Aunt Saralea’s Chocolate Chip Cookies

This famous American cookie is a treat, no matter your age or the occasion. I call it Aunt Saralea’s cookie because my closest friend and housemate when I lived in Los Angeles used to make this for my son whenever he visited LA. My own memories of chocolate chip cookies are associated with my former aunt Leah (wife of my uncle Moe) who lived in Kingston, Ontario, when I was a child. Aunt Leah always whipped up a batch of chocolate chip cookies when I came to Kingston which I used to share with my cousin Bunny and their dog Taffy.  This recipe is the standard Toll House recipe that appears (or at least, appeared when I was a child) on every packet of chocolate chips.

2¼ cups of all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup packed dark brown sugar
¾ cup white granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12 ounce package) of Nestle’s Toll House chocolate morsels

1 cup chopped walnuts (optional)

• Preheat oven to 375° F.
• Combine flour, baking soda and salt in a small bowl. 
• Beat butter granulated sugar, dark brown sugar and vanilla in a large mixer bowl until creamy. 
• Add eggs, one at a time, beating well after each addition. 
• At slow speed, gradually beat in flour mixture. 
• Stir in, by hand, morsels and nuts. 
•  If available, line cookie sheets with parchment paper (this helps the cookies to rise); if not, do not grease the cookie sheets. 
• Drop by rounded tablespoons onto the parchment paper or cookie sheets. 
•  Bake 9-11 minutes until golden brown. 
•  Cool on baking sheets for 2 minutes. 
• Then remove to racks to cool completely.