Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, toll house chocolate chip cookies, international version. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Toll House Chocolate Chip Cookies, International Version is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Toll House Chocolate Chip Cookies, International Version is something which I have loved my whole life.
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. All Reviews for Original Nestle® Toll House Chocolate Chip Cookies.
To begin with this particular recipe, we have to prepare a few ingredients. You can have toll house chocolate chip cookies, international version using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Toll House Chocolate Chip Cookies, International Version:
- Get Special note about units
- Take 1 For best results use metric units and 50 servings for this recipe.
- Take Dry mix
- Make ready 300 grams all-purpose flour
- Prepare 8 grams salt
- Prepare 6 grams baking soda
- Prepare Wet mix
- Make ready 300 grams sugar
- Take 250 grams unsalted butter, softened
- Get 60 grams molasses
- Prepare 6 grams vanilla extract
- Take Eggs
- Prepare 2 large eggs
- Take Chocolate chips
- Prepare 400 grams chocolate chips
- Get Optional
- Make ready 60 grams chopped nuts
- Make ready 1 pinch sea salt
The chocolate chip cookie that started it all! The Toll House Cookie is instantly recognizable, timeless, and absolutely delicious. This is the famous, back-of-the-bag, chocolate chip cookie recipe. The formula is straightforward, easy, and never disappoints. (Toll House Cookies, Toll House Chocolate Crunch Cookie, Toll House Chocolate Chip Cookies).
Instructions to make Toll House Chocolate Chip Cookies, International Version:
- Preheat oven to 180°C
- Dry mix : Combine flour, salt and baking soda in a bowl and set aside.
- Wet mix : Mix sugar, butter, molasses and vanilla extract until creamy.
- Add eggs one at a time and mix well.
- Gradually add the dry mix until completely combined.
- Stir in chocolate chips and chopped nuts (optional).
- Drop several 30 gram doses of cookie dough onto an un-greased cookie sheet several centimeters apart and bake at 180°C for 7 to 8 minutes.
- Lightly sprinkle with sea salt (optional) and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- After cool try to store them in an air tight container for up to 3 weeks, if they last that long! ;)
- SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 30 cm log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven. Cut into 1 cm thick slices; place on un-greased baking sheets.
- PAN COOKIE VARIATION: Preheat oven. Grease 38 x 25 cm jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- FOR HIGH ALTITUDE BAKING (above 1500 meters) : Increase flour to 350 grams . Add 12 ml water with flour and reduce sugar to 250 and reduce molasses to 50 grams. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Usually accompanied by a glass of milk or a cup of hot The chocolate didn't melt like she thought it would, and the result was a cookie that Ruth originally called the Toll House chocolate crunch cookie. I've tried making many other chocolate chip cookie recipes over the years, and while all of them are delicious (really - how could a chocolate chip cookie NOT be delicious?) the Toll House So given how much I love those classic chocolate chip cookies, I never thought it could be improved upon. Toll House cookies are clearly America's favorite chocolate chip cookie recipe. This is a fan-favorite version of the original recipe and makes large, chewy-in-the-center, crisp-on-the-edges, chocolate chip cookies. The bakers were trying to make ordinary butter cookies into chocolate cookies by adding Nestle chocolate chunks (another relatively new 'invention' at the time), assuming that the chocolate would.
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