Cookie Maker

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There is no doubt who the cookie maker is in this family: it’s Colin. Hands down, he bakes the best cookies of anyone I know.

His specialty is chocolate chip cookies. Rich, buttery, gooey, chocolate chip cookies. One of the many reasons I aim to keep him around for eternity.

Believe it or not he uses the recipe on the back of the Nestle Toll House chocolate chip bag. So common sounding, but he makes it his own. He has some trade secrets that I’m not at liberty to divulge here. But let’s just say that they make for a wicked good cookie. Top it off with the fact that he usually whips up a batch in a white shirt, tie, and blue-striped apron because the only time he has to make them is on Sundays. That is style, friends.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
Yields 60 cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
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 (opt.)

Directions

PREHEAT oven to 375°F.

COMBINE flour, baking soda and salt in small bowl. 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 morsels and nuts. Drop by rounded tablespoon 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.

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 cookies.

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

One tip I will share is his method for storing, because he usually doubles the recipe: After taking enough for the amount desired to bake and eat, take remaining dough and scoop into small balls. Place on a cookie sheet lined with wax paper. Place sheet in freezer for at least 20 minutes, just to hold their shape. Once set, place balls into gallon ziploc bags and store in freezer. You’ll now have cookie dough ready to bake at a moment’s notice. (Warning: dangerous practice.)

“C” is for cookie? Or Colin? That’s good enough for me.

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