There is nothing like a hot cup of tea or a cold glass of milk to wash down a freshly baked chocolate chip cookie. The gooey morsels of chocolate and walnuts or pecan, if the baker so chooses to added them into the batter, make for a mouth-watering treat.
This is a basic recipe found basically unchanged, whether Toll House, Entenmann’s or your secret family recipe handed down from Grandma.
A Plain Old-Fashioned Chocolate Chip Cookie
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, at room temperature
- 3/4 cup brown sugar, firmly packed
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts or pecans, chopped (optional)
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- Using a large bowl, beat butter, brown sugar, sugar and vanilla until light and fluffy.
- Add eggs, one at a time. Beat well after each addition.
- Stir flour mixture into butter mixture until blended.
- Stir in chocolate chips and nuts (optional). Mix dough together well.
- Drop cookie dough, in rounded tablespoonfuls, onto parchment paper-lined baking sheets.
- Bake in 375* preheated oven for 10 to 12 minutes or until edges are lightly browned.
- Allow to stand on baking sheet for 2 minutes before removing to cool on wire racks.
Bakes 2 1/2 dozen cookies.