Nestle® Toll House Chocolate Chip Cookies

The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers. This classic chocolate chip cookie recipe is one that has been enjoyed for decades. Everyone needs a chocolate chip cookie recipe that is tried and true and this one won’t disappoint.

The chocolate chip cookie recipe

Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks. Everybody has a favorite cookie recipe that brings them comfort, and for many, the Toll House Cookie Recipe is that go-to recipe. It’s not just a recipe; it’s a piece of nostalgia dating back to the Toll House Inn and the culinary brilliance of Ruth Wakefield. Everything you could possibly want to know about flour when it comes to the Nestle Toll House recipe.

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It's best to label your cookie dough with the date made and the temperature needed for baking. Cool on the baking sheet for 2 minutes and then remove to wire racks to cool completely. Drop onto parchment paper lined baking sheets by rounded tablespoon. I suggest using light-colored baking sheets.

Brown Butter Chocolate Chip Cookies

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Nestlé Toll House Chocolate Chip Cookie Dough Bars Recalled for Wood Fragments - EatingWell

Nestlé Toll House Chocolate Chip Cookie Dough Bars Recalled for Wood Fragments.

Posted: Mon, 14 Aug 2023 07:00:00 GMT [source]

The formula is straightforward, easy, and never disappoints. But we did make a few extremely tiny changes to our method. This original toll house cookie recipe has been passed down from generation to generation, all thanks to Ruth Wakefield. Back in the 1930s, Ruth invented the first chocolate chip cookie at her restaurant in Whitman, MA which is famously known as Toll House Inn. Scoop out your cookie portions and freeze them in a single layer on your baking sheet. Once frozen, transfer the frozen cookie dough into a sealable freezer storage bag.

Toasting nuts brings out more flavorful oils within the nuts themselves, leading to deeper flavors. You also improve their texture by adding snap and crunchiness. Transfer the balls into freezer-safe bags. Squeeze out as much air as you can before sealing.

Perfectly Soft Toll House Chocolate Chip Cookies!

I would remember to have some milk nearby though. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Yes, you can replace the all-purpose flour with most gluten-free flours or free flour blends. Be mindful that this may alter the texture slightly. Be sure to check out the full recipe for ingredient measurements.

My aunt made the best ones from the recipe on the bag of Baker's. Her secret (which I swore I would never tell my mother) was creaming (in a mixer) the butter and sugars for 3 minutes then a minute after each egg. And she put them in the fridge for 30 minutes and returned the batter to the fridge between baking batches.

Bake in a preheated oven until golden brown. Next, crack the 2 eggs into the dry ingredients, add a splash of vanilla extract, and pour in the browned butter. Use a spatula to mix the wet and dry ingredients, ensuring that there are no more dry streaks of flour. Finally, fold in the mini chocolate chips, and chopped pecans until they are just combined. Once the browned butter is made, it's easy sailing.

Place them as close together as possible, but not touching. Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag. The Toll House cookie recipe is the original recipe, and it holds its place as the most popular cookie for a good reason. The blend of white sugar and brown sugar in the recipe gives a unique flavor and contributes to the perfect texture – a crispy edge with a chewy center. The original Toll House chocolate chip cookie recipe instructs you to cream the butter together with the sugars.

Deliciously chewy, slightly browned. This recipe takes it up a notch by using brown butter in the batter. This is the famous, back-of-the-bag, chocolate chip cookie recipe.

That’s because I typically avoid any chocolate that’s labeled “bittersweet” or “semisweet” without providing specific percentages. In the United States, there’s no official benchmark for each designation. It’s up to manufacturers to determine how much cocoa to use, and percentages will vary greatly from brand to brand. Technically, both bittersweet and semisweet chocolate are considered dark chocolate… but you never know. Because of this, I advise you to ignore these bars and stick with the ones above that list their cocoa percentages fo you know what you’re getting.