Spring has been so busy that I’ve been neglecting this blog – and this is kind of a cheat since most people bake these – but I’ve got to tell you that the Toll House recipe is one that I go back to time and time again. This past weekend, in the midst of a busy day Andy asked if we can make cookies. I was about to say no, we have a lot to do and a busy day, night, weekend, and life (!!) ahead (hopefully) but paused and said OK. I wish I could tell you that I just had a zen moment and decided that life is short and I should take time out of a busy weekend to enjoy my son but honestly it was because Andy’s friend Mark was over. Mark, unfortunately (a big understatement) is recovering from a skull fracture (thankfully he is OK!) but cannot participate in any physical activity for a bit. In addition, this past week he was allowed very limited time on the computer, TV, or hand held game. So…what do with two very active 12 year old boys after they have talked and talked and talked? Bake cookies!! The boys made the cookies – I just directed and we divided the batter into fourths and made white chocolate cookies (mark’s fave), M&M cookies (my fave), semisweet cookies (again, my fave) and milk chocolate cookies (oh, again me!!) – all kidding aside everyone had one (or two) that they love. I said how about nuts or dried fruit and both boys shouted no. We had a lot of fun, and Sylvie helped with the scooping and sheet-pan prep and I must say that it felt very good. Mark left with a big bag of cookies. Greg’s friends and Andy’s friends Jack and Will were happy to snack on all the cookies and well, it reminded me once again to slow down. More often than not, slow down…and make time, time to smell the cookies. Oh, and eat them too. Enjoy –
I often double the recipe (I did here) and freeze the leftover dough in logs as shown at the bottom of the oatmeal raisin post. I then slice and bake from the freezer and have warm fresh cookies on the spot!
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, room temp (do not melt, or melt if you want flatter, crispy cookies)
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs, room temp
2 cups Toll House semi-sweet chocolate chips
or – other chips – dark, milk, white
or – M&M’s, nuts, dried cherries
Preheat oven to 375 degrees. Line sheet-pans with parchment.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
With the paddle attachment of you electric mixer (or hand held beaters) beat the softened butter for a bit. Add the granulated sugar and beat on medium high speed until the mixture turns light and fluffy. Scrape down the bowl, and mix again.
Add the brown sugar and mix to combine. Next, add the vanilla then eggs one at a time. Scrape and mix again to incorporate.
On the lowest speed, add the dry ingredients. Mix until just incorporated. Add chips and mix again.
Refrigerate batter if you want the cookies to be a little thicker. If not – just move along.
Drop by tablespoons (ours are bigger) – and bake anywhere from 11-14 minutes – depending on size and how full your oven is. Check often and pull when a nice golden brown.
Let cool if you can and eat!Pin It