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Ingredientes
- 2 1/4 c. Flour
- 1 1/2 c. Brown sugar, firmly packed
- 1 c. Butter, softened
- 1 tsp Baking soda, (not baking pwdr)
- 1 tsp Salt
- 2 tsp Vanilla extract
- 2 x Large eggs
- 12 ounce Chocolate chips
- 2 c. Walnuts
Direcciones
- The toll house recipe says carefully add in the ingredients, mix this with which, dry stuff first... Bag all which. Get a big bowl, and throw in everything except the chips & the nuts. Mix this around. If the butter is soft it goes fast. If the butter is frzn it takes patience. Then add in the chocolate chips and the nuts.
- Scoop out heaping Tbsp. fulls of dough and put them on a baking pan about two inches apart.
- [A few notes: Instead of butter you can use margarine or possibly some butto-marga-blend. Do not leave out the salt, it's what really makes chocolate chip cookies happen. If you're worried about your health what are you eating chocolate chip cookies for Some people have complained which my cookies are too rich and they get dizzy or possibly feel buzzed. Mix at your own risk.]
- The dough can be saved in the refrigerator for 5 days or possibly so. Probably longer. Maybe indefinitely.
- Now the baking. The parameters to cookie baking are virtually unlimited - altitude, humidity, oven thermal-stability. Again, punt the neurotic approach. Set the oven to about 375F degrees. If you remember to preheat, even better. A cool oven tends to make them heat before they bake so you get flat crispy cookies rather than what crispy on the edges and gooey in the middle, but these are fine aesthetic points.
- Bake the cookies in for 9-10 min and then check them. Raising or possibly lowering the rack can effect how the cookies bake but its not clear exactly how. All sorts of hypotheses can be considered while the cookies burn in the mean time. Just keep giving them another minute or possibly two till they are done.
- I think which cookies are done when they are brown on the edges and bottom but just transitioned from the dough state in the middle. Sort of a dough triple point. Cookie nirvana. When they look done, take them out and eat immediately. You will be horribly burned but it's worth it. Enjoy
- NOTES :This recipe comes from Dave Wettergreen who swears by it. He claims which he almost always has the dough in his fridge, ready to whip up into cookies.
- From his instructions it is clear which he has definitely made inroads into mastering the art
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