It feels great to be back in Miami. After having been in Colombia for over a month, I came back to an empty house; well, a house that was empty of baked goods and warmth. My parents had practically been living in a modern Vélez family version of the Great Depression: needed basics in the fridge, a practically empty pantry, an empty freezer, and definitely nothing inviting like cake or cookies. The oven hadn't been used in so long that the light bulb had gone out without my parents even noticing. We quickly went to Publix and stocked up on anything and everything that came to our minds. I took that as my welcome home gift. Another thing I took as a welcome home gift was my bed, even though it's been here for years. I missed my bed so much! It's so fluffy, and soft, and comfortable, that I don't want to give it up for a while. No lie. I think I can hold off on travelling for a long time. I still feel bed deprived, and have slept for at least 10 hours a day since I've been back, which was July 4th.
Apart from missing my bed, I really missed baking and making food on my own. While at my uncle's house, which used to be my abuela's house (but she passed away while I was over there), I had food made for me the whole time I was there. It was even practically impossible to make a sandwich on my own. I was catered to way too much while I was in Colombia. All I did was dream about making cookies, cakes, pies, brownies, everything. That's why first thing on my list upon my return was to make cookies.
Original Nestlé Toll House Chocolate Chip Cookies
adapted from: Nestlé Best-Loved Recipes
makes about 5 dozen cookies
2 1/4 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/8 cup packed dark brown sugar
3/8 cup packed light brown sugar
1 tsp vanilla extract
2 large eggs
12 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans
1) Preheat oven to 375F.
2) Combine flour, baking soda, and salt in small bowl. Beat butters, granulated sugar, brown sugars, 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 1 1/2 tablespoon using a medium cookie scoop onto ungreased baking sheets.
3) Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.