BACK OF " THAT " BAG CHOC. CHIP COOKIES - TOLL HOUSE
You know which chocolate chip bag I am talking about! I didn't see any recipes posted yet that matched this recipe from the "house of toll" so I thought I'd go ahead and post it. Here you go!
Provided by Juju Bee
Categories Drop Cookies
Time 20m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture to the butter mixture.
- Stir in chocolate chips and nuts (if desired).
- Drop by rounded tablespoon onto ungreased cookie sheet.
- Bake for 9-11 minutes, or until golden brown.
- Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to wire racks to cool completely.
- Enjoy!
Nutrition Facts : Calories 150.7, Fat 7.9, SaturatedFat 4.8, Cholesterol 23.9, Sodium 150.9, Carbohydrate 19.9, Fiber 0.7, Sugar 13.1, Protein 1.6
BEST CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a classic treat that everyone loves. These cookies are chewy and soft on the inside and crisp on the outside.
Provided by Diana Rattray
Categories Dessert
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Gather the ingredients. Preheat the oven to 375 F. Lightly grease a large baking sheet or line it with parchment paper.
- In a mixing bowl, beat the butter until smooth and creamy with an electric mixer .
- Add the brown sugar and granulated sugar and continue to beat for about 2 to 3 minutes, or until light in color and fluffy.
- Add the egg and vanilla and continue to beat until well blended.
- In a separate bowl, combine the flour, salt, and baking soda. Blend well with a spoon or whisk.
- Add the flour mixture to the butter and sugar mixture. Stir just until thoroughly blended.
- With a spoon or spatula, fold in the chocolate chips and nuts, if using.
- If you have time, chill the dough in the refrigerator for anywhere from an hour to overnight.
- Drop the batter onto the prepared baking sheet from a tablespoon or small cookie scoop leaving about 2 inches between cookies.
- Bake the cookies in the preheated oven for about 10 minutes, or until set and just lightly browned on the bottoms.
- Let cool for a minute on the baking sheet and then transfer to a cooling rack .
Nutrition Facts : Calories 113 kcal, Carbohydrate 14 g, Cholesterol 18 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 76 mg, Sugar 10 g, Fat 6 g, ServingSize 24 servings, UnsaturatedFat 0 g
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
JULIA'S BEST EVER CHOCOLATE CHIP COOKIES IN A JAR
These cookies in a jar are great for presents or fundraisers!
Provided by Julia
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
- Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 48.2 g, Fat 8.6 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 5 g, Sodium 84.7 mg, Sugar 32.5 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE CHIP COOKIES IN A BAG!
This recipe is great and easy to prepare. I created the recipe from an old handed down recipe from my grandmother. I added a few different variations to it.
Provided by Lisa Jones
Categories Drop Cookies
Time 17m
Yield 7 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- in a small bowl combine flour baking soda and salt then set aside.
- in a large bowl cream butter,sugar and brown sugar until light.
- Then beat in eggs cinnamon and vanilla until smooth.
- Gradually add flour mixture until well combined.
- Stir in chips and (optional) walnuts.
- Drop by well rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake 8-12 minutes or until just golden brown (don't over bake).
- Then place several cookies in decorative bags.
- Great for gift giving. I sell my cookies and all are placed in cute and unusual gift bags!
Nutrition Facts : Calories 803.6, Fat 42.5, SaturatedFat 25.7, Cholesterol 130.2, Sodium 734.2, Carbohydrate 105.7, Fiber 4, Sugar 70.6, Protein 8.2
THE BEST CHOCOLATE CHIP COOKIES
A few tweaks to the classic Nestlé® Toll House® recipe make these the best chocolate chip cookies ever.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield About 40 cookies
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and mix on low speed until the dough is uniform. Mix in the chocolate chips.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) For thick cookies, it's important to really pack the dough in the scooper or with your hands. Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
- Note: I highly recommend King Arthur All-Purpose Flour for this recipe - it's higher in protein and gluten than other brands and helps the cookies hold their shape.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 69, Fat 4 g, Carbohydrate 9 g, Protein 1 g, SaturatedFat 2 g, Sugar 5 grams, Fiber 0 g, Sodium 36 mg, Cholesterol 11 mg
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