Thursday, June 4, 2009

My Popular Chocolate Chip Cookies

If I'm known for one thing, I'm known for my chocolate chip cookies. They're really good. Or so I hear. People always ask me to bring them. And if I surprise someone with a tray, they're ever so grateful. But the recipe is no secret. It just takes some time and effort. And some extra chocolate chips. I follow the recipe from Tollhouse. It's available on every bag of chocolate chips. It's really easy to make. And the ingredients are available everywhere. Following the recipe, you mix the dry ingredients and the wet ingredients separately. They mix together to form the dough. Add chocolate chips. But the only difference I make is that I put in 2 bags of mini chips instead of the suggested one. I'm not stingy with my chocolate. And you shouldn't be either. Oh, and no nuts. With everything mixed well together, use either the drop spoon method or form balls with your hand. It doesn't matter. Place on baking sheet. I like to use a silpat mat. Bake and voila! Delicious cookies in 9 minutes. These usually keep pretty fresh in a plastic covered container for about 3 days. After that, I start to notice a difference in flavor. I've been using this recipe for years now. And one and only complaint I've ever had was "there are too many chips in it". I don't know if that really can be considered a complaint. Nonetheless, I will continue to bake these really chocolaty cookies. Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies Estimated Times: Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60 Ingredients: * 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 Directions: 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. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

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