(no subject)

[sam_gamgee]

I haven't baked in a long time, so I made chocolate chip cookies today. It was a lot of fun - I think I'm going to have to do it more often.

Here's the recipe, it's the "official" Toll House one.

Ingredients:
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
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)


Directions:
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.

*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Makes 5 dozen (60) cookies.

Comments

[dancetomato.livejournal.com]

I like a slightly crispier cookie (not crisp, but not soft), so I always use half butter and half Crisco shortening. But not butter flavored Crisco. Crisco even comes in sticks so you can use it like butter.

Mmmmm. Toll House cookies. When are you arriving to bring us ours? I'll have the milk ready.

[sam-gamgee.livejournal.com]

LOL. The website actually advised to enjoy them with milk. :-P

As soon as we can work out a date, I'll bring cookies (or whatever else). :-D

My grandmother's cookies are usually crisper than mine turned out, so I think she uses Crisco. We have Crisco, but considering that I don't know how old it is or how long it's been open, I didn't want to risk it, even if it looked and smelled safe. The butter, on the other hand, I knew was safe, since I had bought it a week or two ago.