Recently, an American friend in Sydney told me that she had just made chocolate chip cookies. That statement suddenly made me craving to make homemade warm chocolate chip cookies (which taste superior to anything bought in a store or cafe).
The problem with store-bought stuff is that the ingredient list is filled with crap that you can’t pronounce and the ingredients for really good cookies should all be natural to taste heavenly. Unless you have time to melt beautiful 70% + couverture and then pipe them into chocolate chips, or to chop them into small pieces, a bag of Nestlé Toll House or Cadbury chips should do fine. Toll-House is a household name in the U.S. but I find their chips a little bit on the sweet side but I think that their recipe for chocolate chip cookies is really one of the all-time best and foolproof. I like adding chopped walnuts for extra indulgence. Just make sure that you are prepared to eat about four DOZEN cookies (even more if you make them small)!
No, Nestle hasn’t paid me any cash to write and boast about them. It’s just something I felt like sharing with people who didn’t grow up with this recipe like I did and want to do some baking this weekend (especially during the winter to warm up the house!)
For me, making homemade chocolate chip cookies is what I feel makes my childhood uniquely American…just like having homemade Jelly Cakes or Lamingtons may be to an Australian child. What cookie / biscuit reminds you of your childhood?
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened OR 225 grams butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (walnuts or macadamia nuts are best!)
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.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.