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If you forget, warm the butter in the microwave for 7 to 10 seconds, until it’s slightly softened, being careful not to melt it. I think that everyone has their own opinion about what makes the perfect chocolate chip cookie. Everyone has a different version that they grew up with, and no one else’s is quite the same.
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Mix the dry ingredients in a small bowl.2. Beat the butter, sugars, and vanilla in another bowl. Beat in the eggs one at a time.3. Gradually add the dry mixture to the wet mixture. Stir in the chocolate chips and nuts.4. Drop tablespoon-sized balls of dough onto a prepared baking sheet.5.
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Welcome to this delicious corner of the internet! Here I share the recipes my family loves. To bake this recipe at a higher altitude, add another 1/4 cup of flour. Used French butter and added 4 oz broken-up high-quality dark chocolate. These are well worth the time needed to grate the sugar cone.
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It’s not just a recipe; it’s a piece of nostalgia dating back to the Toll House Inn and the culinary brilliance of Ruth Wakefield. Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks. These step by step photos and instructions are here to help you visualize how to make this recipe.
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Be mindful that this may alter the texture slightly. To revisit this recipe, visit My Account, then View saved recipes. Images/text copyright Amanda’s Creative Studio, Inc. and Amanda Davis 2024. To feature a post from Amanda’s Cookin’, you may use one photo credited and linked back to the recipe post. But unfortunately, it’s not true.
Bake in a preheated oven until golden brown. Measure your ingredients correctly. For perfect cookie dough every time, use dry measuring cups for dry ingredients and liquid measuring cups (like Pyrex glass measuring cups) for wet ingredients.
Back in the 1930s, Ruth invented the first chocolate chip cookie at her restaurant in Whitman, MA which is famously known as Toll House Inn. According to both The New Yorker and The Toast, the truth is much more boring. It turns out that Ruth, a talented recipe developer and pastry chef, specifically developed a chocolate chip studded cookie to pair with ice cream. The resulting recipe was featured on the incredibly popular The Betty Crocker Cooking School of the Air radio program.
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Plus, you get to save yourself some time since there’s no waiting for the butter to come to room temperature. When I moved away from home, I was introduced to the flavor that butter brings to a chocolate chip cookie. So I started using a half cup of butter and a half cup of shortening. This, to me, makes for the perfect chocolate chip cookie! I also like to under-cook them by a minute or two, just to ensure that they stay nice and soft. The Toll House cookie recipe is the original recipe, and it holds its place as the most popular cookie for a good reason.
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I followed the recipe as closely as possible. They were delicious and dissapeared quickly!! Quite different from Toll House style. Diamond is actually much lighter so the recipe is correct. When I first started using Diamond by weight, it looks like crazy amount of salt but the lightness gives much better distribution especially for baking recipes. To make sure the ingredients are in the correct proportion, use large eggs and bring them to room temperature before making the dough.
If you want a classic flavor, I recommend pairing ½ cup pecans and ½ cup walnuts. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less. Scoop spoonfuls of dough onto a cookie sheet and bake until golden around the edges, about 9 to 11 minutes.
They are a source of comfort and joy. Mix gently with a rubber spatula and stop as soon as you no longer see streaks of flour. Fold in the chocolate chips (and nuts if using). The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers.
Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag. 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. If you read my cookbook, Weeknight Baking, you probably know that I have a grudge against chocolate chips.
I highly recommend pure vanilla extract (not imitation vanilla flavoring) for its superior flavor. And there’s no need to wait for the dough to chill before baking. Be sure to check out the full recipe for ingredient measurements. Everybody has a favorite cookie recipe that brings them comfort, and for many, the Toll House Cookie Recipe is that go-to recipe.
Check out these tips to make your baking experience extra hassle-free. Add the eggs, one at a time, beating well after every addition. The amounts given in the recipe card are exactly the same as the original 1930s recipe.
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