Homemade chocolate chip cookies are really delicious and they have a more special taste than the ones you buy in stores. I especially like this recipe because it comes very close to the traditional recipe: simple, easy and delicious.
The chocolate chip cookies were invented by the Toll House Inn owner Ruth Graves Wakefield in the 1930s. She called them ‘Toll House Chocolate Crunch Cookies’. Over the years many variations of the recipe have appeared all over the States and the rest of the world. The original recipe can still be found in Ruth’s cookbook Toll House Tried and True Recipes.
This recipe is actually a variation, since the original chocolate chip cookies have no nuts and are made with semi-sweet chocolate. You can add pecans, walnuts or any other nuts, as well as oatmeal. My favourite variation is with pecan nuts and dark chocolate, simply delicious.
To get nice and round cookies, I use an ice cream scoop to make drops of cookie dough on a parchment paper. You can use a spoon, your hands or any other tools that you prefer. Press the dough balls a little flat with your fingers to make sure that they bake all the way through. Remember that each oven is different, so make sure the temperature is set to medium-high. Keep them in air-tight containers and you’ll have fresh cookies for longer.
Chocolate Chip Cookies
150g Butter
120g Granulated Sugar
120g Brown Sugar
4g Salt
2 Eggs
5g Vanilla Extract
300g Flour
4g Baking Soda
200g Chocolate Chips
200g Rough Chopped Pecan Nuts
Preheat the oven to 190º C and line the trays with baking paper. Chop the nuts and make sure the butter and the eggs are at room temperature.In a bowl, mix together the butter, sugar, brown sugar and salt until smooth. Whisk at high speed until you get a soft cream.
Slowly add one egg at a time and the vanilla extract until incorporated.
Sieve the flour and the baking soda together and slowly add it to the butter mix.
When the cookie dough is ready, fold in the nuts and the chocolate chips. With an ice cream scoop, take some dough out and place it on the trays with baking paper.
Make sure you leave enough space between the dough drops because they will melt, forming the cookie and you don’t want them sticking together.
Let the drops of dough rest for 15 minutes at room temperature before putting in the oven.
Bake for 10 to 14 minutes depending on the size in the middle of the oven.
Let them cool before you move them because they are very soft when hot. Make sure they are completely cool before storing in cookie jars.
