The Best Chocolate Chip Cookie Recipe

This morning I am baking cookies for a big youth conference at our church that will be taking place this weekend. The first batch I am making are chocolate chip cookies.

The best recipe EVER for chocolate chip cookies is the Original NESTLÉ® TOLL HOUSE® recipe. Here it is:

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 (optional – I usually omit because my family prefers them without, but pecans are SO good in these)

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.

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 and pan cookie for 17 to 19 minutes.

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I found found that my keys to cookie baking success are:

• Be sure to cream the butter and sugars together really well. Also make sure the eggs and vanilla are blended in well before adding dry ingredients. (Be sure to use real butter for the best taste and consistency)
• Fold in the chocolate chips with a spatula. (I mostly use mini chips because they distribute better through the cookies, but Mickey also enjoys the traditional size chips)
• Cook times can vary, but for my oven I have found that baking the cookies 10 minutes is best.
• Let the cookies remain on the cookie sheet two mintues after removing from oven. Then transfer to wire racks to cool.
• Store in air tight container(s).