To quote Nestle: “This famous classic American cookie is a treat no matter what the age or occasion.” And it seems like today was a good day to make cookies, especially chocolate chip cookies.
Typically chocolate chip cookies were the first cookies most of us made. You may have fond memories from your childhood of making cookies with your mother, grandmother, or neighbor. What I remember is having the privilege of licking the bowl after the cookies were made. I had to wash up all the cookie bowls and tools, but it was worth it!
These cookies are my hubby’s all-time favorite. The only problem with that is he won’t let me vary the recipe – not one bit. (I think that’s the “engineer” in him.) Believe me, I’ve tried. In fact, I have to beg him to let me put nuts in them (per the original recipe) because he is such a purest when it comes to chocolate chip cookies.
The reason I’m posting this famous recipe is this: I usually keep a copy of the recipe in the chocolate chip container. Yes we have a container for chocolate chips because you can’t have just one package in the cupboard.
When cleaning the cupboards earlier this week, I washed all the containers and refilled them and somehow the recipe disappeared. So I thought if I put it on my blog, I could easily find it when needed.
Quick and easy to mix ingredients with mixer. I have a KitchenAid that has been a workhorse the many years I’ve owned it. If it’s not mixing cookies, it’s extruding homemade sausage, or smoothing pasta sheets, or, or, or…..
No matter how I drop the cookie dough on the cookie sheets, they always turn out round. How does the dough know to do that? Have you ever thought about that?
I have a convection oven so instead of using the 375 temp that is recommended, I set my oven for 2 or 3 cookie sheets and it lowers the temp to about 350 degrees.
These cookies came out flatter than normal. I over-softened the butter. Flavor intact per several taste tests.
Nestle says this recipe makes 60 cookies but we make them slightly bigger at my house, so 50ish is about what we yield. How many make it to the cookie jar is much less than that. Anyone local is welcome to help with quality control.
Serves 60
Save RecipeIngredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels (or chocolate chips of your choice)
- 1 cup chopped nuts
Instructions
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Set aside.
- 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.
Notes
I have a convection oven so I heat to 350 degrees to cook 2 cookie sheets at a time. I cool my cookies on paper towels. It absorbs the extra butter/fat.
Nutrition
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