I’ll admit it: I’m obsessed with pinning recipes on Pinterest. While I don’t exactly go back and make the recipes as much as I should, it’s nice to have a humungous board full of ideas to choose from when the mood strikes.
On Saturday, I had some time alone, and after a nap with my dog, I decided the perfect way to complete my Saturday evening would be with — what else? — chocolate chip cookies! I’d been dying to bake a “traditional,” made-from-scratch batch of chocolate chip cookies for a while now, and I settled on the Nestle Tollhouse recipe, which has been floating around Pinterest. I hadn’t made it before, but I figured you can’t really mess up a chocolate chip cookie.
Spoiler alert: these cookies were amaaaazing. They were crunchy on the outside, but soft on the inside, and practically melted in your mouth when warm. Even after they’d cooled, they stayed that perfect crunchy/soft ratio. This is officially my go-to cookie recipe. Hope you enjoy it as much as I do!
- 1 1/8 c flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick unsalted butter (room temperature)
- 1 egg
- 1/2 tsp vanilla extract
- 1 c semi-sweet chocolate chips
- 6 tbsp sugar
- 6 tbsp brown sugar
I’ll be the first to admit I’m not a great baker (nor am I a great cook). But I am learning. My biggest downfall is that I’m a combination of lazy and impatient so I tend to improvise. For this recipe, I used some altered ingredients, like swapping regular brown sugar for dark brown sugar and nixing the vanilla extract for no other reason than I forgot.
1. Pre-heat the oven to 375 degrees F.
2. In a small bowl, mix the flour, baking soda, and salt.
3. In a separate bowl, mix the butter, white sugar, vanilla extract, and brown sugar until smooth.
4. Add the egg, preferably cracking it in a separate bowl and adding it once you’re sure there are no egg shells in it. Not that that ever happens to me.
5. Blend until creamy!
6. Gradually add your flour, blending as you do. Your mixture should now begin to resemble cookie dough. Yay! Success!
7. Now it’s time to add the chocolate chips. I happened to have semi-sweet, but sometimes, when I don’t, I sub in regular milk chocolate and it tastes great, too.
8. Arrange approximately 1″ balls of dough on a greased baking sheet or a baking sheet lined with parchment paper. (I prefer parchment paper.) The entire recipe made 24 cookies, each about three inches wide. On my first cookie sheet, I fit 15 cookie balls.
9. Stick the cookie sheet into the oven and let it bake for 9-11 minutes. I like my cookies a nice mix of crunch-soft, so I let my oven pre-heat (a small miracle) and set the timer for exactly 11 minutes. Here’s what they looked like when I took them out:
And they were perfectly golden brown on the bottoms.
10. Take photos of your finished product, post to Instagram (because it doesn’t actually count unless you do that), and enjoy!