The Roasting Plant - Chocolate Chip Cookie - photo by ccho
I have an "Aunt" Alice, with whom I have absolutely no relationship to, but I care tremendously about - and she makes the most phenomenal chocolate chip cookies. They are crispy around the edges and gooey in the middle. They are packed with awesome chocolate chip goodness. They really are the BEST chocolate chip cookies.
I asked her for the recipe one time and she confided in me how she came to develop them. She said that she took the Original Nestle Tollhouse Chocolate Chip Cookie Recipe and she added 50% more butter and 50% more chocolate chips. Basically, add more of what makes cookies delicious. Was that a surprise? Done and done. So here in all its glory is "Aunt" Alice's "Secret" Recipe:
The BEST Chocolate Chip Cookies
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 sticks softened butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
And instructions from the Nestle website
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. 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.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes."