How To Make Soft and Chewy Nestle Toll House Chocolate Chip Cookies

A batch of Nestle Toll House Cookies are a childhood memory for many kids... or maybe you remember tiny hockey pucks cookies with burnt bottoms....but I digress...

With a few slight changes to the original "back of the package" recipe, you can make these cookies soft and chewy; my favorite way!

I like to make a batch of this dough up and only cook a few cookies at a time.  The raw dough freezes great and the cooked cookies freeze great.


Ingredients:
2 1/4 cups all-purpose flour (plus 1 extra tablespoon of flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups Semi-Sweet Chocolate Chips (I usually use dark chocolate chips)

Directions:
(1) Leave your eggs and butter out for an hour before starting the recipe.  This is critical!

(2) Preheat oven to 375° F. 

(3) Mix together flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time.  Gradually stir in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.  I use a small cookie scoop for this.

(4) Bake for 9 minutes or until golden brown. They may not look done yet, but the are.  Cool on baking sheets for 2 minutes (they will continue to cook here); then remove to wire racks to cool completely. 


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Copyright 2013 christineiscooking.com and Classic Bite LLC This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How To Make Soft and Chewy Nestle Toll House Chocolate Chip Cookies

A batch of Nestle Toll House Cookies are a childhood memory for many kids... or maybe you remember tiny hockey pucks cookies with burnt bottoms....but I digress...

With a few slight changes to the original "back of the package" recipe, you can make these cookies soft and chewy; my favorite way!

I like to make a batch of this dough up and only cook a few cookies at a time.  The raw dough freezes great and the cooked cookies freeze great.


Ingredients:
2 1/4 cups all-purpose flour (plus 1 extra tablespoon of flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups Semi-Sweet Chocolate Chips (I usually use dark chocolate chips)

Directions:
(1) Leave your eggs and butter out for an hour before starting the recipe.  This is critical!

(2) Preheat oven to 375° F. 

(3) Mix together flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time.  Gradually stir in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.  I use a small cookie scoop for this.

(4) Bake for 9 minutes or until golden brown. They may not look done yet, but the are.  Cool on baking sheets for 2 minutes (they will continue to cook here); then remove to wire racks to cool completely. 


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com and Classic Bite LLC This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine