Chocolate Chip Cookie Recipe with a Twist
September 19, 2012
This past weekend I had the craving to make homemade Chocolate Chip Cookies. I asked my friend, Nancy, “What is your latest favorite Chocolate Chip Cookie recipe? She told me that she takes any favorite chocolate chip cookie recipe, and she adds cinnamon to it. My daughter, Leigh and I headed to the kitchen and made five dozen of these Chocolate Chip Cookies. We were invited to a football party that day so we brought a few dozen. Our friends later texted me that zero were left. I used the famous Nestle Tollhouse recipe and added one teaspoon cinnamon and that was it. How easy is that? They were moist, soft and even better the next day. Try this Chocolate Chip Cookie recipe with a a little twist!
Chocolate Chip Cookie
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
2. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 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.
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