With most recipes our product is only as good as the recipe. If we find a good recipe and it works, it becomes ours. I found this in a magazine (Taste of Home) many years ago. It works for me, it is now mine. A couple of years ago (after using this recipe for many years, I went to work and forgot my recipes. Not fully trusting my memory, I read the recipe on the back of the Bakers Chocolate Chip bag, it seemed very familiar. Once I got a chance, I compared the 2 recipes. They were the same. I had thought I was using a home bakers recipe, when in fact I was using a Bakers Chocolate recipe, which it turns out was a slight variation of Nestles’ Tollhouse cookie recipe that they had purchased in 1939

I have only made one small tweak to the recipe as I found it. I use baking powder instead of soda. The reason for the change is that I will frequently make extra cookies and freeze them raw. I form them to shape (slightly flatter than if going straight to the oven) and freeze them on a baking sheet. When they are frozen, I bag them and return to the freezer. They bake the same as raw cookie dough.

CHOCOLATE CHIP COOKIES

1 CUP BUTTER

½ CUP SUGAR

1 CUP PACKED BROWN SUGAR

2 EGGS

1 TSP VANILLA

2 ½ CUPS FLOUR

1 TSP BAKING POWDER

½ TSP SALT

1 CUP CHOCOLATE CHIPS

Cream butter and sugars

Add eggs one at a time, add vanilla

Combine flour, salt and soda., add gradually to batter along with the chips

Form into 1 inch balls

Flatten with a fork

Bake at 375 for 10 to 12 minutes