The Chocolate Chip Cookie finds itself on the top of my list not because it’s highly addictive and delicious, but because with every lick of the beater, it takes me back to my childhood. My mother would bake her chocolate chip cookies, albeit not very often, and my sister and I would anticipate when she was done so we can each have a beater as though it was a lollipop from the fair. There we would sit contently cleaning off the excess batter she left on purpose just for us.

Thing is though, there are many different chocolate chip cookie recipes out there (and yes, call me a purist, but the pre-made cookie dough, although ideal for those girls’ nights in where you curse men and blame parents, does not even qualify as a #1 favourite). That said, the recipe I’ve worked off of for years is the Nestle Tollhouse original recipe. I’ve made my own adjustments which I will not share with you but hey, nothing sucks about the original!

Ingredients:

• 2 ¼ cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter; softened
• ¾ cup sugar
• ¾ cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 cups semi-sweet chocolate chips
• 1 cup pecans; chopped (optional)

1. Preheat oven to 375ºF.
2. Combine flour, baking soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.
3. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minute; remove to wire rack to cool completely.