There is nothing better than a good chocolate chip cookie and they are even better if they are hot right out of the oven! I think everyone loves a hot chocolate chip cookie. Most of us probably grew up eating the homemade Toll House chcolate chip cookies. I know I have eaten a lot of them over the years.
What makes the perfect chocolate chip cookie? Would you say the best chocolate makes the best cookie? Do you like them hot right from the oven?
As a child I got hooked on the original Nestle TOLL HOUSE Chocolate Chip cookie recipe because both my mom and grandmother always made them for us. My mom would mix up a double batch every few months and only cook a pan or two. She would take the remaining batter and place it on plastic wrap in a log shape, wrap them really well and place the rolls in the freezer. When we wanted hot chocolate chip cookies she would take a roll out of the freezer and cook us a batch. This is such a great tip, I have been doing the same thing for many years and it is so convenient.
The recipe can be found on the backside of any package of Nestle
I have tried many different recipes and variation of the original Toll House recipe but I like the original Toll House recipe the best. My children love these cookies too. So here are my trial-and-error regular home cook tips for great Toll House chocolate chip cookies.
Use salted butter
Always choose a really good quality sweet cream butter. Taste it, if it taste really good then use it.
Melt the butter about half way
I usually melt the butter halfway or less using my pyrex measuring cup in the oven while the oven is preheating. It seems to be the key to a soft but a nice crisp edge cookie. If the butter is completely melted it will make flat cookies.
Butter should be at room temperature
After melting the butter to less than halfway, I put it straight into the fridge or freezer to speed up the process of getting the butter back to a soft solid. It only takes a few minutes but then I will also let it sit on the counter to get back to room temperature.
Be sure to use brown sugar in addition to the granulated sugar. A combination of both will give you a chewier cookies.
Pure vanilla extract
Use the finiest quality of pure vanilla extract. I like using a Madagascar bourbon pure vanilla extract. Better yet make your own vanilla extract. You can really taste the different.
Eggs should be at room temperature
Do not use cold eggs, make sure that they are room temperature. Don’t over beat the eggs, little beating with the sugar and butter is enough. I will beat lightly and then use a wooden spoon to finish mixing.
Chocolate and chopped nuts
Don’t be afraid to try something other than the regular chocolate chips. Maybe try a good semisweet chocolate chunk or E. Guittard dark chocolate or both. There is no reason why you can’t use more than one type of chocolate. Buy the best chocolate you can and be sure to taste it. Don’t be afraid to add chopped nuts, you can add them to just a few cookies instead of adding them to all of the dough.
Chill the dough
It’s best to chill the dough before scooping and baking. Two hours is good but 72 hours is better. Be sure to cover the top of the bowl with plastic wrap so that the dough does not dry out. The chilling gives the dough a chance to bind.
Don’t over bake
DON”T over bake the cookies. I have a confection oven so I reduce the temperature from the standard oven temperature for using a confection oven. My oven has both standard and confection and also has a confection conversion button. The difference for most recipes is 25 degrees less. I use parchment paper which makes it easier when cookie multiple batches and helps with clean up.
Are you drooling yet?
I always make a double batch, cook a few and put remaining dough in the freezer like my mom did. Just be sure to wrap it good so you don’t get freezer burn. This way we can have hot chocolate chip cookies anytime when we have the craving! There is nothing better than a good hot chocolate chip cookie!!