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.
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How To Make Nestle Toll House Chocolate Chip Cookies From Scratch
If you’re looking to make some Nestle Toll House Chocolate Chip Cookies, then you can follow this How-To recipe video to learn how to make it yourself! All quick, easy, and at home!
This recipe is on our blog RIGHT NOW with the full recipe and ingredients, directions, and a printable version!
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Chocolate Chip Cookies ???? Original Nestle Toll House Cookie Recipe -THE BEST Chocolate Chip #Cookies!
Why are there so many chocolate chip cookie recipes online? In my opinion, this is the only one you need! ???? This is THE BEST chocolate chip cookie recipe, and it's right off the back of the Nestle Toll House Chocolate Chip bag. It's the same recipe that can be found on the Nestle Toll House Recipe Collection from 1987 (and probably earlier.)
I suspect most folks who have made chocolate chip cookies have used THIS recipe, but if you haven't, you really should try it. It's the original!
The Original Nestle Toll House Chocolate Chip Cookies Recipe - Cute Kid Cooking
Today, Cute Kid and Mommy attempt to make Chocolate Chip Cookies from scratch! We use the recipe for the Origianl Nestle Toll House Chocolate Chip Cookies and they turn out fantastic. On the side, we pretend to be Disney Descendants making magic love potion cookies. It's a fun time!
Thanks for watching!
To make the recipe too, go to:
How To Make Original NESTLE TOLLHOUSE CHOCOLATE CHIP COOKIES from Scratch
Follow along as we make TRADITIONAL NESTLE TOLLHOUSE CHOCOLATE CHIP COOKIES (without nuts)! Ingredients and easy to follow instructions. Make these wonderful cookies at home right along with us. We will be posting lots more recipes. STAY TUNED!
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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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