Nestle Choco Chip Cookie Delish

I am a very PICKY cookie eater. I require them to be chewy and of course taste good. I have tried so many chocolate chip cookie recipes and the only one that I like is the Nestle recipe. BUT, I prefer to use hershey milk chocolate chips because I'm that picky! So here is the recipe and in red will be what I do instead of what the recipe calls for

•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 (light) brown sugar

•1 teaspoon vanilla extract (or 2 tsp of imatation vanilla)

•2 large eggs

•2 cups (12-oz. pkg.) Neste Toll House Semi-Sweet Chocolate Morsels (prefer Hershey Milk Chocolate Chips)

•1 cup chopped nuts (optional)
 
PREHEAT oven to 375° F (for a gas oven, for an electric oven I cook at 350° F)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Very Important step right here: 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 (in a gas oven I cook for 8 minutes but in an electric I cook for ten minutes) minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

If they come out looking doughy Don't stress once they cool they will become chewy if you cook any longer then they will be crunchy...yuck!!!

The reason why these may look a lil dark is because I only had dark brown suger on hand. But, i defenantly prefer light brown sugar.

Variations (I have not tried these but some day plan to)
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.

SLICE AND BAKE COOKIE VARIATION:

PREPARE 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.