I have been waiting to post this recipe for so long now and I am so extremely happy that I can finally share it with you all, as I’m a massive massive MASSIVE Friends fan. I watch the entire Friends box every year and even have books, games, the whole lot! Although they feature a lot of food in Friends, there is one episode that really stands out. If you are a die-hard fan like me, you will surely remember the episode where Monica tries her hardest to recreate Phoebe’s grandma’s chocolate chip cookie recipe. Phoebe had sworn to her grandma to never reveal the secret recipe, but Monica really wants is as an engagement present. When Phoebe finally agrees to give the recipe to Monica, she finds out the recipe is destroyed in the fire at Phoebe’s apartment, so she gives Monica the only cookie left as a present so that Monica can try to recreate it, simply by tasting. When Monica gives up trying to figure out the recipe and asks if there isn’t anyone else who might know the recipe, Phoebe reveals that her grandma got the recipe from her French grandmother, Nestley Toulouse. It’s then that they realize the cookies they were trying to make are the famous chocolate chip cookies by Nestlé Toll House, which has the recipe printed on the back of each cookie bag, which also made it a lot easier for me to recreate the cookies as well.
I really wish I could show you guys a clip from the episode, but it’s impossible to find it online apart from this bad quality clip, so you’ll just have to pop in the DVD and check out season 7 – episode 3.
- 335g all-purpose flour
- 180g granulated sugar
- 180g brown sugar
- 250-300g chocolate chips or chopped chocolate
- 1 teaspoon baking soda
- 1 teaspoon salt
- 225g butter
- 1 teaspoon vanilla extract
- 2 large eggs
optional: 150g chopped nuts. The original recipe calles for both chocolate and nuts, but most recipes nowadays leave out the nuts, which is what I did as well as I don’t like the taste of nuts in chocolate chip cookies, it should all just be about the chocolate, not about nuts as well.
Put the butter in a pot over really low heat and let half of it melt. You don’t need to have it all melted, but melting it partially will make the dough a lot better than when you simply use butter at room temperature. Once the butter has melted, set it aside and measure all your ingredients.
In a large bowl, beat together the butter and both sugars. Add the eggs and vanilla extract and beat well again. Now for the next ingredients, you should no longer use a kitchen machine to mix the last ingredients but simply use a spoon and your own power. If u beat the ingredients again after this step, your dough and cookies will turn out really flat. So gradually fold in the flour, salt and soda. Last but not least: stir in the chocolate chips and chopped nuts (if you’re using them). Put the dough in the fridge for at least 15 minutes. By cooling down the dough, you’ll also help with preventing the cookies from going flat. The first time I made these cookies, I didn’t chill the dough and the cookies turned out really big but flat. They still tasted good but I prefer the cookies to be a bit thicker.
Preheat the oven to 190° and lay some ungreased baking sheets on an oven tray. Place around 1,5 teaspoon of the cookie dough on the sheets and put the cookies in the oven for 10 minutes (until golden brown). What I did was instead of flattening the dough once you put it on the sheet, let it stand up a bit, this will also make sure the cookies are thicker in the middle, which is how I like them the best. Once you take them out of the oven, let them cool down for 3 minutes before removing them from the sheets onto wire racks to let them cool down completely. If you want to reuse the baking sheets for the remaining cookie dough, let the sheets cool down completely before adding more dough on them, as well as the baking tray itself. If you put the dough on a warm sheet or tray, the dough will melt too quickly and your cookies will flatten.