Better Chocolate Chip Cookies

If there’s one thing I can make really really well every time, and there’s really only one thing, it’s chocolate chip cookies. 

I get a lot of compliments on my cookies. People seem to think they are something special. I started making them when I was a teenager, and taking them to rock bands that I liked. I still do that from time to time. Mostly I make them for my kids…and myself. To tell the truth, our favorite part is the dough! 

I use the Toll House® recipe on the back of the NESTLÉ® Chocolate Chip package, but with a couple of changes. The first change my mom made back in the 60’s. Toll House cookies are amazing, but they tend to be flat, not fluffy. So Mom added more flour, adding 2 ½ cups instead of 2 ¼ cups. That gave the cookies more body.

When I started making them for my family, I changed the two sticks of butter or margarine to one stick of Butter Flavored Crisco® (both equal 1 cup). The Crisco fluffs the cookies up quite a bit!

Here’s our changed recipe.

Ingredients

  • 2 1/4 cups all-purpose flour 2½ cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks of butter or margarine 1 stick Butter Flavored Crisco sticks (1 cup)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (optional)

Directions

1. Preheat oven to 375° F.

2. Combine flour, baking soda, and salt in medium sized bowl. Mix lightly with a fork. In a large bowl, with a fork or electric mixer (I use a fork. Easier to clean up afterwards, and you won’t over-mix them.) Beat butter, granulated sugar, brown sugar, and vanilla extract in large bowl until creamy. Add eggs and beat well. Gradually beat in flour mixture. (I dump it all in at once.) Stir in chocolate morsels and nuts (optional). Drop by rounded tablespoon onto lightly greased baking sheets. (I take a stick of butter and use it to grease my Air-Bake cookie sheet. The Air-Bake sheet keeps the bottoms from burning. You only have to grease it before the first batch. It’ll stay greased after that.)

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

Slice and Bake Cookie Variation: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

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