Welcome to The Entertaining House. We do hope you'll pour yourself a cup of tea or a glass of wine and linger for a while!

The Weekend Baker :: "Chocolate Chip Heaven"

Property of Jessica Gordon Ryan

Property of Jessica Gordon Ryan

Crunchy or Chewy?
Who says you can't please everyone all of the time? Well, maybe not all of the time, but you certainly can some of the time. Now, you may be thinking, by looking at the picture above, that everyone likes chocolate chip cookies. And well, yes they do... but because my family can never seem to agree on anything even choosing the chips can be disastrous here. One person wants semi-sweet, the other wants milk chocolate and another yet wants white chocolate. Making a decision in this family is never easy - even when it comes to chocolate chip cookies! The solution was really quite simple, so very logical and perfect. Why argue over which chip to use when you can use all of them! And that's what we did. I'm not sure we will ever be a single chip family ever again. The trio of flavors made for a winning combination. My 9 year old came up with the name for these. I think the name says it all.

Property of Jessica Gordon Ryan

Property of Jessica Gordon Ryan

Property of Jessica Gordon Ryan

Property of Jessica Gordon Ryan

This is the original Toll-House recipe. 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • large eggs
  • 2 cups of chocolate chips - equal parts white, milk and dark chocolate

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon 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 completely. 

 

 

The Weekend Baker :: Rustic Olive Bread

Simply Delicious :: Chicken Cordon Bleu en Phyllo