Chocolate Chip Cookies

First off, this isn’t a special recipe, or one thats a secret that came from Niemen Marcus or anything like that. It’s the recipe off the back of the Nestle chocolate chip bag, but with some small changes and some extra notes that they don’t bother with.

This is the way I make them, and I like them a lot, it’s consistantly good, both in flavor and in consistancy.

Ingredients

Dry stuff:

2¼ Cups white all purpose flour¹
1 tsp. salt
1 tsp. baking soda

Wet stuff:

1 Cup salted butter²
¾ Cup white sugar
¾ Cup dark brown sugar
2 tsp. vanilla extract³
2 large eggs⁴

Other stuff:

12 oz (one bag) semi-sweet Chocolate chips⁵
6 oz chopped walnuts. (optional)

Beat the mixture as little as possible once you add the eggs. Overbeating the eggs can lead to flat cookies.

Use a ¾ cookie/melon/ice cream scoop to make balls, and freeze them. Lay them on a small cookie sheet in the freezer and then store them in a freezer ziplock bag. You can bake them fresh at any time! We tend to cut the balls in half before baking, but it’s not necessary.

Notes:

1 I don’t sift the flour, but I never do anything but shake the measuring cup to get it level. I should weigh the flour because it’s the most consistant, but I don’t have that info now. I use King Arthur unbleached all purpose flour, use quality ingredients, you’re putting this into your body, and good stuff doesn’t cost much more.

2 The butter should be fridge temperature, not room temperature. I like Cabbot butter because I think it tastes the best and has a low moisture content compared to many other brands. Do a taste test and see what you like. See above about quality ingredients.

3 Don’t muck around with fake vanilla. Use as close as you can to the real thing. Finding vanilla extract that doesn’t have corn syrup in it is tough in this country, but worth it. If (when) you can’t find the really good stuff, at least use one that’s made from vanilla beans and not chemicals from a factory.

4 The eggs should be fridge temperature, not room temperature. Good eggs taste better, they really do. Do a taste test. See above regarding quality ingredients.

5 Semi sweet seems to be the best ballance of sweet and strong chocolate flavor. Dark and milk chocolate seem to distract from the whole. I like Ghiridelli chocolate chips, they’re only a couple cents more than Nestle, but taste way better.

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I always use dark brown sugar. I can't remember what the Toll House receipe specifies. We only have dark brown in the house because I can't see the point in light brown. If you want less brown sugar flavor, just swap some of it with white sugar! beat together: - 4 sticks (Cabbot, salted) butter (fridge temp seems to work fine) - 3/4 C. dark brown sugar - 3/4 C. white sugar mix (sift?) together: - 2-1/4 C. all purpose flour (King Arthur) I sort of fluff up the flour in the container, take a scoop, and kinda shake it to level it. That's my proxy for "sift". I'm 100% sure I've weighted it in the past, but I can't find the results. :) - 1 tsp. table salt - 1 tsp. baking soda (if you measure in that order: salt, then baking soda) you can use the same measuring spoon for salt, baking soda, and vanilla :) add to butter/sugar mix: - 2 tsp. vanilla add: to butter/sugar mix but only beat as much is necessary - 2 large eggs (free range, organic, antibiotic free, fair trade, shade tree, dolphin safe) mix in dry stuff, only the minimum necessary. mix in 12 oz. (one bag) (Ghiridelli) semi-sweet chips, mix only the minimum necessary.