I’m sure there’s a lot of sentimentality that goes into why I believe Nestle Tollhouse’s chocolate chip cookie recipe is the greatest of all time, but I don’t care. I have never, ever made this recipe and had it turn out bad. It always works, it’s always wonderful. And there’s something about that crunchy on the outside, chewy on the inside, slightly salty but very sweet flavor that makes me go ga-ga for these cookies. I always will. They’re just that good. Even the legendary New York Times fancy schmancy cookie can not beat this one, if you ask me. So there.
Last year I wrote a story about how you could take this recipe and make 6 different versions of it. I didn’t consult any other recipes to create those, by the way, I just threw in this or that, and because this recipe is so incredibly flawless, it worked every time. Well, almost. The coconut one managed to not taste enough like coconut. Maybe it needs an extract? But anyway, here’s what I made, and I’d encourage you to break out of the mold and try it too. I don’t recommend making six batches of this dough in one day, though. Yeesh.
-Good old chocolate chip
-White chocolate chips, dried cranberries and chopped walnuts
-Add cocoa to the dry ingredients, mint extract and swirled mint chips
-Split the dough in half, add cocoa to one half, chill the doughs, then roll them up and slice them for swirl cookies
-Add a cup of coconut and chocolate chips and bake as a bar cookie
And my favorite of the bunch, red velvet sandwiches with cream cheese frosting.
After you’ve mixed up the dough, leave out the chocolate chips and add a whole bottle (that’s right, a whole bottle) of red food coloring. Skimp on this and you will get pink cookies. The liquid will thin the dough, so add a little more flour and chill the dough before you bake them (you could also use gel paste food coloring, which wouldn’t affect the consistency).
Make the cookies smaller, maybe a teaspoon of dough at a time, and let them cool before you put a swipe of cream cheese frosting in between two cookies. I have no problem with store-bought frosting, if it means I don’t have to clean the mixer again.
See, so pretty. And tasty.