Double Coco Double Chocolate Chip Cookies A Twist On Toll House Cookies Recipes
DOUBLE COCO DOUBLE CHOCOLATE CHIP COOKIES (A TWIST ON TOLL HOUSE® COOKIES)
This recipe is to die for. A twist on the classic Toll House® chocolate chip cookie recipe, but with extra chocolate.
Provided by coxbrea151
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cocoa powder, salt, and baking soda together in a large bowl. Whisk white sugar, brown sugar, butter, shortening, eggs, and vanilla extract together in a separate bowl until smooth. Stir sugar mixture into flour mixture until just combined. Fold in chocolate chips and walnuts.
- Spoon batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
- Bake in the preheated oven until cookies are browned, 10 to 15 minutes. Cool cookies for 5 minutes on the baking sheet before serving.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 14.8 g, Cholesterol 17.1 mg, Fat 9.4 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 105.7 mg, Sugar 7.4 g
BETTER THAN TOLL HOUSE COOKIES!
These are my take on Toll House chocolate chip cookies; just better! They are my most requested cookie when company comes over! They are so good. The white chocolate has to be chopped fine so 1/4 is almost a flour, and the rest tiny chunks. The white chocolate 'flour' melts into the batter to impart a super nice flavour. You will get perfectly sized cookies using a tablespoon measure. I find a stainless steel one is perfect for evenly sized cookies. Don't pack or shape/handle the dough to keep them tender. Scoop out with your finger and dump on the cookie sheets. If you want thinner cookies for making ice cream cookie sandwiches, cut back the flour to 2 1/4 cups. If you have an old fashioned nut grinder, this is the best tool for chopping the white chocolate (so you get some 'flour' and the pecans so there is some nut dust to flavour the dough.
Provided by green_sleeves
Categories Drop Cookies
Time 38m
Yield 88 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix butter and both sugars until fluffy in large mixing bowl. Add eggs and beat until creamy,scraping down the mixture occasionally. Add baking soda, salt and vanilla. Mix again.
- Slowly add the flour, mixing well. Add chips and nuts and mix until incorporated, again scraping down the dough.
- Using a tablespoon measure- scrape dough into spoon and flatten against the mixing bowl so you have an even tablespoon of cookie dough.
- Use non stick cookie sheets or line with parchment. Leave 2" space between dough.
- Bake for 8 minutes. Let cool a few minutes on sheet then transfer to a cooling rack. They will flatten as they cool.
- These cookies freeze very well.
TOLL HOUSE CHOCOLATE CHIP COOKIES (CA 1948)
This is from the re-print of the Toll House 1948 cookbook, originally called Chocolate Crunch Cookies. Ruth Graves Wakefield had some wonderful recipes. This is the latest in my search for her original recipe that was the first chocolate chip cookie.
Provided by Countrywife
Categories Dessert
Time 20m
Yield 100 cookies
Number Of Ingredients 11
Steps:
- Cream butter.
- Add sugars.
- Add eggs.
- Sift flour and salt.
- Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars.
- Add nuts and chocolate morsels.
- Stir in vanilla.
- Drop by half-teaspoonfuls onto lightly greased cookie sheet.
- Bake 10-12 minutes at 375°F.
Nutrition Facts : Calories 65.8, Fat 3.5, SaturatedFat 1.8, Cholesterol 8.7, Sodium 63.2, Carbohydrate 7.9, Fiber 0.4, Sugar 5, Protein 0.8
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