I have a confession to make.
I love using ready-to-bake cookie dough from the store.
Yes, the person who bakes every week and loves making anything from scratch, just admitted to cutting corners. But hear me out. I think making cookies from scratch is the way to go. They always come out tasting better. And, you always know what ingredients are going in. There are also no rules – are you feeling coconut flakes today? How about macadamia nuts? Well then go ahead and add it to the mix.
But, sometimes, I just get a craving. A craving for some ooey-gooey barely baked thin as can be chocolate chip cookies. The type that you pick up off the baking sheet and it falls apart on you. Knowing that these ready-to-bake products (err.. Pills.. err.. bury..) were not the best for you, I was on a mission to find something just as delicious to curb my appetite.
A few hours later, I had in front of me, the most delicious chocolate chip cookies ever. Homemade, yet had the consistency and flavor that I was searching for. Yes, please, I’ll have
Toll-House Chocolate Chip Cookies
(Makes about 30 small cookies)
Adapted from Nestle Toll House
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 375 F.
In a small bowl, combine the flour, baking soda, and salt.
In a large bowl or in your mixer bowl, beat the butter, sugar, brown sugar, and vanilla extract until creamy. Add the egg, beating well. Gradually, in 2-3 additions, beat in the flour mixture. Lastly, using a spatula, stir in the chocolate chips.
Drop tablespoon-sized batches onto a baking sheet, being sure to leave 1-2 inches between each cookie. Depending on the size of your baking sheet, it make take more than 1 batch. Bake for 9-11 minutes, or until the edges are golden brown and the center appears to be slightly undercooked (the cookies will continue to cook when out of the oven). Serve warm.
– bake on,