Tollhouse Cookies Recipes
TOLL HOUSE COOKIES
Make and share this Toll House Cookies recipe from Food.com.
Provided by Yodeling Rodent
Categories Dessert
Time 31m
Yield 120 serving(s)
Number Of Ingredients 10
Steps:
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
- PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
- FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.
Provided by Miss Erin C.
Categories Drop Cookies
Time 35m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the flour, salt and baking soda in a small bowl, set aside.
- Cream the sugars and butter together, add the vanilla.
- Add the eggs one at a time.
- Slowly add the flour mixture.
- When completely mixed, add the butterscotch chips.
- Drop by the spoonful onto an ungreased cookie sheet.
- Bake 8-10 minutes at 375F degrees.
TOLLHOUSE COPYCAT CHOCOLATE CHIP COOKIES RECIPE
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Servingsize 1 serving, Calories 5128 kcal, Fat 220 g, SaturatedFat 131 g, Cholesterol 416 mg, Sodium 4815 mg, Carbohydrate 733 g, Sugar 486 g, Protein 56 mg
TOLL HOUSE CHOCOLATE CHIP COOKIES
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
Provided by The New York Times
Categories cookies and bars, dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams
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- Combine butter, sugar, brown sugar, and vanilla at high speed in large bowl. Beat, scraping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture, beating at low speed after each addition. Stir in chips and nuts.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.Recipe and photo courtesy of Nestle.
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