Chocolate Chips


I always use “The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe”, multiplied by 2. I also use 3 (1/2 cup) sticks of butter and 1 (1/2 cup) stick of margarine. That gives the best consistency.

The secret to good cookies is let the butter or margarine get soft before mixing by letting it sit on the counter for a while or (very slowly) melting it via the microwave. Mixing up cold butter or margarine right out of the fridge will produce puffy, bland cookies.

Here’s my modified recipe:

1 1/2 cup (3 sticks, 3/4 pound) butter, softened

1/2 cup margarine, softened

1 1/2 cup granulated [white] sugar

1 1/2 cup packed brown sugar

4 (+ maybe a little more) cups all-purpose flour

2 teaspoon baking soda

1 teaspoon salt

2 teaspoon vanilla extract

4 eggs

4 cups (24-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

Cream butter/margarine. Add granulated sugar, brown sugar and vanilla in large mixer bowl. Lightly beat the eggs in a bowl and add to the mixture. COMBINE flour, baking soda and salt in small bowl, then slowly add to the rest. Add vanilla, and then, with a spoon or spatula, stir in a bagful of choc chip morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.


About marypmadigan

Writer/photographer (profession), foreign policy wonk (hobby).
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