Thursday, September 22, 2011

Chewy Chocolate Chip Cookies

This is PRETTY much Nestle's Recipe, but I think a few slight alterations make it a million times better.


2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup UNSALTED butter, softened -->Unsalted butter is better quality butter. Salted butter is a conspiracy theory, they use the lesser quality cream and then add salt to hide that and make it taste better. When baking you add salt anyways, so you might as well use better butter. YEAH, France made me picky about my dairy products. :)
1/2 cup granulated sugar
1 cup packed brown sugar, packed -->The more moisture, the more CHEWY.
1 teaspoon vanilla extract

2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Soften butter to room temperature.

Put butter and sugars in bowl and cream (mix on high speed) until UBER fluffy, up to three minutes. This increases the interactions between the fats and the sugars, making them taste better.

Add vanilla and eggs, beating well between each egg.

Add salt and baking soda. Mix again.

Slowly add flour to keep from mad-flour-explosions till everything is incorporated.

Add chocolate chips to taste. I know my silly sista likes to go light on the chocolate chips, which I think is pretty crazy.

Scoop by heaping tablespoons onto pan. If you want perfect cookies, roll into neat balls. If you want monster-blob cookies (my personal favorite) make extra large scoops and place too close together on pan. Cut apart after baking.

Bake at 375 degrees 9-11 minutes, until the bottom is nice and golden.

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