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nestle toll house cookies salted or unsalted butter

nestle toll house cookies salted or unsalted butter

I also used this last step on the rare occasion that I buy the freezer-block of toll-house cookies. I saw above that a few other people have caught on to these variations with great success as well. But by the next day they will be hard and crispy. We used to buy the break off kind in the package, but I remember making these with my mother. 1/2 teaspoon baking soda. I have heard that dairies will add salt to a butter to cover the taste of impurities from not-quite-as-fresh-as-possible milk or cream. On August 14, 2007 at 10:15 PM, GaryProtein said... On August 16, 2007 at 02:14 PM, embo500 (guest) said... One thing of note: When I make these, as the oven is preheating and you're mixing your ingredients, I like to put the pan into the oven so it is preheated as well. If using salted, cut back on the salt amount in the recipe. Chilling the cookie dough before baking the cookies helps alleviate both problems. The original Toll House Chocolate Chip Cookie recipe from 1940 called for a baking soda slurry. The cookie has a good texture and thickness probably because of more flour and baking powder but not that crispy buttery edge and outside. Sometimes I add 2, 1-ounce squares of Bakers Unsweetened chocolate (slightly melted) to the batter, before adding the chips. I take a recipe like this, or oatmeal cookies (I must try this with a sugar cookie recipe), and spread it into a 9x13" cake pan. The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers. On October 01, 2006 at 01:16 PM, chale (guest) said... Two critical pieces that make a good cookie better. Since this is "for Engineers," I thought somebody should mention that sugars and flours will pick up moisture from the air --unless you get your flour straight out of the Mill and/or you house is kept at extremely low humidity. Of course I chose chocolate chip cookies...simply because the recipe sounded so easy. lovefromtheoven.com agarvey. yes, it gets rid of that tendency to be greasy! I struggled with each cookie sheet going in trying to figure out how long to leave them in for. Gross. Taste it for yourself..it is very close to the mexican vanilla sold at W & S .. just a tad bit not as strong. I have discovered that the only chips in our area that have cocoa butter in them are the Kroger brand. Whenever I’d bake the Nestle cookie recipe from the back of the chocolate chip bag, I’d end up adding a couple of spoonfuls more flour to the dough to get it the right consistency. I have found true evil in the dairy aisle in my supermarket. What if I’m using a stand mixer? Might want to retest checking this. . And then they just got popular, so yeah. I also like to add a little Blackstrap or Fancy Molasses to add complexity to the taste. And I also chill the dough as well. I used the free Mrs. Field's recipe from topsecretrecipes.com and the difference is that it uses half baking powder and half baking soda. However I tried them with milk chocolate chips and they were a little too cloying for my taste. The Best Nestle Toll House Cookie. But it was my sister in law that 'perfected' it in my opinion. I feel like if you reduce the time you’re going to end up with browned and undercooked, and not in the good undercooked way. I also have a convection oven which makes the outside crispy while the inside stays moist and chewy. On August 27, 2009 at 07:34 AM, Dilbert said... http://southernfood.about.com/od/nobakecookies/r/bl90710a.htm. I have tried the recipe a couple of times. However, if I bake the same dough balls in a cake pan with high(er) sides, the cookies barely spread! The Nestle recipe doesn’t indicate this (I don’t know why, because it should), but you should always chill your dough before scooping it. How can I come up with these poor excuses for cookies, while others follow the same recipe with such great results??? I have not bee brave enough to try this yet. The texture is excellent with the addition of 2 tsp of water or milk. A few simple ingredients are needed: flour, salt, shortening, water. Possibly alternative recipes? You could also add 2 tablespoons of vegetable oil, to substitute for the fat in the egg. Too soft (or melted) butter will cause cookies to spread out and come out thin, crisp, and crumbly. You can't fix Perfection! According to Cook's Illustrated, imitation vanilla is just as good as real. I am 50 years old and have 10 children. I never knew if it was the right way to do it but my cookies came out great. On September 05, 2006 at 03:30 AM, LAN3 said... Mmm, I love to use half brown sugar, half white in the cookies I make, especially oatmeal scotchies. Cooled (refrigerated) dough makes a more soft thick cookie while warmer dough (specially in a hot kitchen) makes for a thinner crispier cookie. After all she may not have had butter in her larder, she may have only had lard in her larder. I have noticed that the perfect cookie can be QUITE evasive and had concluded differing flour weights to be the reason- thanks for experimenting for me! Ingredients. that were tossed in the trash after carefully following the Nestle recipe. On September 08, 2008 at 12:34 AM, BIG FOSL (guest) said... i missed the part in the ingredients where they put heroin in the cookies. I use salted butter, and imitation vanilla. He always make the comment, what ever happened to the flat ooey gooey cookies you used to make. Might want to retest checking this. The cookies do have a distinctive aroma and are very delicious. For best results, pop the dough in the fridge overnight or at least for an hour or two, to firm … It is almost the same as the Toll House recipe. thanks! I noticed Walmart's Great Value brand has simular ingredients. I kept thinking I must have missed an ingredient or messed up the quantities (kind of hard to do.) Read on for my easy tips for making Nestle Toll House cookies – even better! I live in the bay area. Whether it's a tried-and-true 1940s BH&G cookie recipe or a unique twist on sugar cookies, our Test Kitchen's compiled a lot of favorite cookie recipes over the years. :). Finally, melt the butter at only 10% power, sorry, Scotty, and keep an eye on it after the first 30 seconds taking it out before it's fully liquidified. We called them Hot Rod cookies (maybe because they were so fast) anyway. Again..it does depend on what you are using it for. I can tolerate them in cookies if I don't eat too many of them (I know, how do you define "too many"). You will have a more shortbread type texture (which would be fine with me, as I like my chocolate chip cookies crisp, but there are those "chewy" fans), but the taste in these cookies is in the brown sugar and chocolate pieces. On January 28, 2007 at 05:42 AM, ying said... On January 28, 2007 at 01:59 PM, Michael Chu said... Hi - just wondering if anyone would know how to add whey protein to the Chocolate Chip cookie recipe? Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. I had stopped baking when I got married, but recently started again. While I’ve always loved this recipe, I’ve found a few simple tweaks make it so more delicious! A quick and easy drop cookie, it's hard to beat a classic chocolate chip cookie! I am thankful for the sharing of grandmother's cookies and will use it again. Add eggs one at a time, mixing after each addition. It is just not as strong as the Neilson-Massey brand sold at Williams & Sonoma. Chrissy's mother had always bought cheap medium eggs. For 45 years, they were flat as a pancake, a little difficult to get off the pan but delicious. I’m excited to share with you MY version of the world’s most famous chocolate chip cookie recipe! If it is an issue of protein in the flour, that seems like it might help. I used to love toll house cookies -- but, to my taste buds, the chocolate. I have NO idea why. CCC is their favorite. Since the recipe calls for 2-1/4 cup flour (about 280 g), scooping out of the bag without having sifted the flour could very likely result in a 160g per cup scoop yielding 360 g (which results in the other recipe that is more cakey). https://www.marthastewart.com/1539699/unsalted-salted-butter-baking Will the end product/taste be the same? Thanks! My only critique is they didn’t spread enough. They come out crispy, crunchy perfect. Place butter into the pan and cook over low-medium heat. They say don’t fix what’s not broken–and Toll House Cookies always come out tasting great. I have been baking for about 35 years now and find chocolate chip cookies to be pretty flexible and forgiving of ingredients and inexact measurements. This post may contain affiliate links, please see our. This pie crust is one I have been using since 1982 and it’s a family classic. Perfect. On October 23, 2009 at 10:05 PM, Crazy Gran (guest) said... has anyone ever determined the cost per dozen or per cookie using the recipe on the back of the nestle chocolate chip bag? On October 12, 2007 at 03:33 PM, Bobbi (guest) said... My secret ingredient for CCC is using white bread flour instead of all purpose. Original Nestle Toll House Milk Chocolate Morsel CookiesIngredients2 ¼ cups all-purpose flour 1 teaspoon baking soda1 teaspoon salt 1 cup (2 sticks) butter or Margarine, softened¾ cup granulated Recipe from blog Recipe Marketing turnips2tangerines.com Nestle Toll House Valentine Chocolate Chip Cookies ~ 23 Aug 2014 This also greatly effects the shape, size and consistency of the finished product (I would actually argue it has almost as great an impact as the flour.) I cook mine for 13 - 15 minutes at 375 degrees. ('Oleo' was some kind white, firm fat fat that came with a packet of dye to be kneaded in by hand.) the "shortening" - many brands are "trans-fat free" and a lot of bakers have reported odd results using the new healthy stuff. To compensate, knock the temp to 350 until you get a thermometer and see how that goes. First batch is always the "calibration" batch, partially cooled, they should still seem too soft. I like the Version Alton Brown has on the Food channel. What am I doing wrong?!?! Not all that much more really than other quality brands, and well worth the extra money if you are using it in a recipe where the vanilla flavor is going to be prominant. Our Test Kitchen experts explain the difference between the two and recommend when you should use each. I just never had the patience to do it myself. I find simply substituting shortening for half the butter makes the cookies perfect! Crispy Chocolate Chip Cookies are ideal for the crunchy cookie lovers in your life. Try using the Toll House recipe - no chocolate chipe - but substitute cut up dates. Decades later, I stumbled on the answer while cooking something else--I had always ended up with cake-like cookies because I bought xlarge eggs. I made small cookies with teaspoon size drops, and they all came out 1/2 inch thick and 1 inch diameter, just perfect bitesize and I got 60 cookies. In a large mixing bowl, with an electric mixer beat together butter, sugars and vanilla until well combined. Second, reduce the total amount of salt in the recipe by using a 1/4 teaspoon of salt per 1/2 cup of butter rule of thumb (if your recipe calls for 1/2 cup of butter and 1/2 teaspoon of salt, reduce the salt to 1/4 teaspoon). I baked cookies a lot when I was a teenager. Toll House Chocolate Chips Cookies are the first thing many of us learn to bake for a good reason: they’re so easy and virtually fool-proof. but with a little change. Not the authentic recipe but more to my tastes. If possible, am i supposed to use 5 mL of vanilla essence in place of vanilla extract? I go the thick crispy exterior yet soft chewy hockey puck cookie that is a dollar or more retail. Mine were flat & greasy. If you’ve been making the Toll House Cookie recipe for years, I can’t wait for you to try my “new and improved” adaptation and let me know what you think! On October 11, 2007 at 11:47 PM, cookieBaker (guest) said... Because the recipe was created in the "olden days", I hand mix and bake them on old-fashioned cookie sheets. (I spray the pan with Pam and wipe it before the dough goes in.) I don’t think my temperature was off because I also tried another oven and the same thing happened again. You don’t have to do anything differently. Now that Kelloggs/Keebler has completely ruined Famous Amos cookies, can anyone clarify for me just what one needs to do to achieve the crunchiness that once distinguished those cookies? I ate about five of the hockey pucks today and feel a little nauseated. CAUTION THAT TOO MUCH FLOUR WILL CAUSE THEM TO BE TOO CAKE-LIKE AND BECOME DRY QUICKLY. A disappointment. Don't change or mislead "newbie/novice' bakers with YOUR interpretation of what should be added or deleted. Not being used to dark brown sugar and not liking molasses I would go back to using golden brown sugar for myself. Serve them with an ice cold glass of milk to make the kid in everyone extra happy. On November 19, 2020 at 07:43 AM, sensiblewall said... im a newbie to cooking and just thankful that i am learning a lot in this thread :D. Cookies are useful. While the original recipe on the back of the chocolate chip bag includes nuts as an optional ingredient, I prefer my chocolate chip cookies without nuts. Do anyone else's cookies taste like this? Save my name, email, and website in this browser for the next time I comment. Nestles has the perfect chocolate chip cookie recipe on the bag of each semisweet chocolate morsel bag. Did anyone else have a problem like this? On November 27, 2010 at 11:07 PM, Michael Chu said... On December 12, 2010 at 07:01 AM, Risha (guest) said... Due to an extraordinarily limited ingredients pool, I've only got baking powder available, not baking soda. Thanks for the tips :). One pass in the oven for about 25 min (until golden brown on top- is that vague enough for this site?) As a fan of hard, crunchy cookies, I am in the minority. Also the molasses in the brown sugar is highly hydroscopic and will actually pull in moisture from the air to make the cookie moist for a longer period of time. I'm not an engineer but I love your recipe charts and the photos. My cookies came out runny, crumbly, and more suitable for trail mix. It is not the same recipe that my mother made for me 60 years ago. On December 29, 2006 at 01:40 PM, Mark (guest) said... Crispy or Chewy - depends on done-ness, and storage. My kids love em!!! To keep cookies soft and chewy, I always keep them in an airtight container or ziplock bag, and I add a slice of bread. And use good butter, and warm the eggs in hot water, and use more brown,cane, sugar, and stop talking with your mouth full, and put a couple thermometers in your oven , and use a jelly-roll l pan with parchment paper, and give some to your cranky neighbors, and use both powder and soda [3/1] and , and, oh yea, throw a bunch of toffee bits in there as well, and stop kicking the dog, and....oh never mind, just eat the damn things and go lay down in the hammock. Not going to to change a thing in this recipe!! One is to use half butter and half Crisco shortening. This year they are brown and wrinkly, kind of like an old persons arm. On February 13, 2008 at 07:47 PM, Naomi (guest) said... Has any one ever made toll house cookies with peanut butter in them? Also, I used two cups of light brown sugar, and yielded the same results as 1C white & 1C brown. While you like the flavor of Nestle Toll House Cookies, you long for cookies that aren’t quite so flat. That's when I decided that Crisco must have changed their potion. As a child, I always packed my flour to measure it for cookies, just like I packed my brown sugar. Again, they tasted fine but the consistency was a bit off. This time I tried the nestle tollhouse recipe with the high altitude adjustments (2/3 cup white and brown sugar, 2 1/2 cups flour and extra water. What am I doing wrong? Filtered by. Bake for 8 to 10 minutes or until starting to turn golden brown. On September 14, 2010 at 03:32 PM, Ishwash said... For you who are sifters of flour and who stick by it rigidly, you may be getting a flat cookie because of the way less amount of flour you get when you sift. Re: Milk Chocolate instead of semi-sweet? The secret is to add extra flour (sometimes a cup extra or more), use salted butter, double or triple the vanilla (I never even measure! I used 360 grams of flour, followed the recipe to the letter and the cookies turned out great! Morsels and Baking Ingredients. This is it. What the heck am I doing wrong? Thx for your suggestions. I'll try that next time. I like mine inbetween. I don't use a mixer for any of this. The ones I baked I made them too thick. Note that the cookies are not called "chocolate chip" yet; I imagine that was a Nestle marketing invention. Make sure the eggs and butter are at room temperature. This was stirred untill all of the solid material dissolved and then blended with the mixture before beating in the eggs. This does help in portion control, and I am soon going to calculate the price: but I estimate that the price will come out to be for the price of one package, it might be possible to make 5 recipes. Thank you for that; I'm not alone! Like a recent poster stated, her cookies were very light tan (whitish, almost) and they were rounded & jumbly looking. The neighbors son commented on how the edges were not hard or burnt. I wanted to duplicate the cookie taste of my childhood and thanks to your flour to sugar ratio explanation, now I can!!!! May say they are the best cookies they’ve ever made! I’m going to take back my comment from earlier. On December 21, 2009 at 10:29 PM, linda540 (guest) said... i recently made these cookies, well i have been for the past 10 years. I use the large bag of Nestle Chips and double everything except the shortening (I use butter) and only use the one bag of chips. I prefer much less (1/4 to 1/2 recipe) choc. The ones I froze I baked this morning. They stay thick and round, which I prefer. They're just delightful. If you're like me, it's sometimes hard to find unsalted butter living out in the middle of nowhere, and/or the price is double from less expensive brands of salted butter. I have been making these cookies 40+ years and not one package of Nestles Toll House Chocolate Chips with their recipe printed on the back has the word "unsalted" ever been printed. On June 08, 2017 at 08:09 AM, Dilbert said... hmmm . I think I might try out this recipe....because I myself have never tried the Nestle homemade cookie at home before, and I am curious to see if it will turn out better than the kind of cookies I have tried. I've been making my version of these cookies for nearly 30 years now, and have a few preferences I thought I'd share. That said, even just one hour in the fridge can make a difference in the outcome of your cookies. I just did some experimenting and verified the chilled vs. room temp dough effect on thickness. On November 12, 2008 at 03:33 PM, jlewis30 (guest) said... On November 18, 2008 at 03:05 PM, Marge (guest) said... Hello, first time on this website and VERY interesting, thanks. On December 07, 2007 at 07:40 PM, Hotlil57 (guest) said... Is that ME cooking? Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. On November 24, 2011 at 11:25 AM, ctVolFan (guest) said... Just made a batch last night for the first time in a while. That's basically it. It can make a big difference in the final product if you use too fine of a grain of flour in cookies in particular as flour is the structure for your cookies. I do add extra vanilla to mine, and I also add some sour cream (this usually means more flour too). I don't measure, but add until I see a lot in the dough- almost as many as the chips. Mix by hand to combine, then add remaining flour and chocolate chips. (if you intend to eat the dough raw, leave out the eggs, and add 1-2 tablespoons of liquid, either water, veggie oil, or milk). My friends call my cookies "hurt me" cookies because if they eat more than one it hurts. If possible, cover and chill the dough for at least one hour, but not more than 24 hours. There were about 6 in all I think but I'd love to have the Cookie Brittle recipe again. My approach has always been to use Crisco instead of butter and cream that with the sugar for longer than normal to get as much air into it as possible. I've purchased the horse cookie cutter. (http://tinyurl.com/r3gtg). This makes a more dense cookie and a lot of them! The trick to the texture of the cookie is in how long you bake it. On December 26, 2006 at 04:50 PM, Louisa (guest) said... As a dietitian with culinary background, I get asked from time to time to adapt recipes to make them a little more heart-healthy. Toll House. BTW, I'm in Australia, I only see white sugar, caster sugar, icing sugar, raw sugar and brown sugar in supermarket shelves. I would prefer a crunchy or at least more of a solid type cookie (no bars please). cookie. . Curry and coconut both work quite well with chocolate on their own, as they are both strong enough flavors to stand up to and compliment the richness of chocolate. All the cookie goodness without the endless switching and cooling of pans. Home made ones are better. These changes make for very popular cookies. On April 14, 2008 at 05:48 AM, an anonymous reader said... On April 22, 2008 at 12:54 PM, Vince (guest) said... Hi, I recently bought a bag of chocolate chips to make this recipe, but then I realized that it was a bag of milk chocolate chips instead of the semi-sweet chocolate chips the recipe calls for. I live in Malaysia and here salted butter is more commonly used for baking. Nothing else I bake is different. (I'd set it out for more than 2 hours and it was still pretty hard. As a fellow scientist of a sort (surgeon), I appreciate the idea of testing various measurements of flour. And I’ve tried a lot of chocolate chip cookie recipes over the years. I have them every single night and i cant stop eating them. It's a great help in controling portions as I can bake just enough to satisfy the immediate craving. The back of the semi-sweet chocolate morsels has a recipe that Nestle has been publishing for many years (they say since 1939).. On January 18, 2012 at 04:10 PM, an anonymous reader said... For years by neice was the Toll House Cookie baker in our family because hers always came out perfect. On August 31, 2006 at 08:50 PM, Emma (guest) said... doubling or even tripling the amount of vanilla extract and adding cinnamon and nutmeg to the dry ingredients creates an even tastier, more complex cookie. Silly me, I added them anyway. I cannot figure out what was changed, but the cookies are not the same. Culinary website archive already contains 1 128 377 recipes and it is still growing.

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