Like most bakers, I am on the hunt for THE chocolate chip cookie recipe. I haven’t found it yet, unfortunately.
How can something so simple be so hard to perfect?
I’ve tried all the famous recipes out there:
“The Chewy” , Baking Illustrated’s CCC, Levain Bakery’s, Vanilla Pudding CCCs and many others.
All of these recipes required extra steps and took extra long to make. Some needed refrigeration overnight to “marinate” the flavours and let the fat distribute, one used bread flour instead of AP flour, another needed more egg yolks than eggs whites and then another that needed a higher ratio of brown sugar to granulated sugar.
Many people have ended their search for THE chocolate chip cookie after discovering baking illustrated and “The Chewy”. But neither of those recipes did it for me. Sure, they were delicious, but something was missing.
Anyone remember the episode of Friends where Monica tried to re-create the chocolate chip cookie recipe that Phoebe’s grandmother handed down?
“Don’t you have any relatives who might have the recipe?”
“Well, you know, I may have relatives in France who might know. My grandmother said she got the recipe from her grandmother, “Nestlaay Toool-louseee.”
“What was her name?”
“Ugh, you Americans always butcher the French language.”
After watching that, I realized that I haven’t tried the ancestor of all chocolate chip cookies: the nestle toll house CCCs.
These were simple and easy to make, no frills at all. No muss, no fuss, just good ol’ classic chocolate chip cookies. Soft on the inside with a nice crisp around the edges. PS: I think they taste better than any of the aforementioned recipes.
Here’s what my friend said about Nestlay Toulouse’s cookies:
Nestle Toll House Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I reduced to one pinch)
- 1 cup (2 sticks) butter, softened (I used salted butter)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract (I used a bourbon flavoured vanilla extract)
- 2 large eggs
- 2 cups (12-oz. pkg.) chocolate chips (I used ghirardelli’s semi sweet chips)
- 1 cup chopped nuts (I left this out)
1. Preheat oven to 375° F. (Whoops, I baked at 350 degrees F)
2. 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.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely