A favorite cookie in my family is a simple twist on the famous Nestle Toll House Chocolate Chip Cookie. Everyone asks for my version. They say it is special.
I follow the regular recipe with one exception. Well, actually, two. I use chunks of both white and semi-sweet chocolate. I also omit the nuts.
I believe these cookies are so delicious partially because of the two types of chocolate, but mostly, it’s due to the quality of the ingredients. I use sea salt, pure vanilla, and organic sugar, butter, eggs, and flour and chocolate from a specialty chocolate shop (Graham’s Fine Chocolates and Ice Cream) in my town. The cookie is delectable because of the decadent ingredients.
That is the way with life. Exceptional details raise the ordinary to extraordinary.
Original Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter (Softened)
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
1 teaspoon Vanilla Extract
2 Large Eggs
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup Nuts (chopped)
Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the morsels and nuts. Drop by rounded tablespoons 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.
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