Last night I made Drin’s favorite cookie – Toll House Chocolate Chips. I was able to do that because he’d only eaten 1/2 of the big ass family sized bag of Milk Chocolate Chips in the pantry. This is a recurring problem at SoJo’s. Yes, he eats my ingredients like my pantry is a candy dish. It’s frustrating, normally. But last night, oh, last night, we had the chewiest, gooiest (is that a word? If it isn’t, it should be), chocolate meltiest (again, should be a word), cookies ever. I brought 3 (because I can tolerate only odd numbers and 1 simply is not enough when you’re talking Toll House Chocolate Chip Cookies) to work today. They’re screaming already, and it’s only 8:02 am.
Toll House Milk Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla
1 3/4 cups milk chocolate chips
1/2 cup chopped pecans (optional)
Preheat over to 375 degrees.
Cream together butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking soda and salt.
Add to creamed mixture, combine well.
Stir in chocolate and nuts.
Drop 12 cookies by rounded tablespoon (I use a cookie scoop) onto baking sheet lined with parchment or a sil-pat ( I use sil-pats – couldn’t live without ’em, love ’em, need ’em, want ’em, gotta have ’em, recommend ’em).
Bake in preheated oven for 9 to 11 minutes.