Six decided he wanted to learn how to make chocolate chip cookies. I love having kids, they come up with the best ideas! Breaking with using only Contessa Garten’s recipes, we will be using the classic Toll House cookie recipe. I have made it a million times. Familiarity with a recipe will help me deal gently with having Six in the kitchen.
There will hopefully be less yelling.
Okay, we are off to make cookies.
There was less yelling. Six is getting better at listening and since my personal life has started to settle down, I am calmer and not as yelly.
We followed the recipe on the bag exactly (there is so much butter) except for the part about 2 cups of chocolate chips. What are we, war rationing? We put in the contents of the entire bag (minus the 100 or so chips we ate as we were making the dough). I left out the nuts because when I asked Six if we should add nuts, he looked at me as if I’d asked if we should add nails.
And now we have a stack of cookies to last us the week. Okay, the next few days. Fine! Until tomorrow.
Even though I was baking with a six year old, the kitchen isn’t that wrecked.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
PREHEAT oven to 375° 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. 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.