My new goal is to put an edited recipe here each week, and I'm starting with my favorite. Chocolate Chip Cookies.

Ok, ok, I know you're tired of crumby 😂 cookies, but this one is the best you can make. Ready?

Nestle Toll House Cookies (from allercipes.com)

I've made these cookies hundreds of times, and they're amazing.

2 ¼ cups all-purpose flour  gluten free flour blend
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (If you need to make them without dairy use Organic Palm Oil) 
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels (If you need to make them without dairy, use Enjoy Life Chocolate Chips)
1 cup chopped nuts

Directions

Step 1
Preheat oven to 375 degrees F.

Step 2
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.

Step 3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Tips
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Tips
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.

Tips
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 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375 degrees 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.

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