Having been raised in the US, my love for cookies (or biscuits) is eclipsed only by the number of choices in the cookie aisle of the grocery store. With hundreds of choices, it was easy to have a completely different taste of cookie every day, if desired.
But the very best cookies were never from a package from the store. They were always from the oven in our kitchen. Mom was an excellent baker and I remember that we always got excited when we knew that cookies were baking. Licking the bowl (not literally, of course, but using your fingers to get the last of the dough from the bowl) was part of the process. I have to admit that my favorite was chocolate chip cookies. Made from the recipe on the back of the Nestle’s chocolate chip bag.
Fast forward many, many years. Now that I have moved to New Zealand and have inherited a family with two young teens, I am very please that they have the same reactions when I bake the same cookies. I bake many kinds of cookies, but the chocolate chips are definitely a favorite.
Here is the recipe, from the Nestle’s site. I find it so weird that they warn us to bake the cookies before consuming them. Everybody knows that eating raw cookie dough is the best part of baking cookies!
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
- 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.
Remember to follow baking instructions before consuming.