Best CHEWY chocolate chip cookie recipe?

what is the best chocolate chip cookie recipe that you know of, type it or give me the link for the website. it must be a recipe that produces a chewy cookie, that STAYS chewy even after its not hot anymore.


My mom has a pretty good recipe but hers always turn out crunchy after they cool-yuck.


so give me your recipes!Best CHEWY chocolate chip cookie recipe?
Original Nestlé Toll House


Chocolate Chip Cookies


2 ¼ cups all purpose flour


1 teaspoon baking soda


1 teaspoon salt


1 cup (2 sticks) butter- softened


¾ cup granulated sugar


¾ cup packed brown sugar


1 teaspoon vanilla


2 large eggs


2 cups Nestlé Semi-Sweet Chocolate morsels


1 cup chopped nuts


1. Pre-heat oven 350 F


2. Combine flour, baking soda, and salt into a small bowl. Beat butter, granulated sugar, and vanilla in large mixer bowl until creamy.


3. Add eggs (one at a time) beating well after each addition. Gradually beat flour mixture .Stir in morsels and nuts. Drop by tablespoon onto ungreased baking sheets.


4. Bake for 9 to 11 minutes or until golden brown Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.Best CHEWY chocolate chip cookie recipe?
Here is a recipe for the most delicious chocolate chip cookies:





INGREDIENTS


2 1/4 cups flour


1 teaspoon Salt


1 teaspoon Baking Soda


3/4 cups granulated sugar


3/4 cups brown sugar


1 teaspoon vanilla


2 sticks butter


2 eggs


3/4 cups chocolate chips





Directions:


PREHEAT oven to 375° 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 8 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Award Winning Soft Chocolate Chip Cookies


* 4 1/2 cups all-purpose flour


* 2 teaspoons baking soda


* 2 cups butter, softened


* 1 1/2 cups packed brown sugar


* 1/2 cup white sugar


* 2 (3.4 ounce) packages instant vanilla pudding mix


* 4 eggs


* 2 teaspoons vanilla extract


* 4 cups semisweet chocolate chips


* 2 cups chopped walnuts (optional)


1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.


2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.


http://allrecipes.com/Recipe/Award-Winni…
INGREDIENTS


2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


3/4 cup unsalted butter, melted


1 cup packed brown sugar


1/2 cup white sugar


1 tablespoon vanilla extract


1 egg


1 egg yolk


2 cups semisweet chocolate chips





DIRECTIONS


1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.


2.Sift together the flour, baking soda and salt; set aside.


3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. 4.Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.


5.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
You need to go to http://www.choc-chip-cookie-recipe.com/chewy-chocolate-chip-cookie-recipe.html This is an excellent recipe that will stay chewy and moist. Just remember to store them in an air tight container.





This web site actually has a variety of really good recipes with some informative pages on ingredients and baking tips that will help you achieve what ever texture and taste you desire in your chocolate chip cookie.





Good luck!
Ohhh myyy goshhhhh!! these are so good!! they are so chewy and delicious.


http://allrecipes.com/Recipe/Best-Big-Fa…





yum! have fun.





=]
I just answered this same question earlier today with an awesome chewy cookie recipe and instructions and tips! LOL! So, I'll just copy my copycat recipe for the Sweet Somethings Bakery up the street from my house, k? ☺





Miss Dementia's Sweet Somethings Bakery Copycat Chocolate Chip Cookies





2 C flour


2 T flour


1/2 t. baking powder (NOT baking soda - baking powder)


1/2 t. salt


12 T butter (NOT margarine), melted and cooled to just warm


1 C packed brown sugar (I used light, you could use light or dark, I think)


1/2 C. white sugar


1 Large egg


1 egg yolk from large egg (save white for meringue another time)


2 t. PURE vanilla


1 1/2 C dark chocolate chips








Preheat oven to 325F. Cover cookie sheets with parchment/kitchen paper. Mix flour, baking powder and salt in a bowl and set aside. Mix butter and sugars with melted butter until smooth. Beat in egg, egg yolk and vanilla until well blended. Mix in dry ingredients until just blended. Do NOT overmix as this will make a tough cookie (which is not good if you're going for a tender, edible, tasty cookie). Stir in chocolate chips.





Using a small scoop or two spoons, make dough into evenly sized balls and space at least two to three inches apart on parchment paper lined cookie sheets. These do spread out so how far apart you leave them depends on the size of cookie dough balls. Bake them at 325 for 10-14 minutes.





Now this is a very important part - IF you want them soft and chewy, pull them out of the oven as soon as the edges are lightly browned. The centers will not look completely done. If you wait until the entire cookie is starting to brown, you will end up with a very crisp cookie. Also, do NOT cool these on a rack if you want soft, chewy cookies. Cool them completely on the cookie sheets you have placed on a rack. One pan will be ready to come out of the oven around the same time the previous pan of cookies has cooled enough to remove to a large piece of foil.





I made about two dozen fairly large cookies with this recipe last night. They disappeared in minutes. There are seven of us living here, though, so that's hardly a surprise. I plan on making more later today. Honestly, I think these are the best cookies I've ever made and I see a lot of possibilities for other add-ins!





Good luck and remember the most important part of baking and cooking is to HAVE FUN!