While I enjoy eating healthy most of the time, cookies are a wonderful treat. The recipe I use is a variation on the Nestle Toll House recipe (http://www.verybestbaking.com/recipes/18476/original-nestl%C3%89-toll-house-chocolate-chip-cookies/detail.aspx). I change things up in my recipe by cutting out half of the butter and instead using canola oil. You do have to use a bit more flour, but there’s something about them that makes them delicious. I’ve had many compliments on my chocolate chip cookies throughout the years, along with requests to bring them to parties and potlucks – I take that as a good sign!
½ cup butter
½ cup canola oil
¾ cup (heaping) white sugar
¾ cup brown sugar – packed and then some stacked on top
1 teaspoon vanilla (I put the teaspoon over the bowl and fill it to the point where some spills over the side, so it’s a bit more than 1 teaspoon)
3 ½ cups white flour
1 tsp baking soda
½ tsp salt
1 cup (plus a bit if you want more) chocolate chips
Preheat oven to 375degrees
Combine in the bowl: butter, oil, all sugars, and vanilla. Beat for a couple minutes on high speed. Add the eggs and beat for about 3 minutes on high speed – should make the dough a bit fluffy.
In another bowl, mix together 2 cups flour + the baking soda and salt, and mix together. Pour half of the flour mixture into the bowl and mix until blended. Pour in the other half and do the same. Next, take 1 cup of flour and occasionally add a bit more while mixing. Sometimes you’ll find that 3 cups flour works just fine (seems to depend on the day). After adding the 3rd cup, put up to another ½ cup of flour in, mixing as pouring. By this time the tough may feel a bit stiff – but I promise it’s just right. The dough should not be sticky – you want to be able to pick some up and have no residue on your fingers. Next, fold in the chocolate chips. You’ll have to push the chocolate chips into the mixture since it’s not sticky – but again, I promise it works out.
Take a heaping tablespoon of dough and roll into a ball. Place on cookie sheet and press flat. Bake for 7 minutes. After the 7 minutes, take the pan out of the oven and set aside for 2 to 3 minutes before transferring to a cooling spot. Leaving them sitting on the pan seems to help them set and you’ll notice the tops sinking down.
Makes over 3 dozen