CHOCOLATE CHIP BAG RECIPES

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CLASSIC CHOCOLATE CHIP COOKIE RECIPE | GHIRARDELLI



Classic Chocolate Chip Cookie Recipe | Ghirardelli image

Provided by GHIRARDELLI.COM

Total Time 0 hours ours 0 minutesinutes

Yield 4 dozen cookies

Number Of Ingredients 10

1 cup Butter or margarine, softened
3/4 cup Sugar
3/4 cup Brown sugar, packed
2 Eggs, large
2 teaspoons Vanilla
2 1/4 cups Flour, unsifted
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Walnuts or pecans, chopped (optional)
2 cups Ghirardelli Bittersweet 60% Cacao Baking Chips

Steps:

  • Heat oven to 375ºF.
  • Stir flour with baking soda and salt; set aside.
  • In large mixing bowl, beat butter with sugar, and brown sugar at medium speed until creamy and lightened in color.
  • Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
  • Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
  • Drop by tablespoon onto ungreased cookie sheets.
  • Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

TOLL HOUSE CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING



Toll House Chocolate Chip Cookies Recipe - NYT Cooking image

In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.

Provided by The New York Times

Total Time 30 minutes

Yield 5 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups/12 ounces semisweet chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips 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. 

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 2 grams, CarbohydrateContent 12 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 49 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
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Calories 399 per serving
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
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