Chocolate chip cookies are the best! I make mine with the original Toll-House recipe, but for my European friends, I’m going to post the recipe with metric measurements beside the US recipe.
Nothing like a stack of chocolate chip cookies at teatime, these vanished in an instant. In the background is my white Eva teapot, available at my Etsy shop: https://etsy.me/2vuqCSM
Toll House Dark Chocolate Chip Cookies:
2 1/4 cups flour (5.3 deciliters, 240 grams)
1 teaspoon baking soda (0.5 centiliters, or just use a small spoon)
1 teaspoon salt (0.5 centiliters, or just use a small spoon)
1 cup softened butter or 2 sticks of US butter (225 grams)
3/4 cup white sugar (150 grams)
3/4 cup brown sugar (150 grams)
1 teaspoon vanilla extract (0.5 centiliters, or just use a small spoon)
1 2/3 cups dark chocolate chips or coarsely chopped dark chocolate (280 grams)
1 cup chopped walnuts (65 grams)
Preheat the oven to 375˙F (190˙C)
Combine the flour, baking soda, salt, butter, sugars, vanilla and eggs in a mixing bowl until creamy.
Mix in the chocolate and walnuts.
Drop a tablespoon of the mixture onto a baking sheet with parchment paper.
Bake for 10-12 minutes until golden brown.
Let cool and then serve with tea!
We also love frozen cookies, so if they don’t all get devoured immediately, I freeze the remaining cookies.
It used to be quite difficult to find chocolate chips in Spain and I always brought some back from the USA when I visited. Now I can find chips at my local grocery store (Mercadona), so we no longer have to ration them between trips.
Chocolate chip cookies stacked on a small posy plate. They look extra enticing as a cookie tower, enjoy!