[This is based on the infamous Nestle Toll House recipe. After years of making this recipe, my mom has adapted it slightly. As far as all six of her kids and 14 of her grandkids are concerned, it was an improvement.]
1 cup soft butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla
1 cup chopped nuts -- pecans are best
12 ounces Nestle's choc. chips
2 1/4 cups all-purpose flour -I don't always use all of this - 2 +cups
1/4 teaspoon baking POWDER -- not Baking soda!
dash salt
Beat butter, add sugars. then eggs and vanilla. Mix thoroughly. Add the chopped nuts and the pkg of chips. Sift together dry ingredients. Add quickly and stir just until mixed.
Chill for a couple hours if dough is too sticky.
Drop by teaspoonsful onto a lightly greased cookie sheet. Bake at 375掳F oven for 10 to 12 minutes, until lightly browned and top center has set. May freeze.
NOTES : To make CINNAMON COOKIES - use recipe above, BUT delete chips, and add 1 Tablespoon Cinnamon with the dry ingredients. These are great! There are also cinnamon chips, but I've never tried them. I actually am not a fan of chocolate [I know, I know, there are only two or three of us on the planet], so I love the cinnamon version.Best Chocolate Chip Cookie Recipe?
Try this .......
125g softened butter
1/4 cup sugar
3 tblspn sweet condensed milk
3-4 drops vanilla essence
1 1/2 cups plain flour
1 tspn baking powder
1/2 cup choc chips.
cream butter sugar c-milk vanilla until light n' fluffy. sift flour and baking powder together, mix this and chips in to creamed mixture. roll tblspns of mixture into balls and place on a greased oven try and flatten with a fork. bake at 350-375 for 20 minutes.
Love em ! :)Best Chocolate Chip Cookie Recipe?
Go to the Nieman Marcus (the over priced department store) website......look up their recipes. They are free. The chocolate chip cookie is real good.
Giant Chocolate Chip Cookies
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Preheat oven to 350掳F. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour, salt, and baking soda in another bowl. Add the dry to the batter and mix until well blended. Stir in the chocolate chips and walnuts. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies.
1/2 cup rolled oats,quick 2 1/4 c flour 1/2 tsp salt
1 1/2 tsp soda
1/4 tsp cinnamon
2 sticks butter or margarine softened
3/4 c packed brown sugar
3/4 c sugar
2 tsp vanilla
1 tsp lemon juice
2 eggs
3 cups choclate chips
preheat oven to 350 f.cover 2 baking sheets with parchment paper.combine oats, flour,soda,salt and cinnamon in a mixing bowl. in another bowl, cream butter,sugars, vanilla and lemon juice together using electric mixer. add eggs and beat until fluffy.
stir the flour mixture into egg mixture, blending well.add the chips and 1 1/2 cups chopped walnuts to the dough and mix well. using 1/4 cup of dough for each cookie, scoop round ball with an icecream scoop and place 2 1/2 in apart on prepared sheets. bake 16-18 minutes
it's on the back of a bag of nestles chocolate chips.
Thanks...just reading the question I gained weight! Answering your question will force me to add two miles to a walk...but since you asked...
Since the best chocolate chip cookie is a matter of subjective taste, I've provided a few links that will help you narrow down the field! (Link #3 is a hoot!--Link #4 is Neiman Marcus' recipe and urban folklore)
The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15';x10'; jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
But did you know that....
Ruth Wakefield, owner of the Toll House Inn in Massachusetts, is credited with inventing the chocolate chip cookie. The story goes that one day in 1930 she cut a Nestle's Semisweet Yellow Label Chocolate bar into small chunks and added it to her butter cookie dough. The cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle must have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle had come out with chocolate morsels (or chips). What a brilliant marketing plan it turned out to be when Nestle packaged the chips in a Yellow bag and then bought the rights to the Toll House name and Ruth Wakefield's recipe. They called her recipe ';The Famous Toll House Cookie'; and printed it on the back of the Yellow bag. This recipe is still to this day, although in a slightly altered form, on the back the Nestle chocolate chip bags.
Reported to be the favorite cookie of Americans, Ruth Wakefield's recipe has been the springboard for numerous adaptations. As a testament to how many recipes for this cookie exist, back in 1987 Chester Soling, owner of an Inn in Massachusetts, decided to sponsor a nationwide contest to find the best chocolate chip cookie recipe. Over 2,600 entries were received and the 100 best recipes were compiled in a book called ';The Search for the Perfect Chocolate Chip Cookie'; by Gwen Steege.
Although flour, sugar (white and/or brown), butter or margarine, baking powder and/or baking soda, eggs, vanilla, and chocolate chips make up a chocolate chip cookie recipe, taste and texture do vary by recipe. And making these cookies can present a challenge. As John Thorne states in his book 'Serious Pig', ';our national cookie demands more skill than many of us can muster.....It is too rich for its own good.';
So if you have trouble making these cookies you are not alone and as John Thorne tells us ';there is no really foolproof method.'; That being said, this recipe, which is pretty close to the recipe on the back of the chocolate chip bag, has become a favorite of mine. Made with butter and a combination of white and brown sugars it produces a cookie with good flavor and texture. For a soft cookie, bake just until the edges are brown. For a crispy cookie, bake the cookies a few minutes more.
So there! Where's the milk?!
nestle toll house with extra vanilla
2 1/4 c flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter or margarine-softened at room temperature
3/4 cup light brn sugar (packed)
3/4 c white sugar
2 eggs
2 tsp vanilla
1 package of semi sweet choc chips
I mix everything together except for the chips with a wooden sppon or kitchen aid. You are supposed to combine the first three ingredients separate from all the rest. mix the wet and then add the dry, but I do it all at once and it turns out great every time.
Pre heat overn to 375 and drop by rounded spoonfuls on ungreased cookie sheet (I line with parchment paper or a sil-pat to ensure no stick) cook 8-10 minutes
enjoy!
use the nestle toll house cookie recipe (kindly provided on the back of every bag, lol) - but increase your heat to 375, cut your time back to 6-7 minutes. they come out chewy and delicious.
another hint -- instead of regular vanilla, use either Vanilla Butter %26amp; Nut, or French Vanilla. (the soldiers i send 'em to LOVE the french vanilla ones, and my family and husband's co-workers love the Vanilla Butter %26amp; Nut, lol)
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