Nestle Chocolate Chip Cookies Light Version Recipes

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

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.

NESTLE® TOLL HOUSE® MINT FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

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 DelightFulls 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.

LIGHT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
• Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

NESTLE TOLL HOUSE CHOCOLATE CHIP PAN COOKIE

Steps:

• Preheat oven to 375* Grease a 15x10-inch jelly roll pan.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, both sugars and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each.
• Gradually beat flour mixture into butter mixture.
• Stir in chocolate chips and nuts.
• Spread into prepared pan.
• Bake 20-25 minutes or until golden brown.

CHOCOLATE CHIP COOKIES

Steps:

• Whisk the butter and brown sugar until creamy then add the Nestlé® Cream and mix a little.
• Add vanilla, nutmeg powder and flour; Stir until well mixed. Add dark and white chocolate chips, mix well.
• Spoon tablespoonful of mixture for each cookie on a greased oven tray keeping 5cm between them.
• Bake in 180°C for 15 minutes.

NESTLE CHOCOLATE CHIP COOKIES (LIGHT VERSION)

Steps:

• Combine flour, baking soda, and salt.
• Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites.
• Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet.
• Bake at 350°F for 10 to 12 minutes.

BETTER THAN NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES!

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 CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks 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: 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.

ORIGINAL NESTLE TOLL HOUSE® CHOCOLATE CHIP COOKIES

Steps:

• 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: 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.