What are good chocolate chip cookie recipes?

Ive been using Alton Brown's ';The Chewy'; recipe which was soooo good. Ive used it about 10 times but now I want something different. Please recommend me some.





I only ask that you don't just google a recipe. I could have done that...I would like recipes that you've tried and would like to share them with me.What are good chocolate chip cookie recipes?
THis is the *only* recipe i use now. It has a special ingredient to make them extra moist and chewy -- instant pudding. Hope you like it as much as i do!





1 cup butter, softened


3/4 cup packed brown sugar


1/4 cup white sugar


1 (3.5 ounce) package instant vanilla pudding mix


2 eggs


1 teaspoon vanilla extract


2 1/4 cups all-purpose flour


1 teaspoon baking soda


2 cups semisweet chocolate chips





Preheat oven to 375 degrees F (190 degrees C).


In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.


Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.What are good chocolate chip cookie recipes?
Ingredients


1/2 cup (1 stick) unsalted butter


3/4 cup packed dark brown sugar


3/4 cup sugar


2 large eggs


1 teaspoon pure vanilla extract


1 (12-ounce) bag semisweet chocolate chips, or chunks*


2 1/4 cups all-purpose flour


3/4 teaspoon baking soda


1 teaspoon fine salt


Directions


Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)





Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.





Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.





Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.





Store cookies in a tightly sealed container for up to 5 days.





*Try white chocolate chunks along with the regular chunks too!
Treasure chip cookies








1 1/2 cups graham cracker crumbs


1/2 cup all-purpose flour


2 teaspoons baking powder


1 (14 ounce) can sweetened condensed milk


1/2 cup butter, melted


1 1/3 cups flaked coconut


2 cups semisweet chocolate chips


1 cup chopped pecans (or walnuts)





1) Preheat oven to 375 degrees F (190 degrees C).


2) In a small bowl mix cracker crumbs, flour and baking powder.


3) In a large mixing bowl, beat condensed milk and margarine until smooth.


4) Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.


5) Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.





I usually add some chopped cherries in - rehydrated dry OR marachino.

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