He had already trudged down to the local IGA to fetch eggs, choc chips and sugar, so when he discovered halfway in that we were 1/4 cup short of butter, he did not embrace the thought of another shopping venture.
I personally didn’t either so I suggested he fill the fat-gap with peanutbutter.
Boy 2 did, and the result left my tastebuds doing the dance of “more please!’
His other tweak I only discovered later: to leave 3/4 of the required choc chips out. We only had 1 cup of chocolate chips in the first place and he kept 1/2 cup out, I am guessing, so he could scoff those on the side. But this allowed the rather subtle peanutbutter flavour to come a little more to the fore.
Original Tollhouse Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (3/4 cup butter and 1/4 peanutbutter)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups choc chips (1/2 a cup of choc chips)
1 cup chopped nuts (we never put nuts in!!!)
PREHEAT oven to 375° F. (190C)
COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.