Chocolate Chip Cookie

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I have looked for the "best" chocolate chip cookie recipe. This is the closest I have come to the super moist delicious cookie out there! So easy to make too. I had to add 2 more minutes to the last 3 minutes. So it was 7 minutes, than 5 for me.

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I've tried it with chocolate chunks and m&m candies. Both were delicious! I make my own brown sugar w/ 1 c. sugar and 1 tsp dark molasses. When just cooked right these stay perfectly chewy even after a couple of days storage. I did overcook one batch and I tell you it made the PERFECT milk dipping cookie and never tasted scorched despite being way overdone. Just the greatest by far.

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These are surprisingly moist, flavorful, and delicious. They hold their shape, but are not globby and doughy. Really good. I will make them again.

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the best choc chip cookie i've ever had, let alone made ... really moist, really flavorful - used a bit more kosher salt and dark choc chips ... this recipe rocks!

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These cookies are both easy and delicious. I have now officially replaced my "Toll House" recipe for this one. The taste is traditional and the cookie is moist and chewy even though the batter seemed dry before I baked it. I almost added water but I decided to trust the recipe as written. Glad I did!

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This cookie didn't "deflate" the way that some homemade chocolate chip cookie recipes do. It stayed nice and firm, but chewy. Really delicious, and they were a snap to make. I'd definitely rate this as easy rather than intermediate. This may be my family's new favorite chocolate chip cookie!

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If you are expecting the familiar taste of the Toll House recipe, you may not care for this recipe quite as much. It is a really awesome cookie. As they cook, they kind-of puff up like something made from egg whites. With all of the brown sugar, they are very chewy and almost caramel-y. The flavor is almost like that of an oatmeal raisin cookie, except -oatmeal, -raisins, and +chocolate chips. If you have a tendency to make runny flat chocolate chip cookies, I think this is a good recipe for you - they are very full-bodied.

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I had to try this recipe out of curiosity. The cream cheese, eggs yolks and wheat flour are definitely different. I followed the recipe exactly as stated, and the cookies turned out very soft, moist, and full of texture. A very rich tasting cookie too. I didn't really see why I needed to press on the cookie after 7 minutes of cooking, but did it anyway, with the back of a spoon. I think it's because they get a little puffy? But they also flatten out a little as they cool. I also didn't oil the cookie sheet, I just used parchment paper instead, and they turned out great. I will definitely keep this recipe. It might just become my go-to chocolate chip cookie.

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Hello, I just wanted to let you know that the Canola oil is just for lightly greasing the cookie sheet.
Happy Cooking

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I would like to try this recipe...but how much canola oil do I use??