TOLL HOUSE CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
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
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
COPYCAT CRUMBL CHOCOLATE CHIP COOKIES — LET'S DISH RECIPES
These huge, soft cookies are studded with milk chocolate chips and oh so good! Just like the ones from Crumbl bakery.
Provided by Danelle
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
- Add eggs and vanilla and beat for 1 minute more.
- Mix in flours, baking soda and salt. Stir in chocolate chips.
- Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
- Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 523 calories, CarbohydrateContent 69 grams carbohydrates, CholesterolContent 78 milligrams cholesterol, FatContent 25 grams fat, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 443 grams sodium, SugarContent 41 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
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