Chocolate Chip Cookies

One of my favorite easy breezy go-to desserts is chocolate chip cookies! They are quick and easy to bake, easily transportable and always a hit of any soirée! I’m often asked what recipe I use for these perfectly cooked ooey-gooey cookies, and after trying countless recipes, I always go back to one that never disappoints–Nestlé’s Toll House recipe found on the back of their semisweet chocolate chip bag! They’re perfectly chewy and are guaranteed to melt in your mouth! I like to kick them up a notch by sprinkling a dash of Fleur De Sel on the tops of the cookies for a special sweet & salty treat! EnJOY!

CHOCOLATE CHIP COOKIES

you will need…

(yield: makes about 5 dozen cookies)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
12-oz. package Nestlé Toll House semi-sweet chocolate chips
1 cup chopped pecans or your favorite candy(optional)
Fleur De Sel(optional)

Preheat oven to 350 degrees. Combine flour, baking soda and salt in small bowl. In a mixer bowl, beat softened butter, granulated sugar, brown sugar and vanilla extract until creamy(your dough should be fluffy and light in color).

*Savvy Hint: If you’re like me and constantly forget to pull out the butter to soften overnight, pop the stick of wrapped butter into your microwave for 8 seconds(time may vary for your microwave, but I’ve found 8 seconds works beautifully with most microwaves I’ve used) on each side until soft. Voila! You have softened butter!

Add eggs, and continue to beat until your mixture is light and fluffy.

Gradually beat 1/2 of your flour mixture until incorporated; then gradually beat in the other 1/2 of your flour mixture until incorporated.

Add your semi-sweet chocolate chips and nuts or candy if desired.

Slowly mix until well incorporated.

*Savvy Hint: I like to always have a batch of dough stored in my freezer for unexpected occasions or last minute get-togethers. Form the dough into a ball or divide dough in half and roll into two logs for slice & bake cookies. Wrap dough in parchment paper and store in a freezable sealed bag in freezer for up to two months.

Drop about a tablespoon of dough onto lined cookie sheet, leaving about 2″ of space in between dough.

*Savvy Hint: Pre-cut parchment paper liners make life so easy! I L O V E using these all-natural liners!

Keep an eye on your cookies while baking, and pull them out of the oven once they start appearing golden brown yet still a bit doughy in the center, about 9 minutes. If desired, immediately and lightly sprinkle Fleur de sel on the top of your cookies for a special salty touch! Once cooled, you have a perfectly chewy chocolate chip cookie!

*Savvy Hint: Every oven has a hot spot that will alter the baking time for your cookies. To avoid this, simply rotate your baking sheets half way through the baking.