Chocolate Chip Cookies

The original recipe was created in the late 1930s by Ruth Wakefield who famously ran the Toll House restaurant in Whitman, Massachusetts.

Prep Time: 25

Cook Time: 7

Cooling Time: 45

Total Time: 1 17

Course: Confections, Snack

Cuisine: American

Keyword: Chocolate Chip, Cookies

Servings: Cookies

Calories: 184.834kcal

Place butter or margarine at room temperature for 1-2 hours before you begin (you may also place the bricks in a microwave for 10-15 seconds at a time, rotating after each cycle
226.80 grams Butter or Margarine
Prep each ingredient by weighing it or in the case of the walnuts, crushing them
Blend flour, baking soda, baking powder, and salt
480.79 grams A.P. Flour
2.65 grams Baking Powder
5.29 grams Baking Soda
3.78 grams Salt

Place room temperature margarine or butter into mixing bowl and use paddle attachment to cream/smooth out the butter
226.80 grams Butter or Margarine
Add the brown sugar and use creaming method to blend the butter and sugar
453.59 grams Brown Sugar
Add the egg and vanilla and pulse the mixer until well blended
113.40 grams Egg
9.86 grams Artificial Vanilla Flavoring
Add the A.P. flour and mix until mostly blended
480.79 grams A.P. Flour
Add chocolate chips and crushed walnuts and finish mixing, do not over mix
250.00 grams Chocolate Chips
100 grams Walnuts
Roll into one (1) ounce portions and freeze or prep for baking

Place each one (1) ounce portion onto a covered sheet pan and place in a standard oven for 6-8 minutes at 375℉ Allow to cool until firm

• Adding a fudge brownie, under baked is a good addition; cut chocolate chips by 50-75% if you do this