15 November 2017

Cookies, chocolate-chip cookies, are what I’m most grateful for on this the mid-way day of November.  For years now, they have been my “go to” treat for holiday baking, having donned every plate for Santa that I’ve ever helped my children make, gift-giving baking, and plain old just-because baking.    They are simple to make, difficult to mess up, and always delicious.

Therefore, when my children wanted to thank their teachers with a little token of appreciation before the Thanksgiving Break, I knew just what to bake.  I grabbed my handy-dandy bag of Nestlé morsels and within an hour had a few dozen cookies cooling on the counter waiting to be wrapped in festive paper and hand-delivered to the deserving adults who help educate our youth, my two in particular. Of course, there were a few left over for sampling,  which my children gladly assisted me with, reminding me that quality control is very important.

I must admit that I tinker with most recipes, changing the quantities or ingredients to suit my particular palette or to use what’s already on hand in my home.  That being said, however, I have never tampered with the chocolate chip cookie recipe I use.  Found on the back of the bag of Nestlé Toll House morsels more than a decade ago, I have never been tempted to change a single ingredient, quantity, or direction.

Nestle

ORIGINAL NESTLÉ® TOLL HOUSE® DARK CHOCOLATE CHIP COOKIES

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 2/3 cups (10 ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

1 cup chopped nuts*

Preheat oven to 375 degrees Fahrenheit.

Combine flour, baking soda and salt in small bow.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes about 4 1/2 dozen cookies.

*  If omitting nuts, add 1 to 2  more tablespoons all-purpose flour

For the opportunity to bake up a little love for some special people and to taste a bit of love myself I am truly thankful.

 

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