Cool on baking sheets for 2 minutes remove to wire racks to cool completely. Drop by rounded tablespoon onto ungreased baking sheets.īake for 9 to 11 minutes or until golden brown. Add eggs, one at a time, beating well after each addition. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour)Ĭombine flour, baking soda and salt in small bowl.Grab some icing, whipped cream, and candy toppings and you'll have the perfect activity. The chocolate chip cookie is baked in a 14-inch pizza pan for a giant cookie that the kids can enjoy decorating. 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels Make baking cookies a whole family affair with this fun recipe. 1 cup margarine (or butter) 1/2 cup sugar 1/2 cup brown sugar 1/4 cup SILK VANILLA SOYMILK, VANILLA ALMONDMILK OR OATMILK 1 tsp vanilla 1/2 tsp salt 2 1/4.Watch the video below for step-by-step instructions. More than 80 years later, Nestlé Toll House's Original Chocolate Chip Cookies are a true classic and a go-to recipe for all occasions. Ruth's 'Toll House Crunch Cookie' recipe was published in a Boston newspaper and her invention of the chocolate chip cookie quickly became the most popular cookie of all-time. Instead, the semi-sweet bits held their shape and softened to a delicate creamy texture and the chocolate chip cookie was born.
Ruth Wakefield, who ran the successful Toll House restaurant in Whitman, Massachusetts, was mixing a batch of cookies when she decided to add broken pieces of Nestlé Semi-Sweet chocolate into the recipe expecting the chocolate to melt. Without a food scale, don’t pack the flour into measuring cups and always level the flour off.It all started back in 1939. (affiliate link) In testing, we found that 6.75 ounces of flour was the correct amount. We like a simple digital kitchen scale for ease. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Chocolate Chip Cookie Recipe Troubleshootingįrom our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. CHELSEA SUGAR: Hi there, thanks for your feedback however, this recipe is different to Hilarys chocolate chip cookie recipe. Ingredients 1/2 cup (115 grams) butter, softened to room temperature 1/2 cup packed brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla extract. Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level. Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count. 8 tablespoons of salted butter 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)(affiliate link) 1/4 cup packed light brown sugar 1. Ingredients 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 2 sticks (1 cup) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed. Right? Maybe.īut there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk. We’re always trying to eat a little better around here. Ingredients 2 cup all-purpose flour 1 cups (2 1/2 sticks) Vermont Creamery Sea Salt Cultured Butter - 82 Butterfat softened cup sugar 1 cups (72 cacao).
There is nothing sensible about this beautiful sugar and butter perfection. You might need to start looking for another blog if you need your cookies to be sensible. I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.Īnd by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS* I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. So where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe, which (censored). What Makes These Chocolate Chip Cookies The Best
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