Confession: I'm not a huge fan of chocolate chip cookies. It's not like I hate them or anything. I'll still eat them (of course), but I could kind of care less for them.
Okay, lets try to move on from that.
When I do eat them, I'm sort of picky about them. I want them to be perfectly golden, if not slightly undercooked. They should always remain soft, even after a couple of days. They should be consumed with ice cold milk, preferably within 5 minutes of removing them from the oven. In a basic chocolate chip cookie, I believe it should be simple, easy to make, and free of nuts.
But then, to completely contradict myself, I LOVE more complicated, less conservative chocolate chip cookies, ones with white chocolate and macadamia nuts, or ones like my Craisin Oatmeal Chocolate Chip Cookies. Yum!!!
These are not complicated. These are very traditional. These are the chocolate chip cookies my friends and I grew up with. These are consistent and tasty and delicious - for those rare times I crave a CCCookie. The recipe for these can be found on the back of any Toll House Chocolate Chip bag.
I recommend a few things for this recipe. Eliminate the nuts. They aren't necessary. Pull these cookies out as soon as they start to turn golden, the bottoms should also be golden brown. I remove them from the cookie sheet, place them on paper towels for about 1 minute, and then immediately store them in an airtight container. Soft and chewy results every time!
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
by Toll House, Back of the Chocolate Chip Bag
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
- PREHEAT oven to 375° 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 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.