ORIGINAL CHOCOLATE CHIP COOKIES
I got this from a bag of Nestles Chocolate Chips years ago. The recipe is for the Original Nestle Toll House Chocolate Chip Cookies. This is the one I always make because they are delicious.
Provided by Mimi in Maine
Categories Drop Cookies
Time 50m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl combine the butter, sugar, brown sugar, and vanilla; beat till creamy.
- Add eggs.
- Add the flour, soda, and salt; mix well.
- Add the chips and nuts.
- Drop on ungreased sheet.
- 375 degree oven for 9-11 minutes.
Nutrition Facts : Calories 1282.4, Fat 75, SaturatedFat 37.5, Cholesterol 172, Sodium 1088.1, Carbohydrate 152.2, Fiber 7.1, Sugar 100, Protein 15.2
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
CLASSIC CHOCOLATE CHIP COOKIES
Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
- Variations:
- For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
- For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
- For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
- For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
- For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
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
CLASSIC CHOCOLATE CHIP COOKIES
Take a bite out of these delicious Classic Chocolate Chip Cookies! Baked with semi-sweet chocolate chips and with only 9 to 11 minutes of oven time, you can share this Classic Chocolate Chip Cookies recipe with everyone or use it in your next bake off.
Provided by My Food and Family
Categories Recipes
Time 26m
Yield 32 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients, mixing well after each addition. Stir in chocolate chips.
- Drop dough into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: butter, brown sugar, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking powder, chocolate chips
Provided by Alvin Zhou
Categories Bakery Goods
Time 32m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
- Add in the eggs and vanilla, mixing until smooth.
- Add the flour and baking powder, folding the mixture until it forms a smooth dough.
- Fold in the chocolate chips until evenly combined.
- Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
- Bake for 12 minutes, then serve!
- To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
- Wrap the tray with cling wrap, then freeze for up to one month.
- To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 48 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 27 grams
OLD-FASHIONED CHOCOLATE CHIP COOKIES
This recipe was passed down to me from my mother. These cookies freeze well, but I rarely have the chance to do that-my husband and our two youngsters gobble them up!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7-8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream shortening and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture and mix well. Stir in chocolate chips. Drop by spoonfuls 3-in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes.
Nutrition Facts : Calories 227 calories, Fat 11g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 76mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
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