I like the original Toll House recipe, too. I think what can make the difference is using real butter, real vanilla, flour that's fresh, etc. I also buy better quality chips than Nestle, because I believe the quality of their chips has deteriorated...more waxy, less chocolate flavor. But I use their recipe.

I believe it's a combination of the recipe AND some basic baking technique. I mean, even a very good recipe will come out awful if you over or under bake them, right?

I originally posted this on a very old discussion of cookies from this forum:

I cannot imagine making any other chocolate chip cookie than the one I m posting below. It is my family's absolute favorite and a given when we do our Christmas baking. It is a soft CC cookie. I got the recipe from a Woman's Day magazine sometime in the 70's. There is also a recipe for Oatmeal Pudding cookies from the same magazine that I sometimes make. But these CCC's are by far the most requested cookie when the subject comes up.

CHOCOLATE CHIP PUDDING COOKIES

2-1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla
1 (4 serving size) pkg. vanilla* instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup chopped walnuts or pecan (optional)

*Can use other flavored instant pudding for variation.

Mix flour with baking soda. Combine butter, sugar, vanilla and pudding; mix in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Drop by rounded teaspoonful about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Makes 7 dozen.

I forgot to mention one other thing. The ingredients really do make a difference. Use the very best quality EVERYTHING! I made the mistake of using cheaper brands of items a few times and taste was noticeably different in the finished product. And it was not my imagination. Others commented on a couple of the items. Noticeably, I will never buy anything other than Nestle chocolate chips, C&H powdered sugar, or Jello brand pudding mix.

I've seen different bakers have wildly different results using the same recipe, and following exactly. I've seen the same baker get very similar results using good margarine or good butter. I think the most important part, given cane sugar (beet sugar is not good for baking) and proper fat (100 Calories per TBSP for either--no oil, no spreadable, just solid sticks with 100 C per TBSP), is knowing your oven and adjusting the temperature and time for how it bakes.

I use the Toll House recipe too (I think), except brown sugar (1 c) and white sugar (1/2 c) and only a little over half of the 12 oz. package of Ghirardelli 60% cacao chips. Like Gardengal, the cookie is pretty dang good by itself! Never use margarine in anything. This recipe has evolved over time and is the family favorite.

Here is a link to Kenji's exhaustive experiments (I'd volunteer to take the rejects!) on chocolate chip cookies and why every singlle ingredient makes a differnce in soe way.

I make the pudding chocolate chip cookie recipe and it is my favorite as well. I sometimes do and sometimes don't put nuts in mine.

I've tried a lot of different recipes and always come back to the Tollhouse recipe too.

I use butter, not margarine, and dark brown sugar. I always bake with cane sugar, because of the GMOs in beet sugar. And I like the semi-sweet Nestle chips.

Because taste is subjective, not objective, you're going to get a bunch of different opinions on chocolate, on butter, on cookies in general. It's all good, I've seldom had a really bad cookie!

Annie

I like Toll House as well and pretty much follow the recipe. I use dark brown sugar as that's what I always keep in the house. I do slightly undertake mine as I like a very soft cookie.

One can use the same recipe without the choc chips and substitute small chunks of candied ginger instead. Heaven!

@donna_loomis: Would you mind posting your recipe for the Oatmeal Pudding Cookies, please.

Per WalnutCreek's request:

OATMEAL PUDDING COOKIES

1 and 1/4 cups flour

1 tsp. baking soda

1 cup softened butter

3/4 cup firmly packed light brown sugar

1/4 cup white sugar

1 4oz. Serving size vanilla instant pudding

2 eggs

1 cup raisins

3 and 1/2 cups quick cooking rolled oats

Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen cookies.

Thanks so much, donna. I love oatmeal cookies so much and this sounds so good.