New Recipe... Thursday?

So, I'm pretty positive that I have the best mom in the world. No, really. As the the holidays are quickly approaching, this woman bought me all kinds of good stuff to bake with so I have all my ingredients ready to go when the urge to bake hits me. Kind of like today.

On Tuesday, I made Peppermint Bark, mainly because I had such cool candy boxes I wanted to try out, but I don't think that really counts as baking because I just threw it in the microwave. My best friend for life times three million (Hi KW) requested that I bake some cookies, and after scouring the internet, I finally found a chocolate chip cookie recipe that I like.

And the funniest thing? I already had it at home, on the back of my Toll House chocolate chips.

Original Nestle Toll House Chocolate Chip Cookies

Ingredients:

2 1/4 cups of all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of butter, softened

3/4 cups of granulated sugar

3/4 cups of packing brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12 oz package) of semi-sweet chocolate morsels

1 cup of chopped nuts.

Directions:

1.) Preheat oven to 375 degrees.

2.) Combine flour, baking soda and salt in a small bowl; set aside.

3.) Beat butter, sugars and vanilla together in a large bowl until creamy.

4.) Add eggs one at a time, beating well after each addition.

5.) Gradually beat in flour mixture.

6.) Stir in morsels and nuts.

7.) Drop by rounded tablespoons onto an ungreased baking sheet.

8.) Bake for 9-11 minutes or until golden brown.

Notes: First of all, I omitted the nuts. Usually, when I bake for KW (Hi KW), I like to send some home for her boys and one of them is allergic to nuts. Another thing I changed about this recipe is instead of using chocolate chips, I used the chunks. I'm a big fan of chocolate in my cookies and the chunks make them absolutely to die for. Except not really, because I don't think I'd ever willingly die for a cookie. The last thing I wanted to note, which is something I've been forgetting, is that sometimes I have a hard time baking my cookies all the way through. One side of the pan will be perfect while the other isn't even done all the way. To remedy this, I've started turning my pan halfway through the bake time to ensure that both sides get done at the same time. Also! This recipe advises that you can get about sixty cookies out of the batter, but I only managed 36.

 

 

 

Though I'm not really a huge fan of actually eating desserts (most of the time I don't even taste what I bake), I had to have two of these bad boys because they're just so damn good. I guess we'll find out what the guinea pigs officers think a little later.