Posted on November 30, 2010
“The cookies tasted terrible. They were hard and lumpy. Instead of the enjoyment I had envisioned; I was told not to make any more cookies. With tears in my eyes, I threw all the brown poop lumps into the garbage.”
I sat on the steps feeling dejected from my failed attempt at baking and was afraid that Tina would be disappointed with me. The next day, I went over to Tina’s as soon as I got home from school. And when she asked me about the cookies, tears welled up in my eyes as I explained about the failed cookies. Instead of being upset, she just smiled and comforted me. She explained to me the importance of the ingredients I had omitted. Then she went on to bake the cookies again with me so that I could see it done properly.
I’m happy to say, the cookie lesson paid off. Defying my dad’s order of never to make cookies again — I baked three-dozen gooey, chewy, mouth-watering cookies that forever changed the opinions of my family about my baking ability. As for Tina –to say she was a nice neighbor would be an understatement. Tina was the special “mom” to me for the next three years. And to this day, her many life lessons stayed with me.
That’s why every time when I bake chocolate chip cookies; it is more than just cookies for me. It’s about someone showing love and kindness. And perhaps that’s why Chocolate Chip Cookies is the most popular. It’s a simple cookie — yet when you bite into it; the warm and fuzzy feeling you get is unexplainable.
So… here is the recipe to make these wonderful cookies. I hope they will make you feel warm and fuzzy… 🙂
Original Nestle Toll House Chocolate Chip Cookies
2 1/4 cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter (2 sticks), softened
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
1 teaspoon Vanilla Extract
2 Large Eggs
2 cups Chocolate Chips (12-oz. pkg)
1 cup Chopped Nuts
Make Approx. 36 Cookies
Preheat: Oven to 375 F
Combine: Flour, baking soda and salt in small bow. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Baked: For 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The direction on the package seems simple enough. However, as I have discovered during my first attempt; the direction can be misleading for someone who is not familiar with baking techniques. Tina gave me some tips not listed on the package direction and that is to — scrape the bowl constantly during beating of the dough. This insures all the ingredients are thoroughly mixed. So that the cookies will spread evenly during baking. And another tip is to not add all the flour mixture at once. It will save you a great deal of mess if you add about 1/2 cup at a time but also you would not lose any ingredients. As I’ve learned the hard way that even 1 teaspoon can make a big difference between success and failure on the outcome.
Here is a tip on how to get perfect, round, even size cookies — the ice cream scoop. It is one of the must have cooking tools to have in your kitchen.
Have fun and enjoy!
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