So! I made chocolate chip cookies from the recipe off the back of Tollhouse Chocolate Chunks and it was delicious and it certainly brightened up my evening. Then I was so excited that the next day on my day off, I decided to make them here at Pizza House again! Unfortunately, I accidentally melted the butter instead of simply softening it, and also added the eggs later than I should have. They were still workable, and are actually still really good, despite being just a little salty. This time I used the MINI chocolate chips, which I prefer HANDS DOWN to the chunks.
I was lucky though! You should always stick to the directions pretty close when handling baked goods, in the words of Liz Harrigan: "It's a pretty exact science."
- 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.) Tollhouse Chips of your choice
- 1 cup chopped nuts (SICK. I hate nuts but maybe you don't.)
COMBINE flour, baking soda 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. 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.
Also could I ask you to please never make cookie bars out of this recipe, which is an option, but I think it's an abomination on the world of cookies and you should never participate in it.