Chocolate chip cookies

[GreeboIsMySpiritAnimal]

Does anyone have a failsafe recipe for these, and if so can I have it? I've tried dozens of recipes, only to always end up with a squidgy mess. A tasty mess, admittedly, but not one that looks anything even vaguely like a cookie.

I don't know what I'm getting wrong.

The best cookies I've ever made (and come out perfectly every time) is:

2 cups of plain flour
1/2 cup caster sugar
1/2 cup brown sugar
1/2 cup of veg oil (or olive)
1/4 cup soya or almond milk
1 teaspoon of baking soda
1 teaspoon baking powder
1 cup of chocolate chips (I use bournville buttons smashed up)

Whisk the flour, baking powder, baking soda and salt in one bowl
whisk the sugar, oil and milk in the other

Add the flour mix to the sugar mix, then fold in the chocolate chips

This makes approx 8 large cookies. I usually do it by breaking in half, then half again (etc) until I have 8ish balls.
Roll each in the palm of your hand so they're nice and round then flatten slightly. Space them approx 3 inches apart as they expand a fair bit. I put 4 cookies per tray.

I stick my oven on 200 and they take approx 10-15m. They always look slightly underdone when you take them out, but let them sit to cool for approx 15 minutes afterwards and they firm up.

Very easily customised as well with different fillings- raisins, white choc chips, nuts etc if preferred. I also always top mine with banana or mint butter cream.

www.janespatisserie.com/2020/04/25/nyc-chocolate-chip-cookies/
This is the recipe I always use... they are big and squidgy though.
I keep the balls of dough in the freezer until we fancy one.

See, I prefer crispy ones but it's very hard to find a recipe for them. I'd settle for ones that actually cook and don't stay soft and dough-like.

@AnnieMaul, thank you, that recipe looks sufficiently different to the ones I've tried before to be worth a shot.

@GreeboIsMySpiritAnimal

See, I prefer crispy ones but it's very hard to find a recipe for them. I'd settle for ones that actually cook and don't stay soft and dough-like.

@AnnieMaul, thank you, that recipe looks sufficiently different to the ones I've tried before to be worth a shot.

If you prefer crispy cookies- use the above recipe I posted but with the following adjustments:

Add a tablespoon of golden syrup to the mix after folding in the chocolate chips
Flatten the cookies down a bit more
Give them nearer 15 minutes than 10 in the oven.
Let them cool completely after taking them out the oven and they'll firm up nicely.

The recipe is a really good base for adapting them to how you like them. I make them both ways depending on what I fancy!

This is the crispy version (but as before, I always add buttercream too, so you can omit that)

Teen DS and I make these regularly from Pink Whisk, I think she was finalist in first ever bake off. Anyway they are the business

Would you prefer more like a shortbread recipie, with chocolate chips stirred through?

I make these often (as my large backside can confirm!) and they've never gone wrong. To make crispier just flatten a bit more but normally perfect as is.

www.nigella.com/recipes/chocolate-chip-cookies