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
about 54 cookies
UNBLEACHED wheat flour
butter (1-1/2 sticks)*
packed dark brown sugar
vanilla paste (or three tsps. extract)
extra large eggs (maybe add a white if using small or medium eggs)
toasted pecans, cooled and coarsest chopped (optional)
In This Recipe
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.
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.