A wise man once said “if I’m gonna tell it, then I gotta tell it all/damn near cried when I got that phone call/I’m so thrown and I don’t know what to do/But I gotta give you part two of my confessions”. Truthfully, no one would call Usher Raymond a wise man. Especially for singing about the time Jermaine Dupri got his side chick pregnant. But America insisted on believing that Chili from TLC (the band, not the channel) dumped Usher becuase he was “having a baby by a woman that he barely even knew.” It’s a waaaaaaaaaay better story than the truth. The album Confessions sold millions of copies worldwide, so being business savvy is almost the same as being wise, right?
Anyway. I’m not nearly that interesting.
Everyone loves my chocolate chip cookies, including me. They are delightful. Who wouldn’t love a soft, gooey chocolate chip cookie? It’s perfect with a glass of milk or bowl of ice cream or even all by itself. These cookies are one of my most requested bakery items. I bake them with love but the secret ingredient is lies!
I only make my cookies using Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough. It’s in the refrigerated section at the grovery store and precut into 24 peices. In 10 minutes, I have the best no-muss no-fuss cookies. No one’s ever questioned the authenticity of these cookies (to my face).
A couple weeks ago, I saw a bag of Reese’s Pieces for baking and decided to make Reese’s Pieces cookies for my family. I grabbed a nearby bag of Nestle chocolate chips and was shocked at the recipe’s simplicity. In that moment I decided I could make my own heart-shaped chocolate chip cookies. If these were a success, I’d be making them for Valentine’s Day.
But I’m here to tell you the truth: My homemade cookies were garbage compared to the premade cookie dough. To be honest, they were fine. They tasted completely normal. Just like a typical run-of-the-mill chocolate chip cookie. Nobody said “these cookies taste like you had an off day”. But I’m an overacheiver and need to be able to make chocolate chip cookies as good as the ones I’ve been faking.
I modified the original recipe for high altitude according to package directions. That might be where the problem started. Who knows, maybe the recipe is flawed to begin with. It definitely needs more butter. Probably more sugar. I’m convinced I should add orange peel.
How do you suggest I change the recipe to make an honest woman of myself?
Original Nestle Toll House Chocolate Chip Cookies (Makes 4 dozen)
- 2 1/4 cups flour (for high altitude, add 1/4 cup)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup brown sugar, packed (for high altitude, reduce to 2/3 cup)
- 3/4 cup granulated sugar (for high altitude, reduce to 2/3 cup)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons water (for high altitude only)
- 2 cups (12 ounces) chocolate morsels
- 2 tablespoon cookie scoop
- Preheat oven to 375* (for high altitude, preheat to 400*)
- Combine flour, baking soda, and salt in small bowl.
- Beat butter, sugars, and vanilla until creamy. Continue to beat, adding eggs one at a time.
- Continue to beat, slowly adding flour mix.
- Stir in chocolate morsels.
- Drop cookie dough scoops onto parchment lined cookie sheet, 2 inches apart. Or drop cookie dough scoop into greased pan wells.
- Bake 9-11 minutes (for high altitude, 8-10 minutes)
- Cool on cookie sheet for 2 minutes, then transfer to cooling rack. If using a baking pan, cool for 5 minutes, then transfer to cooling rack.