Hello, every birdy. Today we are making a recipe that mostly everyone is familiar with, and going along with the recipe is a meme. The character themselves is not a meme, but their name is often associated with the recipe. 

Shinobu Kuki (Shin-o-boo Cookie) is the deputy leader of the Arratiki Gang. She is an Inazuman character. She was once a shrine maiden, with her sister being a shrine maiden to this day. However, she knew that was not the right path for her and she found that Itto’s Gang was looking for members and she became apart of the Arrattiki gang. 

Honestly, for chocolate chip cookies is there any other recipe that people use besides the Nestle Tollhouse recipe? “Yes, Robby there are thousands of other chocolate chip cookie recipes, and yes some of them are 1000 times better than the Nestle tollhouse recipe.” Well to that I say. Okay. But, for me, this recipe is a staple recipe. 

This was one of the first recipes that I made for my family and I would get sad when it didn’t work, or my cookies were flat. And I would just study this recipe and figure out where I went wrong. What I needed to do next time, so that I could have the almost perfect cookies every time. 

And the number 1 thing that I figured out was that I did in fact need to have my eggs and my butter/margarine at room temperature. Even if you are using spread versions of either of these, you still need to have it sit out for about 30 minutes. To make sure that it is at room temperature. 

The link to recipe and the measurements will be down below. Feel free to check it out for yourselves. 

The ingredients you will need for this recipe are:

• All purpose flour
• Baking soda
• Salt
• Butter
• Granulated sugar
• Brown sugar
• Vanilla extract
• 2 large eggs
• Chocolate chips
• Optional nuts

You will want to preheat your oven to 375F. 

In a small bowl combine your dry ingredients. This includes your flour, baking soda, and salt. 

In a stand mixer bowl or a larger bowl, you are going to beat together your butter and both the brown and granulated sugar with the vanilla extract. Do this until the mixture is creamy. You want it to be light and fluffy. It will take about 4-5 minutes to get the consistency that you want. 

Gradually add in your flour mixture. Don’t do it all at one time, or you will get flour back at you. And nobody likes flour in their face, or their lungs. 

Stir in both the chocolate chips and the nuts. 

Okay, so the recipe says to drop the cookies on an ungreased baking sheet. And I understand why they say to do this, so that the sugar on doesn’t crystalize. I understand stand it, however I like using parchment paper for all of my cookies, except my spritz cookies. I do this because I have had moments with chocoalte chip cookies where they just got stuck to the cookie sheet. It was not fun trying to get them off. 

Once you have your cookies on the cookie sheets, you are going to be baking them for 9 to 11 minutes. I usually have one batch of cookies that I bake for 9 minutes to make them cooked with dough. And then there are other batches where I bake them for closer to 11 minutes. The reason behind this: Dad likes cookies that have carmalized, not characolized, on the bottom. While my sister likes them on the doughy side. So I try to please everyone. 

You will want to cool them on the cookie sheet for about 2 minutes and then remove them to a wire rack to cool completely. 

I love this recipe. It is honestly such a good recipe. So simple and once you get the hang of it, you will be baking really good chocolate chip cookies. I don’t like saying that you will be making perfect cookies all the time, because there are probably elements that you don’t know about. And those elements may make the cookie imperfect. But as my mom always tells me “ Don’t worry about what it looks like, if it is edible we will eat it.”

I hope that you liked this recipe. Feel free to check it out down below. See you in the next recipe. Thank you.

Show the original author some 💖💖💖Nestle Tollhouse

Here is a printable version of this recipe: on the blog

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