Chocolate Chip Cookies

Pranas is just learning how to cook and bake, and tonight he wanted to bake chocolate chip cookies from scratch. So, with a little supervision from me, he did. And they came out great! However, he remarked that they’re “not as good as” mine—through no fault of his own, of course. I usually use the Tollhouse recipe, which comes on the back of every package of chocolate chips, but I do it with some modifications that I learned from my mom. This time, however, I suggested we just use the recipe as-is. So, the recipe below is the Tollhouse chocolate cookie recipe, with my additions/modifications in italics. Take ‘em or leave ‘em. Either way, they are delicious.

Chocolate Chip Cookies
Prep Time: Approx. 15 minutes

2 1/4 cups all-purpose flour (I use about 3 to 3 1/2 cups)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (I use margarine)
(Just a splash of milk—less than a tablespoon)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips
1 cup chopped nuts (I never add nuts)

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. Add milk. Gradually beat in flour mixture. Stir in morsels and nuts (if you add them).

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.

Yum! Now, the reason I add the extra flour is because the cookie dough is way too batter-y for me. The extra flour stiffens it up, making it more like actual dough, with produces a thicker, fluffier cookie that stays moister longer. The original Tollhouse recipe gives you a better chance of crunchier, harder cookies—which is just fine if you like them that way! Either way is great…just experiment to figure out what works best for you. I can guarantee you won’t mind taste-testing all those “experiments.” :)

Congrats to Pranas for his first successful foray into from-scratch baking!