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You need to bake a batch of of Levain Bakery cookies! They are definitely the quickest and easiest to make out if all the recipes we tried. Since the cookies are each formed out of a baseball-sized mound of dough you just need teo cookie sheets, 4 mounds of dough on each and you are done.
Our other favorite recipe, The Chewy, takes much longer to prepare.
Don't forget about the Neiman Marcus cookie recipe. I use the version with the ground up oatmeal in it and grated chocolate (yes, it has grated chocolate *and* chocolate chips!). It's a bit of work, grinding 5 cups of oatmeal in your blender, but very worth the effort!
This is another one of our favorites. Notice that it has melted Hershey's chocolate bar in the dough as well as chocolate chunks.
Union Station Cookies
Ingredients
1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cup flour
2 1/2 cup Quaker Oats powdered in blender
1/2 teaspoon salt
1 teaspoon baking powder
8 ounce Hershey Bar (melted)
1 (12 ounce) package Chocolate Chips or chunks
Instructions
Cream together butter and sugars. Add eggs and vanilla. On separate bowl, mix flour, oats, salt and baking powder.
Mix creamed and dry ingredients. Add chocolate chips, melted chocolate and nuts. Place dough golf ball size on an ungreased cookie sheet. Bake at 375 degrees for 8 minutes.
Thanks Kitten. I'll try these. I've been using America's Test Kitchen's gluten free chocolate chip cookie recipe, they're pretty fabulous, but I'm willing to try something else! (They look very similar actually.)
I grew up down the road from the actual Toll House...it's what I'm used to and it's what I love (nuthin better than when they're hot out of the oven with a big glass of ice cold milk).
I use the Toll House recipe as well but I also add a box of Vanilla Instant pudding mix to the dry ingredients! I've done it for years The cookies are a bit crispy yet also soft as well and never turn into Hockey Pucks. LOL
This is the other recipe that is tied for first place at this time.
Levain Bakery chocolate chip cookies
INGREDIENTS
2 sticks unsalted butter
1 c. light brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts
DIRECTIONS
Preheat the oven to 375 degrees F. Cream butter, brown sugar and white sugar until fully combined and smooth. Mix in eggs and vanilla extract, beating until the batter is glossy.
In a separate bowl, mix the flour, salt, baking powder and baking soda. Gradually stir this into the butter mixture. Fold in the chocolate chips and walnuts.
Form into loose, baseball-sized mounds and place on a parchment-lined baking sheet.
Bake for 16-18 minutes, or until the center has set (as in, it’s not jiggly) but not fully cooked. The edges should be lightly golden.
My daughter made these last week...all I can say... Wow!!!
This is the other recipe that is tied for first place at this time.
Levain Bakery chocolate chip cookies
INGREDIENTS
2 sticks unsalted butter
1 c. light brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts
DIRECTIONS
Preheat the oven to 375 degrees F. Cream butter, brown sugar and white sugar until fully combined and smooth. Mix in eggs and vanilla extract, beating until the batter is glossy.
In a separate bowl, mix the flour, salt, baking powder and baking soda. Gradually stir this into the butter mixture. Fold in the chocolate chips and walnuts.
Form into loose, baseball-sized mounds and place on a parchment-lined baking sheet.
Bake for 16-18 minutes, or until the center has set (as in, it’s not jiggly) but not fully cooked. The edges should be lightly golden.
This is recipe I use but make spoon size rounds slightly squashed. I melt the butter first. And I use very good real vanilla, Madagascar or "Mexican" vanilla. I will sometimes cut chocolate dark & semisweet into chunks & use instead of chips.
This makes a properly chewy cookie. Do not overcook. And if some cookies are too puffy whack the whole sheet on stove top to make them fall. Then cool on rack.
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Union Station Cookies
The cookies are a bit crispy yet also soft as well and never turn into Hockey Pucks. LOL 
