Zutaten für Nestl Toll House Original Chocolate Chip Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Semisweet Chocolate Morsels
- 1 cup chopped nuts (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Nestl Toll House Original Chocolate Chip Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Nestl Toll House Original Chocolate Chip Cookies
- Preheat oven to 375°F (190°C).
- Whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt in a small bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 cups Nestlé Toll House chocolate morsels and 1 cup chopped nuts (optional).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes, or until golden brown.
- Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- **Pan Cookie Variation:** Grease a 15x10 inch jelly-roll pan. Prepare dough as above. Spread evenly into the pan. Bake for 20-25 minutes, or until golden brown. Cool in the pan on a wire rack. Makes 4 dozen bars.
- **Slice & Bake Variation:** Prepare dough as above. Divide in half. Wrap each half in waxed paper and refrigerate for at least 1 hour, or until firm. Shape each half into a 15-inch log. Wrap in wax paper and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Cut into ½-inch thick slices. Place on ungreased baking sheets. Bake for 8-10 minutes, or until golden brown. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely. Makes about 5 dozen cookies.
- Store cookies in an airtight container at room temperature for up to a week, or in the freezer for up to 8 weeks.
- **High Altitude Baking:** Increase flour to 2 ½ cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to ⅔ cup each. Bake drop cookies for 8-10 minutes and pan cookies for 17-19 minutes.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
14g
Carbs
4g
