By Marilyn Markel for Island Eye News
Chocolate chip cookies are so reminiscent of childhood for many of us. Enjoying warm cookies with a glass of cold milk is a classic treat. One of my culinary heroes, Ruth Wakefield, invented this cookie in the 1920’s which came to be iconic under the Toll House name. This is a crisp version of the chocolate chip cookie. Transport yourself back to childhood or share this treasure with your children or grandchildren.
Makes 40 cookies
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 sticks (8 oz) soft butter
¾ cup granulated sugar
¾ cup light brown sugar
1 tsp vanilla extract
2 cups coarsely chopped nuts (optional)
1 12-oz bag semisweet or milk chocolate chips, depending on taste preference
1. In a small bowl combine the flour, baking soda and salt. Whisk to remove any lumps.
2. In a medium, large bowl beat butter with a mixer until light and fluffy.. Add sugars and vanilla and beat until smooth, scraping down side with a spatula a couple of times. Add eggs one at a time and beat in between each addition until eggs are incorporated. Scrape down bowl.
3. Beat in flour mixture until just combined. Stir in nuts if using and chocolate chips with a spatula.
4. Drop by rounded tablespoons on a parchment lined cookie sheet at least 3 inches apart. Bake until cookies are browned all over, about 12 – 14 minutes. Cool completely and store in an airtight container.