Nestle Toll House Chocolate Chip Cookies – a classic
I make this basically like the recipe on the package with one exception and a few technique differences.
Gather the following ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
half a package of chocolate chips
Mix the dry ingredients first. Set out the wax paper. Place the sifter over the wax paper. Measure out and add the flour, baking soda, and salt. Sift these items onto the wax paper.
In a large bowl add the softened butter (leave the butter out for a few hours or heat it in the microwave or on the oven and let it cool to soften it). Add the granulated and brown sugar. Add the vanilla extract. Crack the eggs into a separate bowl to make sure they are OK before adding them to the large bowl. Mix everything in the bowl.
Preheat the oven to 375 degrees.
Slowly add about a fourth cup of the flour mixture to the large bowl and mix it into sugar and egg mixture. Continue to add more flour and mix it in until all of the flour is combined with the ingredients in the bowl. DO NOT ADD ALL OF THE FLOUR AT ONCE AS IT WILL NOT MIX WELL AND WILL TAKE FOREVER.
Add the chocolate chips to the mix and fold them in.
Use a metal spoon to grab a small amount of cookie dough and form it into a ball about an inch across. Make multiple balls of cookies and place them on the cookie sheet. Leave enough room between the balls of cookies for the cookies to expand.
Cook about 9 – 11 minutes, until the cookies are a golden brown. If the outside ring of the cookie is brown and the top is not that is a good thing. The cookie will continue to cook a little bit after it is pulled out. Lighter brown equals softer cookies. Not enough brown equals under-cooked cookies.