TOLLHOUSE RECIPES
TOLL HOUSE® COOKIES RECIPE - LAND O'LAKES
This chocolate chip cookie is everyone's favorite! Not too dense and perfectly chewy, this quick treat is exactly what a cookie should be.
Provided by Land O'Lakes
Categories Chocolate Chip Sweet Baking Cookie Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine flour, baking soda, and salt in small bowl. Set aside.
- Combine butter, sugar, brown sugar, and vanilla at high speed in large bowl. Beat, scraping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture, beating at low speed after each addition. Stir in chips and nuts.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.Recipe and photo courtesy of Nestle.
Nutrition Facts : Calories 110 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 95 milligrams, CarbohydrateContent 13 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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
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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.)
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
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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