I use Nestle's back of the bag recipe. Except I use 1 stick butter and this is one time when I substitute in 1 stick margarine. 2 Cups chips ( 16 oz) , not 12 oz. You can add a cup of dry oatmeal too without needing to adjust the recipe further. Don't bake as long, so they come out softer. These come out a little taller than the less flat choc chip cookies. Freeze them by the ice cream bucket full. Put in a hot oven before serving to crisp or at least warm up. I microwave too, but oven seems better. Serve with a glass of milk. I Can No Longer Make These. Can not keep chips or cookies on hand, Note the suggest storage. Pfft, They disappear like magic. I've tried. There is no better recipe.
Consequently no bag chips to confirm the recipe. This is what is listed on a website as their original--
- 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 chcolate morsels(12-oz. pkg
- 1 cup chopped nuts
oven to 375° F.
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.
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.
SLICE AND BAKE COOKIE VARIATION:
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.
FOR HIGH ALTITUDE BAKING (5,200 feet):
Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each
. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.