Variation 1: Nestlé Toll House
Ingredients
- 1 cup shortening, margarine and/or butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 package chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
Cream together shortening and both sugars. Beat in eggs and vanilla. Mix in flour, baking soda, and salt until fully incorporated. Fold in chocolate chips and walnuts, if using. Drop spoonfuls of batter about 2″ apart on a cookie sheet. Bake at 375° for 10-11 minutes. Leave on sheet for 2 minutes, then remove and cool.
Variation 2: Kate Morrel
Ingredients
- 3 sticks shortening
- 1¼ cups white sugar
- 1¼ cups brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
Instructions
Prepare cookie dough as above, then chill for at least 1 hour in the refrigerator before cooking.
Drop dollops of about 1/4 cup batter about 2″ apart on a cookie sheet. Bake at 375° for 10-11 minutes. Leave on sheet for 2 minutes, then remove and allow to cool, if you can hold off that long.
Glenda’s
Secrets of Success
- Yes, variation 1 is the recipe for Nestlé Toll House Cookies on the back of the chocolate chip package and I always thought it was the best, until I made the second recipe. I have never gotten so many compliments on plain old chocolate chip cookies before making those.
- I vary the chocolate chips – mini, regular, or chunks. Now they have cool swirl chips, like chocolate & caramel and chocolate & white chocolate. I also like to add some Heath Bar chips for chewiness and flavor.
- Rachel’s Note: I never met Scott’s law school friend Kate, but I like her cookie style. This recipe makes a big batch, so I usually just bake one or two trays, then roll the rest of the dough into balls and freeze them for later. When you’re ready to bake, just plop them on the tray and cook as directed, maybe adding 2-3 minutes more if they don’t look done.
- Bobby’s Note: If you want to make them even more chocolatey, get a couple bars of milk and/or dark chocolate, break into one inch squares, place one square in the middle of the cookie dough, then roll up, bake, and enjoy an oozy chocolate filling.
Cooking with the Claremons 
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