Often I’ve been asked for my Chocolate Chip Cookie recipe.
It’s funny, because my Chocolate Chip Cookie recipe is the one on the back of the Nestle® Toll House Chocolate Morsel bag. (Why argue with perfection!) So, why the difference? It’s not changes to the recipe, but the process I use in making the batter that makes them different! It gives them the crispy edges combined with a soft texture in the middle.
In case you don’t have the Original Nestle® Toll House Chocolate Chip Cookie recipe, here it is:
2-1/4 cups all-purpose flour ¾ cup granulated sugar
1 tsp baking soda ¾ cup packed brown sugar
1 tsp salt 1 tsp vanilla extract
1 cup (2 sticks) butter softened
2 large eggs 1 cup chopped nuts (optional)
2 cups (12 oz) Nestle Toll House Semi-Sweet Chocolate Morsels
PRE-HEAT oven to 375º F
COMBINE flour, baking soda and salt in 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 for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies
I’ve been baking these cookies for over 40 years. HERE are my Tips for making these awesome cookies, just a little better. (Incidentally, I’ve never made them with nuts, so as you probably already know, nuts are optional.)
Chocolate Chip Cookie TIP #1
First and foremost: Do not use a mixer! Use a large bowl and a spoon.
Chocolate Chip Cookie TIP #2
Never use anything but real butter and pure vanilla extract. It will compromise the flavor.
Chocolate Chip Cookie TIP #3
At least 3 hours before making the cookies, put butter in your mixing bowl, cutting it into tablespoon sized pieces and let soften. It must be very soft to mix the batter properly. Don’t melt the butter in a microwave, because the cookies will be greasy.
Chocolate Chip Cookie TIP #4
After combing flour, baking soda and salt in small bowl, set it aside. Next, cream the ¾ cup granulated sugar with the butter only. After it is nice and creamy, add the ¾ cup of brown sugar (PACKED) to the granulated sugar and butter mixture continuing to cream. Finally, add the eggs and vanilla to the creamed mixture and mix gently. Do not completely blend it or stir quickly, because the cookies will be tough! Finally, fold in the flour mixture and blend well with the spoon.
Chocolate Chip Cookie TIP #5
When dropping the dough onto the cookie sheet, use a cookie scoop to create cookies of the same size so they are all cooked the same. (You won’t get some overcooked and some undercooked.)
Follow these tips and you’ll have people raving over your cookies too. Incidentally, homemade cookies make a great gift to a new neighbor and/or appreciation gifts to teachers anytime of the year.
(Husband’s note: When I was a single teacher, I bribed my students telling them, “the best chance to get an “A” was to present me with homemade chocolate chip cookies.” So I’ve taste many different varieties. When Diane made me hers, I knew I just HAD to marry her. Remember: “the way to a man’s heart is through his stomach!”)