Maida Heatters Toll House Chocolate Chip Cookies Recipes

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MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE



Maida Heatter's Chocolate Mousse Torte image

Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972. Her toil was worth the trouble: Eight months later, it was named the paper's most requested dessert recipe of the year. This is an adaptation of the version that appears in Ms. Heatter's book "Happiness is Baking" (Little, Brown, 2019). It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge. The remaining mousse is piled in the center, then topped with snowy whipped cream and chocolate shavings. One note: Like most traditional mousses, this one contains raw eggs. Use the best pasteurized eggs you can find. If that worries you, try another Maida Heatter dessert instead.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 13

Unsalted butter, for greasing the pan
Fine dry bread crumbs or cocoa powder, for dusting
8 ounces/225 grams semisweet bar chocolate (not chips), chopped
1 tablespoon instant espresso or coffee powder
1/4 cup boiling water
8 large eggs, yolks and whites separated
1/3 cup/65 grams granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
1 1/2 cups/360 milliliters heavy cream
1/3 cup/40 grams confectioners' sugar
1 1/2 teaspoons vanilla extract
Grated semisweet chocolate, for serving (optional)

Steps:

  • Set a rack in the center of the oven. Heat oven to 350 degrees. Butter a 9-inch glass pie plate. Dust it with bread crumbs or cocoa powder. Set aside.
  • Place the chopped chocolate in the top of a small double boiler over water over low heat. Bring it to a low simmer. Meanwhile, in a cup or small bowl, dissolve the coffee in the 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to stir until smooth. Let cool slightly. (Alternatively, place chocolate in a medium microwave-safe bowl. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks at high speed until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more until very thick. Reduce speed to low, and add the vanilla and cooled chocolate, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl. Wash the whisk attachment and mixing bowl.
  • In the mixing bowl of the electric mixer fitted with the whisk attachment, beat the egg whites with the salt until stiff but not dry. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate.
  • Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more. Remove from oven and cool on a rack. (The mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim.) Wash the mixing bowl and whisk attachment and place in the refrigerator or freezer to chill.
  • When the baked mousse is completely cool, remove reserved mousse from refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse. Mound it slightly higher in the center, but be careful to handle as little as possible or it will lose the air beaten into it. Refrigerate for at least 2 to 3 hours.
  • Make the whipped cream: In the chilled mixing bowl with the chilled whisk attachment, whip the cream, confectioners' sugar and vanilla on high speed until it holds a defined shape. Spread over the unbaked part of the mousse, excluding the rim; refrigerate. (Another way of applying the whipped cream: Use a pastry bag fitted with a medium star tube and pipe a lattice pattern over the top of the pie and a border around the edge.) Coarsely grate some semisweet chocolate over the top before serving, if desired. The torte is best eaten the day it's made, but it's not bad the next day.

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES



Original Nestle® Toll House Chocolate Chip Cookies image

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

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

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

CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)



Chocolate Chip and Almond Biscotti (Maida Heatter) image

This perfect and surprisingly easy to make biscotti recipe is from Maida Heatter's wonderful "Book of Great Chocolate Desserts". To make ahead, you can freeze the dough logs and bake from frozen and slightly increase baking time. Recipe makes 40 biscotti.

Provided by blucoat

Categories     Dessert

Time 1h30m

Yield 40 biscotti

Number Of Ingredients 10

6 ounces whole blanched almonds (skinned, 1-1/4 cups)
2 cups sifted unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup minus 2 tablespoons granulated sugar
12 ounces semisweet chocolate morsels (2 cups)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons whiskey or 2 tablespoons brandy

Steps:

  • First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
  • Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
  • Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
  • Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
  • Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
  • In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
  • Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
  • With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
  • Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
  • Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
  • Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
  • Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
  • Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.

Nutrition Facts : Calories 117.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 10.8, Sodium 32.7, Carbohydrate 16.3, Fiber 1.2, Sugar 9.8, Protein 2.3

MAIDA HEATTER'S DOUBLE CHOCOLATE WHOPPER COOKIES



Maida Heatter's Double Chocolate Whopper Cookies image

Chocolate Whoppers are big, gorgeous, super-chocolatey cookies that are crisp on the outside and chewy inside, just like your favorite brownie.

Provided by Karen Tedesco

Categories     Chocolate

Time 37m

Number Of Ingredients 13

4 ounces semisweet chocolate (coarsely chopped)
4 ounces bittersweet chocolate (coarsely chopped)
6 tablespoons unsalted butter (cut into tablespoons)
1/4 cup sifted unbleached all-purpose flour (sift before measuring)
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
6 ounces dark or semisweet chocolate chips
1 cup pecans (broken into large pieces)
1 cup walnut halves (broken into large pieces)

Steps:

  • Heat oven to 350 (175C) degrees with rack in the center. Line 2 large rimmed baking sheets with parchment paper.
  • Place the chopped chocolate and butter in a heatproof bowl set over a medium saucepan of simmering water. Stir gently until melted and smooth. Remove from the heat and let cool slightly.
  • Whisk the flour in a small bowl with salt and baking powder.
  • Beat the eggs, sugar, espresso and vanilla in a large bowl using an electric mixer on high speed until light and lofty, 2 or 3 minutes.
  • Drizzle in the melted chocolate on low speed until blended. Add the flour mixture and mix until incorporated. Turn off the mixer and stir in the chocolate chips and nuts.
  • Use a 1/3-cup measure to scoop the dough into 6 mounds on each of the prepared baking sheets, spacing about 2 inches apart. Use a small spatula to scrape the dough out - it's a little gooey.
  • Bake one sheet at a time for 17 minutes. The tops of the cookies should look dry and shiny. Cool the cookies on the pan for 15 minutes, then transfer with a spatula to a wire rack cool completely.

Nutrition Facts : ServingSize 1 g, Calories 433 kcal, Carbohydrate 35 g, Protein 6 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 44 mg, Sodium 121 mg, Fiber 4 g, Sugar 25 g

MAIDA HEATTER'S CHOCOLATE COOKIES WITH GIN-SOAKED RAISINS



Maida Heatter's Chocolate Cookies with Gin-Soaked Raisins image

Categories     Cookies     Gin     Mixer     Chocolate     Nut     Dessert     Bake     Christmas     Dried Fruit     Raisin     Pecan     Winter     Poker/Game Night     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 12 large cookies

Number Of Ingredients 10

1/2 cup golden raisins
1/3 cup gin
3 cups sifted confectioners sugar (sift before measuring)
2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (sift before measuring)
1 teaspoon instant espresso powder
2 tablespoons all-purpose flour (unsifted)
3/4 teaspoon salt
3 large egg whites
1/2 teaspoon vanilla
8 oz pecans (2 1/4 cups), toasted, cooled, and coarsely chopped

Steps:

  • Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
  • Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.
  • Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
  • Drain raisins in a sieve, without pressing, then add raisins to dough with pecans. Stir until thoroughly mixed. (Dough will be thick and sticky.)
  • Working quickly, drop 1/4 cup dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
  • Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centers are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely.

MAIDA HEATTER'S TOLL HOUSE CHOCOLATE CHIP COOKIES



Maida Heatter's Toll House Chocolate Chip Cookies image

Number Of Ingredients 11

8 ounce sweet butter (2 sticks)
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
2 eggs (large)
2 1/4 cup unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon hot water
8 ounces (2 generous cups) walnuts, cut or broken into medium-size pieces
12 ounce (2 cups) semisweet chocolate morsels (16 oz. semisweet or bittersweet chocolate bars cut into pieces in modified recipe)

Steps:

  • Preheat the oven to 375.
  • Cut aluminum foil to fit cookie sheets.
  • Cream the butter in a mixer.
  • Add the salt, vanilla and both sugars and beat well.
  • Add the eggs and eat well.
  • Lower the speed of the mixer and about half of the flour and beat only until incorporated.
  • In a small cup stir the baking soda with the hot water until it is dissolved. Mix it into the dough. Add the remaining flour and beat only to mix.
  • Remove the bowl from the mixer and stir in the chocolate and the nuts.
  • There are various methods for forming the dough. You can simply drop the batter from a teaspoon or you can freeze the dough overnight (Ruth Wakefield did this). Maida prefers forming the dough into balls with your wet hands. She says they will have a more even color and taste better. Whichever method you chose, place the dough 2 inches apart on the foil and slightly flatten the top with a spoon or your fingertips. Bake for about 12 minutes until the cookies have browned all over. If using only one cookie sheet, use the upper rack. If using two sheets, reverse them from top to bottom half-way through the baking time. Let the cookies cool for a few seconds before transferring them to a cooling rack. Store in an airtight container.

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