NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies Recipe (The original!!)

NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Looking for a great cookie recipe? Look no further we have NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies!
Course Dessert
Cuisine American
Keyword chocolate-chip, chocolate-chips, christmas, cookie, nestle
Prep Time 15 minutes
Cook Time 9 minutes
Cool 15 minutes
Total Time 39 minutes
Servings 48 cookies
Cost $15

Equipment

  • Blender
  • Large mixing bowl
  • 1 cup measuring cup
  • 3/4 cup measuring cup
  • Baking pan
  • Tablespoon

Ingredients

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup butter, softened You will need 2 sticks
  • 3/4 cup Granulated sugar

Instructions

  • 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: Preheat oven to 350° F.  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.
  • 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.

Notes

Looking for a great cookie recipe? Look no further we have NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies!

Recipe: Never Gonna Fail Fudge

Never Fail Fudge

This fudge recipe is so awesome AND easy to make for family and friends. This recipe makes 2 1/2 pounds.
Course Dessert
Cuisine American
Keyword christmas, fluff, fudge, marshmallow, vanilla, walnut
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people
Cost $10

Equipment

  • 9-inch square baking pan
  • Large saucepan
  • Small bowl

Ingredients

  • 7 1/2 oz jar Marshmallow Fluff
  • 1 1/2 cups Cups sugar
  • 3/4 tsp Salt
  • 1/2 stick Butter or margarine
  • 3/4 tsp Vanilla
  • 5 oz Evaporated milk
  • 12 oz (~2 cups) semi-sweet chocolate pieces
  • 1/2 cup chopped walnuts (optional)

Instructions

  • Grease a 9-inch square baking pan; set aside
  • In large saucepan combine first 5 ingredients. Stir over low heat until blended
  • Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling
  • Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage
  • Remove from heat, stir in semi-sweet chocolate pieces until they are melted
  • Stir in vanilla. Add nuts, Turn into greased pan and cool
  • Fill a small dish with ice water and set aside. .
  • After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon
  • After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done.
  • and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again.
  • Most of the time, cooking time will not exceed 5 minutes.

Notes

As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.

Chocolate chip cookie

Recipe: Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Awesome cookies for any pumpkin fans!
Course Dessert
Cuisine American
Keyword chocolatechip, cookie, fall, pumpkin
Prep Time 15 minutes
Cook Time 45 minutes
Servings 35 cookies
Cost $8

Equipment

  • Baking Sheet
  • Small bowl
  • Whisk

Ingredients

  • 1 unit egg
  • 2 ¼ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ tsp kosher salt
  • 2 sticks unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup pumpkin purée
  • 2 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 375° and line two large baking sheets with parchment paper.
  • In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
  • In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips.
  • Refrigerate dough for 30 minutes.
  • Scoop 1” balls onto prepared baking sheets, 2 inches apart.
  • Bake until puffed up and golden around edges, about 12 minutes.