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Author Notes: When I was a child of maybe 8 or 9, making chocolate chip cookies was my first cooking obsession. I followed the recipe from the back of the Nestle's Tollhouse chocolate chip package to the letter. Over the years I have tweaked (with intent), mismeasured (too much flour?) substituted (at midnight) and even enriched (by adding chick-pea flour). But if I have a definitive version of my beloved Tollhouse, this recipe comes close. They turn out a little darker than what we see in cookbooks; this is probably due to the unbleached flour and the increased dark brown sugar.
P.S. I don't like a lot of chips in my chocolate chip cookies. —Sadassa_Ulna
Makes about 54 cookies
- 2-1/3 cups UNBLEACHED wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter (1-1/2 sticks)*
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla paste (or three tsps. extract)
- 2 extra large eggs (maybe add a white if using small or medium eggs)
- 1 cup chocolate chips
- 1 cup toasted pecans, cooled and coarsest chopped (optional)
- 1-1/2 teaspoons cinnamon (optional)
- Heat oven to 375 degrees. Line cookie sheets with parchment paper (or prep with butter or cooking spray).
- In a large bowl, cream butter with sugars using an electric mixer until light and fluffy. Add eggs and vanilla and continue beating.
- Dump flour over the mixture into a little mountain. Add other dry ingredients on top and stir lightly through just the dry ingredients with a fork (I skip the sifting of dry ingredients in a separate bowl). Mix thoroughly to incorporate the dry into the wet.
- Add chips and nuts, mix thoroughly. Drop by rounded teaspoons onto prepared sheets. Bake in pre-heated oven for 10 minutes, turning sheets around and switching racks at the 5 minute mark.
- Cool on a rack if they get that far. My family likes these warm out the oven. I like them best the next day when the chips have hardened. Dough can made into balls and frozen for baking later; thaw before baking.
- * For softer cookies substitute 1/3 cup canola or other neutral vegetable oil for 1/2 cup of the butter.
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