Tuesday, February 16, 2010

TWD: My Best Chocolate Chip Cookies

Doesn't this dough look delicious? I put half the dough in the freezer for future use...
emergency or just snacking. The bittersweet chocolate chips add a very chocolatey richness to these chocolate chip cookies.
I have to admit, I only make Toll House Cookies. That's the best recipe in the world, as far as my family goes. I never add nuts. OK, the pecans are a great addition to this cookie...mmmmm!
Make sure to follow the directions exactly, "2 inches between spoonfuls". These spread a lot!

OK, the first batch came out thin. I scooped out the second batch and chilled it for a few minutes. OK, doesn't make a difference. These cookies are pretty thin.

Let them cool for a minute before taking them off the baking sheet, and then
cool them on a rack.


Another great pick for Tuesdays with Dorie! Kait of Kait’s Plate selected My Best Chocolate Chip Cookies.


  1. When I made these, they spread a lot, too. I think yours look delicious even though they are thin (what's not to like about chocolate and pecans?!?)

  2. Mine spread a lot too! Very thin but tasty cookies. Yours look great!

  3. Nice picture of those cookies all neatly stacked on your marble counter. These were thinner than I usually liked, but I still ate them!



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