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Used French butter and added 4 oz broken-up high-quality dark chocolate. Add the eggs, one at a time, beating well after every addition. To her surprise, the chocolate bits held their shape, softening to a creamy, melt-in-your-mouth texture instead. And there’s no need to wait for the dough to chill before baking.
Nestle® Toll House® Chocolate Chip Cookies
Toll House cookie dough recipes add a small amount of vanilla extract to the wet ingredients, such as the creamed butter and sugars, before mixing in the dry ingredients. Step 3 Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 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.
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I decided to test it out for you and give you my unfiltered opinion on how they turned out. Additionally, the butter is usually softened to room temperature before creaming it with the sugars, which makes it easier to incorporate into the dough. First of all, the original recipe does not contain any ingredient weights. I was careful to measure the flour and sugar so that you can be sure you get the best texture. I am an avid vintage cookbook collector, cook, baker, and total foodie.
Better Than Toll House Cookie Recipe
As mentioned above, room-temperature ingredients blend better. Remove your butter from the fridge at least two hours before baking. If you forget, warm the butter in the microwave for 7 to 10 seconds, until it’s slightly softened, being careful not to melt it. 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. Mrs. Wakefield's obituary in the NYT says she chilled the dough overnight.
Perfect Chocolate Chip Cookies
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Mix the dry ingredients in a small bowl.2. Beat the butter, sugars, and vanilla in another bowl. Beat in the eggs one at a time.3. Gradually add the dry mixture to the wet mixture. Stir in the chocolate chips and nuts.4.
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Beat the softened butter, brown and white sugars, and vanilla with an electric mixer on medium speed. Sift and whisk together the flour, baking soda, and salt. In some cases, vanilla extract can help mask any undesirable flavors that might be present in the dough or other ingredients. Its pleasant and familiar taste can help balance or cover up any potential off-flavors.
Please view my photo use policy here. Transfer the balls into freezer-safe bags. Squeeze out as much air as you can before sealing. Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life. As a leader in baking for more than 80 years, Ruth's innovative spirit continues to drive Nestlé Toll House today.
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In a typical Toll House cookie dough recipe, semi-sweet chocolate chips are added to the cookie dough after all the other ingredients are well mixed. Your butter might have been too warm, or your flour measurement was off. Make sure your dough balls go onto a cool baking sheet. Yes, this cookie dough freezes well. I like to flash freeze the dough balls first.
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. 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.
Also, why omit (or include) the teaspoon of hot water? We all strive for the perfect chocolate chip cookie, usually the cookie we remember from childhood. Mix gently with a rubber spatula and stop as soon as you no longer see streaks of flour.
Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Remove balls to a freezer bag. Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag.
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