I love to bake! You can say it’s my way to relax and kinda my therapy. I don’t always get to bake, though, obviously because of life: kids, house, work, play. When I do bake I go all out. Colby has had soccer camp this week so I thought it would be fun to make some chocolate chip cookies with my girl, Rory. She has inherited a love for being in the kitchen, like me, and loves helping me out whenever I’m baking. She has even been found making her own “recipes,” which are really crazy concoctions that give mommy a mini heart attack from the size of the mess. 🙂
Usually everyone has their go-to cookie recipe, usually passed down from a great grandmother. If I’m Phoebe Buffay, from Friends, than my recipe IS a great grandmother’s. I hope you’re picturing Phoebe saying Nestle Tollhouse with a French accent. hahaha Anyway, I do use the Nestle Tollhouse chocolate chip recipe on the back of the chocolate chip bag. It’s good! I’m pretty sure it’s the recipe my mom used when I was kid, too. And no this is not sponsored I just love me some chocolate chips and cookies and convenience. Boom on the bag!
If you are not familiar with the Nestle Tollhouse cookie recipe here it is, in case you want to try it too:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (I use light brown because that is all I have but you could use either dark or light)
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (or more) Nestle Chocolate Chips
- 1 cup chopped nuts, optional
Preheat oven to 375 degrees fahrenheit. Mix the dry ingredients; flour, baking soda and salt in a small bowl and set aside. Next, in a mixer, beat the softened butter, granulated and brown sugar and vanilla until it is creamy. Slowly add the eggs one at a time, making sure to beat them well. Pour in the flour mixture, a little at a time. My mixer is old so if I pour too much the flour gets tossed out of the mixing bowl. 😦 I like to take fist fulls of the chocoalte chips and dump them in to the mixing bowl. There are never too many chocolate chips for cookies. Use a large spoon and plop them out about 1 1/2 to 2 inches apart on baking sheet, either lined with parchment paper or aluminum foil. Bake for 9 to 11 minutes or until they are golden brown. I have found that the 9-10 minute mark is just right for ooey gooey cookies, if you go to 11 minutes your cookies will be on the crispier side. Cool on a rack for a couple of minutes or until you can’t wait any longer to eat these delicious baked goods that are staring you in the face. 🙂
And that’s it! My go-to chocolate chip cookie recipe. I’d love to know your favorite go-to cookie recipe, chocolate chip or not.