Right now I am on a mission to transform. Revamp my entire life, even my chocolate cookies, ha! I will talk about that in another post, but I am starting off by giving the Nestle Toll House Cookie recipe that we have used in our house for years a makeover. We like the NTH recipe it just wasn’t the texture we liked and we felt they were overly sweet.
Then I saw this article by The Food Lab, read all of the tips, and took which ones I thought my family would like the most, to create this recipe. This cookie is a little chewy, and yet has a crisp edge, and it’s not overly sweet. Everyone likes a different texture and sweetness, but this one is perfect for our house.
Nothing healthy about this, but you certainly could take the recipe and revamp it into your own healthier version. I have made this several different ways– with whole wheat flour, with alternative fats, and different add ins, and they always turn out amazing. I think for this recipe the key is the leavening agents, sugars, egg and bake time.
What you’ll need
1 cup of softened butter– 2 sticks
3/4 cup of white sugar
1/4 cup of dark brown sugar
1 t. of vanilla
1/4 t. sea salt
2 1/4 cups of flour (I use bread flour for a chewier texture)
1/2 t. baking soda
1/2 t. baking power
1/4 t. cream of tarter
1 cup of chocolate chips (we use mini)
- 1 cup of softened butter– 2 sticks
- 3/4 cup of white sugar
- 1/4 cup of dark brown sugar
- 1 t. of vanilla
- 1 egg
- 1/4 t. sea salt
- 2 1/4 cups of flour (I use bread flour for a chewier texture)
- 1/2 t. baking soda
- 1/2 t. baking power
- 1/4 t. cream of tarter
- 1 cup of chocolate chips (we use mini)
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat the butter, egg, sugars and vanilla on high for 5 minutes or until fluffy with a mixer. In a separate bowl mix the dry ingredients– flour, baking soda, baking powder, cream of tarter and salt. Add the dry mixture to the butter mixture and mix until blended (don’t over mix) Stir in the chips. Chill dough for 15 minutes.
- Spoon a large tablespoon onto lined baked sheets. Cook at 375 degrees for 10-11 minutes or until the edge is very light brown ( Do not over bake). Let the cookie rest for 10 minutes. Bake one sheet at a time.
How about you? How do you like your Chocolate Chippers? Soft and cakey, or chewy and crisp?
For more dessert recipe inspiration follow my “Sweet Tooth Dreams” board on Pinterest