Every year I ask my Grandma to give me a recipe card with one of her recipes on it and last year she
provided me with her cookie recipe. When it became cookie day I quickly grabbed the recipe, head over
to the store, and suddenly realized that she gave me the exact same recipe that came on the toll house
chocolate chip bag. All of these years of cookie eating and the only difference between the cookies was
that they were made with love and no nuts (chocolate doesn’t share the stage unfortunately in her
After I recovered from bursting out laughing, regaining composure, and shrugging off the looks I got
from those around me in the grocery store, I set out to find some more cookie recipes.
Yesterday I was in the cooking supplies store that I work at part time and usually we provide our
customers with a sample or demo of some kind. We got this amazing chocolate in from Franceschi
Chocolatiers and that is probably why I loved this recipe so much. Nevertheless, Martha Stewart, who
this recipe was adapted from, was the one we used in the store. The only difference was – I forgot the
eggs in the recipe. Every customer that tried them said that they were some of the best cookies (again,
maybe the chocolate quality) that they have had. Crispy on the outside, chewy on the inside. Maybe I
am onto something, Martha.
Choose your own path. Use the eggs, don’t use the eggs. Just make sure you have some milk nearby
when these come out of the oven.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.