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Chocolate Chip Cookie Recipe
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This page has all of my family and friends favorite Chocolate Chip Cookie recipes. I hope you find what you are looking for!

Chocolate Chip Peanut Butter Cookies

125 g butter, softened
1/3 cup smooth peanut butter
1 cup brown sugar
1 egg
1/4 cup Baking Cocoa
1/2 cup plain flour
3/4 cup self-raising flour
250 g Dark CHOC BITS

1. Preheat oven to 180°C.
2. Grease 2 baking trays.
3. Cream butter, peanut butter and sugar in a large bowl until well combined. Add the egg and mix well. Stir in the combined NESTLÉ Baking Cocoa and flours.
4. Add the NESTLÉ Dark CHOC BITS, mix well.
5. Roll heaped teaspoons of mixture into balls, place on trays, press gently with a fork.
6. Bake for 12 minutes until golden. Stand on trays for 5 minutes before transferring to a wire rack to cool completely.

Submitted by Corene J.

Chunky Chocolate Chocolate Chip Cookies

1 egg
1/2 cup brown sugar
2 teaspoons vanilla essence
1 1/4 cups plain flour
1/2 cup self-raising flour
200g Dark Melts
100g Dark CHOC BITS
1/2 cup light Olive oil
1/4 cup desiccated coconut

1. Preheat oven to 180°C.
2. Beat egg, brown sugar and vanilla until creamy, add remaining ingredients, mix well.
3. Roll heaped teaspoonfuls of mixture into balls, place on greased trays, press gently with fork. Bake for 12 - 15 minutes until cooked.

Submitted by Karen H.

Chocolate Chip Cookies

1/2 Cup Butter
1/4 Cup White Sugar
1/2 Cup Brown Sugar
1 Egg (beaten)
1 Cup and 2 Tbsp Flour
1/2 Tsp Soda
1/2 Tsp Salt
1 Tsp Vanilla
1 Cup Chocolate Chips

Cream together the butter, sugars, and egg. Then mix in the flour, soda, and salt. Add vanilla and chocolate chips. Bake at 350 degrees for 12 minutes.

Submitted by Sandra T.

Chewy Gooey Chocolate Chip Cookies

1 1/4 cup White Sugar
1 1/4 cup Brown Sugar
1 1/2 cup Butter
2 tsp. Vanilla
3 Eggs
4 cups All Purpose Unbleached Flour
2 tsp. Baking Soda
1/8 tsp. Salt
12 oz. Chocolate Chips

Preheat oven to 350. Mix both sugars and butter softened. Add vannila an eggs. Beat then add dry ingrediants and mix. If perfered chill in fridge for 1 hour. Then add chocolate chips. Bake on ungreased cookie sheet about 1 inch apart for 9-11 minutes or until golden brown.

Submitted by Erin P.

Original Chocolate Chip Cookies

1 Cup Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Eggs
1 tsp. Baking Soda
1 tsp. Water
2 1/4 Cups Flour
1 tsp Salt
1 Cup Walnut -- Chopped
12 oz. Semi-Sweet Chocolate Chips
1 tsp. Vanilla

Cream butter, add white & brown sugar then the eggs. Dissolve soda in hot water. Add alternately with flour that has the salt sifted into it. Add nuts, chocolate chips and vanilla. Mix well. Drop by half teaspoonfuls onto greased cookie sheet. Bake at 375 for 10 to 12 minutes.

Submitted by Tessie T.

Neiman Marcus® Chocolate Chip Cookies

1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant coffee, slightly crushed
8 oz. semisweet chocolate chips

1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract
3. Combine the dry ingredients and beat into the butter mixture.
4. Stir in the chocolate chips.
5. Drop by large spoonfuls onto a greased cookie sheet.
6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie.
www.neimanmarcus.com

One Cup Chocolate Chip Cookies

1 C. margarine
1 C. brown sugar
1 C. white sugar
3 eggs
1 C. peanut butter
1 C. coconut
1 C. chocolate chips
1 C. flour
1 T. baking soda
1 C. oatmeal
1 C. raisins
1 C. pecans

Preheat oven to 350° F.
Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by spoonfuls on cookie sheet and bake for 10 minutes.

Submitted by Nancy C.

Double Chocolate Mint Chip Cookies

1 1/2 cups mint chocolate chips
3/4 teaspoon baking soda
1/2 cup butter, softened
1/4 cup sugar
1 egg
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 cup chopped nuts

Preheat oven to 375ºF. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chocolate and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375ºF for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks.

Chocolate Chip Pecan Mounds

1 cup whole wheat flour
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temp
1/2 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 extra large eggs
9 ounces semisweet chocolate chips (1 1/2 c.)
1 cup chopped pecans (optional)

Preheat oven to 375ºF. Line several baking sheets with parchment or grease lightly.
Sift flours, baking soda, and salt together.
On medium speed, cream butter, both sugars and vanilla until light and fluffy, about 1 minute. Add eggs and beat on medium until blended, scraping bowl. Add flour mixture and blend well, then stir in chocolate and nuts.
Drop dough in 1/4 cup mounds, spaced 2" apart, onto prepared baking sheets. Bake cookies until edges are rich golden color and top is lightly golden, risen and slightly tender, about 14-18 minutes.
Remove from oven and allow to cool on baking sheets. Layer cookies in airtight container, using plastic wrap or waxed paper between layers, and store in freezer up to 3 weeks.

Submitted by Kari W.

Banana Chocolate Chip Cookies

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
3/4 cup milk chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

White Chocolate Raspberry Cookies

8 ounces white chocolate baking bar
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bar
1/2 teaspoon shortening

Grease a cookie sheet; set aside. Preheat oven to 375 degrees. Chop 4 ounces of the white chocolate baking bar; set aside. In a heavy, small saucepan, melt the other 4 ounces of the white chocolate baking bar over low heat while stirring constantly; set aside to cool slightly. In a mixing bowl, cream the butter, sugar, salt, and baking soda until fluffy. Add eggs and melted white chocolate; beat until combined. Beat in as much of the flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white chocolate. Drop dough from rounded teaspoon 2 inches apart on cookie sheet. Bake at 375 degrees for 7 to 9 minutes or until cookies are lightly browned around the edges. Cool for 1 minute, then move to cooling rack. Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon a little jam into the center of each cookie. In a small saucepan, melt the 3 ounces of white chocolate baking bar with the shortening, stirring constantly. Drizzle each cookie with some of the melted mixture. In necessary, refrigerate cookies for 10 or 15 minutes to set the chocolate.

Submitted by Kattie E.

White Chocolate Chunk Chocolate Chip Cookies

/4 cup brown sugar
3/4 cup butter/margarine
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1/2 package of 12-ounce Chocolate Chunks
1/2 package of 10-ounce Hershey's Vanilla Chips
1/4 cup chopped walnuts

Preheat oven to 375 to 400 degrees. Soften brown sugar and butter in microwave for 1 minute on high. Add eggs and vanilla. Mix well. Add flour and baking soda to sugar/egg mixture. When well mixed, add chocolate chunks, vanilla chips, and walnuts. Place well rounded teaspoonfuls on ungreased insulated cookie sheet. Bake for 10 to 12 minutes or until slightly brown on top.

Baked goods

Chocolate Macadamia Nut and
White Chocolate Chip Cookies

2 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
3/4 cup chopped macadamia nuts

Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper. Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool. Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. Remove to wire racks to cool.

Submitted by Jade S.

Triple Chocolate Chip Cookies

1 Box Chocolate Cake Mix (2 layer size)
1 Cup Sour Cream
1 Box Instant Chocolate Pudding (4 serving size)
1 Cup Chocolate Chips
2 Large Eggs

Turn the oven on to 350 degrees (175 deg. C). Grease the cookie sheet. Combine all five ingredients in the bowl. Stir until moistened and no big lumps remain. Drop by rounded spoonfuls, about 2 inchs (5cm) apart, on to the cookie sheet. Bake on the center rack in the oven for 16 - 18 minutes. Use the oven mitts to remove the cookie sheet. Let stand 2 minutes. Cool completely. Makes about 4 dozen.

Submitted by Jacque F.

Chocolate Chip Pan Cookies

2 cubes Butter
1 cup White Sugar
1 cup Brown Sugar
1 tsp Vanilla
1 tsp Baking Soda
2 Eggs
1 cup Flour
3 cups Oats
1 bag Chocolate Chips

Mix the ingredients together in that order. Spread mix into a 13x9 inch pan. Bake at 350 for 20 minutes.

Submitted by Camille G.

Better Than...Chocolate Chip Cookies

2 1/4 cup Unbleached All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1 cup Butter or Margarine (2 sticks)
3/4 cup Packed Brown Sugar
3/4 cup Granulated Sugar
1 1/2 tsp. Vanilla Extract
2 Eggs
1 cup Chopped Nut (Walnuts or Pecans)
1 1/2 cups Semi Sweet Chocolate Chips
1/2 cup White Chocolate Chips
1/2 cup Butter Brickle Pieces
1/2 cup Butterscotch Chips or Peanut Butter Pieces

In a small bowl combine flour, baking soda, and salt. In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl. Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips. Drop by rounded teaspoon onto ungreased pan. Bake in preheated oven at 375 degrees for 10 minutes. Let stand 2 minutes, and remove to cooling rack.

Submitted by Wes H.

Chunky Chocolate Chip Cookies

1 egg
1/2 cup brown sugar
2 teaspoons vanilla essence
1 1/4 cups plain flour
1/2 cup self-raising flour
200g Dark Melts
100g Dark CHOC BITS
1/2 cup light Olive oil
1/4 cup desiccated coconut

1. Preheat oven to 180°C.
2. Beat egg, brown sugar and vanilla until creamy, add remaining ingredients, mix well.
3. Roll heaped teaspoonfuls of mixture into balls, place on greased trays, press gently with fork. Bake for 12 - 15 minutes until cooked.

Submitted by Jessica T.

Chocolate Chip Oatmeal Cookies

125 g butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup plain flour
1/2 cup Instant Full Cream Milk Powder
1/2 tsp bicarbonate soda
1 cup rolled oats
1/2 cup Dark CHOC BITS
1/4 cup sunflower seeds

1. Preheat oven to 180°C. Grease 2 baking trays.
2. Beat butter and sugar until creamy, beat in egg and vanilla.
3. Fold in remaining ingredients.
4. Roll heaped teaspoonfuls of mixture into balls, place on trays, flatten with a fork.
5. Bake for 10-15 minutes until golden. Cool on wire rack.

Submitted by Abby M.

Sour Cream Chocolate Chip Cookies

2 C. all-purpose flour
1 t. baking soda
1 t. salt
3/4 C. butter, softened
1 C. granulated sugar
1/2 C. firmly packed dark brown sugar
1 T. vanilla
2 eggs
1/2 C. sour cream
1 C. raisins
1 C. coarsely chopped toasted walnuts (see note)
12 oz. bittersweet bar chocolate, chopped into 1/4-inch or smaller pieces

Position 2 racks near the center of the oven and preheat the oven to 375° F. Line 2 baking sheets with parchment paper or foil. Sift together the flour, baking soda and salt into a medium bowl. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the sour cream, mixing until blended. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the raisins, nuts and chopped chocolate.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake 2 sheets at a time, 12 to 15 minutes, until golden brown. Switch positions of the sheets halfway through baking so that the cookies brown evenly. Transfer the cookies to wire racks and cool completely.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Or, spread on baking sheet and bake in 375° F. oven for 5 to 8 minutes or until brown.

Submitted by Crystal H.

Brown Sugar Chocolate Chip Cookies

1 pound (2 cups) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

Heat oven to 375° F.

Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips.

Drop 2 to 3 tablespoons batter per cookie onto a well-greased baking sheets lined with baking mats or parchment; space batter about 2 inches apart for spreading.

Bake 8 to 10 minutes, until golden. Remove from baking sheets, and allow to cool on baking racks.

Submitted by Carrie F.

Chocolate Chip Coconut Pecan Cookies

2 cups + 5 tbl. flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temp
1 1/4 cups packed dark brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1 cup semisweet chocolate chips
3/4 cup chopped pecans
1 1/4 cups shredded coconut meat

Preheat oven to 400ºF; lightly grease baking sheets.
Sift flour, baking soda and salt together; set aside.
Cream butter, sugars and vanilla on medium speed until light and fluffy, scraping sides of bowl as needed.
Add eggs and beat until well blended, then mix flour in.
Stir in chocolate, nuts and coconut, mixing until well blended. Drop dough by heaping tablespoons 2" apart on cookie sheets.
Bake until edges are dark golden and centers are light and slightly puffed up, 9-11 minutes.
Allow to cool on cookie sheets. Store airtight in freezer for up to 2 weeks.

Submitted by Blaine T.

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)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 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. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Submitted by Deedra W.

Easy Chocolate Chip Cookies

1-1/2 cups graham cracker crumbs
1/2 cup all-purpose white flour
2 teaspoons baking powder
One 14-ounce can sweetened condensed milk
1/2 cup butter, softened
1-1/3 cups flaked coconut
2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans

Mix cracker crumbs, flour, and baking powder; set aside. In large mixing bowl, beat milk and butter together. Stir in coconut, chocolate chips, walnuts, and graham cracker crumb mixture. Drop by rounded tablespoons (or use a cookie scoop) onto ungreased cookie sheet. Bake at 375 degrees for 9 or 10 minutes until browned.

Submitted by Jentri P.

Worlds Best Chocolate Chip Cookies

3/4 c Granulated sugar
1 c Brown sugar
1 c Butter
1 tb Vanilla
2 Eggs, slightly beaten
3 c Flour
3/4 ts Baking soda
3/4 ts Salt
3 c Semi-sweet chocolate chips
1 c Chopped nuts (optional)

Preheat oven to 350 degrees F. In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together. In a separate bowl sift together the flour, baking soda, and salt and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using). Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350 degrees F. Remove from oven and cool on wire racks.

Submitted by Steffan J.

Recipes for Chocolate Chip Cookies