Toll House White Chip Chocolate Cookies Recipe 455

WHITE CHIP CHOCOLATE COOKIES (TOLL HOUSE)

Steps:

• Preheat oven to 350.
• Combine flour, cocoa, baking soda, and salt in a small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in white chocolate chips.
• Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets.
• Bake for 9-11 minutes.
• Let cool on baking sheets for 2 minutes.
• Transfer to wire racks and let cool completely.

TOLL HOUSE WHITE CHIP CHOCOLATE COOKIES RECIPE - (4.5/5)

Steps:

• 1.PREHEAT oven to 350 degrees F. 2.COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. (I always use parchment paper and the cookies slide right off) 3.BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ORIGINAL NESTLE TOLL HOUSE® CHOCOLATE CHIP COOKIES

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.

TOLL HOUSE CHOCOLATE CHIP COOKIES (CA 1948)

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.