Tuesday, April 10, 2012
Hello :) I wanted to share the chocolate chip cookie recipe from an earlier post. I promised in the comments that I'd post the recipe here. It's certainly not my very own recipe, but it's one that I've made quite a bit back in my teen years. It's a classic recipe from back home and so I'm sure that many of you already know this recipe well, but for those of you who are from elsewhere and may not be familiar with it, here it is. As I noted within the recipe, I had to substitute the main ingredient in the recipe since I'm not able to get the chocolate morsels here readily. However, the cookies turned out great and I look forward to making some more some time in the near future :-)
One more thing, I've also included a conversion tool here to make the measurements easy to calculate for everyone if needed. Click here for the site. So without further delay, here it is :-) I hope you enjoy giving them a try and if you do try to make them, please drop by and let me know how they turned out!
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
Prep: 15 minutes
Baking time: 9 minutes
Cooling time: 15 minutes
• 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.)NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels (I can’t get these here, so I substituted another brand of chocolate chips)
• 1 cup chopped nuts
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.
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.
**If you'd like to see the link to the website where I got this recipe, click here.