How can we have any kind of baking sense without the number one contender? None other than "The Chocolate Chip Cookie"! Who would have thought that Ruth Wakefield, of Whitman, Massachusetts, could have stumbled onto one of the greatest and most lovable baked good since sliced bread? What started in/around the late 1930's has become a timeless tradition and America's favorite cookie.
The versatility of this cookie adds to the enjoyment. You can mix; white chocolate chips, nuts, milk chocolate chips, M&M's, chocolate chunks...you name it, you probably can put it in there! So I give many thanks to "The Chocolate Chip Cookie", which paved the way to my love of baking and probably yours as well. Enjoy!
Timeless Tradition
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
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