ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- 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.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
NESTLE TOLL HOUSE CHOCOLATE CHIP PAN COOKIE
This recipe was in my paper recently and I made them for my co-workers. DIVINE! I looked & looked and was surprised I couldn't find it already on Zaar.
Provided by newspapergal
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375* Grease a 15x10-inch jelly roll pan.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, both sugars and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each.
- Gradually beat flour mixture into butter mixture.
- Stir in chocolate chips and nuts.
- Spread into prepared pan.
- Bake 20-25 minutes or until golden brown.
Nutrition Facts : Calories 117.7, Fat 6.2, SaturatedFat 3.8, Cholesterol 17.9, Sodium 113.3, Carbohydrate 15.5, Fiber 0.6, Sugar 10.4, Protein 1.2
TOLL HOUSE CHOCOLATE CHIP COOKIES
The most iconic chocolate chip cookie is crispy on the outside, chewy on the inside, and loaded with melty morsels of chocolate chips throughout.
Provided by Nestlé USA
Categories Chocolate Bake Dessert Quick & Easy Cookies
Yield Makes about 5 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- 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.
- Pan Cookie Variation
- Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- Slice and Bake Cookie Variation
- Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.
- Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- Do Ahead
- Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.
TOLL HOUSE COOKIES
Make and share this Toll House Cookies recipe from Food.com.
Provided by Yodeling Rodent
Categories Dessert
Time 31m
Yield 120 serving(s)
Number Of Ingredients 10
Steps:
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
- PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
- FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES
Make and share this Original Nestle Toll House Chocolate Chip Cookies recipe from Food.com.
Provided by GinKitty
Categories Dessert
Time 19m
Yield 5 dozen, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- combine flour, baking soda, and salt in a small bowl.
- beat butter, sugar, brown sugar, and vanilla 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.
- drop by rounded tablespoon onto ungreased baking sheets.
- bake 9-11 minutes or until golden brown.
- cool on baking sheet 2 minutes.
- remove to wire racks to cool.
Nutrition Facts : Calories 2906.8, Fat 183.8, SaturatedFat 94.6, Cholesterol 430, Sodium 3153.9, Carbohydrate 307.7, Fiber 19.9, Sugar 170.5, Protein 40.7
MY VERSION OF TOLLHOUSE CHOCOLATE CHIP COOKIES
I changed the Tollhouse recipe a little bit because sometimes they were flat. The secret of great chocolate chip cookies is to use real butter and don't use a mixer. I always use a ceramic bowl and a wooden spoon. (My grandma taught me that and I always get tons of compliments when I make my cookies.)
Provided by Sue Smith @Suesmithbaker
Categories Cookies
Number Of Ingredients 11
Steps:
- Mix together well 2 sticks softened butter, 1 cup sugar, and 1 cup brown sugar.
- Add eggs one at a time until well blended. Add vanilla.
- Sift together 3 cups flour, 1 tsp. salt, and 1 tsp. baking soda.
- Add dry ingredients gradually, then add chocolate chips and walnuts.
- Drop by teaspoonful onto cookie sheets and bake at 350 for 12 minutes.
- Remove onto a cooling rack. (Be sure to put cookie batter onto cooled cookie sheets).
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.
ORIGINAL NESTLE TOLL HOUSE® CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Southwest Chef from
Categories Dessert
Time 24m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 375°F.
- 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.
- PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- SLICE AND BAKE COOKIE VARIATION:.
- PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Nutrition Facts : Calories 109.6, Fat 5.9, SaturatedFat 3, Cholesterol 14.5, Sodium 105.4, Carbohydrate 13.1, Fiber 0.7, Sugar 8.3, Protein 1.4
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- 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.
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