Toms Chocolate Chip Cookies Recipes

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ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES



Original Nestle® Toll House Chocolate Chip Cookies image

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

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

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

MOM'S CHOCOLATE CHIP COOKIES



Mom's Chocolate Chip Cookies image

"My mom always brightened my lunch with these yummy cookies," shares Tammy Orr of Wharton, New Jersey.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 package (3.4 ounces) instant vanilla pudding mix
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375°. In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.

Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

TOLL HOUSE CHOCOLATE CHIP COOKIES



Toll House Chocolate Chip Cookies image

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

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups/12 ounces semisweet chocolate chips
1 cup chopped nuts (optional)

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

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

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



Chocolate Chip Cookies image

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Categories     snack, cookies and bars, dessert

Time 45m

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

TOM'S CHOCOLATE CHIP COOKIES



Tom's Chocolate Chip Cookies image

I made these by mistake the first time and since then everyone has loved them. They are a very fluffy cookie.

Provided by Smokin Gavel BBQ

Categories     Dessert

Time 25m

Yield 24-30 serving(s)

Number Of Ingredients 9

3/4 cup butter or 3/4 cup margarine
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, firmly packed
2 teaspoons vanilla
3 large eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 1/4 cups ghirardelli chocolate chips

Steps:

  • Preheat oven to 350°.
  • Mix butter, sugars, vanilla and 2 eggs in large bowl.
  • Stir in the flour one cup at a time,
  • Add the baking soda and salt.
  • Add the 3rd egg to the mixture.
  • Stir in 2 cups of Swirled Chocolate Chips.
  • Drop dough by balling up in your hand to a small palm size
  • Place any additional chips on top.
  • Bake 15-18 minutes or until light brown.
  • Cool slightly.
  • Remove from cookie sheet. Cool on wire rack or plate.

Nutrition Facts : Calories 295.8, Fat 11.3, SaturatedFat 6.7, Cholesterol 41.7, Sodium 258, Carbohydrate 47.5, Fiber 1.5, Sugar 30.2, Protein 3.7

THOMAS KELLER CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)



Thomas Keller Chocolate Chip Cookies Recipe - (4.4/5) image

Provided by Valerina

Number Of Ingredients 11

2 1/3 + 1 tablespoon all-purpose flour
2 sticks ( 8 ounce ) of cold butter cut into small pieces
3/4 teaspoon baking Soda
1 teaspoon kosher salt ( I used 1 1/2 teaspoon sea salt )
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
5 ounces 55% chocolate, cut into chip sized pieces *
5 ounces 70-72% chocolate, cut into chip sized pieces *
1 teaspoon ground cinnamon ( optional, not in actual recipe )
All I had on hand was some Ghirardelli bittersweet chocolate. It worked perfectly but I would love to try this with even darker chocolate. *

Steps:

  • Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees fahrenheit. Line cookie sheets with parchment paper. In a small bowl, sift the flour and baking soda. Stir in salt and set aside. Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside. In a large bowl, Beat half the butter ( 1 stick ) on medium speed until smooth. Add both sugars and remaining butter, and beat until well combined. Continue to beat for about 3 more minutes till light and creamy. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Add the dry ingredients on low and mix to combine. I had to add mine a little but at a time. Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated. Using about 2 level tablespoons per cookie, shape into balls. Arrange the cookies 2 inches apart. Bake for 12 minutes, or until the tops are no longer shiny. Switch the position of the pans ( lower to upper ) and rotate halfway through baking time. For my cookies, I set the timer for 12 minutes exactly. After 6 minutes I switched and rotated without pausing the timer. This resulted in the perfect cookie texture.

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