Chocolate Chip Cookies

Toll House Cookies

2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. vanilla
2 large eggs
2 cups (12 oz) Semi-Sweet Chocolate Chips
1 cup chopped nuts

HEAT: over 375
COMBINE: flour, baking soda 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, bearing well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE: for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

MAKES: about 5 dozen

Notes:

Dad remembers that these were always a favorite of the Hamilton boys--John, Tom, and Dave. Grandfather Hamilton had a very large lard (solidified pork fat) can that he used to store the cookies. That is the size of one of the very large premade popcorn cans that we get for gifts sometimes. Grandfather Hamilton always made his cookies very soft.

One of Leah's favorite gifts for her dad was a coupon for a batch of chocolate chip cookies to be cashed in sometime later in the year. Leah, beware, I think Dad still has one of them in his night stand.

During the winter of 2009-2010 after I retired, I tried to cook Dad well. One of the recipes I perfected was the standard Toll House cookie. I actually made some that were "just like Dad's". The key is to make up the balls and freeze them. Then cook them from frozen. You can adjust the doness to suit your taste. I prefer a little more crsipy. Dad likes the center almost raw.