A Tale of Two Cookies

There are many, many chocolate chip cookie recipes out there. I have two tried and true recipes that I love. I even have them memorized. They are similar cookies but each has its own unique characteristics which are perfect for different occasions. One is quick and easy, the other is more time-consuming and makes fewer cookies but will leave you drooling for more.

Nestle toll house cookies are delicious and easy but I’m not fond of the texture so I have tweaked the ingredients some. The other recipe is the softest, chewiest, most delicious cookies ever. This recipe is from sallysbakingaddiction.com. They take some extra time but they are in a category of their own. Try both of these and see which are your favorite!

It’s hard to pick–both are good!

The cookies on the left are Nestle toll house, the ones on the right are sallysbakingaddiction.com

 

 

 

 

 

 

 

 

Nestle Toll House Cookies (with a few modifications)

  • 2 1/4 C. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 C. shortening
  • 1/2 C. butter
  • 3/4 C. granulated sugar
  • 3/4 C. packed brown sugar
  • 1 1/2 tsp. pure vanilla (an extra zing of vanilla never hurts)
  • 2 large eggs
  • 2 C. Nestle Toll House semi-sweet morsels

Heat oven to 375 degrees. Cream butter and shortening. Add sugars. Blend well. Add eggs, then dry ingredients. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9-11 minutes until golden brown on the edges. Cool on pan for 1-2 minutes. Remove from pan and place on cooling rack.

Chewy Chocolate Chunk Cookies (sallysbakingaddiction.com)

  • 2 1/4 C. flour (spoon into cup & level off)
  • 1 tsp. baking soda
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. salt
  • 3/4 C. unsalted butter, melted
  • 3/4 C. light brown sugar, loosely packed
  • 1/2 C. granulated sugar
  • 1 large egg plus one egg yolk (room temperature or eggs placed in warm water for 5 minutes)
  • 2 tsp. vanilla
  • 1 C. chocolate chips or chunks

Toss together flour, baking soda, cornstarch and salt. Set aside. Whisk melted butter, brown sugar and sugar until smooth. Whisk in egg and yolk. Finally whisk in vanilla. Pour wet ingredients into dry. Mix with a spoon. Dough will be soft but thick. Fold in chocolate.Cover and chill for at least 2 hours or up to 3 days.

Take dough out of refrigerator and allow to slightly soften for about 10 minutes.Take about 3 tablespoons and form into a cone. Place on cookie sheet about 2 inches apart. Bake 11-12 minutes. Cookies will look undercooked and soft. Cool on pan for 10 minutes. Remove to wire rack.

See complete directions at sallysbakingaddiction.com (see here)

Fall is a great time for baking, so after you take that last cookie out of the oven, sink into your favorite chair with a cookie or two and a tall glass of milk. ;>) Mmm…

 

 

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2 thoughts on “A Tale of Two Cookies

  1. I’m a huge follower of Tollhouse, but I think I need to try with chocolate chunks. Thanks for the great suggestions. Love reading your blogs.

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