Zutaten für Toll House Chocolate Chip Cookies Ca 1948
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- White Sugar
- 2 large eggs
- Baking Soda
- Hot Water
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- ½ cup chopped nuts (walnuts or pecans)
- Semisweet Chocolate Morsels
- 1 teaspoon vanilla extract
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Zubereitung von Toll House Chocolate Chip Cookies Ca 1948
- Preheat your oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of water, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup semi-sweet chocolate chips and ½ cup chopped nuts (walnuts or pecans are traditional).
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
9g
Carbs
2g
