7 cookies 3: Tollhouse chocolate chip cookies

American chocolate chip cookies are based on the famous Tollhouse chocolate chip recipe. That is the recipe I always use. The only changes I make are I use pecans or no nuts at all. And, instead of chocolate chips, which for the longest time abroad were not available, I now use a bar of dark chocolate, chopped. I do not like my chocolate chip cookies with vast amounts of chocolate chips or chocolate, so I only use one bar. The chocolate is the darkest, with most butter fat I can find---about 70-80% butterfat. I like this better than chocolate chips, but sometimes for nostalgia, and that now the Tollhouse chips are available, I do use them for friends and family, adding the amount the original recipe calls for, or more.

Variations:

White chocolate with macadamia nuts, chopped

pecans, dark chocolate, raisins, and/or oats

pecans drizzled with white chocolate

The original Tollhouse Recipe:

http://www.verybestbaking.com/recipes/18476/Original-NESTLÉ-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

conversion chart

http://www.traditionaloven.com/conversions_of_measures/butter_converter.html


2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup (2 US sticks size of butter, or half a Norwegian size butter, or 226 g) butter
3/4 cup white granulated sugar
3/4 cup packed brown sugar (not really strong flavour or will taste too strong for this cookie)

1 tsp vanilla
2 large eggs

2 cups Nestle chocolate chips, original flavour (or any you like)

1 cup chopped nuts


375F for 9-11 minutes. (See link for entire recipe. I´ve made them so often, I just mix all the ingredients, form into balls, chill the balls, place the balls on the prepared pans as baking, bake, cool. Repeat til all the dough is baked. Cool then store in airtight tins, or pack in airtight tins for Christmas presents. Tie with pretty ribbons)


Oven conversion F to C. 375F is 190.5C.