chocolate chip cookie recipe?

I love Marks & Spencers Chocolate Chip Cookies but would like to make my own, does anyone have a recepie to make cookies that taste the same as Marks ones.

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6 Responses to “chocolate chip cookie recipe?”

  1. ThatGirl says:

    You can’t go wrong with Nestlé Toll House Cookies –

    Original Nestlé Toll House Chocolate Chip Cookies

    Ingredients:

    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
    1 cup chopped nuts (optional)

    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 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

    SLICE AND BAKE COOKIE VARIATION:
    PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

    * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

    FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

  2. GoldenTruthTeller says:

    See the back of the label of the nestle chocolate chips bag and add tofee pieces.

  3. jmkingan says:

    The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe

    2 1/4 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon salt

    1 cup (2 sticks, 1/2 pound) butter, softened

    3/4 cup granulated [white] sugar

    3/4 cup packed brown sugar

    1 teaspoon vanilla extract

    2 eggs

    2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

    1 cup chopped nuts

    ——————————————————————————–

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

    FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

  4. Baps . says:

    I don’t know if these ones will taste the same and the ones from Marks, but they are very good

    Chocolate chip cookies
    350g/10½oz unsifted flour
    1 tsp baking soda
    1 tsp salt
    225g/8oz butter
    175g/6¼oz caster sugar
    175g/6¼oz soft brown sugar
    1 tsp vanilla extract
    2 eggs
    350g/12¼oz dark chocolate, crumbled

    Method
    1. Preheat the oven to 190C/375F/Gas 5.
    2. In a bowl, combine the flour, baking soda and salt.
    3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
    4. Split the pliable dough in two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.
    5. When you are ready to bake the cookies, simply slice the log and lay the circles (approximately 2cm/1½in wide) on a baking tray. Bake for 9-11 minutes.
    6. Serve

    or Chocolate chip cookies
    A delectable treat that can be rustled up quickly and eaten almost straight from the oven.

    100g/3½oz good dark chocolate
    125g/4½oz unsalted butter
    100g/3½oz granulated sugar
    75g/2½oz soft brown sugar
    1 free-range egg
    2 tsp vanilla extract
    150g/5¼oz plain flour
    ½ tsp baking powder
    a pinch of salt

    Method
    1. Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
    2. Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
    3. Add the egg and the vanilla and beat until well blended.
    4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
    5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them–they really spread out while baking.
    6. Wearing oven gloves, put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown. (If you have a glass door on your oven, watch the extraordinary transformation as these cookies bake–one moment you’ve got lumpy brown dough, the next, you have pale golden cookies, their shiny surface a network of cracks.)
    7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
    8. You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.

    or Chocolate chip cookies
    coconut oil, for greasing
    125g/4oz self-raising wholemeal flour or plain flour, plus 1 tsp baking powder
    50g/2oz soft brown sugar
    1 tsp cinnamon
    4 tsp carob powder
    pinch of salt
    50g/2oz finely chopped dates
    100ml/3½fl oz sweetened soya milk
    75ml/3fl oz rapeseed oil
    1 tsp vanilla essence
    1 tsp finely grated orange rind
    25g/1oz dairy-free chocolate or carob, coarsely grated or chopped

    Method
    1. Line a baking sheet with baking parchment and grease with coconut oil. Preheat the oven to 180C/350F/Gas 4.
    2. Place the flour, sugar, cinnamon, carob powder, salt and dates in a bowl and mix well. Add the soya milk, oil and vanilla essence and beat with an electric mixer or fork. Stir in the orange rind and grated chocolate.
    3. Place 12 dessertspoonfuls of the mixture on the prepared baking sheet and smooth the tops with a wet knife.
    4. Bake the cookies for 10 minutes, then cool on a wire rack. Store in an airtight container until needed

  5. curious georgette says:

    Whatever recipe you use, add a spoonful of cornstarch in with your dry ingredients. It will give the cookies a slightly crispy outside and keep the inside nice and chewy. It’s an old trick my Grandma used, and everybody knows Grandma makes the best everything!

  6. *Think Pink* says:

    Chocolate Chunk and Almond Cookies:

    12 ounces semisweet chocolate (chopped or chips)
    1 cup (4 ounces) chopped toasted almonds

    Make the cookie base recipe, adding the chocolate and almonds. Shape, bake, and cool according to the base recipe.

    To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.

    Yield: Makes 40 cookies

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