Original Nestle Toll House Chocolate Chip Cookies


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2 1/2 cups all-purpose flour 1 tsp. Vanilla extract
1 tsp. baking soda 2 large eggs
1 tsp. salt 2 cups (12 oz) chocolate semi-sweet chocolate morsels
1 cup (2 sticks) butter 3/4 cup granulated sugar
3/4 cup packed dark brown sugar 1 cup chopped nuts

Preheat oven to 375° Fahrenheit

Combine flour, baking soda, and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.

Suggestions:  Use unsalted butter, and also chill the dough in a covered container for at least an hour.  Another suggestion is to bake the cookies on the air pans.  You can even go a step further and line the air pans with Silpat cookie sheet liners.  They help to bake the cookies evenly and without scorching the bottom of the cookies.

Decisions:  Thick and Soft or Thin and Crispy?
Thick and Soft - Use a tablespoon to make high and rounded mounds with the dough.
Thin and Crispy - Use 1/2 of the butter and the other 1/2 Crisco and don't shape the dough into high round balls, as they will just flatten out.

Baking Instructions:
Place the cookies on an un-greased cookie sheet.
Bake for 9 to 11 minutes or until golden brown.  Look for the golden brown color, depending on your oven, it might take a little longer than 11 minutes since the cookies will be large.  Let the cookies cool about two minutes on the baking sheets and then transfer to cooling racks allowing them to cool completely.

Depending on the size of the cookies, makes approximately 2 1/2 to 3 dozen cookies.
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