We decided we needed to make chocolate chip cookies. Sometimes, need is not too strong of a word for cookies. It was Friday night and we had been out to a nice dinner at Hacienda Real Grill in Longview. After dinner, we were doing some grocery shopping when it hit my boyfriend that he really could use a chocolate chip cookie. Not one from the bakery, but one of my homemade cookies. How could I resist such a compliment? We got some ingredients and planned to make cookies that night. Well, by the time the shopping was finished and I’d driven my mom home, it was too late to bake, so we put it off until Saturday. That was fine though, because I can’t think of a better way to spend a cold, rainy Saturday afternoon than baking yummy cookies in a cozy kitchen with someone you love.
We used the Nestle Toll House Chocolate Chip Cookie recipe with just a couple of changes: First, we did a half recipe because five dozen cookies sounded like a bit much. Second, we replaced half of the butter with canola oil. Third, instead of the cup of semi-sweet chocolate chips the half recipe called for, we did 1/2 cup semi-sweet chips and a rounded 1/4 cup of dark chocolate chips. Fourth, because we used unsalted butter and canola oil has no salt, I added a couple of extra pinches of salt to the dry ingredients.
Here’s the half recipe with our changes in parentheses:
- 1 and 1/8 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (plus a couple of little pinches extra)
- 8 tablespoons of butter, softened (or 4 tablespoons softened unsalted butter plus 4 tablespoons canola oil)
- 3/8 cup granulated sugar
- 3/8 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup Nestle Toll House Semi Sweet Chocolate Chips (or 1/2 cup generic semi-sweet chocolate chips plus a rounded 1/4 cup generic dark chocolate chips)
- 1/2 cup chopped nuts (optional) (we left them out)
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, and salt in a small bowl. Beat butter, (oil), granulated sugar, brown sugar and vanilla extract in a large bowl. Add egg, beating well. Gradually beat in flour mixture. Stir in morsels and nuts (if using). Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.
They are great: buttery, chocolaty, and sweet, but with just enough dark chocolate and salt to offset the sugar perfectly. They’re also nice and crunchy. I think the canola oil might be the reason for that, since I don’t remember the original recipe coming out that crunchy. I wonder if they would be softer if I baked them a shorter time…I might try that next time. They are really good crunchy though.
By the way, here’s the website for the Nestle Toll House Cookie recipe, just in case my link above acts weird: http://www.verybestbaking.com/recipes/18476/original-nestl%C3%89-toll-house-chocolate-chip-cookies/detail.aspx