Whats the best chocolate chip cookie recipe?!
Not too high in sugar but something sweet! And no shortening please!.Www@FoodAQ@Com
Answers:
The best one is one the back of the Nestle's chip bag!. They are just right sweetness-wise, chewy and best when made with butter like the recipe calls for!.
Original Nestlé Toll House Chocolate Chip Cookies
Ingredients:
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 1 3/4 cups (11!.5-oz!. pkg!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Chunks
1 cup chopped nuts - optional
Directions:
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 waxed 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!.
These are good, too:
Oatmeal Chocolate Chip Cookies
Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 12 oz!. bag chocolate chips
1 1/2 cups chopped walnuts (if you're into that kind of thing)
Directions
Preheat oven to 375F
Cream butter, sugar, brown sugar, and vanilla!. Add eggs, mix!. Add salt, baking powder, baking soda, flour, and oatmeal, mix!. Add chocolate chips (and nuts), mix!.
Form into 1 inch balls!. Bake on an ungreased pan for 7-8 minutes, or 10 minutes for crunchy cookies!. Cook till lightly browned!.
SACWww@FoodAQ@Com
Original Nestlé Toll House Chocolate Chip Cookies
Ingredients:
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 1 3/4 cups (11!.5-oz!. pkg!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Chunks
1 cup chopped nuts - optional
Directions:
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 waxed 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!.
These are good, too:
Oatmeal Chocolate Chip Cookies
Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 12 oz!. bag chocolate chips
1 1/2 cups chopped walnuts (if you're into that kind of thing)
Directions
Preheat oven to 375F
Cream butter, sugar, brown sugar, and vanilla!. Add eggs, mix!. Add salt, baking powder, baking soda, flour, and oatmeal, mix!. Add chocolate chips (and nuts), mix!.
Form into 1 inch balls!. Bake on an ungreased pan for 7-8 minutes, or 10 minutes for crunchy cookies!. Cook till lightly browned!.
SACWww@FoodAQ@Com
The Chewy
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F!.
Melt the butter in a heavy-bottom medium saucepan over low heat!. Sift together the flour, salt, and baking soda and set aside!.
Pour the melted butter in the mixer's work bowl!. Add the sugar and brown sugar!. Cream the butter and sugars on medium speed!. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined!. Slowly incorporate the flour mixture until thoroughly combined!. Stir in the chocolate chips!.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet!. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes!. Rotate the baking sheet for even browning!. Cool completely and store in an airtight container!.Www@FoodAQ@Com
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F!.
Melt the butter in a heavy-bottom medium saucepan over low heat!. Sift together the flour, salt, and baking soda and set aside!.
Pour the melted butter in the mixer's work bowl!. Add the sugar and brown sugar!. Cream the butter and sugars on medium speed!. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined!. Slowly incorporate the flour mixture until thoroughly combined!. Stir in the chocolate chips!.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet!. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes!. Rotate the baking sheet for even browning!. Cool completely and store in an airtight container!.Www@FoodAQ@Com
The Nestle Toll House recipe is my favorite!. You can substitute the brown sugar and with Splenda's brown sugar for a lower sugar content; however, I must tell you that it will alter the flavor somewhat!.
Tip #1: Use unsalted butter, not margarine, for a richer flavor the way "grandma" used to make!. Unsalted butter is better to cook with because depending on the brand, the butter's salt content could vary!. As such, most chefs, myself included, use unsalted butter to better control the sodium level in the food!.
Tip #2: The best chocolate chip cookies are made with REAL vanilla extract, not the imitation stuff!. Trust me!.!.!. it makes a difference!.
Tip #3: All ingredients, including the eggs, should be room temperature before you begin!. The reason, the cookies (or whatever you're baking) will rise much better!.
Tip #4: Measure the sugar EXACTLY!. Some people are not careful with sugar, but adding too much makes cookies crispy!.
Tip #5: The best cooking surface is a stone; however, if you do not have one use a cookie sheet lined with parchment paper!. But becareful, if the metal pan you're using is dark in color, lower the temperature of the oven by 25 degrees!. Failure to do so will result in burned cookies!.
Tip #6: Timing is everything!. You don't want them dark!. You want them tan!.!.!. almost "raw" looking!. The reason is that as they cool and set, they firm!. When you get them too dark, they become crunchy!. Taking them out at the least amount of cooking time gives them that chewy texture!.
Following my recipe tips will help ensure perfect baking every time!. Good luck and happy eating!Www@FoodAQ@Com
Tip #1: Use unsalted butter, not margarine, for a richer flavor the way "grandma" used to make!. Unsalted butter is better to cook with because depending on the brand, the butter's salt content could vary!. As such, most chefs, myself included, use unsalted butter to better control the sodium level in the food!.
Tip #2: The best chocolate chip cookies are made with REAL vanilla extract, not the imitation stuff!. Trust me!.!.!. it makes a difference!.
Tip #3: All ingredients, including the eggs, should be room temperature before you begin!. The reason, the cookies (or whatever you're baking) will rise much better!.
Tip #4: Measure the sugar EXACTLY!. Some people are not careful with sugar, but adding too much makes cookies crispy!.
Tip #5: The best cooking surface is a stone; however, if you do not have one use a cookie sheet lined with parchment paper!. But becareful, if the metal pan you're using is dark in color, lower the temperature of the oven by 25 degrees!. Failure to do so will result in burned cookies!.
Tip #6: Timing is everything!. You don't want them dark!. You want them tan!.!.!. almost "raw" looking!. The reason is that as they cool and set, they firm!. When you get them too dark, they become crunchy!. Taking them out at the least amount of cooking time gives them that chewy texture!.
Following my recipe tips will help ensure perfect baking every time!. Good luck and happy eating!Www@FoodAQ@Com
What's the use of having a cookie if it's not really good!?
I like the Toll House Cookie recipe, but use whole wheat flour, add oatmeal and coconut (between 1/2 to 3/4 cup each), and double up on the chocolate chips, one bag white chocolate and one dark chocolate!. I spread it out on a deep baking sheet (on top of paper) bake it for around 20 minutes and afterwards cut it into bars!. This is neither low-calorie nor low in sugar, but it sure is good!!Www@FoodAQ@Com
I like the Toll House Cookie recipe, but use whole wheat flour, add oatmeal and coconut (between 1/2 to 3/4 cup each), and double up on the chocolate chips, one bag white chocolate and one dark chocolate!. I spread it out on a deep baking sheet (on top of paper) bake it for around 20 minutes and afterwards cut it into bars!. This is neither low-calorie nor low in sugar, but it sure is good!!Www@FoodAQ@Com
2 cups all purpose flour
1/2 cup natural unsweetened cocoa powder (natural is key — don’t use Dutch or European Style)
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
? tsp chipotle powder
? tsp nutmeg
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey (local honey if available)
3 tsp pure vanilla extract
2 large eggs
1 12-oz!. pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted
Cinnamon sugar for coating:
? cup granulated sugar
1 tsp cinnamonWww@FoodAQ@Com
1/2 cup natural unsweetened cocoa powder (natural is key — don’t use Dutch or European Style)
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
? tsp chipotle powder
? tsp nutmeg
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey (local honey if available)
3 tsp pure vanilla extract
2 large eggs
1 12-oz!. pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted
Cinnamon sugar for coating:
? cup granulated sugar
1 tsp cinnamonWww@FoodAQ@Com
Toll House cookie recipe is on the back of a package of Toll House Mini Chocolate Chips, they are delicious, absolutely!. When my family hears I am making some, they come in droves!.Www@FoodAQ@Com
No white sugar at all, use just 1 cup of brown sugar instead!. WOW you will be in business!.Www@FoodAQ@Com
The toll house cookie is prob the best along with ms!. fields cookies!.Www@FoodAQ@Com