1.24.2012

Nestle Toll House Cookies!!

taken from the back of the package


·  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
·  1 cup chopped nuts (I never put these in...ever, but that's just me!)
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. I used my icecream scooper that I use for cupcakes to make these cookies big. It says you should be able to get about 5 dozen cookeis, I had 1 1/2 dozen maybe?
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*Check the bottom of the post for various ways to use this recipe!!  
the chocolate chips

fresh out of the oven: it looks greasy because I use a little oil to stick the baking parchment to the baking sheet



My friends, Scott and Katie, were in London for New Year's and brought me a package of Nestle' Chocolate Chips. We met them for dinner in London (check out my dessert!) Here in England they sell chocolate chips, but they are not the same. First off they come in either milk or dark- no semi-sweet or bittersweet. The brands available are only so/so, you'd almost be better buying a nice bar of chocolate and breaking it up yourself. Then they come in 100g bags: 11.5oz = 326g!! I'd have to buy at least 3 bags to get 1 bag of Nestles'. Then to top it off the chocolate chips are way smaller then the Nestle ones!! So, I was really grateful to my friends for this thoughtful gift!! Nothing beats Toll House Chocolate Chip cookies when you need a cookie fix!!

*Variations:
1. 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.

2. Slice and Bake 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.

3. 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.

On a very last note you could source Nestle Toll House Chocolate Chips through many different online American grocery stores/shops. However because of duty charges and shipping costs they are over priced and unless in a real fix would never buy them at that price!

1 comment:

  1. Hi! I saw your blog on netmums and just started following it. I'm also an American in England (almost 7 years!) and enjoy baking when I have the time. Your treats all look delicious. I'm looking forward to browsing your blog and giving some of them a try.

    ReplyDelete

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