My chocolate chip cookie recipe


get a bag of Toll House Semi Sweet morsels [not the teensy ones,
the regular size ones]
And yes, I’m saying stick with Toll House, cause they began this whole
thing about cc cookies,
at least so
far as I know.
Also, even if you don’t use Toll House, don’t go for milk chocolate
morsels, use only
or you won’t get the right flavor, also semi sweet chocolate is as far as
baking goes the
same as dark chocolate, so its actually good for you. [seriously]

Second read the recipe on the back of the bag
and for my own recipe make these changes:

2 3/4 cups whole wheat flour 2 and a quarter gives
you flat, shapeless cookies,
3 cups gives you very dry dough that you end up adding water to.
About 25 years ago I discovered
that whole wheat flour makes a delicious difference in the
recipe so that was
the first change I made.

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened – I’ve found it much easier to
mix the dough if you
actually melt the butter first.

1/2 cup granulated sugar

1 cup packed brown sugar

2 teaspoons vanilla extract

2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts -optional

Heat your oven to 375 no higher and no lower. [butter burns easily]

put the dry ingredients: flour, salt and baking soda, together in one bowl,
whisk them together.

put the sugars in another bowl, add the vanilla, the eggs
and the butter, in no
particular order –
blend this thoroughly, a wooden spoon or metal whisk works best here.

Slowly, by watching more than by measure, add the dry ingredients
to the ‘wet’… beat
and taste the mixture. Look for the cookie dough to be a bit stiff here but
not like a maraigne [sp?]
Look for the dough to show its texture and taste it for the right sweet, rich flavor.
Janie does
taste test for me, and she’s always right about what might still be needed
at this juncture.

Now and only now add the ‘morsels’ [chips] Get out your wooden spoon
Now and only now add the ‘morsels’ [chips] Get out your wooden spoon
because you
have to fold
them into the dough here.

Grab a cookie sheet, don’t grease it, there’s already plenty butter
in the dough.

Take two regular teaspoons [not measuring spoons] and scoop roughly
teaspoon sized
amounts of dough onto your cookie sheet. A large sheet will take a dozen,
a smaller
one nine or ten.

Okay, very important:
The package says bake each batch for 9 to 11 minutes. Set your timer,
especially on
the first
batch for 9 minutes and take a look at the cookies at the ringer.
Let them go for
another minute
or a minute and a half if they look too soft, or sink too far when you
press them with
a spoon or knife. Eleven minutes is often too long, or maybe that’s the
difference in my
additional elements. don’t know, not a kitchen chemist.

Lastly, repeat the grabbing and dropping and baking parts till you’re out
of cookie dough,
unless you want to freeze some to snack on later.

And here’s the only disappointing part: The package says this recipe as
make 5 dozen cookies.
There’s no way, no way at all unless you are using that measuring
spoon teaspoon
to make them.

Let each batch cool and store… or if you have more than one cookie sheet,
grab it and get
another batch baking while the first batch cools down.
And there you have it: Rielle’s best-in-the-whole-danged-world
chocolate chip cookies.


One thought on “My chocolate chip cookie recipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s