Chocolate chip cookies are the most favorite cookie at my home, and whenever I bake up an array of cookies, this one has to feature as one of them. This year, I made a variation by baking these in muffin tins rather than on cookie sheets, so that you end up with thick chewy chocolate chip cookies, which are crisp on the bottom. A good compromise when you have someone who likes it crisp and someone who likes it chewy. Also, it packs up nicely for sharing with friends in my Christmas goody bag.
This recipe is nothing new, it is the Nestle Tollhouse Chocolate Chip Cookie Recipe, that comes on the bag of chocolate chips. This is foolproof and tastes awesome every time.
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 semi sweet chocolate chips(1 12 oz bag)
1 cup chopped walnuts
Preheat oven to 375 degrees.
Sift flour, baking soda and salt in small bowl. Cream together the 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 the chocolate chips and nuts. Scoop using a small ice-cream scoop into muffin tins and bake for about 12 minutes. Let cool in the pan for another 5 minutes before removing them to a cooling rack.
Verdict: Perfect balance of chewiness, crispy on the bottom, chocolatey with the aroma of the vanilla extract. I could munch on these all day…but I probably shouldn’t. 🙂Pin It