1 cup chocolate chips








Preheat oven to 375, cream butter, peanut butter, and sugars. Add the egg and mix until fluffy. Blend the flour, baking powder, baking soda and salt. Add the chocolate chips. Drop by teaspoonfuls in cookie pan and bake 10-12 minutes. Double the recipe if desired.





I already had recipe in computer so i copied and pasted. You can just take out peanutbutter if you want. Good Luck! This is great recipe. I've used it many times.
Toll house cookies are the best.


Make sure not to over cook them, or they will be too crispy.


And remember to take them off the cookie sheet shortly after removing from oven, cuz they continue to cook on the hot cookie sheet.
Sorry, but there is no better chewy chocolate chip cookie than Ruth Wakefields 1930 original Toll House cookie recipe. Although it's a web-site, it's been tried and tested by millions of households - you aren't going to get any better than this!





Cheers
1 c. butter (which is two sticks of butter but you could use one stick and 1/2 crisco or whatever shortening)


3/4 c. white sugar


3/4 c. brown sugar


1 tsp. vanilla


1 tsp. water


2 eggs


3 c. flour


1 tsp. soda


1 tsp. salt


12 oz. chocolate chips (sometimes i only use half the bag instead of the whole 12 oz bag but its up to you)


nuts (optional - but i don't like nuts in mine)





combine the first 5 ingredients and beat 2 minutes on high (i think they do fine on low to med depending on the strength of your mixer, until you start adding the flour)


add eggs and beat an additional 2 minutes.


add next 3 ingredients and beat 2 more minutes.


fold/stir in chocolate chips.


bake at 350 for 11 minutes.





Note your mixing you don't have to go an exact 2 minutes but you want to mix until you get everything combined and smooth so you don't have butter or flour clumps. the batter is also a very light color and when you look at them at 11 minutes they almost don't look like their done but they are. i had mine on 355 for 12 minutes at that point some were starting brown ontop and at the edge. so 11-12 minutes is your window (mine are a little brown in spots but still soft and chewy so a little browning is no big deal.








The secret to chewy cookies it the brown sugar so make sure you have that!
just get the cake mix et voila!
My Aunt sent me the BEST recipe ever, it uses pudding mix in it. The cookies stay nice and soft for days, even w/out covering. I'm at work and don't have the recipe w/ me, but if you're interested. E-mail me!!!
there's an excellent one in the book best recipes. they did a few variations of everything in that book and it's pretty foolproof.
Ingredients:





2 1/4 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


1 cup (2 sticks) butter, softened


3/4 cup granulated sugar


3/4 cup packed brown sugar


1 teaspoon vanilla extract


2 large eggs


2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels


1 cup chopped nuts








Directions:


PREHEAT oven to 375掳 F.





COMBINE flour, baking soda and salt in small bowl. Beat butter, 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. Drop by rounded tablespoon onto ungreased 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.





PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.





SLICE AND BAKE COOKIE VARIATION:


PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.





* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.





FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.