It’s suppose to be an overcast, potentially rainy day in Denver and if there is one recipe I associate with a dreary day, it’s this chocolate chip cookie recipe. There is nothing cozier than a house filled with the scent of fresh cookies on a crisp day and if I have to eat a few cookies in the process, so be it. When I was growing up, making this recipe was a rainy day family tradition. My brothers and I would help my mom bake and once the cookies were done, we’d gather around the table for a game of Monopoly. Coming from a family that can be fiercely competitive about boards games, I gladly skip the Monopoly but I’m not giving up the cookies.
The go-to chocolate chips cookie recipe in our family is the good old Nestle Toll House recipe. It turns out wonderfully whether you are using the standard version or the high altitude version (above 5,200 ft). This recipe produces a crispy outside with a chewy delicious center.
Chocolate Chip Cookies
From: Nestle Toll House
Prep Time: 15 minutes
Cook Time: 8-10 minutes
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.) semi-sweet chocolate chips
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 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For high altitude baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.