Fiber Fool

Comment by Carole

May 10, 2006 @ 8:15 am

I follow the recipe on the bag of NESTLE chocolate chips (because that’s the original Toll House cookie recipe, dude) but add 3/4 cup of flour to the amount that’s listed. They are soft and chewy and I make them about once a week.
You know the Toll House cookie story, right? I live right down the street from the scene of the crime, as it were.

Comment by hannah

May 10, 2006 @ 8:38 am

i love the good old standby toll house cookie recipe straight off the package. yum.
i know you say the ones you made are bad, but your pictures make them look pretty good, i must say.

Comment by heather

May 10, 2006 @ 8:47 am

I use the recipe from the bag of Nestle Tollhouse Morsels. In fact I am baking some this afternon with my daughter and her friend.

What is the correct RSS feed link for your blog? I tried: feed:http://blog.designedlykristi.com/?feed=rss2 but it didn’t work.

Comment by heather

May 10, 2006 @ 8:59 am

whoops- what I meant was I got the feed to work on your fiber journal but I need the RSS for your main blog if you have one ;)

Comment by Snow

May 10, 2006 @ 9:08 am

We can consult my daughter. She’s the baker in the family. Or ask Bakerina! She’s bound to have something amazing up her sleeve.

Comment by Stephanie

May 10, 2006 @ 9:14 am

I always add flour to recipes - the altitude messes things up. I have the William-Sonoma baking cook book that has a good choc. chip cookie recipe (3 choc. chips, but you could totally just use one kind of chip).

Comment by Alison

May 10, 2006 @ 9:14 am

Another vote for the Toll House recipe. Just made some this weekend and they are nice and chewy and good. Also, to make hard cookies softer, you can stick them in a plastic container for a few days. Sometimes, they will soften up a little.

Comment by Elspeth

May 10, 2006 @ 9:33 am

Since I (ahem) always make cookies, I make them in a half batch. It’s basically the toll house recipe, but I prefer the Ghirardelli chips. It’s 1 stick butter, 3/8 cup (I have a 1/8 measure) sugar, 3/8 cup brown sugar, 1 egg, 1/2 t baking soda, 1/8 t salt, 1 1/8 cup flour, 1 cup chocolate chips, 1/4 cup nuts. I cook them in a 350 degree oven for about 5 minutes. I make sure to undercook them and then let them sit for awhile, so they’re rarely hard. But then again, they don’t always come out perfectly. I think it has to do with the softness of the butter and amount of flour. You could also check out the foodtv website — there was an Alton Brown show all about chocolate chip cookies that might have a recipe.

Comment by Hillary

May 10, 2006 @ 10:11 am

I have a zillion cookbooks but I usually go with the Toll House recipe too. No nuts thank you! Why mess up perfectly good cookies by adding nuts? (My DH likes nuts too but he’s much more dedicated to chocolate and will eat a whole rack of chocolate chip cookies if I let him.)

Comment by Imbrium

May 10, 2006 @ 11:21 am

I love my mom’s chocolate chip cookie recipe, but when we moved up to Evergreen, CO, we discovered that it doesn’t work at high altitudes, and we couldn’t figure out how to compensate. We tried all the tricks for high altitude baking, but they just weren’t the same. My mother has since moved to Chicago, so her cookies are back to normal, but I’m still looking for a high altitude replacement. If you come across a good one, let me know! :)

Comment by margene

May 10, 2006 @ 11:40 am

I love nuts and Smith doesn’t…however I don’t like baking cookies, either;-)

Comment by terby

May 10, 2006 @ 12:00 pm

I usually make a chocolate-chocolate chip oatmeal cookie. It’s a Quaker oatmeal cookie recipe, with 1/4 cup or so of Hershey’s cocoa, and I always double the amount of vanilla the recipe calls for. If I’m feeling super fancy, I add cinnamon, too. Not quite what you’re looking for, I don’t think…

Comment by Rita Hartman

May 10, 2006 @ 12:07 pm

Everyone thinks their own recipe is best, but this one rocks; and I’ve only had luck with nestle chips; the fancy ones don’t work, have no idea why. Tho they taste better out of the bag. You have to use 100% butter for flavor. I swear by cushionaire pans, others make the cookies too hard or brown. Leave on pan a minute before transfering to a rack. Helps them firm a bit.

this is from kitchenaid cookbook that came with my mixer.
1 C. sugar
1 c. brown sugar
1 cup butter, softened
2 eggs
1 1/2 t. vanilla (REAL vanilla is so worth the cost)
3 cups flour (i use king arthur, it’s the best)
1 t. salt
1 tsp baking soda
12 oz. semisweet chips. (I use all but 1/4 cup of the bag. It’s seems just right.)

Bake 375 deg. for 10-12 min. 3 1/2 doz. I double it, more is always better. :)

I love your blog. this is my first time reading it.

Good luck with your cookies.

Comment by Rebekah

May 10, 2006 @ 12:50 pm

Oh I love chocolate chip cookies, I just use the recipe on the Nestle Tollhouse pacakge. I have an acquaintenance who makes amazing chocolate chip cookies, she uses the same recipe but underbakes them by a minute and it keeps them really soft, I’ve never been able to accomplish that myself though.

Comment by Melissa

May 10, 2006 @ 1:45 pm

1 butter recipe yellow cake mix
2 eggs
1 stick of butter (softened)
1 tsp vanilla
6 oz semi-sweet chocolate chips

Preheat oven to 350 degrees. Sift cake mix and blend with eggs, butter, and vanilla. Add chocolate chips. Spoon onto greased cookie sheet and cook for about 10 minutes. When the bottoms turn brown, the cookies are done, the tops will be a golden color, not brown

These are awesome. Off brand cake mix (like Sams choice) actually does better than the name brand. Just make sure you don’t get a super moist mix. :)

Comment by Cindy

May 10, 2006 @ 2:08 pm

My 2 cents worth. I love the Nestle Toll House recipe with Ghiradelli chips. Their chips are always fresher than Nestle. Also, I use 1/2 butter and 1/2 margarine. That way they are firm (a bit of a snap), but still edible. Have fun, kiddo.

Comment by Chris

May 10, 2006 @ 2:20 pm

Heh, my recipe is gluten free and requires some specialized ingredients. :)

Comment by Dani

May 10, 2006 @ 2:20 pm

My grandmother’s recipe (These things get scarfed up QUICKLY when I make them) No nuts but they are still REALLY good.

Gramma Sally’s Choc Chip Cookies

2 cups all purp flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup UNsalted butter - MELTED
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
1 cup semi sweet chips
1 cup milk choc chips
(I usually use a little less because I use the Ghiradelli chips which are bigger)

Preheat oven to 325 degrees, grease cookie sheet (I use silpats)

1 - Sift flour baking soda and salt together and set aside
2 - In a medium sized bowl, cream the melted buter, brown & white sugar until thoroughly blended. Beat in the vanilla, egg & egg yolk, until its gets a creamy consistancy. Mix the sifted ingredients in until JUST blended. Mix in the chips by hand (a big wooden spoon works well)
3 - Drop cookies by rounded teaspoons onto cookie sheets
4 - Bake until edges are light brown (15-17 minutes, depending on your oven, your time may vary) Let cookies sit on sheet for a few minutes before moving to cooling racks to finish cooling.

Comment by Louise in Maryland

May 11, 2006 @ 7:15 am

I also always use the Nestle recipe and chips. I use all butter, my mother swears by margarine. The butter cookies run more and come out flatter, but I like the flavor. My kids swear mine are the best in the world, but they also swear I’m the best mother in the world so I’m not sure how much to credit their opinion on items related to their mother.

Comment by Ann

May 11, 2006 @ 7:37 am

Kristi-
I make these from allrecipes.com alot. you can see by the number of comments - they are awesome. thy do have instant pudding in them which you might not have lying around. This link takes you to the recipe which is for a bigger batch but you can 1/2 it on the site getting the exact porportions easily. LOVE THIS RECIPE!!!

http://cookie.allrecipes.com/az/AwardWinningSoftChocolateC.asp

I also have one for choc chip oatmeal peanut butter cookies that is sooo good. if you are interested let me know.

Three years is too long!
Ann

Comment by amydemiceli

May 17, 2006 @ 11:26 pm

hi
i just wanted to say, that it cant be the chips. I use those “fancy ghirardelli semi-sweet chips”. i follow the recipe on the bag, (no nuts though) and the cookies are always moist and deliciouse. (except, and this sounds odd but when i use my convection oven the cookies come out crappy, so i use the regular setting).
i have found very easily Mrs fields cookies recipe, (google it) im going to try that out tonight, it calls for ground oats, and a hershey bar on top of the bag of chips.

my husband prefers toll house, but not sweet enough, in total about a half a cup less sugar than most cookie recipes.

plus…i try to use as many organic/natural/”untainted” products as are available and affordable, it makes a difference in taste. plus it makes me feel less guilty for inhaling a half a dozen!

just my two cents!

Pingback by Yea, I Knit… » Cookies

October 29, 2006 @ 10:06 am

[…] And the other cookies? Well, Kristi was suffering from some chocolate chip cookie stiffling, and asked for other people’s recipes. I am always happy to share my Grandmother’s recipes, she was such an amazing cook… anyway, you can find Gramma Sally’s AMAZING Chocolate Chip Cookie Recipe here, and if you have one to share, go post it in Kristi’s comments!! […]

Pingback by Fiber Fool » Rainy Day Activities…

March 28, 2007 @ 8:32 am

[…] Some of you may recall my chocolate chip cookie woes of last year. I followed the recipe off of the Ghiradelli bag of chips and had some of the worst chocolate chip cookies I’ve ever had. Most everyone said they like the toll house recipe and Bakerina shared some fabulous recipes. But, when the bug hit on Saturday I didn’t feel like looking up recipes on the Internet (the Mac doesn’t work with our current printer, making it a bit of an “activity” to print out things). So I turned to our old stand by - Better Homes and Gardens Old-Fashioned Home Baking. It is long out of print, but is in pretty wide circulation amongst the used book shops and online stores. Every recipe we’ve made out of this book has been fantastic. The only exception I might make would be the champagne cake, but knowing the fantastic skills of the baker I’m sure it is just that I do not champagne cake. […]

Comment by karen

July 30, 2008 @ 3:42 pm

I once tried the recipe on the back of Blue Bonnet margarine and am hooked. Perfectly round, fluffy, soft cookies every single time! They always look like store-bought but taste home made! I have never gotten the Nestle recipe to fluff up so well.

Comment by Susan

March 21, 2009 @ 8:52 pm

I followed the recipe on the back of the Ghirardelli semi-sweet chocolate chips bag and was expecting something better than the Toll House version. Wrong! They are flat, greasy, stick to the pan and look awful.

Comment by ASHLEY NICOLE

August 14, 2009 @ 7:12 am

CAROLE IS RIGHT. USE THE TOLL HOUSE RECIPE BUT ADD 3/4 CUP FLOUR!

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