Favorite chocolate chip cookies

First let me preface this by telling you my favorite chocolate chip cookie story. Picture this: I was living in Florida. My next door neighbor, Lyn, was an RN nurse in critical care. Wonderful nurse, not so wonderful cook. I tried to share some knowledge with her.

One day she came over and said “MY chocolate chip cookies don’t turn out like yours.

Mine always burn on the bottom”. I said “Lyn! That’s the recipe on the bag of Nestle Toll House semi-sweet morsels…it’s foolproof” but she maintained they always burned so I went over to her house to watch her bake a batch. Well, what she was doing was cramming two cookie sheets side by side on the same rack. The heat couldn’t circulate and consequently, the bottoms burned. So now I tell anyone I am sharing my cookie recipes with – not to crowd the cookie sheets; if you are baking two cookie sheets at the same time, then I like to transfer the cookie sheets – top to bottom, bottom to top, and turn them around – about halfway through so they will bake evenly. And always use a timer so they don’t overbake. And we like a lot of chips in the batter so I always dump in a lot of extra chocolate chips. (My sons don’t like their chocolate chip cookies to have “ingredients” so whenever I am baking for them – all the batter contains is chips. No nuts, raisins or other ingredients. Personally I like a lot of ingredients, especially pecans.)

Original Nestle Toll House Chocolate Chip Cookies

2 ¼ cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz) Nestle Toll House semi-sweet chocolate morsels

1 cup chopped nuts

Preheat oven 375 degrees

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs one at a time beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely. Makes about 5 dozen cookies.

*Ok, I bake them at 350 degrees about 10 minutes and don’t add nuts. And I use parchment paper on my cookie sheets all the time.

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2 responses to “Favorite chocolate chip cookies

  1. I too use this awesome recipe, the only thing different I do is I use wheat flour. They still taste awesome, and they’re some what better for you and my kids can’t tell the difference!

    • Thanks for the tip, Lisa. I have never attempted to use anything except all purpose white flour in the chocolate chip cookies although I have substituted whole wheat flour in some of my other recipes. Good to know! Thank you for your comment–Sandy

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