Toll House Cookie Heaven

Blame It On Mom

My mother made us all chocolate chip cookies and peanut butter cookies for Christmas. They were so good they were gone lickity split.  I for one, love a Toll House Cookie. Is there anyone out there who doesn't? I won't hold it against you, I'm just wondering aloud if it's possible not to love a chocolate chip cookie.

Being that I do love 'em, and being that they were gone lickity split, and being they were on my mind when I recently bought a ginormous bag of Nestle Semi Sweet chocolate chips at Sam's Club due to the aforementioned Toll House Cookies teaser of Mom's, Saturday seemed like a perfect day to make a batch.

I used the original Nestle ® Toll House ®  cookie recipe. It may or may not be a little different from the 'original original' toll house cookie recipe by Ruth Wakefield who created the cookie at her Toll House Inn in Whitman, Massachusetts in 1930. 

Either way, they're good.

There's a reason why they're gone so fast.

 

Toll House Cookies ( Recipe courtesy of All Recipes)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon of salt

1 cup of butter (or margarine but I see no reason not to use butter)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 ounce) package of Nestle ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

and if you like,

1 cup chopped nuts

(I didn't use nuts this time around)

Preheat your oven to 375 degrees F.

Combine the flour, baking soda, and salt in a bowl in a small bowl.

In separate bowl mix the butter, granulated sugar, brown sugar and vanilla extract. Beat until creamy. 

Add the eggs one at a time. I like to crack my eggs into the measuring cup I've just used. That way, if I get a bit of shell in with the egg, I can get it out before I put the egg into the mix.

Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded teaspoon onto ungreased cookie sheet.

Bake for 9 -11 minutes until golden brown.  Let them cool on cookies sheet for 2 minutes then move to cooling rack. 

Pour glass of milk. Eat. Enjoy.

 

The recipe is a great go-to for chocolate chip cookies. If I were to adjust at all it would be for more chewiness. Perhaps take them out a little earlier or just a skoch less flour.

Delicious all the same.

I'll just leave you to drool on your for now.

Tomorrow I'll be sharing my picks from the link party. I know they're gonna be good! If you have a shop and haven't linked up, be sure you do. And if you don't have a shop, be sure to stop by and see all the great stuff everyone is leaving behind. The party is rocking and rolling this time around.

Hey, did you catch a glimpse of the fog we had all weekend long? 

I am very happy to report, it has moved out. Now, are you sitting down? It's 57 degrees F right  now. In New Hampshire. IN JANUARY!!!!!!!!!!

I'm not asking any questions. I'm just going to enjoy it.

By the way..........more cookie recipes to come this week. Just wanted to give you a heads up on that in case you'd begun any of your 'new year resolutions'. Wink wink.

Ciao for now,