I decided to try a new recipe for chocolate chip cookies while getting ready to see my folks, who live about 10 hours away from me. I always try to bring home some homemade cookies for both my mom and dad, who each has their own cookie preference. My dad loves most things chocolate, but he definitely appreciates good old fashioned chocolate chip cookies.
My mom, on the other hand, is probably one of the very few people who doesn’t care for chocolate very much. So back to my dad and his chocolate chip cookies. I have a recipe already that I think is pretty good; but I thought that I’d try the recipe from the back of my Nestle chocolate chip morsels. Who can beat with the old fashioned classic Nestle Toll House Chocolate Chip Cookies? And the legend really stood true to its rave!
These cookies, however, spread a little bit more than what I had expected; but I guess with the amount of butter called for in this recipe, it shouldn’t have been a surprise for me. But, while they turned out thinner than I would like, they are soft in the inside and crispy in the outside, which are fantastic. This recipe got a nod from my dad and hubby; so it looks like now I have two go-to chocolate chip cookie recipes.
Adapted from The Very Best of Baking
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 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.
Yield: 5 dozens