Saturday, December 1, 2012

'Tis the season, cookies, 8

These cookies are for my European cousins and friends who have asked for a typical American cookie.  I make chocolate chip cookies at other times of the year but not necessarily at Christmas, however, they are about American as apple pie so here it is.  The recipe comes conveniently printed right on the bag of Nestle’s chips.

Chocolate Chip Cookies  (Toll House Cookies)

2 ¼ cups of flour
1-teaspoon baking soda
1-teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup brown sugar
1-teaspoon vanilla extract
2 large eggs
2 cups (12 oz. package) chocolate chips

Since many people have nut allergies I omit the nuts but if you like them and can eat nuts feel free to add:

1 cup chopped nuts (optional—recommended nuts are walnuts or pecans)

Cream the butter, sugars and vanilla.  Add the eggs, one at a time mixing well.  Next add the flour, salt, and soda (sifting together before adding to the butter mixture is also optional).   The final thing to add is the bag of semi-sweet chocolate chips (& nuts).  Stir together.  The dough should be fairly stiff.

Drop by spoonfuls onto ungreased cookie sheet.  Bake in a preheated 375 degree F oven for about 9 to 12 minutes or until crispy and brown.  This cookie is good as a soft cookie (bake less time) or a crisp cookie (bake longer).  I prefer the crispy cookie but some people really like them soft and the chocolate gooey (the chips melt a little during the baking).  Makes between 5 and 6 dozen medium sized cookies.


Last minute tip from a friend--try dusting the chips and/or nuts with flour before adding the flour to the wet mixtureThis is supposed to help keep the chips and nuts more evenly distributed in the dough. 

No comments:

Post a Comment