Speaking of nuts, they really have to have nuts in them. Walnuts, pine nuts, pecans, any nuts work. Nuts to cookies without nuts!
Ok, so I’m on a chocolate chip cookie binge of baking, testing, writing, researching. Yeah, I’m a bit nuts about chocolate chip cookies now, too. Sorry, bear with me.
Also, there was a fortune made by Nestlé’s and Mrs. Fields and others from selling them. (Not a researched fact. Just my ignorant assumption. Sorry.)
My first effort at high elevation chocolate chip cookies turned out tasty but a bit dry. In spite of the fact that the cookies served at the Toll House restaurant by Ruth Wakefield (who eventually sold the recipe to Nestlé’s) were actually crunchy, I prefer mine soft and chewy.
I think I got it on my second try, though. They taste good and look good, and I wish I had smell-o-taste-o-vision to share these with you. Yummy, with bits of toasted pecans, melty chocolate, and just the right sweetness. Yes!
Look at this cookie: Don't you want to just eat one or ten?
Of course, now my curiosity is rampant and I got a touch of G.A.S. (gear acquisition syndrome) and ordered Ruth Wakefield’s Toll House Tried and True Recipes. If she can change the world with her Toll House Cookie Recipe, I wonder what her other recipes will do for us? Can’t wait to try them and share with you.
My best to you!