Chocolate Chip Cookies
Everybody loves a warm, gooey chocolate chip cookie. It’s the perfect cookie to go with a glass of milk and fresh cookies smell wonderful. There are hundreds of recipes for chocolate chip cookies, depending on what you like and what you are looking for. Some are for crispy cookies, some are for soft. Some use chunk chocolate, some use white chocolate. Many people love oatmeal chocolate chip cookies and others like them made with rice flour. All are good but we are going to concentrate on the most popular recipe, the Toll House chocolate chip cookie.
There actually was a Toll House Inn, operated in Massachusetts in the 1930 as an inn by the Wakefields. Ruth Wakefield fooled around in the kitchen and created a drop cookie using chopped up pieces of Nestles chocolate. Eventually a Boston newspaper spread the news about these wonderful cookies, Nestle printed the recipe on the back of their chocolate chip packages and today we all enjoy the fruits of Mrs. Wakefield’s kitchen experiment.
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. I always use my stand mixer, it does a great job of blending all of the ingredients. 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: Preheat oven to 350° F. 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 wax 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.