Leftover Chocolate Chip Cookies

You probably already learned from the chicken tenders that I like to use what is around the house to make things.  I only had a little bit left in a bag of chocolate chips so I decided to pull out what was around and make some cookies.  I found a little bit left of a bag of heath so I used those too.  Hence the leftovers, I have seen people use trail mix with nuts, cranberries and choc and other items that seem yummy outside of cookies like choc covered pretzels.  Feel free to mix and match what you have at your house.

I followed the secret family recipe from my grandmother, Nestle Tollhousen (okay, if you didn't watch Friends, that probably wasn't as funny but it gets laughs from my husband everytime).  We use the slightly modified recipe from the back of the Nestle package or their website which is actually where I originally got it :)  http://www.verybestbaking.com/recipes/18476/Original-NESTLÉ®-TOLL-HOUSE®-Chocolate-Chip-Cookies/detail.aspx.  My husband spent a long time changing recipes to find the recipe he liked because he likes a cakier cookie.  If you don't, decrease the flour 1/4.  Other options to make the recipe cakier include changing the baking soda for baking powder but I felt that they dried out sooner.  Mix up a batch yourself and try some fun ingredients that you have at your house.

Bryan's Chocolate Chip Cookies (modified from Nestle Tollhouse)

2 1/2 c flour

1 tsp baking soda

2 sticks butter, softened

3/4 c sugar

3/4 c brown sugar

1 tsp vanilla

2 eggs

2 c choc chips (12 oz package)

Preheat oven to 375 degrees

Combine flour and baking soda in a small bowl.  Beat butter, sugar, brown sugar, and vanilla in mixer until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually add the flour mixture.  Stir in choc chips.  Refrigerate to let the dough settle before moving to the next step.  If you are going to leave it overnight, make sure you cover with plastic wrap.

Drop by rounded tablespoon or cookie scoop onto ungreased baking sheets.  Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes.  Remove to wire racks to cool.