Better Than Toll House Cookies Recipes
BETTER THAN NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES!
I found this recipe among my grandmother's many, many cookie recipes and with a couple of minor changes, everyone says these are much better than the ones I usually make (those being the chocolate chip cookies straight off the back of the Nestle Tollhouse Chocolate Chip bag!) You'll absolutely love them!
Provided by Jen O.
Categories Dessert
Time 28m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- With electric mixer, blend the butter with both sugars until fluffy.
- Mix in the egg and the vanilla extract.
- Add dry ingredients to mixture- blend well.
- Stir in chocolate chips.
- With your hands, form 1 1/2" to 2" balls and place widely apart on greased cookie sheets (I sprayed my cookie sheets with PAM- the kind with flour in it for baking).
- Bake at 375 degrees for 8-10 minutes.
- Makes approximately 20 cookies.
- Enjoy!
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees 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.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
BETTER THAN TOLL HOUSE COOKIES!
These are my take on Toll House chocolate chip cookies; just better! They are my most requested cookie when company comes over! They are so good. The white chocolate has to be chopped fine so 1/4 is almost a flour, and the rest tiny chunks. The white chocolate 'flour' melts into the batter to impart a super nice flavour. You will get perfectly sized cookies using a tablespoon measure. I find a stainless steel one is perfect for evenly sized cookies. Don't pack or shape/handle the dough to keep them tender. Scoop out with your finger and dump on the cookie sheets. If you want thinner cookies for making ice cream cookie sandwiches, cut back the flour to 2 1/4 cups. If you have an old fashioned nut grinder, this is the best tool for chopping the white chocolate (so you get some 'flour' and the pecans so there is some nut dust to flavour the dough.
Provided by green_sleeves
Categories Drop Cookies
Time 38m
Yield 88 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix butter and both sugars until fluffy in large mixing bowl. Add eggs and beat until creamy,scraping down the mixture occasionally. Add baking soda, salt and vanilla. Mix again.
- Slowly add the flour, mixing well. Add chips and nuts and mix until incorporated, again scraping down the dough.
- Using a tablespoon measure- scrape dough into spoon and flatten against the mixing bowl so you have an even tablespoon of cookie dough.
- Use non stick cookie sheets or line with parchment. Leave 2" space between dough.
- Bake for 8 minutes. Let cool a few minutes on sheet then transfer to a cooling rack. They will flatten as they cool.
- These cookies freeze very well.
TOLL HOUSE CHOCOLATE CHIP COOKIES
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
Provided by The New York Times
Categories cookies and bars, dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. 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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams
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