I think it's safe to say when we think of baking homemade chocolate chip cookies, Nestle Toll House chocolate chips come to mind. Sure, I've been tempted to use the 75% cacao bittersweet chocolate baking chips that come wrapped up in the shiny competitor's package, but then I wonder...can I rely on shiny and pretty? Not one to take chances when it comes to baking, I always scoop up a bag of Nestle's semi-sweet.
All exaggerations aside, did you know that Nestle has variations of their original recipe on their website? You can find it here.
Whether you like your cookies soft and chewy, crispy, or cake-y you can make changes to the recipe to make your perfect batch of cookies. My family is divided on how we like our cookies, but today, I'll show you how we used Nestle's recipe to make the crispy variety. Get your milk ready!
The current recipe differs a little, but I used what my old Nestle recipe called for: 2 1/2 c flour, 1 t baking soda, 1 t salt, 1 1/4 c butter, 1 1/4 c sugar, 3/4 c packed brown sugar, 1 t vanilla extract, 1 egg, 12oz package Nestle Toll House semi-sweet chocolate morsels, and 1 c chopped nuts.
In a bowl, mix together the flour, baking soda and salt.
In another bowl, cream the butter, white sugar, brown sugar and vanilla extract.
Beat each egg well into the mixture and stir in the flour mix in batches.
Add the chocolate chips and nuts.
Looks good!
They say to drop by rounded tablespoon, but I like to use my hands to portion it out so I can make sure there is a good number of chocolate chips in each cookie. Bake at 375 degrees on ungreased baking sheets for 9-11 minutes. Everyone's oven differs a little so I bake them until they are a nice golden brown color. Before removing the cookies, let them cool for a couple of minutes.
Nom, Nom, Nom!
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