I have tried many recipes for a good cc cookie. I am looking for one that will come out not to soft and not to crisp. If anybody has a good recipe for a cc cookie that is outstanding I would so love to have it.

My current favorite is from the Pastry Queen - a triple chocolate one with two types of toasted nuts (yum).


The book information (from Overstock.com) is:

Pastry Queen: Royally Good Recipes from Texas Hill Country`s
by Rather, Rebecca

List Price: $29.95
Today's Price: $18.78
Format: Hardcover
Publish Date: 10/17/2004


I love the book and HIGHLY recommend it. There is also an amazing carmel brownie recipe

This is the one I use. It seems to work for me. I like it because I can use all butter and they don't spread. I always bake cookies on my stone, which cooks them very evenly. I like using white chocolate chips, though.

3/4 C sugar
1 C brown sugar
1 C butter, softened
1 T vanilla
2 eggs, slightly beaten
3 C flour
3/4 t baking soda
3/4 t salt
3 C chocolate chips

Cream sugars and butter. Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips. Bake at 350 for 10 to 12 minutes.

i personally hate hard crunchy cookies, but also don't like soft soft. this recipe makes chewy cookies. I get tons of orders for my ch chips cookies


INGREDIENTS:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup salted butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant french vanilla pudding mix
2 eggs room temp
1 bag of mini ch chips

DIRECTIONS:
Preheat oven to 350 degrees F
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, Bake for 15 minutes, they should be a light brown in color on top.(not not all ovens cook the same, i modafide the temp and cook time for my oven) i let mine sit for a few min before moving to a cooling rack

OMG Get out!!! That is the same cookie recipe that I use!! I got it off allrecipes.com. I have made them so much for my friends and co-workers that I can make them in my sleep. My mom even prefers them over her beloved Tollhouse. Small world

wow, i have no clue. It just might be the baking soda. Now i do know mine look kinda puffy when you take them out of the oven but loose that fluffyness as they cool giving you that nice ch chip cookie look.

Here's my recipe. I adapted it from the toll house recipe until I got just the right amount of fluffiness that I wanted. Not too fluffy and soft, but not to thin and crisp. I get lots of orders for these and a variation made with white chocoalte chips and macadamia nuts that are to die for!

Euphoria Bakeries Chocolate Chip Cookies

2 1/2 C Flour
2 tsp Baking soda
1 tsp. Salt
1 C butter (cold)
3/4 C granulated sugar
3/4 C packed brown sugar
2 tsp pure vanilla extract
2 large eggs
2 C semi-sweet chocolate chips
1 C chopped nuts (optional)

Preheat oven to 375. Combine flour, baking soda and salt and set aside. In Kitchen Aid mixer cream butter, sugars and vanilla until combined. Add eggs one at a time, beating after each addition. Slowly add the dry mixture until incorporated. Add chocoalte chips and nuts and mix until combined. Drop by spoonful onto an ungreased cookie sheet. Bake for 9-11 minutes or until golden brown. Let set on cookie sheet for an aditional minute after taking them out of oven, then transfer to a wire rack to cool.

A couple of important hints:

1. Always use pure can sugars or you could get a flat cookie as the beet sugar used in some generics has a different melting point.

2. Always refrigerate dough between batches and sometimes before cooking the first batch. the butter needs to be cold or the cookies may spread too much in the oven.

3. Take cookies out sooner than later. Over cooked cookies are no good. Slightly underbaked is the way to go. And when you let them set on the cookie sheet 1-2 minutes after coming out they harden up and cook a little more without getting over browned.

I have people tell me that my cookies are the best they have ever had on a regular basis, if you do this recipe right you can't go wrong!

the only cc recipe i use is the one on the back of the cc package. what i do different is add an extra 1/4 c sugar and 1/4 c butter, comes out perfect--tastes really good

One of my favorite choc. chip cookie recipes comes from "Got Milk? The Cookie Book" by Peggy Cullen. I always make the Classic recipe . . . not crispy or too thick. I think it's the perfect blend and everyone really likes them. HOWEVER, there is a recipe on the next page of the book for Thin and Chewy Choc. Chip Cookies (haven't tried it . . . once I found the recipe I liked, I had no need to turn the page and try another). I'll post both recipes in case you want to try them!

The Classic Chocolate Chip Cookie
YIELDS 2 1/2 dozen

4 oz (1 stick) unsalted butter, softened
6 T. granulated sugar
6 T. packed light brown sugar
1/4 t. salt
1 1/2 t. vanilla extract
1 large egg
1 cup plus 2 T. all-purpose flour
1/2 t. baking soda
1 cup (6 oz) chocolate chunks or chips
1 cup large pecan or walnut pieces (optional)

Preheat oven to 375 degrees. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula, and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.

Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 9 to 12 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.


THIN AND CHEWY CHOCOLATE CHIP COOKIES
YIELDS 2 1/2 dozen cookies


5 oz. (1 1/4 sticks) unsalted butter, softened*
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 t. salt
1 1/2 t. vanilla extract
1 large egg
1 cup plus 2 T. all-purpose flour
1/2 t. baking soda
1 cup (6 oz) chocolate chunks or chips
1 cup nuts (optional)

*in hot, humid weather, reduce the amount of butter to 1 stick (4 oz) to prevent these cookies from spreading too much.


Preheat oven to 375 degrees.In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture on low speed and mix just until absorbed. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.

Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for about 10 to 12 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks and cool completely.

gr8 recipe. I didn't have french vanilla pudding mix but i used half a pack of reg. vanilla pudding and a tsp. of coffee french vanilla creamer. The cookies came out light and fluffy with a bit of a chew to them ! Yummy. 

Ingredients

: 1 1/2 cup sugar

1cup softened butter

1 egg

2cup flour

1/2teaspoon baking soda

1/2teaspoon salt

1teaspoon vanilla

1cup chopped walnuts

2cups chocolate chips.   

Mix sugars, butter, vanilla and egg. Then add  flour, baking soda and salt, mix. Then stir in walnuts and chocolate chips. Put the dough with a tablespoon in the form of circles on ungreased cookie sheet. Bake ( 375ºF) about 10 minutes (until light brown).

Here's a really interesting blog post about chocolate chip cookies and the effect different ingredients have on the cookie.  There are actually two parts, the link for the second is on the bottom of the first post.  Very informative and great pictures! 

http://www.handletheheat.com/2013/07/the-ultimate-guide-to-chocolate-chip-cookies.html

According to the test on that link, looks like BREAD FLOUR may be the answer to a chewier cookie..I liked the looks of the cookie using part baking powder and baking soda..