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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. Use a ¼-cup measuring cup to drop dough onto ungreased baking sheets.
- Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
TOLL HOUSE CHOCOLATE CHIP COOKIES
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
Provided by The New York Times
Categories cookies and bars, dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. 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 : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams
BEST HALF-BATCH CHOCOLATE CHIP COOKIES
These cookies are a great, soft, chocolatey small batch perfect for a small family. They have a great chewy and soft texture and a delicious flavor! I got the recipe from a good friend a month ago and have made them four time since then. Easy to prepare and even easier to eat!
Provided by Jamie Renee
Categories Drop Cookies
Time 18m
Yield 10-12 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugars at medium speed.
- Add vanilla while mixing.
- Add egg while mixing.
- Turn off mixer and add flour.
- Next add salt.
- Then add baking powder.
- Beat at slow/medium speed just until flour is incorporated into butter and sugar mixture.
- Carefully stir in chocolate chips.
- You can add cocoa powder if you'd like chocolate, chocolate chip cookies, which makes them even better!
- Using two spoons shape into balls and drop on a cookie sheet or baking stone.
- Bake at 375° for about seven minutes.
- Remove from oven just when edges are barely turning brown for a soft moist cookie.
- Allow to set up for a few minutes, if you can wait, or else your cookie will fall apart.
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
HALF BATCH NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIE RECIPE
Are you tired of having extra cookie dough around getting frost-bitten? This recipe eliminates left-over dough and makes just enough for company! Tweak the recipe to the way you want it but this was the perfect recipe for me and my friends! Happy baking!
Provided by @MakeItYours
Yield 24
Number Of Ingredients 9
Steps:
- PREHEAT: Oven to 350°
- 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 egg, beating well after addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets
- BAKE: for 7 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
- MAKES: About 2 dozen cookies
- PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18- 27 minutes or until golden brown
- MAKES: About 2 dozen bars
- I make my cookies in a ceramic bowl and bake them for exactly 12 minutes!! =]
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.
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