2 August 2007 
There are days like today when for no good reason things are just off. No one was nasty to you. The weather was perfect. Even your horoscope claimed things were on the up and up. And yet, it was not so. I try not to delve too much into these days, and find that, instead of steeping in their mediocrity, I can nip it in the bud with a batch of good ole comfort chocolate chip cookies. You see, chocolate solves any problem. I may not have a PhD in food biology, but this fact I’ve got down. The chocolate chip cookie poses as the best solution for delicious cake feel surrounded by tiny explosions of chocolate goodness. Eat a few of these with a tall glass of milk (or merlot) and you will inevitably smile. Try it. You’ll see.For such a simple solution to life’s problems there’s really no reason to get more complicated in its making. Volumes and volumes of books and research have been dedicated to The Ultimate Chocolate Chip Cookie for folks like me on a culinary quest for cookie perfection. Still, after years on my chocolate chip journey, when the day has been tough and I just need to be guaranteed delicious comfort, I find myself gravitating towards the back of my chocolate chip bag, where, proudly displayed to its millions of buyers, you too will find the recipe for Nestle Toll House Chocolate Chip Cookie. It’s too good to ignore.
Nestle Toll House Chocolate Chip Cookies
(Yep, adapted straight from the back of the bag!)
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
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.) semi-sweet chocolates
1 cup chopped nuts
Preheat oven to 375° F.
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, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased 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 approximately 36 cookies
