Brinkerhoff Cookies Recipe

By popular request, here is the recipe. You may notice it is almost identical to the back of the Toll House semi-sweet chocolate chips bag. That's because it is the recipe from the Toll House semi-sweet chocolate chips bag. With modifications.


These are "Brinkerhoff" cookies because my dad made the first white-chocolate adaptation and taught me the "super-secret" portion of the recipe, which shall be revealed forthwith. Because you guys are my inner circle. Don't you just feel special?


Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) salted butter, softened 
• Seriously, people, softened. Not runny, not chunky. Smooth-texture soft.
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Toll House semi-sweet chocolate chips
• 2 cups (12-oz. pkg.) white chocolate chips
• 1 to 2 cups chopped pecans ("to taste," as they say)

Directions
Note: You must mix the dough BY HAND! With a wooden spoon. No cheating. I swear, you can taste the difference. You will probably get a hand cramp. This is the price of good cookies.

PREHEAT oven to 350° F.

• Universal Cookie Secret: Place an empty baking sheet on the lower-middle over rack, directly underneath the area where the baking will be happening. The cookie-laden baking sheet will go on the upper-middle rack. This shields the cookies from the poorly-circulating heat of the average cruddy oven, keeping the bottoms of the cookies nice and golden.

COMBINE flour, baking soda, and salt in small bowl. Set aside.

• Utah Secret: Instead of following the high-altitude directions, just add about 1/4 cup extra flour.

BEAT butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl until creamy. 

• Super-Secret Secret: Take this creaming thing seriously. The creaming process makes all the difference. Whip that sucker. But do it with love.

ADD eggs, one at a time, beating well after each addition. 

• Leave no visible eggs parts. This mixture should be just as fluffy and creamy as it was before you added the eggs, if not more so. Mix like there's no tomorrow! Or there won't be!

BEAT IN flour mixture gradually. 

STIR IN morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

• Does anyone actually use a tablespoon for this? Get your hands messy, and eat the dough while you're at it!

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

ENJOY!