Toll House White Chip Chocolate Cookies Recipe 455

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.

WHITE CHIP CHOCOLATE COOKIES (TOLL HOUSE)

Steps:

• Preheat oven to 350.
• Combine flour, cocoa, baking soda, and salt in a small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in white chocolate chips.
• Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets.
• Bake for 9-11 minutes.
• Let cool on baking sheets for 2 minutes.
• Transfer to wire racks and let cool completely.

TOLL HOUSE WHITE CHIP CHOCOLATE COOKIES RECIPE - (4.5/5)

Steps:

• 1.PREHEAT oven to 350 degrees F. 2.COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. (I always use parchment paper and the cookies slide right off) 3.BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BETTER THAN TOLL HOUSE COOKIES!

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.

TOLLHOUSE COPYCAT CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until smooth.
• Add in eggs one at a time and continue mixing until creamy.
• In a separate bowl, fold together salt, baking soda, and flour.
• Slowly add in flour mixture, continuing to beat until dough is smooth.
• Fold in your chocolate chips.
• Spoon into 1 inch balls and place on prepared baking sheet.
• Bake 8-10 minutes or until edges begin to golden.

TOLL HOUSE® WHITE CHIP CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 350 degrees F.
• COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TOLL HOUSE CHOCOLATE CHIP COOKIES (CA 1948)

Steps:

• Cream butter.
• Add sugars.
• Add eggs.
• Sift flour and salt.
• Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars.
• Add nuts and chocolate morsels.
• Stir in vanilla.
• Drop by half-teaspoonfuls onto lightly greased cookie sheet.
• Bake 10-12 minutes at 375°F.

TOLL HOUSE COOKIES (CA. 1968)

Steps:

• Sift together flour, soda and salt.
• Set aside.
• Combine margarine, sugars, vanilla and water.
• Beat until creamy.
• Beat in egg.
• Add flour mixture and mix well.
• Stir in chocolate and nuts.
• Drop well rounded teaspoonfuls onto greased baking sheet.
• Bake 10-12 minutes at 375°F.

TOLL HOUSE CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHIP TOLL HOUSE COOKIES

Steps:

• Set oven to 375°F.
• Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
• In a bowl, sift together flour, baking soda and salt.
• In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes).
• Add in eggs and beat on medium speed until blended (about 1 minute).
• Add in the flour mixture, and beat until blended (about 30 seconds).
• Add in chocolate chips, nuts and toffee bits; mix to combine.
• Drop the dough by tablespoons (equivalent to about 3 tablespoons).
• Bake the cookies centers are slightly puffed up (about 11-12 minutes).
• Remove the cookies from the oven and allow to cool on the baking sheet.