Best 4 Famous Nameless Chocolate Chip Cookies Recipes
Indulge in the timeless classic of chocolate chip cookies with our curated collection of recipes. These delectable treats, often referred to as the "Famous Nameless Chocolate Chip Cookies," have captivated taste buds for generations, earning their place as a beloved comfort food. Our comprehensive guide presents a diverse range of recipes, each offering a unique twist on this iconic cookie. From the classic Nestle Toll House recipe, credited with popularizing chocolate chip cookies, to variations featuring different types of chocolate, nuts, and unique flavor combinations, this article has something for every cookie enthusiast. Whether you prefer crispy edges, chewy centers, or a combination of both, our recipes cater to diverse preferences. Explore the secrets behind achieving the perfect balance of flavors and textures, ensuring that each bite is a symphony of chocolatey goodness. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create unforgettable chocolate chip cookies that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
FAMOUS AMOS CHOCOLATE CHIP COOKIES
I got this recipe from a co-worker some years ago - it makes a nice large batch!
Provided by Janice
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 13
Steps:
- Thoroughly cream sugars, margarine, oil, egg, milk and vanilla.
- Add dry ingredients, nuts and chocolate chips.
- Drop by teaspoon onto ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done.)
Nutrition Facts : Calories 126.3 calories, Carbohydrate 14.2 g, Cholesterol 9.4 mg, Fat 7.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 70.5 mg, Sugar 8.3 g
FAMOUS NAMELESS CHOCOLATE CHIP COOKIES
These cookies taste somewhat like some other "Famous XXXX" cookies! This is my Aunt Rose's recipe so who the heck knows where she got it....she was pot-luck queen!
Provided by Hey Jude
Categories Drop Cookies
Time 36m
Yield 54 cookies
Number Of Ingredients 6
Steps:
- Stir together dry cake mix, dry pudding mix and flour.
- Using your hands, work in the mayonnaise till dough is smooth and a little stiff.
- Work in pecans and chocolate chips.
- Shape dough by rounded teaspoons into marshmallow shapes; place on cookie sheets.
- Bake on the center rack at 350° for 16 minutes or until lightly browned.
- Do not overbake.
NO-FAIL CHOCOLATE CHIP COOKIES
These delicious chocolate chip cookies are almost no-fail. No matter what you do with it, they always seem to turn out. Even my ten year old daughter can make them and they still turn out. They are very rich and yummy.
Provided by Amy Seiter
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
- In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 32.9 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 169.6 mg, Sugar 22.4 g
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
Tips:
- Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies. Look for chocolate chips that are made with real chocolate and have a high cacao content.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature. This will help the cookies develop a crispy exterior and a chewy interior.
- Don't overbake the cookies. Overbaking will make the cookies dry and crumbly. Bake the cookies just until they are golden brown around the edges.
- Let the cookies cool completely before storing them. This will help the cookies keep their shape and prevent them from becoming soggy.
Conclusion:
These chocolate chip cookies are a classic for a reason. They're easy to make, delicious, and loved by people of all ages. By following these simple tips, you can make the best chocolate chip cookies you've ever tasted.
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