Does anything really beat chocolate chip cookies?

[What_Exit]

IMHO Pignoli Cookies are the best. Here is a reasonable recipefor them.

[ivylass]

I’ve got a couple of recipes for ginger nut* and molasses cookies that are always crowd pleases.

*I was confused because there’s no nut in the recipe, until I realized that’s what the Brits call gingersnaps.

[Chefguy]

I make oatmeal cookies that have enough good stuff in them to almost resemble fruitcake (walnuts, rasins, dried apricots, candied ginger and a mix of cinnamon, anise, allspice, mace and cardamom.). But they take some time and effort to make.

[Max_Torque]

These are probably the best homemade cookies ever. Thing is, they won’t blow you away; you’ll eat one, be like, “meh, that was okay I guess,” and then 30 seconds later, “Can I have another one?” Seriously, it’s hard to stop eating them.

MEMORY COOKIES

Mix:
2 eggs
1 cup white sugar
1 cup brown sugar
1 cup margarine or butter

Add:
2 ½ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup coconut
1 cup rice krispies
1 tsp vanilla

Bake 10-15 minutes at 350.

You’ll probably want to chill the batter a bit before you bake; the cookies will come out thicker.

My grandmother called them “memory cookies” because she got the recipe from a lady at the hair salon and didn’t have anything to write on, so she had to remember it until she got home.

[Just_Asking_Questions]

Hey! This is a tollhouse thread, not trollhouse. No need to start posting recipes as a counter-attack.

[DrDeth]

@Just_Asking_Questions

Sugar cookies are a pale imitation of the greatness of tollhouse, but, they are good. Plus, they are great for the season.

You don’t have to decorate, just use acookie press to get the different shapes.

Bonus - they are perfect for dipping in milk.

I like sugar cookies only if the have those oversized sugar crystals on top.

A nice chewy outmeal raisin cookie is a nice 2nd choice. My wife makes them with added chocolate chips…

[Hilarity_N.Suze]

My chocolate chip cookie recipe takes the Toll House recipe and replaces half the butter with peanut butter. Best of both worlds. They disappear pretty quickly.

If only the cookies tasted as good as the dough! Because some of them always disappear before they are even baked.

[Gatopescado]

Macadamia trumps chocolate chip. Both together are even better.

[Quimby]

@Turek

I know it’s sacrilege, but my favorite cookies are chocolate chip cookies without the chocolate chips.

Please don’t kill me.

I wish this was a product someone sold as I would pay money for it.

[GargoyleWB]

Some CCC tweaks that I’ve found good over the years…

Dark chocolate chips (Ghiardelli is good) instead of milk-chocolate.
50% mix of choc chips and butterscotch chips
Whole wheat flour instead of white, gives an earthy hearty twist and each cookie feels like a full meal
Drizzle a molasses swirl on them halfway through baking
Skip baking and consume the dough

[jasg]

Use Chocolate mint chips.

Serve the cookies frozen (they won’t be warm when you get to the office anyway). Great contrast with hot coffee.

[Inigo_Montoya]

@running_coach

stares at username

Right!? And now I’m a hankerin’ fer some homie made tollhouse yummies. Gawd I love Colorado.

One thing I like to do is mix a package each of white/milk/semisweet chips and caramel chips in equal portions and use one package-worth that mix in lieu of just semisweet. It really is better than it sounds.

[Weedy]

Thanks for all the great suggestions! I guess I should have mentioned that I work in a day care, and no nuts are allowed.

Bags of red and green M&Ms - American marketing departments are really on top of things, aren’t they. Not sure they are that clever here, but left-over M&Ms are a problem I can deal with.

@running_coach

stares at username

Yeah, I had something completely different in mind when I picked this name, but now everyone just thinks I’m a huge stoner. :o

[peedin]

M&Ms in place of chocolate chips are not the same thing. Not that I don’t love M&Ms, but not in cookiesl Nothing beats a made from scratch chocolate chip cookie. If you feel you must be festive, make the dough, but use white chocolate chips instead of regular chocolate chips, and add either dried cranberries or macademia nuts.

[Chronos]

Chocolate chip is my first choice when making cookies, but I also like variety, so it’s good to have others too. And peanut butter cookies, my second-favorite, aren’t nearly as common as chocolate chip. Though I suppose that’s not much use to you, if you’re in a no-nuts workplace.

Also good are so-called “kitchen sink cookies”, because you throw in everything but: Oatmeal, rice crispies, chocolate chips, coconut, peanut butter, etc.

[TruCelt]

Make your choc/chipper dough but don’t use normal chips. Get a dark chocolate bar, and some dried cherries. Chop the cherries and chocolate randomly into smaller pieces and fold in gently at the last moment.

I promise they will all think you are a genius!

[Skywatcher]

Chocolate chip cookies with chocolate bottoms. Sadly, Entenmann’s quit making them.

[Beckdawrek]

My Mom made a chocolate/brownie cookie with walnuts and raisins in and then sprinkle with powdered sugar. Yum. I got to dig out that recipe.

[Skywatcher]

Million Dollar Cookie Pie

INGREDIENTS

Pie Crust

1 1/3 cup all-purpose flour
½ teaspoon salt
2 tablespoons cold butter, chopped
6 tablespoons shortening, chilled and chopped
3 to 4 tablespoons water, ice cold

Filling

¾ cup Nutella
¾ cup dulce de leche

Cookie Dough

½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 ¼ teaspoons vanilla extract
1 ½ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ cup mini chocolate chips
¼ cup caramel bits (optional)

Garnish

Ice Cream
Caramel sauce
Hot fudge sauce

INSTRUCTIONS

For the pie crust: In a medium-sized food processor, combine the flour and salt and then pulse quickly to combine.

Next add the chilled butter and shortening and pulse a few times until the mixture becomes crumbly, the butter pieces should be about the size of a pea.

Next, add 3 tablespoons of ice water and pulse several times until the dough starts to form. If the mixture is still too dry to form a ball, add 1 additional tablespoon of water.

As soon as the dough starts to form, turn it out onto a well-floured surface and gently knead together 3-4 times. The dough should be dry but not crumbly, if your dough to too wet, the crust will be tough.

Wrap in saran wrap and refrigerate for at least 30 minutes or up to several days if preparing in advance.

When ready, roll the dough out on a well-floured surface and roll from the center to the edges, rotating directions with each roll. Roll out to about 1/8 inch thick.

Transfer the dough to your pie plate. I found it helpful to roll the dough from the counter onto my rolling pin to transfer to the pie plate. Then I rolled it out over the pie plate. Crimp the edges for decoration.

For the filling: Trace a parchment paper circle the width of the bottom of your pie plate. Place on the counter with the pencil side down.

Spread the Nutella onto the parchment paper circle and freeze for 10 minutes while you are preparing your cookie dough.

Next spread ¾ cups of dulce de leche over the Nutella and freeze for another 10 minutes while you are preparing your cookie dough.

For the cookie dough: In your stand mixer, using the paddle attachment, beat the softened butter together with the granulated and light brown sugar for about 2 minutes.

Next add the egg and vanilla extract and continue beating for one additional minute until well combined, scraping down the bowl as needed.

In a separate bowl, combine the dry ingredients: flour, salt and baking soda a whisk to combine. Slowly add the dry ingredients to the batter and beat together until the dough starts to form.

Add the chocolate chips and caramel bits and continue mixing until the dough sticks together.

Preheat the oven to 350°F.

Remove the frozen Nutella and dulce de leche parchment circles from the freezer. Carefully peel away the parchment paper and lay the disc in the bottom of the pie crust.

Press the cookie dough into the pie crust and try to spread evenly. The dough should fill up about half of your pie plate.

Bake for 20-30 minutes or until the top of the cookie starts to turn light brown and the center will be almost baked through. If the crust is browning too quickly, place a piece of aluminum foil over top.

Remove from the oven and allow to cool for about 30 minutes. Slice and serve warm with ice cream, hot fudge and caramel sauce.

I’ve had similar called “Million Dollar Pie”.

[Skywatcher]

Here’s a recipe closer to the pies I’ve had before.

Ingredients:
1 unbaked pie crust
½ cup unsalted butter
2 eggs
1 cup granulated sugar
½ cup flour
2 teaspoons vanilla extract
1½ cups semi-sweet chocolate chips
¾ cups chopped pecans,
¾ cups sweetened shredded coconut
5-6 additional pecan halves or pieces, optional

Melt, Mix, Pour, Bake:
Adjust a rack to the center of the oven, and preheat to 350ºF. Melt the butter in the microwave or on the stovetop. In a large bowl, whisk together the eggs. Add the sugar, flour, vanilla, and melted better, and stir to combine. Add the chocolate chips, pecans, and coconut. Scrape the mixture into the unbaked pie shell, and smooth out the top with a spatula. Top with decorative pecan pieces, if desired. Place the pie in the preheated oven, and bake at 350ºF for 30-35 minutes until the top is golden brown and the pie is set. Cool on a rack for several hours. Once cool, cut and serve. Store leftovers well wrapped in the refrigerator.