Seriously Modified Toll House Chocolate Chip Cookies
Here’s the chocolate chip cookie recipe I’ve been using lately. It’s pretty good; especially at making the gooey soft chewy cookies I like. Originally I found it here, with modifications picked up through a night of frantic googling.
INGREDIENTS:
2 and 1/4 cups pastry flour (makes cookies lighter)
1 teaspoon baking soda
1 teaspoon salt (very important; we left it out as kids, not knowing how much it helps flavor)
1 cup (2 sticks or 1/2 pound) of softened butter
3/4 cup granulated (white) sugar
3/4 cup packed brown sugar
1 tablespoon (not teaspoon) of vanilla or other flavoring extract
2 eggs
2 cups (12 ounce package) of Toll House semi-sweet chocolate morsels (or other morsel product — they have lots.)
DIRECTIONS:
Start by combining the flour, baking soda, and salt in a small bowl (not the main mixing bowl).
Melt the butter in another bowl, and mix together with the brown sugar till the brown sugar is as dissolved (or suspended) in the butter as it will get.
In the mixing bowl, add the granulated sugar and the extract, then pour in the melted butter and brown sugar. Let it cool somewhat so that the eggs don’t cook when you add them. Add the eggs one at a time, beating well after each addition.
Gradually beat in the flour mixture. Stir in the chocolate morsels, then immerse the bowl in ice water or put it in the refrigerator to chill the dough.
Drop rounded tablespoon sized portions onto ungreased baking sheets.
Bake for 9 to 11 minutes at 375 degrees F. Note, the temperature is somewhat important — our oven is about 50 degrees cooler than what the temperature is set at, so do as Alton Brown says and get an oven thermometer.
Note that to play with this recipe even more, you can substitute things like peppermint or rum extract for the vanilla extract, or try different flavored morsels — I tried cappucino morsels once, and that wasn’t very exciting, but the mint and raspberry ones sound pretty good.
