Chocolate Chip Cookies (ft. Lynja)
#shorts #cookie #chocolatechip #food #cooking
How To Make The Original Nestle Toll House Chocolate Chip Cookie Recipe
Learn how to make the cookie that started it all, our Original Nestle Toll House Chocolate Chip Cookies!
This classic recipe was made famous with the addition of our rich and creamy Semi-Sweet Chocolate Morsels. Soft and chewy, these homemade chocolate chip cookies are sure to be your go-to. Follow along as we show you how to make these easy cookies that have been a favorite for generations.
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How To Make: Nestle Toll House Cookie Dough Cookies
I show you how to bake Nestle Toll House Chocolate Chip Cookie Dough cookies.
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TOLL HOUSE Cookie Recipe (Chocolate Chip Cookies)
This is the CLASSIC Toll House Cookie Recipe - an easy chocolate chip cookie recipe - no chill, great with walnuts or extra chocolate chips - and you can make Toll House Cookie Bars too!
PRINTABLE RECIPE:
INGREDIENTS
2 ¼ cups (279g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (227g) butter, softened
¾ cup (150g) granulated sugar
¾ cup (150g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (340g) chocolate chips
1 cup chopped nuts optional – see note
INSTRUCTIONS
Preheat oven to 350° F.
Combine flour, baking soda and salt in small bowl and set aside.
Cream butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Add vanilla and eggs and mix. Gradually beat in flour mixture. Stir in morsels and nuts, if using. 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.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
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The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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Credits:
MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
All My Best Chocolate Chip Cookie Tips