Technically, we’re on our holiday break right now and I’m not supposed to be working. But, after making a batch of my kids favorite chocolate chip cookies today, I couldn’t resist popping in to say hello.
Anyways, I’d love to say that this recipe is an ancient family secret. Or, that I magically pulled together a brand new recipe in two seconds flat. But, that just wouldn’t be true. So instead, I’m keeping it real for all of you and letting you in on an actual family secret…
My kids most favorite cookie recipe of all time is…
…are you ready for it…
…ARE YOU SURE?!…
…it’s the one right on the back of the bright yellow package of Nestle chocolate chips!
That’s right people. Even though their Momma is a blogger and I make up all sorts of fun, tasty recipes all week long, time and time again, my kiddos request the one recipe that you’ve all made a million times before!
I think this is pretty fantastic because they love the same recipe that my Mom used to make my siblings and I when we were growing up. I used to love coming in from a cold winter’s afternoon and seeing my mom pull out that bright yellow package from the cupboard and turn on the oven. It sounds so silly, but the sight of those chips brings back so many wonderful memories to my heart.
So if you just want to have some fun in the kitchen with your kids, don’t stress about it. Go with a recipe that’s worked for years, so you can spend less time searching for the perfect cookie and more time focusing on the task at hand: spending quality time with your kids in the kitchen. They say they darnedest things while chatting over a pile of cookie dough!
NO STRESS CHOCOLATE CHIP COOKIES
- 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.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped pecans (optional)
Step 1: Preheat oven to 375° F.
Step 2: Combine flour, baking soda and salt in small bowl; set aside.
Step 3: 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.
Step 4: Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
Step 5: Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (I am madly in love with my new baking sheet. It magically gets my cookies to have crisp bottoms and stay chewy on the inside. I also use it for cooking bacon in the oven, but that’s a different story for another time. Scroll to the bottom for more information!)
Want to know more about my Bellemain Cooling Rack?
- It Perfectly Set Goodies Every Time: Prevents soggy, burnt, brittle or dry delicacies. Their perfectly sized air pockets allow your baked goods optimal circulation for SETTING while supporting even your most fragile delicacies.
- Keep Counters Safe: Prevent heat scorching of countertops while quick-cooling casseroles, hot pans, cakes, pies and more.
- Love bacon? Crisp up more mouthwatering goodness by placing bacon atop cooling rack in the oven or place bacon atop cooling rack to drain tasteless grease after frying and baking (for optimal heart health)
Disclosure: I received a sample Bellemain Cooling Rack to test and review. All opinions are my own.