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When I interviewed Anne Neilson back in April, the very last question I asked her was if she would mind sharing a recipe with my readers. I could hear a smile in her voice when she told me about her famous chocolate chip cookies–she personally made batch after batch to serve at the grand opening of her art gallery in Charlotte.


I did my best to disguise the terror in my voice as excitement when she told me about her adaptation of the official Tollhouse Chocolate Chip Cookie Recipe. Let it be known that I am a HORRIBLE baker. Truly. I’ve “…quit baking forever and ever!” many, many times before, only to hear of a delicious recipe that inspires me to pull out the flour and turn on the oven. But it usually ends in burnt pie crusts, fallen cakes or some other Pinterest disaster. You name it, I have cried over it.

The dough was delicious [of course we tried some a ton], as were the finished cookies, but a baker’s error occurred as usual, and a few ended up sticking to the pan. So, I got creative and crumbled the less beautiful ones over Ben and Jerry’s Salted Caramel ice cream. OLYMPUS DIGITAL CAMERA

I hope your family enjoys these as much as all three of my boys did!


Ingredients Measurement
All-purpose flour 1 3/4 cup
Salt 1 tsp
Baking soda 1 tsp
Butter 1 cup (2 sticks), softened
Granulated sugar 3/4 cup
Brown sugar 3/4 cup, packed
Vanilla extract 1 tsp
Eggs 2 at room temperature
Nestle Toll House semi sweet chocolate morsels 2 cups (1 11.5-ounce package)



  1. Pre-heat oven to 375°
  2. Combine flour, baking soda and salt in a small bowl. These are my favorite mixing bowls from Sur la Table because they are non-skid.
  3. In your Kitchen Aid Stand Mixer, beat butter, granulated sugar, brown sugar and vanilla extract until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Gradually beat in flour mixture.
  6. Gently fold in chocolate chips
  7. Drop by rounded tablespoon onto UNGREASED baking sheets.
  8. Bake for 9-11 minutes or until golden brown. In my convection oven, I only had to cook for about 8 minutes.
  9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

**I love that Sur la Table bundled these two kitchen essentials together: a Chicago Metallic® cookie sheet and cooling rack!


-ciao for now-


PS. In case you didn’t click on the Pinterest link above, here is your second chance. Click here to see my favorite Pin of all time.

PSS. You can also find me on Facebook here, Instagram here, Pinterest here, and Twitter here.


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