C.C.C.C.C. 
Hoping @chocchipcookie weighs in!
You can grease the cookie sheets instead of using parchment paper. Itāll be fine. You can probably put the cookies directly on the sheet without greasing, too; there are two sticks of butter in these cookies.
Thanks for sharing! For those with texture issues, or spreading, flat cookies, I found this useful. (The phone rang when I was measuring flour, and I inadvertently added an extra cup to my dough) I ended up with Toll House ābiscuitsā
Iām strange ā i like chocolate chip cookies when they have a dense, dry, scone-like texture, with lots of salt and nuts and fewer-than-usual chocolate chips. But with the carmelized sugar of regular chocolate chip cookies, not the pale scone color or flavor. Iād probably like @Shellz tollhouse biscuits!
Iāll try this recipe, though. Sounds good!
Any cookie made with sugar, butter and chocolate chips is going to be delicious when it comes out of the oven unles itās burned. Iād be interested to see how this recipe fares head to head with the standard Toll House recipe. I suspect for me it would have too much chocolate chips and not enough cookie.
All CC cookies have the same major ingredients, so of course they arenāt going to necessarily have a completely different taste, right? But itās a better cookie than toll house with the added ingredients and different quantitiesā¦just chemistry. Iāve made toll house all my life and never understood why mine were mostly cakey looking and tastingā¦and for my own personal taste, not chocolately enough.
PollyCā¦Iām so glad. Iām said the same thing last night that this was the best CC cookie Iāve ever had.
I decided to make a festive version and used 1 C regular CC, C white CC and 1 cup red and green M&Mās. Weāll see how they do.
Oh yumā¦please report back!
I donāt have baking chocolate cookies on my immediate agenda, but wanted to butt in anyway to suggest using non-stick aluminum foil instead of parchment. It molds nicely to the panādoesnāt have to be cut to fit because you just fold it over the edges and it staysāand so far nothing Iāve used it for has stuckāfrom baked goods to fish to roasted veggies. Great stuff.
Thanks, Iām going to try the lemon juice and cinnamon tweaks.
http://www.nytimes.com/2008/07/09/dining/09chip.html explains why you want to make bigger rather than smaller cookies. They also recommend letting batter sit in the fridge for 36 hours before bakingāworth trying on this recipe.
One of my CC go-to recipes uses ground oatmeal and pecans, both toasted. That would be a nice tweak to this recipe. Pecans make the cookies taste even richer, especially if theyāre ground somewhat.
Like any cookies, I find them better soft, hot and right after baking. If you microwave about two for 30 seconds after they harden, they are better.
http://www.handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/ I meant to post this in my earlier comment!
I just made these! They are delicious. My family is picky, so I didnāt tell them about the oatmeal, cinnamon or lemon juice. They are scarfing down the cookies and coming back for more. To me these cookies are better than the Toll House recipe cookies because they donāt collapse down into a greasy, buttery cookie with overly crunchy edges. These cookies are gooey and chewy (so not cakey) with an excellent texture and taste. I can faintly taste the oatmeal, but maybe because I know it is in there and also because I really like oatmeal cookies as well. At first I questioned whether or not I wanted to try this recipe (feeling too lazy to grind down the oatmeal in the blender). But due to the raves in this post I went ahead and made them following the recipe exactly - and it was worth it! Though I thought I could taste the oatmeal, I could not taste the lemon or cinnamon.
I baked them for about 12.5 minutes (my oven runs hot). I pulled them out right when I could see that they were lightly browning on the bottom. I took the advice to leave them on the pan for five minutes to finish baking. I also baked them on foil (dull side up) with cooking spray. Oh - I also only had salted butter so I skipped adding any additional salt. I also used less chocolate chips, but that was just my preference. I am going to have to control myself to not eat a bunch of these!
I really want to thank all of you that tried this recipe and coming back and validating them, even though it is not my recipe. When I first made them, I also thought I could taste the oatmeal just a teeny bit, but I was looking for it too. No one else did, and I didnāt either after I stopped doing that. I like chewy cookies better so might even try 30 seconds less next time. Like all cookies, they harden up some the next day.
We just microwave for 30 seconds and they are soft enough again.
No one would have to ātellā anyone about the lemon juice as it is just a teeny tiny amount, meant to react with the baking soda, not for flavor.
I did end up making the choco chip cookies from Flour Bakery and they are a subtle but better version of the Toll House (not as flat or greasy.) Using half bread flour and chilling overnight. Very interesting that the above cited NY Times article said the Toll House originator did chill overnight as well. Also the little bit of fine chopped chocolate added to the toffee notes. I notice that Alton Brown has an all bread flour version too. One blogger said the āSecret Ingredientā one is her 2nd favorite after her own browned butter version of Altonās (he melts the butter.)
On butter: Professional recipes that call for butter mean unsalted butter unless otherwise specified. This is so you can control the salt yourself, since different manufacturers put different amount of salt in the product, from 50 to 115 mg per Tbsp. If you have to use salted, you may need to omit or halve the salt in your recipe. Store unsalted in the freezer. Salted has longer shelf life and may be older when you buy it in the store too. When Good Housekeeping tested a basic butter cupcake and buttercream frosting recipe, written professionally so meant for unsalted, with 3 methods, here is the results:
-50% tasters preferred Cupcake P: unsalted butter with added salt.
-38% tasters preferred Cupcake R: salted butter with no added salt.
-12% tasters preferred Cupcake O: salted butter with added salt.
What does the bread flour do? More chewy?
We tried out this recipe and the cookies were great! Thanks for sharing!
I used bread flour for the cookies - years ago I found out that it made for better sugar cookies (just by trial and error) so thatās all we use now.
Depends on the cookie, and on the desired result, whether bread flour would be an improvement or not. For shortbread and butter cookies in general- Mexican tea cakes, various nut cookies-- bread flour would not be a good idea. It would make them tough. Bread flour is high in gluten, but thatās just what one doesnāt want in many types of cookies. In fact, many cookies go in the opposite direction, replacing some all-purpose flour with cornstarch, rice flour or cake flour.
I may have a different standard for goodness in cookies than other posters here. I never put any baked good in the microwave, because I donāt enjoy the gummy texture that microwaving produces. If I want to heat up bread, or pie, or a chocolate chip cookie, I heat it in the toaster oven.
It does depend on what you want. Many friends would make sugar cookies and they would cut them and put them on the cookie sheet and bake them and they would turn into blobs. Mine would hold their shape perfectly and the only difference was the flour.