Helen Martin’s Blog

Mine are better than Toll House. Way. This differs from the basic recipe in just a few ways: more flour, more vanilla, fewer chips. I prefer this ratio of chips to cookie, but you could add more chips if you like.

- 1 1/2 cups (3 sticks) butter (don’t even *think* about using margarine.)
- 1 1/8 cups brown sugar
- 1 1/8 cups granulated sugar
- 1 tablespoon vanilla
- 3 eggs
- 4 cups flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 2 cups chocolate chips

Cream butter and sugars well. Add eggs and vanilla. Mix up flour, salt, and soda and then add to sugar mixture; mix well.

Add chocolate chips.

Bake cookies at 375° for 8 minutes (more or less depending on size of the cookies and the accuracy of your oven.) Check the first tray after about 7 minutes and go from there.

A couple of hints:

- Buy a scoop (from Pampered Chef or wherever) and use that for making cookies. It’s a lot faster and easier and you get a nice consistent size. The big one is about 1 tablespoon and the small one is about 1/2 tablespoon.

- Unless a person bounced a check to do it, I can’t imagine anyone ever regretting the purchase of a [Kitchen Aid Mixer](http://www.kitchenaid.com/catalog/category.jsp?categoryId=310).