Monday, November 29, 2010

classic chocolate chip cookies

Okay, okay; I know I said I'd put the baking on hold after Thanksgiving. But these weren't for fun! Promise!

Besides, I won't be baking for a while after this. [Until Saturday. And then next Saturday. But that's besides the point.]

I baked these yesterday for the two kids that Chelsea and I have been tutoring this semester. Elizabeth and Andres. They are two of the sweetest children I've ever met. I actually tutored Elizabeth last fall as well, and was really excited to get to see her again this year. I also remember baking these for her last year, so it was only appropriate that I do the same now. And she seemed to enjoy them, so I was pleased.

Now, I'm not a huge cookie person. I'm more of a brownie/pie/cake type. But I love a good, homemade cookie [store-bought cookies are the worst]. And this happens to be a recipe that I swear by. And I'm sure you guys all have it at home, too, and just never realized it.

Or, at least you would if you had a 7-pound bag of Nestle semisweet chocolate chips stored in your pantry like I do. -cough-

Yes, folks. Nestle Toll House's original, classic chocolate chip cookie. Easy as peas [is this the right expression?] and tastes delicious.


Classic Chocolate Chip Cookies

You'll need:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup [2 sticks] butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup chopped nuts [walnuts are best for cookies], optional

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Combine flour, baking powder, in salt in a medium bowl. Beat butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer [fitted with the paddle attachment] until creamy.  Add eggs, one at a time, scraping down sides of the bowl with a rubber spatula as necessary. Slowly add in flour mixture and mix until just combined. Add in chocolate chips and nuts, if using, and mix until dough is uniform.

Drop dough by the tablespoon onto the parchment paper, about 1.5-inches apart. Bake for 9-12 minutes [less time for gooier cookies and more time for crisper cookies], until tops are golden brown. Cool cookies on a wire rack. Serve immediately, or store in an airtight container at room temperature. Cookies store well for up to 4 days.


Oh man. Cookies and milk. What a stellar combination. I want to meet whomever it was that came up with it and give them a big ol' hug. Furrulz.

Also, I love this recipe because it's so adaptable. For this particular batch, I only used chocolate chips [nuts are a bit sophisticated for kids, I think], but in the past I've used walnuts, peanut butter morsels, toffee bits, white chocolate chips, what have you, alongside the traditional semisweet chocolate.

And with milk, while the cookies are hot off the cooling rack? Oh dear, heaven.

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