Toll House Chocolate Chip Cookies, International Version. Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. Original Nestle® Toll House Chocolate Chip Cookies Original Nestle® Toll House Chocolate Chip Cookies. Photograph is exclusive property of Publications International, LTD. Great recipe for Toll House Chocolate Chip Cookies, International Version. The Toll House Inn of Whitman,.

This is the famous, back-of-the-bag, chocolate chip cookie recipe. The formula is straightforward, easy, and. The materials you will need to make Toll House Chocolate Chip Cookies, International Version Prepare Special note about units. You can cook Toll House Chocolate Chip Cookies, International Version using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Toll House Chocolate Chip Cookies, International Version

You need of Special note about units.
Prepare 1 of For best results use metric units and 50 servings for this recipe..
It's of Dry mix.
Prepare 300 grams of all-purpose flour.
Prepare 8 grams of salt.
It's 6 grams of baking soda.
Prepare of Wet mix.
It's 300 grams of sugar.
Prepare 250 grams of unsalted butter, softened.
You need 60 grams of molasses.
Prepare 6 grams of vanilla extract.
It's of Eggs.
It's 2 large of eggs.
It's of Chocolate chips.
You need 400 grams of chocolate chips.
Prepare of Optional.
Prepare 60 grams of chopped nuts.
You need 1 pinch of sea salt.

Ingredients of Toll House Chocolate Chip Cookies, International Version: Use Special note about units. The Best Nuts To Use In The Toll House Chocolate Chip Cookie Recipe. Icon / Save Heart / Empty The edible chocolate chip cookie dough is covered in a chocolatey shell. Nestlé Toll House set the internet ablaze earlier this month when its new ready-to-bake Hocus Pocus cookie dough was.

Toll House Chocolate Chip Cookies, International Version step by step

Preheat oven to 180°C.
Dry mix : Combine flour, salt and baking soda in a bowl and set aside..
Wet mix : Mix sugar, butter, molasses and vanilla extract until creamy..
Add eggs one at a time and mix well..
Gradually add the dry mix until completely combined..
Stir in chocolate chips and chopped nuts (optional)..
Drop several 30 gram doses of cookie dough onto an un-greased cookie sheet several centimeters apart and bake at 180°C for 7 to 8 minutes..
Lightly sprinkle with sea salt (optional) and cool on baking sheets for 2 minutes; remove to wire racks to cool completely..
After cool try to store them in an air tight container for up to 3 weeks, if they last that long! ;).
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 30 cm log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven. Cut into 1 cm thick slices; place on un-greased baking sheets..
PAN COOKIE VARIATION: Preheat oven. Grease 38 x 25 cm 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..
FOR HIGH ALTITUDE BAKING (above 1500 meters) : Increase flour to 350 grams . Add 12 ml water with flour and reduce sugar to 250 and reduce molasses to 50 grams. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes..

COMBINE flour, baking soda and salt in small bowl. Made with flour, brown sugar, semi-sweet chocolate chips, and walnuts (the nuts are optional, of course — it may be that only the great "hot or cold" lobster roll debate is more passionately argued than "nuts or no nuts"), Toll House cookies are a simple drop cookie that children, adults, and even Santa Claus can agree on. Combine flour, baking soda, and salt. Beat together sugars, margarine and vanilla in a separate bowl. Gradually beat in flour mix and water.