Chocolate Chip Cookies

Everyone has a favorite chocolate chip recipe and no wonder as it is a great cookie to experiment with and include your favorite ingredients.  You can add nuts, m&m’s, fruit such as bananas, different kinds of chocolate or types of flour such as cake or whole wheat; you can make them chewy or crispy; lowfat from Canyon Ranch and I even have a recipe with vinegar in it (King Arthur Flour).  Down the road I will post these recipes as well…

So, I have all of these recipes that I have been collecting over the years and what do I bake?  The recipe on the back of the Nestle Semi-Sweet Chocolate Chips.  I have been making this cookie for longer than I care to remember and the recipe  has not changed a bit and is still delicious!  It has been on my other recipe file a very long time and  is always a sure thing…

I did try a new tidbit – a suggestion I believe that came from a past Cuisine magazine.  They suggested placing about 2 tbsp. dough directly into each greased muffin well.  The cookies will stay thick because they can’t spread out during the baking process (see below).

The cookies on the right came out of the muffin tin – I prefer the old way on the left – just drop them on the cookie sheet and bake!

These cookies were a big hit at a family gathering recently and they liked the cookies baked in the muffin tin!!!

Chocolate Chip Cookies

  • 2-1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, firmly packed
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups semi-sweet chocolate chips

Combine flour, soda and salt in a small bowl.  Mix butter, sugar and vanilla until creamy in a larger bowl; add the eggs.  Gradually add the flour mixture and stir until just combined; gently fold in the  chocolate chips.

Drop by tablespoon full on cookie sheet.  Bake at 375°F for 7-10 minutes (in my oven it took 10 minutes).  Gene always enjoyed these warm from the oven with a big, cold glass of milk.

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