[CnD] Nestles Original Chocolate Chip Cookies

Jan zarf2001 at verizon.net
Thu Aug 24 19:58:05 EDT 2017


I live about fifteen minutes from the original tollhouse, where the cookie
was originally invented. This is the recipe on the nestles chocolate morsels
package and the recipe my family and friends always used. It's the one Ruth
Wakefield used and endorsed by the nestle company in their best baking book.
I cringe when I see recipes that use water, as I saw when I was researching
it last night. Water is used only at high altitudes, above 5280 feet. 
Nestle Original Tollhouse Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Instructions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated
sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2
minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch 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.


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 15-inch log; wrap in wax paper.
Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick
slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until
golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to
cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8
weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2
teaspoons water with flour and reduce both granulated sugar and brown sugar
to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17
to 19 minutes.



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