Is it possible to cut the famous Toll House cookie recipe in half?!
I'm pretty adept in the kitchen, but I've tried this twice and it's been a total flop!. The reason I want to cut it in half, basically making half the dough and half the cookies, is because I live alone, and there is no way I'd eat an entire 13x9x2 pan of cookies (I use the pan cookie variation baking method)!.
This is the recipe I've been using to try and cut it in half:
1 C all purpose flour
1/2 t salt
1/2 t baking soda
1 T milk
1/4 C + 2 T white sugar
1/4 C + 2 T light brown sugar
1/4 C butter, melted
1/4 C canola oil
2 eggs
1/2 t vanilla extract
1 C semi-sweet chocolate chips
The only thing I didn't do was chill the batter before baking, but the temperature of the oven was at 375!. I baked it for 12 minutes in an 8x8 pan and it didn't appear done, so I cooked it for 24 minutes (basically the same time of a full batch of the dough) and it had the consistency of a cake, not a cookie and was slightly overdone!.
What I want to know is: should I reduce the cooking time by half (bringing the total cooking time to 12 minutes instead of 24) since I'm using half of the dough!?
Can this recipe be cut in half!? If yes, what have I done wrong or what can I do to ensure that I'm successful!? I just don't want to have to make a whole damn pan!. Please help!.
Professional chefs or bakers, please answer!.
Www@FoodAQ@Com
This is the recipe I've been using to try and cut it in half:
1 C all purpose flour
1/2 t salt
1/2 t baking soda
1 T milk
1/4 C + 2 T white sugar
1/4 C + 2 T light brown sugar
1/4 C butter, melted
1/4 C canola oil
2 eggs
1/2 t vanilla extract
1 C semi-sweet chocolate chips
The only thing I didn't do was chill the batter before baking, but the temperature of the oven was at 375!. I baked it for 12 minutes in an 8x8 pan and it didn't appear done, so I cooked it for 24 minutes (basically the same time of a full batch of the dough) and it had the consistency of a cake, not a cookie and was slightly overdone!.
What I want to know is: should I reduce the cooking time by half (bringing the total cooking time to 12 minutes instead of 24) since I'm using half of the dough!?
Can this recipe be cut in half!? If yes, what have I done wrong or what can I do to ensure that I'm successful!? I just don't want to have to make a whole damn pan!. Please help!.
Professional chefs or bakers, please answer!.
Www@FoodAQ@Com
Answers:
any recipe can be cut in half
still bake them at the same temp and for the same time
but it is vital to cool the dough first this is very important
when making the dough you are melting the butter and making everthing combine and chilling it will set the butter making the creation of ingredients whole it also relaxes the glutens that you created when you mixed it so they hold and cook better!.
its the same as jelly if you dont cool it it wont work!.
Www@FoodAQ@Com
still bake them at the same temp and for the same time
but it is vital to cool the dough first this is very important
when making the dough you are melting the butter and making everthing combine and chilling it will set the butter making the creation of ingredients whole it also relaxes the glutens that you created when you mixed it so they hold and cook better!.
its the same as jelly if you dont cool it it wont work!.
Www@FoodAQ@Com
Why not make the recipe as is (recipes often don't worked when halved with out making adjustments), but only bake as many as you want and freeze the rest of the dough!. Un-thaw the rest and they will probably make even better cookies at some later date!.Www@FoodAQ@Com
You can reduce the ingredients in to half but to bake you need to bake at least 12-15 minutes, or until light brown at the bottom!. But the recipe you have is not much, why not make them and keep them in airtight container, you don't have to make many time, you may keep it for yourself or give away as a gift!.Www@FoodAQ@Com
this is a strange recipe!. The toll house recipe I use does not call for canola oil!. or milk!. I don't think this is a true recipe!.
Why not just make it, then cut in half and freeze the other half for a later use!.
to make it so it will cook, you must follow the directions and bake accordingly!. Try making it into a thinner huge cookie!. normally, they are only about 1/3 inch thick when done!.
I would go ahead and make them like regular cookies!. forget the pan cookie!.
Guess that is because I do not like pan cookies!. I prefer regular cookies!. that way if I want only 1, i eat the equivalent of 1 not 3 or 4 in a sitting!.
Www@FoodAQ@Com
Why not just make it, then cut in half and freeze the other half for a later use!.
to make it so it will cook, you must follow the directions and bake accordingly!. Try making it into a thinner huge cookie!. normally, they are only about 1/3 inch thick when done!.
I would go ahead and make them like regular cookies!. forget the pan cookie!.
Guess that is because I do not like pan cookies!. I prefer regular cookies!. that way if I want only 1, i eat the equivalent of 1 not 3 or 4 in a sitting!.
Www@FoodAQ@Com
Here's the original Toll-House Cookie recipe, from the Nestle's site:
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
1 cup chopped nuts
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 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!.
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You can certainly halve the recipe, and bake it almost as long as the full recipe (start checking at 15 minutes, bake until golden brown)!.
You could also make the full recipe, split it between two 8x8 or 9x9 pans and bake one, freeze one!. When ready to bake the frozen pan, thaw in the fridge for 24 hours, then bake!.
You could make the drop cookies, but only make as many as you want to eat right away!. Take the rest of the dough and make it into balls and freeze them on something flat (a cookie sheet, a plastic container, whatever)!. After they're frozen solid, put them in a ziploc bag, squeezing out all the air!. When you feel like a few more cookies, go ahead and bake them as directed--you can put the frozen cookie dough right in the oven, and add an extra minute to the baking time!. It sounds like the Slice & Bake option would work for this too!.
I usually double or triple cookie recipes, bake up a dozen or so and have the rest waiting in my freezer!. You don't need to thaw before baking, except for the pan cookies!. Www@FoodAQ@Com
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
1 cup chopped nuts
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 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!.
- - - - - - - - -
You can certainly halve the recipe, and bake it almost as long as the full recipe (start checking at 15 minutes, bake until golden brown)!.
You could also make the full recipe, split it between two 8x8 or 9x9 pans and bake one, freeze one!. When ready to bake the frozen pan, thaw in the fridge for 24 hours, then bake!.
You could make the drop cookies, but only make as many as you want to eat right away!. Take the rest of the dough and make it into balls and freeze them on something flat (a cookie sheet, a plastic container, whatever)!. After they're frozen solid, put them in a ziploc bag, squeezing out all the air!. When you feel like a few more cookies, go ahead and bake them as directed--you can put the frozen cookie dough right in the oven, and add an extra minute to the baking time!. It sounds like the Slice & Bake option would work for this too!.
I usually double or triple cookie recipes, bake up a dozen or so and have the rest waiting in my freezer!. You don't need to thaw before baking, except for the pan cookies!. Www@FoodAQ@Com