Ultimate Toll House Chocolate Chip Cookie Recipe: A Classic Favorite
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Morone uses an ice cream scoop, but a tablespoon or regular spoon work fine too. This chocolate chip cookie is everyone's favorite! Not too dense and perfectly chewy, this quick treat is exactly what a cookie should be. Now, add the eggs one at a time. Make sure to beat after each addition.
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If you did not receive an email check your spam folder. Otherwise, add to your address book and try again. She sold the rights to her recipe to Nestlé for only $1.00! Little did she know that this would become the most popular cookie ever. Get recipes, tips and NYT special offers delivered straight to your inbox.
Original Nestle Toll House Chocolate Chip Cookies
The resulting recipe was featured on the incredibly popular The Betty Crocker Cooking School of the Air radio program. Beat (cream) the butter and sugars. Beat the softened butter, brown and white sugars, and vanilla with an electric mixer on medium speed. They feature a buttery base studded with decadent, melty chocolate chips. When baking, I follow the King Arthur ingredient weight chart, which says 1 cup of all-purpose flour equals 120 grams. Since I weigh my flour on a kitchen scale, I took their measurement of 2 ¼ cup flour and converted it into grams based on the 120 grams per cup rule.
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Miss Wakefield fully expected the chocolate to melt and create a chocolate cookie.
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Toll House Chocolate Chip Cookie Recipe Troubleshooting and FAQ
We used a stand mixer to beat butter granulated sugar but a hand mixer is fine too. However, one of my favorite things about baking the same recipes for years is all the little adaptions I come up with over time. If you’re like me (and my mother and her mother before here) you do the same.
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Mix the dry ingredients in a small bowl.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.
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make!
Nestlé recalls Toll House cookie dough bars because they may contain wood fragments - CBS News
Nestlé recalls Toll House cookie dough bars because they may contain wood fragments.
Posted: Mon, 14 Aug 2023 07:00:00 GMT [source]
Combine with the sugar and vanilla extract. Gradually beat well after each addition to prepare the dough. If you’ve tried this Toll House cookie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You’ll notice that all the chocolate I recommended above has specific cacao percentages.
Nestle recalls some Toll House cookie dough for potentially containing wood chips - Fox Business
Nestle recalls some Toll House cookie dough for potentially containing wood chips.
Posted: Mon, 14 Aug 2023 07:00:00 GMT [source]
The amounts given in the recipe card are exactly the same as the original 1930s recipe. However, I have changed the instructions to match the one-bowl method that I prefer when making any cookie. I’m on a mission to help you cook delicious desserts without busting your budget. Together we are going to make easy desserts… for busy families. To complete the subscription process, please click the link in the email I just sent you.
Scoop spoonfuls of dough onto a cookie sheet and bake until golden around the edges, about 9 to 11 minutes. Combine the wet and dry ingredients. Gradually add the flour mixture to the bowl of creamed ingredients. There’s nothing like the original Nestlé Toll House chocolate chip cookie recipe. Morone recommends keeping these at room temperature in a sealed container for 4 to 6 days ... "They can be breakfast, a snack, a dessert, or just [something] you grab when you happen to be in the kitchen," she adds.
However, my recipe instructs you to melt the butter first before mixing it in with the sugars. I found that doing so creates a wonderfully fudgy cookie with dense and ever-so-slightly doughy centers. Plus, you get to save yourself some time since there’s no waiting for the butter to come to room temperature. Step 3 Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Your butter might have been too warm, or your flour measurement was off.
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