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Crazy for Cookies
Original Nestlé Toll House Chocolate Chip Pan Cookie,
White Chip Island Cookies,
Chocolate-Studded Dream Cookies and
Peanut Butter & Chocolate Cookie Cups
 (Family Features) - Cookie connoisseurs across the country always agree on one thing.
North, south, east or west - from Alaska to Florida and back -
chocolate chip cookies win first prize in the cookie popularity
contest. An American invention dating to 1930, the famous cookie
with its blissful combination of chocolate (and sometimes nuts)
in a "crisp on the outside, soft on the inside" buttery dough is
everyone's favorite.
First baked in the 1930s for travelers stopping at the Toll House
Inn near Boston, the original chocolate chip cookie was the
creation of its proprietor, Ruth Wakefield, an excellent cook.
While making cookies one day, Mrs. Wakefield added pieces of a
Nestlé Semi-Sweet chocolate bar to the cookie dough. The crisp,
buttery cookies studded with chocolate nuggets were a hit with
her customers. So popular, in fact, that Nestlé printed the
recipe on the chocolate bar wrapper. In 1940, the company
introduced Toll House Semi-Sweet Chocolate Morsels in a
convenient, ready-to-use form, and the cookie-baking world has
never been the same.
There is even Toll House cookie dough for cookie bakers who are
short on time. Look for Toll House cookie dough in the
refrigerated section of your favorite grocery store, or make any
of the scrumptious varieties here for the very best homemade
cookies ever.
Secrets to the Perfect Chocolate Chip Cookie
Experts from the Nestlé Kitchens are delighted to offer their
tried and true tips for making the perfect Nestlé Toll House
Chocolate Chip Cookie. Always follow the original cookie recipe
found on the back of the package and make the following
modifications as desired:
For soft and chewy cookies: Reduce granulated sugar to 1/2 cup
and increase brown sugar to 1 cup.
For thin and crisp cookies: Increase butter to 1 1/4 cups (2 1/2
sticks) and increase granulated sugar to 1 1/4 cups.
For cakey cookies: Use 3/4 cup (1 1/2 sticks) butter and reduce
brown sugar to 1/2 cup.
Nuts about nuts? Or not so much? For added flavor, lightly toast
nuts in the oven (then let them cool) before mixing them into the
dough. If nuts are not your thing, avoid flat cookies by
replacing the nuts with 2 tablespoons of all-purpose flour.
For more tips and suggestion for personalizing the Original
Nestlé Toll House Chocolate Chip Cookie recipe, visit
VeryBestBaking.com.
Original Nestlé Toll House Chocolate Chip Pan Cookie
Makes about 4 dozen bars
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer
bowl. Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in morsels and nuts. Spread
into prepared pan.
BAKE 20 to 25 minutes or until golden brown. Cool in pan on wire
rack.
Chocolate-Studded Dream Cookies
Makes about 3 1/2 dozen cookies
2 cups all-purpose flour
3/4 cup Nestlé Toll House Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-ounce package) Nestlé Toll House Swirled Morsels, divided
PREHEAT oven to 325°F.
COMBINE flour, cocoa, 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 1 cup morsels. Drop by well-rounded teaspoons onto ungreased
baking sheets. Top with remaining morsels.
BAKE 11 to 13 minutes or until cookies are puffed and centers are
set. Cool on baking sheets 2 minutes; remove to wire racks to
cool completely.
White Chip Island Cookies
Makes about 3 dozen cookies
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-ounce package) Nestlé Toll House Premier White Morsels
1 cup flaked coconut, toasted if desired
3/4 cup chopped macadamia nuts or walnuts
PREHEAT oven to 375°F.
COMBINE flour, baking powder, baking soda and salt in small bowl.
Beat butter, brown sugar, granulated sugar and vanilla extract in
large mixer bowl until creamy. Beat in egg. Gradually beat in
flour mixture. Stir in morsels, coconut and nuts. Drop by rounded
tablespoons onto ungreased baking sheets.
BAKE 8 to 11 minutes or until edges are lightly browned. Cool on
baking sheets 2 minutes; remove to wire racks to cool completely.
Peanut Butter & Chocolate Cookie Cups
Makes 36 cookie cups
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups (11-ounce package) Nestlé Toll House Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 ounces) Nestlé Carnation Sweetened Condensed Milk
1 teaspoon vanilla extract
PREHEAT oven to 350°F. Heavily grease 36 mini-muffin cups.
BEAT butter and sugar in small mixer bowl until creamy. Add flour
and beat until mixture is evenly moist and crumbly. Roll rounded
teaspoon of dough into a ball; press onto bottom and half way up
side of muffin cup. Repeat with remaining dough. Place 5 morsels
in each cup.
BEAT eggs in medium bowl with wire whisk. Stir in sweetened
condensed milk and vanilla extract. Spoon into muffin cups,
filling almost to top of each cup.
BAKE 15 to 18 minutes or until centers are puffed and edges are
just beginning to brown. Remove from oven to wire rack(s). Gently
run knife around edges of cakes. Let centers flatten. While still
warm, top cakes with half of remaining morsels (they will soften
and retain their shape). Repeat with remaining morsels. Cool
completely in pan on wire rack. With tip of knife, release cakes
from cups.
SOURCE: Nestlé® Toll House® Morsels
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