Soft Chunky Chocolate Macadamia Cookie

There are a million and one chocolate chip cookie recipes out there. This is
actually not a cliche but a reality to many bakers. The information overload  from the Internet and the lure to try new recipes from new cookbooks makes one confused what recipe to use and hold on to. Everyone has the quest for the best chocolate chip cookie.

If there is one recipe I always refer to, it's the Toll House recipe you find printed at the back of the yellow Toll House chocolate chip bag. This is known as 'The Famous Toll House Cookie Recipe'. It's a classic recipe that goes way back in 1930 when Ruth Wakefield the owner of the Toll House Inn in Massachusetts  invented this recipe.  Nestle heard about this famous cookie that makes use of their chocolate chips and the rest is history. They bought the rights to the recipe and the Toll House name.

For me, it's a no brainer to use this recipe, even though there are a million other recipes out there. It's tried and tested. And Nestle which I believe spends a lot of money on research and development (creating recipes for their products), would not print this at the back of their packaging if this recipe does not work. They should have replaced it but they have not. 

I hold on to just this recipe and treat it like my own. This recipe is a keeper. For me the quest for the best chocolate chip cookie ends where it all began - from Ruth Wakefield herself. Of course, I modify it to suit my preference, like using chunky chocolate instead of the morsels, always adding more vanilla than the recipe asks and taking the nuts a notch higher by using macadamia.

For this recipe since I used chunks, I bought Callebaut chocolate from Bulkbarn.

Makes 35 cookies

For the cookies:2 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp salt
1 cup butter (2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 cups (12 oz. bag) Toll House Chocolate Chip Cookies or Chunky chocolate, bittersweet
Recipe asks for 1 tsp. vanilla but added 3 1/2 teaspoons
1 C chopped macadamia

Directions

Pre-heat oven to 375 defrees.

In a small bowl, combine flour, baking soda and salt. In a large mixxing bowl, beat butter, sugar, brown sugar, and vanilla extract until light and creamy. Add room temperature eggs one at a time, mixing the mixture well after each addition. Then gradually add in dry ingredients ( flour mixture). Stir in the chocolate and the nuts. Mix well.

Spoon each table spoon cookie into an ungreased sheet. Leave an inch space to give each cookie room. Bake for 9 - 11 minutes or until golden brown. Mine cooked exactly at 9 minutes. Leave in the tray for 2 minutes and transfer to a cooling rack.