· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Salt: A pinch of salt enhances the flavors of the other ingredients. It strengthens the protein, which makes the cookies chewy.
· Butter: Two sticks of butter add richness, tenderness, and moisture. It also lends a bit of structure.
· Sugars: A blend of white and brown sugars create the perfect sweet, cozy flavor.
· Vanilla: Vanilla extract is a flavor enhancer, adding a touch of complexity.
· Eggs: Two whole eggs lend moisture and richness. Plus, they act as a binding agent for the dough.
· Chocolate chips: Of course, you’ll need semisweet chocolate chips! You can substitute milk or dark chocolate to switch things up a bit.
· Chopped nuts (optional): If you want, you can add chopped walnuts or pecans for a pleasant crunch.
2. Beat the butter, sugars, and vanilla in another bowl. Beat in the eggs one at a time.
3. Gradually add the dry mixture to the wet mixture. Stir in the chocolate chips and nuts.
4. Drop tablespoon-sized balls of dough onto a prepared baking sheet.
5. Bake in a preheated oven until golden brown. Cool on a wire rack.
· To freeze cookie dough: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.
More Toll House Cookie TipsHere are a few tips and tricks to keep in mind before you start baking:· To make pan cookies: Grease a 15×10-inch jelly roll pan. Follow Steps 1 to 3 above. Spread dough into the prepared pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack. Cut into 48 bars.
· To make slice and bake cookies: Follow Steps 2 and 3 above. Divide dough in half; wrap in waxed paper. Refrigerate until firm, about one hour. Shape each half into a 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes or up to one week (or freeze for up to nine weeks). When ready to bake, preheat the oven as in Step 1. Cut dough logs into 1/2-inch-thick slices; place on ungreased baking sheets. Follow Steps 5 and 6. Makes about 60 cookies.
· High altitude baking instructions (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons of water with flour and reduce both white 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.
Allrecipes Community Tips and Praise“Recipe was easy to follow and delicious,” raves Diana Nelson. “I used a melon baller to make the cookies a consistent size. I can’t wait to make them again.”“This is my go-to chocolate chip cookie recipe,” says one Allrecipes community member. “Always a hit! Easy and quick to whip up as well as modify to keep things interesting. Most recent modification: Added a slice of Mars Milky Way bar in the middle of each cookie.”“I loved this recipe and I will definitely make it again,” according to mini_chefette. “To spice it up a little, I added some M&M’s to half of the batch. They are delicious cookies.”Editorial contributions by Corey Williams
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