How To make Homemade Slice & Bake Chocolate Chip Cookies
2 c Butter or margarine
1 1/3 c Granulated sugar
1 2/3 c Packed brown sugar
1 tb Vanilla extract
4 Eggs
5 1/2 c Unbleached flour
2 ts Salt
2 ts Baking soda
2 c Semisweet chocolate chips
1 c Chopped nuts
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream butter or margarine with the granulated and brown sugars. = Beat in vanilla extract and eggs until light and fluffy. In a bowl, combi= ne flour, salt and baking soda. Stir flour mixture into egg and butter mix= ture; blend well. Stir in chocolate chips and nuts; stir to distribute eve= nly. Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of chocolate chip cookie dough.= Preheat oven to 350=B0. Cut the dough into 1/4" thick slices. Arrange c= ut pieces on ungreased cookie sheets, placing about 1 1/2" apart to allow = for spreading. Bake for about 10 minutes, or until browned around the edge= s. Remove from oven and cool. Makes about 3 dozen cookies. Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. -----
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How to Make the Original Nestle® Toll House® Chocolate Chip Cookies
NESTLÉ® Toll House® chocolate chip cookies are the original—and best! These cookies get their rich flavor from NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and are simple to make. Follow this easy step-by-step recipe video then relax and enjoy the cookie that started it all.
Get the Original NESTLE® TOLL HOUSE® Chocolate Chip Cookies recipe:
INGREDIENTS
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
INSTRUCTIONS
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: Preheat oven to 350° F. 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.
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Gemma’s Best Ever Chocolate Chip Cookies Recipe
Move over Toll House and Mrs. Fields, the Bigger Bolder King of all Chocolate Chip Cookie recipes is here, and it’s the only recipe you’ll ever need!
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