In Search of the BEST Chocolate Chip Cookie Recipe

You should try using the recipe on the back of the Toll House chocolate chips, but add an extra 1/2 stick of butter to the recipe. I did that by accident once and they came out very buttery, flat and crispy.

Skippy Truffle cookie (you can google the recipe too)
1cup peanut butter, 1 cup packed light brown sugar, 1 large egg, 1 tsp baking soda, 1/2 cup semi sweet choc. chips, bake at 350, use wooden spoon to mix all ingredients and add chips at the end. ungreased cookie sheet, 2" apart, bake 9 min or until cookies are puffed (I usually do 10 min and double the batch since it says to use a table spoon (?) per cookie) Don't over bake and they turn out to be soft, flat, crispy, little cookies.

You should use real butter instead of margarine. Also if the recipe calls for Crisco, substitute with butter. Use half of the measurement it calls for in butter, i.e. if 1/2 cup Crisco then use 1/4 cup butter.

try recipes from www.foodnetwork.com, u can find recipes for crispy choc chip cookies

My mom swears by the basic recipe on the back of the Hershey's chocolate chip bag. To make thin and crispier - add extra more shortening and less flour. (and butter tends to burn cookies) She has modified the recipe a bit and doesn't even measure anymore. She also buys the cheapest, no-name brand ingredients but they are the best cookies EVER! Good Luck!

Hi C.!
This is our family's favorite recipe and they are flat and gooey...no white sugar and salty enough...we think they are the best! :) When I make them I have to make a tripple batch and they never last more than 3 days with my gang! Here's the link:

http://crisco.com/scripts/display_recipe.asp?recipe_nbr=1341

Try the recipe on the Ghiridelli Chocolate Chip Bag...and if that one isnt the best try the one on the white chocolate chip bag of the same for White Chocolate Macadamia Nut Cookies, only use choc. Chips and no macadamia nuts, these seem to create a moist, flat and still crispy cookie. You use real butter in these instead of margarine and that really helps with getting away from the cake cookies, makes them perfectly crisp and flaky on the edges! Good Luck and Happy Baking!

I have found that the trick is in the softness of the butter. If it's too cold or too melted the cookies turn out cake-like. I've had the best luck by leaving the butter out on the counter for a couple of hours until it's soft. I use the Toll House cookie recipe on the back of the chocolate chip bag. I've also started to decrease the amount of flour slightly because it makes them more flat and buttery.