toll-house chocolate chip cookies

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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 six more.

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 egg
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,
Sharon

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