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If you’ve tried this Toll House cookie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation. This is the famous, back-of-the-bag, chocolate chip cookie recipe. The formula is straightforward, easy, and never disappoints. But we did make a few extremely tiny changes to our method.
Can You Freeze Cookie Dough?
They are plenty sweet, and the texture is perfect - crisp on the outside, chewy on the inside. Everyone needs a chocolate chip cookie recipe that is tried and true and this one won’t disappoint. It is easy, legendary and tastes delicious. Beat (cream) the butter and sugars.
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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.
Best Brown Butter Chocolate Chip Cookies
You can also just pop a cookie in the microwave to warm it up and then enjoy it with a scoop of ice cream on top. I highly recommend pure vanilla extract (not imitation vanilla flavoring) for its superior flavor. The ingredient measurements can be found in the recipe card at the end of this post.
Ingredients you will need
This chocolate chip cookie recipe is simple, straightforward and quick. Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10 to 12 minutes. This chocolate chip cookie is everyone's favorite! Not too dense and perfectly chewy, this quick treat is exactly what a cookie should be. Here are some ways to change up this popular Nestle chocolate chip cookie recipe.
When is the best time to take chocolate chip cookies out of the oven?
This recipe is so easy- even beginners can pull it off no sweat. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
To freeze your dough for later. Scoop out your cookie portions and freeze them in a single layer on your baking sheet. Once frozen, transfer the frozen cookie dough into a sealable freezer storage bag. It's best to label your cookie dough with the date made and the temperature needed for baking. This original toll house cookie recipe has been passed down from generation to generation, all thanks to Ruth Wakefield.
More Cookie Recipes You’ll Love
To feature a post from Amanda’s Cookin’, you may use one photo credited and linked back to the recipe post. These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. The ingredients in my adaption are the same as the original. Get recipes, tips and NYT special offers delivered straight to your inbox. I noticed that a few years ago when they reduced the size of the package from 14 oz to 12 oz, they changed the recipe.
This recipe uses slightly more flour than the original in comparison to the amount of butter in the recipe. My aunt made the best ones from the recipe on the bag of Baker's. Her secret (which I swore I would never tell my mother) was creaming (in a mixer) the butter and sugars for 3 minutes then a minute after each egg. And she put them in the fridge for 30 minutes and returned the batter to the fridge between baking batches.
Overlooked No More: Ruth Wakefield, Who Invented the Chocolate Chip Cookie (Published 2018) - The New York Times
Overlooked No More: Ruth Wakefield, Who Invented the Chocolate Chip Cookie (Published .
Posted: Wed, 21 Mar 2018 07:00:00 GMT [source]
Add the baking soda dissolved in hot water. They are evenly distributed throughout the dough, ensuring each cookie is packed with delicious chocolate chips when baked. Used 16 oz of chocolate chips, chilled minutes as several recommended, I cooked for 12 minutes. 10 wasn’t enough, at least not with my oven. Deliciously chewy, slightly browned. I always increase the flour to 2 1/2 cups, and decrease both sugars to 2/3 cup each.
Fold in the chocolate chips (and nuts if using). They feature a buttery base studded with decadent, melty chocolate chips. The original Toll House chocolate chip cookie recipe is proof you can't go wrong with a classic. To make sure the ingredients are in the correct proportion, use large eggs and bring them to room temperature before making the dough. Room-temperature ingredients create a smooth, well-blended batter. If you forget to pull your eggs from the fridge, run them under warm water for 30 to 60 seconds.
Be mindful that this may alter the texture slightly. Be sure to check out the full recipe for ingredient measurements. The amounts given in the recipe card are exactly the same as the original 1930s recipe. However, I have changed the instructions to match the one-bowl method that I prefer when making any cookie. Images/text copyright Amanda’s Creative Studio, Inc. and Amanda Davis 2024.
Measure your ingredients correctly. For perfect cookie dough every time, use dry measuring cups for dry ingredients and liquid measuring cups (like Pyrex glass measuring cups) for wet ingredients. When measuring the flour, spoon it into the cup and level with a knife; do not pack the flour down. Save the “packing down” for when you’re measuring the brown sugar, which should be packed to ensure there are no air pockets.
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