3. Holiday Baking: Chocolate Chip Cookies

3 Dec

My trademark recipe has been Chocolate Chip Cookies ever since I was a teenager. I used to get requests for me to bring them to high school holiday parties, and still get requests to bring them to birthday parties, potlucks, family gatherings, etc. My secret is not really that much of a secret: I follow the Toll House recipe for Chocolate Chip Cookies, but I add one small ingredient to mine (that actually adds significant flavor!). Here’s the recipe, along with my “secret” ingredient:


  • 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 (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (I actually don’t put the nuts in mine, but they’re good either way!)
  • MY SECRET INGREDIENT: Cinnamon…It really makes a difference! Add 1tsp. or so…I usually don’t measure mine out, I just eyeball it. But if you’re not a cinnamon fan, don’t overdo it!


PREHEAT oven to 375° F. 

COMBINE flour, baking soda, CINNAMON, 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 (optional). Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Even though I didn’t invent the recipe, my adaptation makes a difference for some reason, and everyone LOVES these cookies. It may be because I go overboard with the chocolate chips sometimes, too….haha :) Enjoy!

One Response to “3. Holiday Baking: Chocolate Chip Cookies”


  1. 11. Holiday Baking: Christmas Cookies! « Working On The Fab Life - December 12, 2010

    […] Chocolate Chip Cookies – I talked about these in this […]

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