Favorite Chocolate Chip Cookies

 I’m old school. I prefer a good old Toll House cookie to the new fangled  giant half raw cookies popping up all over Utah. There are cookie/soda shops on every corner. Not one of them has a decent cookie, although there are lines that wind around the building indicating not everyone shares my opinion. A good cookie has a crunchy edge and a soft center. It tastes buttery and not too sweet.  And it is warm, or at room temperature, not straight out of a refrigerator. This recipe is close to the Tollhouse version.  I’ve tried many many cookie recipes, and i still come back to this one. 


1 cup butter at room temperature 

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon water

2 1/4 cups flour

1 teaspoon baking powder

1 1/4 teaspoons salt

1 1/2 cups semi sweet chocolate chips

(Optional) 1/2 cup chopped nuts 


Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Whisk together to combine. Set aside. 

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy and pale in color. 

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets lined with parchment paper. I use an ice cream type scoop to scoop out the dough.

Bake for 9 minutes if you like a raw gooey cookie. Bake 12-14 minutes if you like a golden brown cookie. 

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies depending on the size of the scoop you use.

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