Saturday, October 5, 2013

DIY Nestle' Toll House Chocolate Chip Cookies!

My family is crazy about cookies! We go through cookies so fast it's ridiculous and expensive. I decided that a great way of saving money would be to make the cookies myself, from scratch. What's great about making your own, most of the ingredients last a long time. Plus they yield way more than you get from buying them from a store and you know exactly what's in them. Below you will find the recipe to copycat Nestle' Toll House cookies with tutorial.
What You Will Need:
*2 1/4 cups all-purpose flour 
*1 teaspoon baking soda 
*1 teaspoon salt 
*1 cup (2 sticks) butter, softened 
*3/4 cup granulated sugar 
*3/4 cup packed brown sugar 
*1 teaspoon vanilla extract 
*2 large eggs 
*2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
or store brand (Kroger brand tastes the same for less money)

Here Is How To Make The Cookies:
*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.


DON'T FORGET TO:


8 comments :

  1. *drool* just the recipe i am looking for! While I don't give them a second look, Hubby and my son are real life cookie monsters so i am delighted to gather recipes from time to time. thank you for sharing!

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  2. It would be a challenge for me to make that recipe-as good as it sounds-diabetic friendly!! I may try just the same-of course I'm not really a very good baker--and I have the feeling I would eat them all at one sitting!!

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  3. I wanna sink my teeth in those cookies right now! Thanks for sharing the recipe! :)

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  4. Yo ! this are so yummy looking and I hope I can do it perfectly when I try to do your recipe.

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  5. So yummy ! Now I need to make it.

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  6. Mmmm.... yummy! Nice and chunky the way I like it!

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  7. Love the slice and bake version!

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  8. Those look amazing. I need chocolate chip cookies now.

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