Chocolate chip cookies are like best friends: They give you a warm hug whenever you meet, cheer you up when you’re down, are always there around the corner, and even if you haven’t seen them for a while, it doesn’t take long to remember why you love them the moment you do. The thing about best friends though, is that we usually take them for granted, just like good ol’ fashioned chocolate chip cookies. When things are going well and life is good, they get overlooked and passed over for more exciting options. But when all is said and done, there is something that the humble chocolate chip cookie offers that the prettiest cupcakes, the most decadent desserts, or the most inventive flavour-of-the-day cannot replicate.
If you don’t agree with me, you probably haven’t had a really good chocolate chip cookie or a really good friend. I am lucky to have both. All my best friends have been my friends for decades. (And when someone has been my friend for that long, it either means they are saints or I am one, though I highly doubt the latter is true.) Just as “many people walk in and out of your life, but only some will leave footprints in your heart,” so many confectionaries will go in and out of fashion, but the chocolate chip cookie has an ageless charm that stands the test of time. Therefore it should come as no surprise that the best ever chocolate chip cookie recipe has been around for ages. The Nestle Toll House chocolate chip cookie recipe from the 1930s is the original stuff. And if you don’t already know this, don’t waste your time trying another chocolate chip cookie recipe because this is the best ever chocolate chip cookie recipe in the whole wide world. There, I’ve said it. It’s no secret anymore!
Chocolate Chip Cookies
(The Original Nestle Toll House Cookie recipe)
Yields: 50 x 3″ 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
2 cups (12-oz) chocolate chips
1 cup chopped nuts
1. Sift flour, baking soda and salt. Set aside.
2. Cream butter and sugars using the paddle attachment of a mixer until pale and fluffy. Beat in vanilla extract and eggs one at a time until combined.
3. Fold in the sifted dry ingredients in 3 batches. Then fold in chocolate chips and nuts until well combined. Refrigerate overnight or at least 2 hours.
4.. Before baking, preheat oven to 375F/190C. Scoop equal portions of cookie dough onto baking sheet lined with parchment paper.
5. Flatten the cookies slightly with your palm and then bake in a preheated 375F/190C oven for 9-11 minutes.
6. Let cookies cool and then store in an airtight container or dunk in a glass of cold milk!