> This moisture will, as exposure to humidity continues, throw the measurement by mass off more and more. Of course I chose chocolate chip cookies...simply because the recipe sounded so easy. Add in eggs one by one. Now, I'd like to be able to roll out the dough and make chocolate chip horse cookies! I'm not trying to be a smart aleck or anything, but I know the true for sure story about how chocolate chip cookies came to be. 2. As a child, I always packed my flour to measure it for cookies, just like I packed my brown sugar. I don't recall temperature being one of the variables. In the early 80's, we used Snowdrift shortening (a Hunt-Wesson brand), but can't find it nowadays. I had that problem a year or two ago. I am 50 years old and have 10 children. BTW, I used one cup of chocolate chips, 1 cup of Ande's mint pieces. Does anyone else remember a different version of the recipe on Nestle Chocolate Morsel packages in, oh, the late 50s or early 60s that called for 3/4 cup light brown sugar and 3/4 cup dark brown sugar, with no white sugar? I only use light brown sugar and use butter that is left out for an hour only. The cookies do have a distinctive aroma and are very delicious. It's moist and chewy, and reminds me of my childhood. I doubt this is the issue as my friend has made the same cookies and hers were thin and chewy. Short on time? Changing the Nestle Toll House Chocolate Chip Cookie recipe feels almost like baker’s blasphemy. Using a heat proof spatula or wooden spoon, stir frequently and do not walk away from it. some times over night, mostly to make rolling the stuff in my palms much easier, Spoon?, scoop? loading... X. I would kill for a photo or photocopy of a vintage package showing this recipe! Awesome! I follow this recipe exactly, but my cookies always come out tasting like pillsbury sugar cookies with chocolate chips in them. While I’ve always loved this recipe, I’ve found a few simple tweaks make it so more delicious! My friends call my cookies "hurt me" cookies because if they eat more than one it hurts. Culinary website archive already contains 1 128 377 recipes and it is still growing. On December 11, 2011 at 06:43 PM, Dilbert said... it seems that everyone from Nero the Fiddling Roman to Madonna has "the original" Toll House cookie recipe. They are still obviously homemade BUT the sugar gives them a fancy bakery look. Enjoy! Hope my input helps... On March 03, 2010 at 08:00 PM, Grandma Mollie (guest) said... Toll House Cookies I: During WWII Toll House cookies were a rare treat becaue eggs, sugar and butter were heavily rationed. However I tried them with milk chocolate chips and they were a little too cloying for my taste. Chocolate Chip Pudding Cookies stay soft even days later–and my recipe doesn’t even require pudding mix! When I make the regular Toll House cookie dough and bake it on standard cookie sheets, it spreads a LOT, and makes a very thin, crispy (crumbly!) I use the basic Toll House recipe with three variations. I will now try for a 3rd time, this time using Crisco (as the original recipe called for). I have 9 children(now 18 grandchildren also) so I need lots of cookies. On November 01, 2009 at 12:07 PM, Dilbert said... if you are using "shortening" - yes it has changed with the transfat issues. Has anyone come up with other ways (besides halving the butter which was mentioned previously) to reduce the fat? I busted out laughing when I read the 'letting the butter soften and doing your business and remembering you were baking cookies'. And, 50 years before the famous New York Times chocolate chip recipe "invented" the technique, Wakefield advises refrigerating the dough overnight. Cooled (refrigerated) dough makes a more soft thick cookie while warmer dough (specially in a hot kitchen) makes for a thinner crispier cookie. I made some the other day using the recipe on the package. Only difference I used Lurpak Danish Butter, from the supermarket, which I believe is specially made for baking. I didn't find that but did want to post how I make my cookies. Save my name, email, and website in this browser for the next time I comment. If you are purchasing your ingredients outside of the U.S. you will find that flour varies greatly in other countries as far as the size of the grains. Worked out great. Neiman Marcus Cookies come with a fun backstory and a well-deserved reputation. The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers. CAUTION THAT TOO MUCH FLOUR WILL CAUSE THEM TO BE TOO CAKE-LIKE AND BECOME DRY QUICKLY. Also, I used two cups of light brown sugar, and yielded the same results as 1C white & 1C brown. On October 11, 2007 at 11:47 PM, cookieBaker (guest) said... Because the recipe was created in the "olden days", I hand mix and bake them on old-fashioned cookie sheets. As gross as it sounds, it actually was pretty tasty. To the Nestle folks, please bring back the real Original recipe. This cuts the sweetness a bit, makes an incredibly rich cookie, and seems to stabilize the batter as well. I have been baking for years and I know how to follow a recipe. On November 01, 2009 at 10:15 AM, DeannaKeller (guest) said... Hi, I have been making Nestle's Toll House cookies for the last 35 years. Jami, so glad you like the recipes! Thank you Dilbert for trying to be of help to me. I have been making this recipe for years and love it. The original Toll House Chocolate Chip Cookie recipe from 1940 called for a baking soda slurry. ATK has a great cookbook, why tinker when someone else has already done it? However, if I bake the same dough balls in a cake pan with high(er) sides, the cookies barely spread! A little burnt on the edges, but nontheles fantastic! The back of the semi-sweet chocolate morsels has a recipe that Nestle has been publishing for many years (they say since 1939).. On January 18, 2012 at 04:10 PM, an anonymous reader said... For years by neice was the Toll House Cookie baker in our family because hers always came out perfect. Not the least bit flat at all! Toll House Chocolate Chips Cookies are the first thing many of us learn to bake for a good reason: they’re so easy and virtually fool-proof. So thank you!! I think my oven must run hot I went. When ready to bake, preheat oven to 375 degrees F. Scoop dough into rounded tablespoons and place onto an ungreased baking sheet, leaving approximately 2 inches of space between cookies. On September 13, 2010 at 06:10 PM, an anonymous reader said... Allright, count me among the ones who believe the old Massachusetts lady used butter in her CCC recipe, but there is another possibility...lard...why would she maybe not have used lard? Complete Denture Exam Questions, Exam Ref Ms-100 Microsoft 365 Identity And Services Pdf, Picture Of The Lampstand In The Tabernacle, Charcoal Vs Gas Grill Health Issues, Eggs In Space, Minnie Mouse Cake Recipe, Port Burwell Fishing, Bbq Smokers For Sale, " />

nestle toll house cookies salted or unsalted butter

The extra egg yolk is because during the melting process some of the butter fat is lost, not sure why. Since flour settles over time or might get stirred up, I would suspect that is the reason for the inconsistency. I always refridgerate my cookies and still remain, bend in half-not break, chewy. Before the cookies cool, or even right after cooling, the darker cookies will still be soft. I have been doing this for more than 15 years and have never had a problem. I can tell the flavor starts to slip after a couple of days, if left at room temperature. On January 28, 2007 at 05:42 AM, ying said... On January 28, 2007 at 01:59 PM, Michael Chu said... Hi - just wondering if anyone would know how to add whey protein to the Chocolate Chip cookie recipe? Can I still make the recipe with milk chocolate chips with success? but with a little change. NEED Cookie Recipe for Extra Large Thick Cookies, Using Bread Flour for Chocolate Chip Cookies, 6oz cookie original toll house cookie recipe, Toll House Cookies- Make your own, they are better. You don’t have to do anything differently. Instructions. On November 12, 2008 at 03:33 PM, jlewis30 (guest) said... On November 18, 2008 at 03:05 PM, Marge (guest) said... Hello, first time on this website and VERY interesting, thanks. This pie crust is one I have been using since 1982 and it’s a family classic. Do you have any recommendations or explanations on how I can substitute this in? In this recipe, it turns out less is more! Some time in the 90s I believe they removed the small amount of water. If you’re like me (and my mother and her mother before here) you do the same. This also greatly effects the shape, size and consistency of the finished product (I would actually argue it has almost as great an impact as the flour.) Do you have an oven thermometer? This post may contain affiliate links, please see our. I went so far as to try to pry the answer from Nestle, but they gave me a very noncommital reply about how anyone can make the cookies any way they like, completely ignoring my request for a factual reply. I have not tried blending the soda with hot water in other recipes. He always make the comment, what ever happened to the flat ooey gooey cookies you used to make. If possible, am i supposed to use 5 mL of vanilla essence in place of vanilla extract? Since the recipe calls for 2-1/4 cup flour (about 280 g), scooping out of the bag without having sifted the flour could very likely result in a 160g per cup scoop yielding 360 g (which results in the other recipe that is more cakey). I think they must have changed the recipe printed on the Nestle package. I noticed some people substitute part of the butter with applesauce, which is fine, but in our testing project using half the fat in this particular recipe yielded a perfectly good result. :). After reading the comment, I gave each dough ball a slight press. I never use a mixer either. I like the Version Alton Brown has on the Food channel. That said, even just one hour in the fridge can make a difference in the outcome of your cookies. I usually use nuts, and end up with a thick, chunky cookie that is still soft. perfected the recipe...at least for my family, Still looking for the original recipe from the 50's and 60's, Nestles Chocolate Chip No Bake Cookies 1960's, Sifted Flour is Only a Check for Weevils, Always Was, I just want the type cookies I remember as a child, The original Toll House Chocolate Chip Cookie recipe from 19, Original Toll House Chocolate Chip Cookies, Recipe was altered by Nestle (and fixed by my Grandmother), Toll hourse chocolate chip cookies - Contique's grandmother, Perfect! They stay thick and round, which I prefer. He was discussing the original cookie recipe, using the recipe from the Nestle Chocolate Morsels bag. On December 07, 2007 at 07:40 PM, Hotlil57 (guest) said... Is that ME cooking? The Sriracha adds a kick of heat and another savory note to the cookie. I'm allergic to eggs too. So is there a difference between baking with salted butter and unsalted butter in I added a half a teaspoon more baking soda to the dough so the cookies spread just the right amount during baking. 1 1/4 cups white whole-wheat flour. Mrs. Wakefield was making chocolate-butter drop cookies(popular at the time), and she needed to melt the chocolate before she mixed it into the cookies in order to make them. On September 25, 2006 at 05:54 PM, Thor said... Forgive me good cooking people, for I have strayed! Unsalted is better, so you can control the amount of salt in the cookies. I *SWEAR* I remember that version from baking cookies with my mom as a kid using a Nestle package panel that she had cut out and taped into her recipe scrapbook. Thanks! I’m excited to share with you MY version of the world’s most famous chocolate chip cookie recipe! Happy Baking!! (I'd set it out for more than 2 hours and it was still pretty hard. I followed the directions explicitly and I even tried to manipulate the time the cookies actually baked they came out either overdone or under done. I took some to work to a meeting and the first three people that arrived at the meeting tried them and wanted to hide the remainder from the rest of the folks who would be coming to the meeting. I'm trying to duplicate the rounded and crunchy cookies that I. Problem is my daughter is allergic to eggs. The egg helps them spread out. I have searched the net for it...nothing, but I did find this place. Unfortunately this recipe did not turn out for me. LOVE this improved version! On December 16, 2006 at 02:27 AM, an anonymous reader said... Thirty and forty years ago, the recipe for the Nestle Toll House Cookies on the bag of chocolate chips called for Crisco shortening instead of butter or margarine. I have them every single night and i cant stop eating them. Not all that much more really than other quality brands, and well worth the extra money if you are using it in a recipe where the vanilla flavor is going to be prominant. Taste it for yourself..it is very close to the mexican vanilla sold at W & S .. just a tad bit not as strong. When it comes to baking and coking, do you know the difference between salted and unsalted butter? This makes a more dense cookie and a lot of them! I just reduce the amount of salt in the recipe if using salted butter, but it also depends on how much butter and salt are called for. Curry and coconut both work quite well with chocolate on their own, as they are both strong enough flavors to stand up to and compliment the richness of chocolate. OMG these are AMAZING!!!!! Then transfer cookies to wire cooling racks with a spatula to allow to cool completely. There was 2 and 2/3rds cup of flour, an addition egg for a total of 3, slightly altered sugar instructions: 1 full cup brown sugar, 1/2 cup granulated white sugar. Store tightly covered. You might want to add an additional pinch of salt to the recipe if you are use to making the cookies with salted butter. I realized after several batches that it was excessive walnuts. Not AT ALL like the ones I made years ago. I'm wondering what is the difference between the results of unsalted and salted butter in the cookies? I remember some 20-30 years ago Nestle published some variations on the Toll House Recipe. Thanks for a fantastic site! Reducing the butter helps prevent the cookie from spreading so flat. Sometimes I add 2, 1-ounce squares of Bakers Unsweetened chocolate (slightly melted) to the batter, before adding the chips. lovefromtheoven.com agarvey. I ALWAYS said I loved the tollhouse recipe FLAVOR but hated how flat they came out. I wouldn't use it in a chocolate recipe where it would be overpowered anyway. Nestles has the perfect chocolate chip cookie recipe on the bag of each semisweet chocolate morsel bag. On September 13, 2006 at 03:52 AM, Michael Chu said... As for the picture-- I note that the recipe calls for 3/4 cup of each granulated sugar and brown sugar, and judging from the size of the bowl pictured, I'd guess that Michael measured the white sugar in first and the the brown sugar on top. Mix by hand to combine, then add remaining flour and chocolate chips. This was stirred untill all of the solid material dissolved and then blended with the mixture before beating in the eggs. Not the Pbutter chips actual peanut butter and if so could I have the recipe? Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. They even stayed soft when I mailed them to my son when he was serving in Iraq, and it would take nearly two weeks to get to him. Even though they weren't pretty, they always tasted awesome. These cookies are soft and chewy with sweet chocolate chips in every bite. But by the next day they will be hard and crispy. . I struggled with each cookie sheet going in trying to figure out how long to leave them in for. If you have a Kitchen Aid, the following should help you out: On October 03, 2009 at 03:12 PM, cookie madness (guest) said... Hello on this fine cooktober saturday: Best advise I've read so far, from the folks at the test kitchen["Cooks" mag.] From what I can remember, he added 1/4 bakeing soda and 1/4 cup of extra flour. Nestle Toll House Chocolate Chip Pie combines the best of the cookie and pie world all mixed into one irresistible treat. You have to use semi-sweet chips, once I tried the ones from Trader Joe and they were still great. Add eggs one at a time, mixing after each addition. If the cookies will be eaten while still warm, you can bake them longer. Crisp-ewy (?). I like to use half milk/half semi-sweet, but then again, I like things super-sweet, and a lot of folks might find that too sweet. They are perfectly soft and puffy every time. Not the authentic recipe but more to my tastes. Yes, dough chilling can take time and planning. Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. I have and it's my favorite way of making chocolate chip cookies. On December 22, 2008 at 09:52 AM, Cheryl (guest) said... Modern cookie recipes on the backs of packages are for soft, overly sugared cookies. Bake for 8 to 10 minutes or until starting to turn golden brown. Whether it's a tried-and-true 1940s BH&G cookie recipe or a unique twist on sugar cookies, our Test Kitchen's compiled a lot of favorite cookie recipes over the years. This recipe uses slightly more flour than the original in comparison to the amount of butter in the recipe. It can make a big difference in the final product if you use too fine of a grain of flour in cookies in particular as flour is the structure for your cookies. Mix by hand to combine, then add remaining flour and chocolate chips. I was originally looking for a way to convert the standard toll house recipe to larger batches without losing taste. No more searching. On December 26, 2008 at 11:29 PM, Nef (guest) said... For years, I made these cookies without walnuts. I am guessing it is in the mix of baking soda and dry acid--the French don't generally use baking soda in their cooking, so you have to look for it in a pharmacy. I have read all the comments on this forum and have really enjoyed it. Sure enough when I got an oven thermometer, it was pretty eye opening and it explained why I was either completely undercooking or over cooking things. Too soft (or melted) butter will cause cookies to spread out and come out thin, crisp, and crumbly. I found when living in France that the type 45 was what I should use with my cookies. I found it is better to store them with wax paper between the layers. I just never had the patience to do it myself. Searching the net, it's unbelievable that I can't find a recipe that states it produces such cookies! Thermoworks DOT Thanksgiving 2014 Giveaway! The use of shortening probably began as a wartime substitution. Made these today, totally delicious! I recently performed a taste test between the Toll House mixture you can buy in the refrigerator case in the Supermarket and the mix on the bag. Add in half the flour, along with all the baking soda and salt. A friend made me a batch for Christmas and. The only equipment you need is a mixing bowl, a spoon and a cookie sheet. But it was my sister in law that 'perfected' it in my opinion. On October 12, 2007 at 03:33 PM, Bobbi (guest) said... My secret ingredient for CCC is using white bread flour instead of all purpose. I usually reduce 1/4 t. salt per stick (1/4-pound, 8 T) of salted butter. On September 28, 2007 at 11:25 PM, Josh (guest) said... America's Test Kitchen puts out a CCC recipe for a large, thick, and chewy cookie that should hold up well to mailing as a gift assuming an air tight container. If it is, that sounds like vanilla extract. . I've purchased the horse cookie cutter. Got married and my husband thought my chocolate chips cookies were the best...Over 38 years later, not matter what, my cookies come out to 'cakey'. I HATE pillsbury sugar cookies! ('Oleo' was some kind white, firm fat fat that came with a packet of dye to be kneaded in by hand.) This is it. There are several myths on the net as to why cookies come out chunky and cookies come out flat. Another was the usual Toll House recipe baked as bar cookies with the chocolate chips added after 5 or so minutes of baking and marbled through the dough with a knife. I haven't tried freezing the dough, but I do freeze the baked cookies if they won't be eaten within about 24 hours. Sorry for the confusion. He said they still tasted fresh -- and his buddies told their wives to put a slice of bread in with their cookies. If I weigh my level cupful of sifted flour I never get more than 110 grams. You have to fight with the butter - (firm). Since comment I made on Sept. 28th, I found Mrs. Wakefield's Toll House Cookie cookbook that was written in 1949. On September 05, 2006 at 03:30 AM, LAN3 said... Mmm, I love to use half brown sugar, half white in the cookies I make, especially oatmeal scotchies. After watching her carefully, time after time I always returned home and diligently attempted to make mine just like hers--and always failed. the extra flour can make up for the lack of resting and chilling, but culinary schools (and in home economics classes back in the day) students are taught to chill the dough and thus save the cost of extra flour. CCC is their favorite. I have found that not only does the toll-house recipe make the best cookies ever! This past summer, I baked 8 dozen cookies at least once a week for my son's football team -- well over 1000 cookies over the course of the season, so I think I've learnt a few things--. This is a taste test/review of the Nestle Toll House Cookie of the Year Salted Caramel Cookie. The first time my husband tasted my chocolate chip cookies, he was hooked. This classic chocolate chip cookie recipe is one that has been enjoyed for decades. I would like to make a comment about the recipe on the package. Thanks in advance to anyone who replies to this topic. I live in the bay area. https://www.nestleprofessional.us/recipe/chocolate-chip-cookies that were tossed in the trash after carefully following the Nestle recipe. Like a recent poster stated, her cookies were very light tan (whitish, almost) and they were rounded & jumbly looking. My cookies do not come out as good as they used to. You cooked them on top of the stove and spooned them out on wax paper. Your conclusions make sense. My cookies improved when all ingredients were at room temperature, I started weighing the ingredients, using unsalted butter, add one egg at a time, mix flour just to incorporate, chill the dough, use a cookie scoop for consistent size so you don’t have some undone and some overdone, or burnt, use a light colored pan, use parchment paper, pre-heat oven, use quality ingredients. I cannot figure out what was changed, but the cookies are not the same. I like tiny, crunchy, Famous-Amos type chocolate chip cookies. (http://tinyurl.com/r3gtg). I find simply substituting shortening for half the butter makes the cookies perfect! He was going on about flour weights, eggs, etc. I think I will be trying this one out myself pretty soon. I can tolerate them in cookies if I don't eat too many of them (I know, how do you define "too many"). Overall fairly positive results, but after sitting for a day the undercooked cookies developed a greasy looking sheen (ironic, huh?). The temperature of the dough could also be affecting the results. I've been making my version of these cookies for nearly 30 years now, and have a few preferences I thought I'd share. Unfortunately, mine got tossed, and I have been desperately searching for it ever since. Our most trusted Nestle Tollhouse Chocolate Chip Cookie With Salted Butter recipes. I have searched all my saved recipies packages, books ect, and it's just not there. On August 31, 2006 at 04:27 PM, samispa (guest) said... One thing I've noticed with chocolate chip cookie recipes is that sometimes it doesn't specify the size of egg. On April 14, 2008 at 05:48 AM, an anonymous reader said... On April 22, 2008 at 12:54 PM, Vince (guest) said... Hi, I recently bought a bag of chocolate chips to make this recipe, but then I realized that it was a bag of milk chocolate chips instead of the semi-sweet chocolate chips the recipe calls for. And way too greasy! They come out crispy, crunchy perfect. While you like the flavor of Nestle Toll House Cookies, you long for cookies that aren’t quite so flat. I have discovered that the only chips in our area that have cocoa butter in them are the Kroger brand. Thermoworks Thermapen and Oven Thermometer 2012 Giveaway! If possible, cover and chill the dough for at least one hour, but not more than 24 hours. What if I’m using a stand mixer? This is the case for our Nestle Toll House recipes. It is the same oven, I will check temp etc. The ingredients in my adaption are the same as the original. 9 recipes to browse. But I don't want thin. Also the molasses in the brown sugar is highly hydroscopic and will actually pull in moisture from the air to make the cookie moist for a longer period of time. Thanks! I use salted butter, and imitation vanilla. four hours before baking. The way to make them using butter, real butter, is this: Make sure to use unsweetened butter. At one point I had an oven that would fluctuate, over 100 degrees in either direction. I have been making these cookies 40+ years and not one package of Nestles Toll House Chocolate Chips with their recipe printed on the back has the word "unsalted" ever been printed. There were about 6 in all I think but I'd love to have the Cookie Brittle recipe again. they don't flatten or burn. Today is my 2nd day of baking, and these cookies turned out FANTASTIC! Once it stops bubbling so quickly, begin to stir the liquid more frequently, being sure to scrape the bottom of the pan. Place butter into the pan and cook over low-medium heat. 6 mins seemed the best. Rich was a PhD in Computer Science and was a UNIX Guru, and in particular a TCP/IP Guru in particular, and wrote a number of books on the topic. I baked cookies a lot when I was a teenager. On September 04, 2020 at 11:52 AM, guest chef (guest) said... a thing that also would have made a difference besides volume of flour is this: cookie dough should be chilled before baking. So simple and so easy to make. Using a cup and straight edge to level is a poor way to measure flour since a cup of flour can vary from less than 125 g to 200 g depending on how settled the flour is. On November 24, 2011 at 11:25 AM, ctVolFan (guest) said... Just made a batch last night for the first time in a while. The original recipe, exactly as it was written by its originator, Ruth Wakefield, is copied below. They always turn out great. As a fan of hard, crunchy cookies, I am in the minority. Original Nestle Toll House Milk Chocolate Morsel CookiesIngredients2 ¼ cups all-purpose flour 1 teaspoon baking soda1 teaspoon salt 1 cup (2 sticks) butter or Margarine, softened¾ cup granulated Recipe from blog Recipe Marketing turnips2tangerines.com Nestle Toll House Valentine Chocolate Chip Cookies ~ 23 Aug 2014 That’s it. I have noticed that the perfect cookie can be QUITE evasive and had concluded differing flour weights to be the reason- thanks for experimenting for me! Thank you so much for sharing! I have not read all the posts but want to share my modifications that I feel result in perfection =). Required fields are marked *. I have not bee brave enough to try this yet. NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 34.5 oz. You will absolutely fall in love with them! I have heard that dairies will add salt to a butter to cover the taste of impurities from not-quite-as-fresh-as-possible milk or cream. I harumphed and said she must be altering the recipe, because mine never came out this good, and she claimed that no, she followed the recipe to the letter. The trick to the texture of the cookie is in how long you bake it. All the cookie goodness without the endless switching and cooling of pans. On September 12, 2009 at 05:23 PM, Dilbert said... >> This moisture will, as exposure to humidity continues, throw the measurement by mass off more and more. Of course I chose chocolate chip cookies...simply because the recipe sounded so easy. Add in eggs one by one. Now, I'd like to be able to roll out the dough and make chocolate chip horse cookies! I'm not trying to be a smart aleck or anything, but I know the true for sure story about how chocolate chip cookies came to be. 2. As a child, I always packed my flour to measure it for cookies, just like I packed my brown sugar. I don't recall temperature being one of the variables. In the early 80's, we used Snowdrift shortening (a Hunt-Wesson brand), but can't find it nowadays. I had that problem a year or two ago. I am 50 years old and have 10 children. BTW, I used one cup of chocolate chips, 1 cup of Ande's mint pieces. Does anyone else remember a different version of the recipe on Nestle Chocolate Morsel packages in, oh, the late 50s or early 60s that called for 3/4 cup light brown sugar and 3/4 cup dark brown sugar, with no white sugar? I only use light brown sugar and use butter that is left out for an hour only. The cookies do have a distinctive aroma and are very delicious. It's moist and chewy, and reminds me of my childhood. I doubt this is the issue as my friend has made the same cookies and hers were thin and chewy. Short on time? Changing the Nestle Toll House Chocolate Chip Cookie recipe feels almost like baker’s blasphemy. Using a heat proof spatula or wooden spoon, stir frequently and do not walk away from it. some times over night, mostly to make rolling the stuff in my palms much easier, Spoon?, scoop? loading... X. I would kill for a photo or photocopy of a vintage package showing this recipe! Awesome! I follow this recipe exactly, but my cookies always come out tasting like pillsbury sugar cookies with chocolate chips in them. While I’ve always loved this recipe, I’ve found a few simple tweaks make it so more delicious! My friends call my cookies "hurt me" cookies because if they eat more than one it hurts. Culinary website archive already contains 1 128 377 recipes and it is still growing. On December 11, 2011 at 06:43 PM, Dilbert said... it seems that everyone from Nero the Fiddling Roman to Madonna has "the original" Toll House cookie recipe. They are still obviously homemade BUT the sugar gives them a fancy bakery look. Enjoy! Hope my input helps... On March 03, 2010 at 08:00 PM, Grandma Mollie (guest) said... Toll House Cookies I: During WWII Toll House cookies were a rare treat becaue eggs, sugar and butter were heavily rationed. However I tried them with milk chocolate chips and they were a little too cloying for my taste. Chocolate Chip Pudding Cookies stay soft even days later–and my recipe doesn’t even require pudding mix! When I make the regular Toll House cookie dough and bake it on standard cookie sheets, it spreads a LOT, and makes a very thin, crispy (crumbly!) I use the basic Toll House recipe with three variations. I will now try for a 3rd time, this time using Crisco (as the original recipe called for). I have 9 children(now 18 grandchildren also) so I need lots of cookies. On November 01, 2009 at 12:07 PM, Dilbert said... if you are using "shortening" - yes it has changed with the transfat issues. Has anyone come up with other ways (besides halving the butter which was mentioned previously) to reduce the fat? I busted out laughing when I read the 'letting the butter soften and doing your business and remembering you were baking cookies'. And, 50 years before the famous New York Times chocolate chip recipe "invented" the technique, Wakefield advises refrigerating the dough overnight. Cooled (refrigerated) dough makes a more soft thick cookie while warmer dough (specially in a hot kitchen) makes for a thinner crispier cookie. I made some the other day using the recipe on the package. Only difference I used Lurpak Danish Butter, from the supermarket, which I believe is specially made for baking. I didn't find that but did want to post how I make my cookies. Save my name, email, and website in this browser for the next time I comment. If you are purchasing your ingredients outside of the U.S. you will find that flour varies greatly in other countries as far as the size of the grains. Worked out great. Neiman Marcus Cookies come with a fun backstory and a well-deserved reputation. The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers. CAUTION THAT TOO MUCH FLOUR WILL CAUSE THEM TO BE TOO CAKE-LIKE AND BECOME DRY QUICKLY. Also, I used two cups of light brown sugar, and yielded the same results as 1C white & 1C brown. On October 11, 2007 at 11:47 PM, cookieBaker (guest) said... Because the recipe was created in the "olden days", I hand mix and bake them on old-fashioned cookie sheets. As gross as it sounds, it actually was pretty tasty. To the Nestle folks, please bring back the real Original recipe. This cuts the sweetness a bit, makes an incredibly rich cookie, and seems to stabilize the batter as well. I have been baking for years and I know how to follow a recipe. On November 01, 2009 at 10:15 AM, DeannaKeller (guest) said... Hi, I have been making Nestle's Toll House cookies for the last 35 years. Jami, so glad you like the recipes! Thank you Dilbert for trying to be of help to me. I have been making this recipe for years and love it. The original Toll House Chocolate Chip Cookie recipe from 1940 called for a baking soda slurry. ATK has a great cookbook, why tinker when someone else has already done it? However, if I bake the same dough balls in a cake pan with high(er) sides, the cookies barely spread! A little burnt on the edges, but nontheles fantastic! The back of the semi-sweet chocolate morsels has a recipe that Nestle has been publishing for many years (they say since 1939).. On January 18, 2012 at 04:10 PM, an anonymous reader said... For years by neice was the Toll House Cookie baker in our family because hers always came out perfect. Not the least bit flat at all! Toll House Chocolate Chips Cookies are the first thing many of us learn to bake for a good reason: they’re so easy and virtually fool-proof. So thank you!! I think my oven must run hot I went. When ready to bake, preheat oven to 375 degrees F. Scoop dough into rounded tablespoons and place onto an ungreased baking sheet, leaving approximately 2 inches of space between cookies. On September 13, 2010 at 06:10 PM, an anonymous reader said... Allright, count me among the ones who believe the old Massachusetts lady used butter in her CCC recipe, but there is another possibility...lard...why would she maybe not have used lard?

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