Baking is annoying enough without a baby. It’s hard because you have to be exact in measurements and that’s boring and it’s hard because then you eat everything and feel terrible about yourself. But when you add a baby to the mix – the whole thing can go south very quickly.
Here’s the recipe for the chocolate chip cookies. They actually are a great spin on the classic Toll House Chocolate Chip cookie recipe – I swear!
Anne’s Spin on Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large eggs
- 1 Tablespoon of milk
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in larger mixer bowl until creamy. Add egg, beat until mixed and then add milk. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
* 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.