Who knows how many versions of chocolate chip cookies are floating around, but this is the one we’ve used the most. The original chocolate chip cookie is attributed to Ruth Wakefield, owner of the Toll House Restaurant in Massachusetts. The story suggests she had long made a cookie known as a “butter drop do” a cookie which dated back to colonial times. The recipe called for baker’s chocolate which is in a powder form. Finding she was out of the baker’s chocolate she chopped up a semisweet bar of chocolate, assuming it would melt and blend into the dough in a similar fashion. Instead it held its shape and became what we now know as a Toll House cookie. Rumor has it that in exchange for printing her recipe on Nestle’s chocolate packages Ruth was entitled to all the chocolate she needed for life. From a woman’s perspective, that could be a costly agreement!
This cookie recipe is one we used when we were catering and also packaged and sold the cookies in a jar….. We use bittersweet chocolate chips and pecans, but you can use your favorite chocolate and nuts. With a cold glass of milk, life doesn’t get much better.
Chocolate Chip Cookies
2-¼ cups + ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup butter (not margarine) melted and cooled
¾ cup sugar
¾ cup brown sugar, firmly packed
1 overflowing teaspoon vanilla
2 overflowing cups bittersweet chocolate chips
1 cup chopped pecans, lightly toasted*
In a small bowl add 2-1/4 cups flour, soda and salt, whisking to combine. In a large mixing bowl add sugars, melted butter, eggs and vanilla; beat on medium low speed until blended. Add flour mixture and beat on low speed just until flour disappears. Toss chocolate chips and nuts together with ¼ cup of the remaining flour and mix into dough; if dough is still really soft add the remaining ¼ cup flour.
Using either a small ice cream scoop or teaspoon, drop chilled rounds of dough onto parchment or Silpat lined baking sheets. Chill dough for at least 15 minutes. If you want thinner cookies you can skip this step; you will want to put a little extra space between cookies when baking to allow for spreading.
Bake in a preheated 325 degree oven for 15-18 minutes, until just set and lightly golden, checking at 15 minutes. Do not over bake. Store in a tightly sealed container.
*Toasting the nuts prior to baking enhances the flavor of the pecans. To toast, spread nuts evenly on a rimmed baking sheet, then bake in a preheated 350 degree oven for 8 minutes.