"A balanced diet is a cookie in each hand." - Unknown
My sweet tooth is a gruesome thing to behold.
A voracious monster.
A ravenous beast.
And I keep feeding it; It's the only polite thing to do. I know it's a habit I should work on curbing, but...well, to borrow the words of Mr. Schneebly...
"I like to eat! Is that such a crime?"
Besides, I occasionally jog, in an attempt to clear my butter and chocolate-strewn conscience.
Now then, let's get down to business, shall we?
When my dad ate one of these, he firmly commanded that I throw away all other chocolate chip cookie recipes. And even though I don't think I'll be taking such drastic measures, these cookies are really, really good. I think they're in their own unique category of yummy-ness.
They come direct from the Nestle Toll House Cookbook!
First, you'll need flour...
1 and 2/3 cups of it.
Next, baking powder.
And since the writer of this recipe was apparently a precise and persnickety person, and since no one has invented a 3/4 of a tsp. measuring spoon yet, you must measure three 1/4 teaspoons.
Then baking soda, and salt.
Now 1 1/2 sticks of butter.
Yup. I cut that puppy right in half, paper and all ;)
As usual, I softened them in the microwave, 8 seconds at a time. Tsk, tsk. Feel free to do it the right way, and let them sit on the counter to soften.
Next up: brown sugar. And white sugar.
Cream the butter...
See that blue reflection on the silver part of the mixer?
That's my blue sweatshirt.
Which I have worn for...3 days(?) straight.
I'm a coldblooded creature of habit.
Now, add the brown and white sugar to the butter, slowly, so it has time to mix well.
Then dump in the vanilla.
Now I want you to prepare yourself. Because your are about to observe, step-by-step, while I crack an egg one-handed.
Please, at least pretend to be impressed.
(Name that movie!)
And voila! Perfectly cracked eggs. Don't feel bad. Not everyone was trained in the finest cooking schools Par-ee has to offer...
Anyway, it's not hard. Give it a try. It's all in the wrist :)
Phew, so once you get off of your egg-cracking tangent, hurry up with the rest of the mixing, because it's getting late, and your stomach is calling.
Once you mix in the egg, gradually blend in the flour mixture...
And now, for the ingredients that totally make these cookies...
Chocolate chips, coconut and chopped walnuts.
Mix them all in to the batter with a wooden spoon.
Or a yellow rubber spatula, if you really want to live on the edge.
Drop them by slightly rounded tablespoons onto an ungreased cookie sheet...
And bake at 375 for about 9 minutes. Or 10. Or maybe even 11. All depends on whether you like your cookie soft, or chewy, or crunchy. Personally, I'm somewhere between the first two, so I baked mine for about 9 minutes.
And there you have it! A unique twist on a classic cookie.
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) chocolate chips
1 cup flaked coconut, toasted if desired
1 cup chopped walnuts
1. Combine flour, baking powder, baking soda and salt in small bowl.
2. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg.
3. Gradually beat in flour mixture. Stir in morsels, coconut and nuts.
4. Drop by rounded tablespoon onto ungreased baking sheets.
5. Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.