Toll House Chocolate Chip Cookies
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt3 cup
Granulated Sugar3 cup
Brown Sugar (packed)1 tsp
Vanilla Extract2 large
Egg1 cup
Nut (chopped)Directions:
1
Gradually beat in flour mixture
2
Preheat oven to 375°F
3
Combine flour, baking soda, and salt in small bowl
4
Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy
5
Add eggs, one at a time, beating well after each addition
6
Stir in morsels and nuts
7
Drop by rounded tablespoon onto ungreased baking sheets
8
Bake for 9 to 11 minutes or until golden brown
9
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
10
Preheat oven to 375°F
11
Combine flour, baking soda, and salt in small bowl
12
Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy
13
Add eggs, one at a time, beating well after each addition
14
Gradually beat in flour mixture
15
Stir in morsels and nuts
16
Drop by rounded tablespoon onto ungreased baking sheets
17
Bake for 9 to 11 minutes or until golden brown
18
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
19
Pan Cookie Variation Preheat oven to 350° F
20
Grease 15 x 10-inch jelly-roll pan
21
Prepare dough as above
22
Spread into prepared pan
23
Bake for 20 to 25 minutes or until golden brown
24
Cool in pan on wire rack
25
Makes 4 dozen bars
26
Preheat oven to 350° F
27
Grease 15 x 10-inch jelly-roll pan
28
Prepare dough as above
29
Spread into prepared pan
30
Bake for 20 to 25 minutes or until golden brown
31
Cool in pan on wire rack
32
Makes 4 dozen bars
33
Slice and Bake Cookie Variation Prepare dough as above
34
Divide in half; wrap in waxed paper
35
Refrigerate for 1 hour or until firm
36
Shape each half into 15-inch log; wrap in wax paper
37
Refrigerate for 30 minutes
38
Preheat oven to 375° F
39
Cut into 1/2-inch-thick slices; place on ungreased baking sheets
40
Bake for 8 to 10 minutes or until golden brown
41
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
42
Makes about 5 dozen cookies
43
Prepare dough as above
44
Divide in half; wrap in waxed paper
45
Refrigerate for 1 hour or until firm
46
Shape each half into 15-inch log; wrap in wax paper
47
Refrigerate for 30 minutes
48
Preheat oven to 375° F
49
Cut into 1/2-inch-thick slices; place on ungreased baking sheets
50
Bake for 8 to 10 minutes or until golden brown
51
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
52
Makes about 5 dozen cookies
53
Do Ahead Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks
54
Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks
55
This recipe is made available as a courtesy by Nestle USA and www
56
VeryBestBaking
57
Com
58
Nestle® Toll House® is a registered trademark of Société des Produits Nestl�� S
59
A
60
, Vevey, Switzerland
61
This recipe is made available as a courtesy by Nestle USA and www
62
VeryBestBaking
63
Com
64
Nestle® Toll House® is a registered trademark of Société des Produits Nestl�� S
65
A
66
, Vevey, Switzerland