Chocolate Chip Cookies

I have so many memories of making chocolate chip cookies as a kid.  Usually under the guidance of very patient adults and friends of the family (Linda and Lise, you know who you are!), we made batches and batches of America's favorite cookie, and I would chow down on both the batter and the cookies alike.

Today, I am often more inventive with the cookies I bake--I like to experiment with ginger snaps, dump cookies, and dishes that generally require more work.  Yet, when it comes time to make a crowd pleaser, nobody likes a cookie more than chocolate chip cookies! Nor are any recipes as reliable and tasty as a traditional chocolate chip one.  While baking for the holidays, this is exactly the cookie Sarah and I made!







Chocolate Chip Cookies
This recipe comes from the back of a Nestle's Chocolate Chip bag.  The recipe is often referred to as the "Tollhouse Cookie Recipe," and is even the same as the one on the back of the McCormick vanilla extract box.  I've retained the original Nestle's recipe here, but added an extra 3 teaspoons to the vanilla extract.  At first, I assumed McCormick was over-compensating the vanilla for the retail of their product (and, they probably are), but the resulting adding vanilla makes such a yummy difference! Try the recipe for yourself with the regular vanilla (1 teaspoon vanilla extract), or make it with the suggested 4 teaspoons.


Ingredients:
2 1/4 cups all purpose flour (or "plain flour")
1 tsp Baking soda
1 tsp Salt
1 cup Butter, or 2 sticks, softened
3/4 cup Granulated sugar
3/4 cup Brown sugar, packed
4 tsps Vanilla extract
2 large Eggs
2 cups, or 1 bag of NESTLÉ TOLL HOUSE Semi sweet chocolate morsels
1 cup Walnuts, chopped (OPTIONAL)

METHOD
1.) Preheat oven at 375 F, and combine dry ingredients: flour, baking soda, salt, and set aside.  You will need the flour mixture to add to the wet mixture.
2.) In a separate bowl (preferably a kitchen aid bowl), beat butter, sugars (both regular granulated and brown), and vanilla extract on low speed until fully integrated and creamy. 
3.) Slowly, add eggs one at a time to the mixture at low speed.
4.) Then, add the dry/flour mixture slowly, and a little bit at a time.  I usually try to eyeball about 1/4-1/2 cup of the dry mixture at a time until fully integrated.  Remember what Alton Brown says, "Speed Kills Kids," so you definitely want to be patient while combining both the wet and dry ingredients.
5.) Finally, stir in the Nestle morsels and chopped nuts (if using chopped nuts), and mix fully on low-medium speed.  You'll probably need to scrape down the sides of the bowl to fully integrate all of the ingredients.
6.) Drop dough by "rounded spoon fulls" onto an ungreased baking sheet.
7.) Bake for 9-11 minutes, or until the edges are golden brown.  Like most baking goods, you'll know the cookie is ready to be removed from the oven when the edges are browned.  If the tops are golden brown, the chances are very high you'll have very dark/burned bottoms to your cookies.
8.) Let sit for two minutes on cookie sheet, and then remove onto a wire rack/parchment surface.  The cookies will continue to cook on the sheet for these two minutes, so don't worry if you think they're just a hair underdone.  Enjoy!