TOLL HOUSE PEANUT BUTTER COOKIE RECIPE RECIPES
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
BUTTER FLAVORED CRISCO ULTIMATE CHOCOLATE CHIP COOKIE
""
Total Time 30 minutes
Prep Time 10 minutes
Yield 36
Number Of Ingredients 10
Steps:
- "Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove to cool rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip"
Nutrition Facts : Calories 142 calories, FatContent 9.12657909722256 g, CarbohydrateContent 14.7664729167375 g, CholesterolContent 7.57861111111111 mg, FiberContent 0.948673634777467 g, ProteinContent 1.40497944444478 g, SaturatedFatContent 3.11748864583339 g, ServingSize 1 1 Serving (28g), SodiumContent 107.581534722273 mg, SugarContent 13.81779928196 g, TransFatContent 0.441523222222425 g
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Total Time 1 hours
Calories 328.01 per serving
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Reviews 5
Total Time 35 minutes
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BUTTER FLAVORED CRISCO ULTIMATE CHOCOLATE CHIP COOKIE
""
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Reviews 4.8
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- "Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove to cool rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip"
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