Original Nestlé Toll House Chocolate Chip Cookies
Hershey’s Home Page
1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (we recommend LAND O LAKES® Butter)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
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 or wire racks for 2 minutes; remove to wire racks to cool completely.
Cookie Ideas
- Use a small cast iron pan to bake a cookie in then add whipped cream and a cherry.
- Use sundae cups and make a chocolate chip cookie sundae.
- Bake the cookies in muffin tins with fun coloured muffin wrappers.
- Bake them twice for a scone effect.
If you over bake the cookies and they come out too crispy for your liking there is a something you can do to make them palatable. Let the cookies cool but not completely. When the cookies are just about to room temperature put them back in the oven at 300 degrees for no more than 5 min. This will bake them harder and have the effect and taste of a scone that you’d buy at coffee houses for $2.00 piece. Use them for guests with coffee or tea. How to cream eggs, butter and sugar:
If you’re using a small mixer attach the paddle and turn the mixer speed to 5 for about 3 min. You will know when the eggs and butter are creamed when it has a smooth texture. If it’s not creamed well enough you’ll see large clumps of sugar through out the mix.
Tip from the recipe site Epicurious
Baking/Roasting
434. If while you're creaming butter it becomes runny rather than light and fluffy, shove the bowl in the refrigerator and chill it until firm. Then begin beating again.—Nancy Silverton, adapted from Desserts (HarperCollins)from 1,001 Secrets of Great Cooks, by Jean Anderson(The Berkley Publishing Group: 1995).
Egg Etiquette
It is not true that you should let your egg sit until it reaches room temperature. In general you want the ingredients to all be at the same temperature before combing them. If you let an egg sit out until it reaches room temperature you take the chance of spoiling it and causing an upset stomach. There is a food safety zone that says that all foods must be held below 45 degrees or above 145 degrees to not produce rapid growing bacteria. The lag time between low bacteria and dangerous bacterial growth is about an hour. This leaves no room for the old technique of letting eggs sit out for days at a time before baking a cake. While traditional cooking tastes better than modern recipes you must use modern safety to combat modern viruses and food born illnesses. Don’t trade one for the other, combine them both and prevent an upset stomach.
For a list of cooking terms see the following site:
The Cook's Thesaurus
The Cook's Thesaurus is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions.
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Aussie’s Kitchen
