nestle toll house cookies salted or unsalted butter

nestle toll house cookies salted or unsalted butter

In fact, just the other day at a friend's house, being a proper hostess, she offered up some home baked goods. This post may contain affiliate links, please see our. The closest I've found are cookies that are "thin and crispy". 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. First go round they came out kind of greasy. And I also chill the dough as well. I love them that way but have only had them turn out once or twice that way myself. Culinary website archive already contains 1 128 377 recipes and it is still growing. I am a serious CRUNCHY cookie fan. lovefromtheoven.com agarvey. I double checked the recipe to see if I’d accidentally read temp of 375 wrong, but clearly I didn’t. 6 mins seemed the best. To make original recipe, use the following ingredient amounts: All other ingredients are the same, and you do not chill the dough. Reviewed by millions of home cooks. I find that an oven running hot can really impact cookies a lot, almost more than anything else you bake (in my experience). I would like to make a comment about the recipe on the package. I would prefer a crunchy or at least more of a solid type cookie (no bars please). They say don’t fix what’s not broken–and Toll House Cookies always come out tasting great. Thanks for the great recipe Christi! My grandmother lived here too. I make the recipe that my great grandmother used. On March 13, 2008 at 04:35 AM, student (guest) said... Is it possible to substitute vanilla extract with vanilla essence? Thank you!!! I'm allergic to eggs too. I tried these today. Add in eggs one by one. When ready to bake, preheat oven to 375 degrees F. Scoop dough into rounded tablespoons and place onto an ungreased baking sheet, leaving approximately 2 inches of space between cookies. I am thankful for the sharing of grandmother's cookies and will use it again. Top Recipes; Newest; Tollhouse Chocolate Chip Cookie Recipes. And then they just got popular, so yeah. Sometimes I add 2, 1-ounce squares of Bakers Unsweetened chocolate (slightly melted) to the batter, before adding the chips. 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. 3. A few simple ingredients are needed: flour, salt, shortening, water. I can tell the flavor starts to slip after a couple of days, if left at room temperature. I have and it's my favorite way of making chocolate chip cookies. I like them even better in fact, and haven't used 2 sticks in years. Finally, I use more nuts than the recipe calls for- walnuts, coarsely chopped. They must have changed their recipe, in some way. My go-to recipe! My next idea was to take the advice of a poster who said. I will try adding more flour, so they are thicker. Made these today, totally delicious! . On September 07, 2006 at 11:39 AM, an anonymous reader said... One thing you may not have considered is whether or not you cooled the dough after mixing and before spooning it onto the cookie sheet. I am famous for my CC cookies, and people are always shocked to hear that I use the Tollhouse recipe. They were lumpy and very delicious. they don't flatten or burn. I noticed Walmart's Great Value brand has simular ingredients. Chrissy's mother had always bought cheap medium eggs. COLD KITCHEN!) On August 27, 2009 at 07:34 AM, Dilbert said... http://southernfood.about.com/od/nobakecookies/r/bl90710a.htm. If you having cookies come out over or under done, that’s pretty indicative of a temperature issue. Has anyone else tried this and are there any adjustments I should make? The Bread four produces more glutin and thus a more chewy cookie. He did a show describing the three kinds. Even though they weren't pretty, they always tasted awesome. On June 07, 2017 at 10:06 PM, an anonymous reader said... Michael Chu, it is the same recipe. The original recipe, exactly as it was written by its originator, Ruth Wakefield, is copied below. In fact, they were some of the best I've ever had. No more searching. the "shortening" - many brands are "trans-fat free" and a lot of bakers have reported odd results using the new healthy stuff. Nothing else I bake is different. Since flour settles over time or might get stirred up, I would suspect that is the reason for the inconsistency. Neiman Marcus Cookies come with a fun backstory and a well-deserved reputation. Problem is my daughter is allergic to eggs. Different brands put different amounts of salt in their butter, so using unsalted helps you maintain consistency also. I wanted to duplicate the cookie taste of my childhood and thanks to your flour to sugar ratio explanation, now I can!!!! 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. On December 16, 2006 at 02:27 AM, an anonymous reader said... Thirty and forty years ago, the recipe for the Nestle Toll House Cookies on the bag of chocolate chips called for Crisco shortening instead of butter or margarine. Thanks. If your cookies are turning out too thin and crisp, I can think of two possible reasons why: (a) altitude, and (b) the protein content of your flour. I want to thank you so much for the unit conversions to grams, and your step-by-step with illustrations. This moisture will, as exposure to humidity continues, throw the measurement by mass off more and more. It softens much faster (in minutes) and there's not so much butter stuck to the wrapper. Read on for my easy tips for making Nestle Toll House cookies – even better! Not AT ALL like the ones I made years ago. On August 30, 2011 at 05:43 PM, Dilbert said... try refrigerating the dough for min. I look forward to trying more of your recipes. The ingredients in my adaption are the same as the original. On September 01, 2006 at 08:56 PM, Barak (guest) said... Chocolate chip cookies are among my favorite foods, so I found this exploration fascinating. Perhaps because I was too young to be critical, I thought the cookies were wonderful! In a separate bowl (just a very small one), mix the baking soda and hot water. Most other recipes, I use McCormick's. Thanks for all the post, been interesting to read. I went so far as to try to pry the answer from Nestle, but they gave me a very noncommital reply about how anyone can make the cookies any way they like, completely ignoring my request for a factual reply. 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. 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. Morsels and Baking Ingredients. I usually double my recipe (I use the butter/shortening recipe) and spread it out on a large baking sheet (12 x 18), freeze until firm, then cut into cubes. 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. Also, I used two cups of light brown sugar, and yielded the same results as 1C white & 1C brown. My only critique is they didn’t spread enough. I have been making this recipe for years and love it. the extra flour can make up for the lack of resting and chilling, but culinary schools (and in home economics classes back in the day) students are taught to chill the dough and thus save the cost of extra flour. 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. Nestle Chocolate Chip Cookies are nothing fancy and that’s part of their appeal. it makes the best cookie dough ever! I also used chocolate & peanut butter morsels for a delicious variation. The exception is cookies where molasses is an ingredient, although the one I have that comes to mind calls for brown sugar anyway! Possibly alternative recipes? I *SWEAR* I remember that version from baking cookies with my mom as a kid using a Nestle package panel that she had cut out and taped into her recipe scrapbook. Combine flour, baking soda and salt in small bowl. I have read all the comments on this forum and have really enjoyed it. Don't change or mislead "newbie/novice' bakers with YOUR interpretation of what should be added or deleted. I ALWAYS said I loved the tollhouse recipe FLAVOR but hated how flat they came out. I saw above that a few other people have caught on to these variations with great success as well. The darker cookies were either cooked longer or the oven has hot spots. Infact im going to bake some right now, please help. any suggestions would be great :) thank you! 2 comments; 3 bookmarks; by . And way too greasy! Often, poeple say "My gosh, my cookies NEVER turn out this good!" I actually add a little bit of almond extract to mine (which does a little something to the dough, but I can't really tell what), and I use half butter, half shortening for the fat, this way you get the best of both worlds. (Just took the roundness off. The ones I baked I made them too thick. I harumphed and said she must be altering the recipe, because mine never came out this good, and she claimed that no, she followed the recipe to the letter. If possible, am i supposed to use 5 mL of vanilla essence in place of vanilla extract? If I weigh my level cupful of sifted flour I never get more than 110 grams. The use of shortening probably began as a wartime substitution. Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase toll house cookies salted or unsalted butter. 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! For the fat, we used only Crisco (not rationed, as far as I remember). This is the case for our Nestle Toll House recipes. They always turn out great. The single "creative" intervention was cca 2 grams of premium grade hash added to the mixture. On December 07, 2007 at 07:40 PM, Hotlil57 (guest) said... Is that ME cooking? I've been "using' the recipe from the bag for years with the following modifications: 1) I use butter-flavor Crisco (in the sticks) instead of butter-don't have to wait for it to soften; 2) I use half semi-sweet and half white chocolate chips, NO nuts; 3) I save the last couple tablespoons of the flour mixture to coat the chips before mixing them in - for me they seem to disperse into the mixture easier; and 4) most importantly, I scoop the dough up in rounded teaspoons full and roll the cookies in granulated sugar before placing on cookie sheet - gives the cookies a really nice crisp sugary outside with a chewy inside. I just heard about your site from someone at the Nourish conference in Chicago this weekend, so imagine my surprise when I googled Weighed Toll House CC Cookies and came to your site! Will it imporve the recipe? 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. When it comes to baking and coking, do you know the difference between salted and unsalted butter? https://www.marthastewart.com/1539699/unsalted-salted-butter-baking I've found in making the cookies from the recipe on the back of the bag, that the more. On December 22, 2016 at 08:17 AM, Dilbert said... one possibility . Do you have an oven thermometer? Try substituting Bran Buds cereal for the nuts called for in the recipe (equal measure). However, if I bake the same dough balls in a cake pan with high(er) sides, the cookies barely spread! Disclaimer: If you like the flat, often greasy cookie that the original recipe makes, may I suggest sticking with that. I’d like to try them again. First batch is always the "calibration" batch, partially cooled, they should still seem too soft. It's delicious. 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. The butter will bubble and boil. On November 01, 2009 at 12:07 PM, Dilbert said... if you are using "shortening" - yes it has changed with the transfat issues. I've seen some sugar variations before. (I'd set it out for more than 2 hours and it was still pretty hard. Now, I'd like to be able to roll out the dough and make chocolate chip horse cookies! I don't use cookie sheets, I bake them in a 13 x 9 inch glass pan for 20 minutes. He was going on about flour weights, eggs, etc. It makes the most wonderful cookies. ('Oleo' was some kind white, firm fat fat that came with a packet of dye to be kneaded in by hand.) Chocolate Chip Pudding Cookies stay soft even days later–and my recipe doesn’t even require pudding mix! My friends call my cookies "hurt me" cookies because if they eat more than one it hurts. they will look un-done in the middle and just turning brown at the edges when you extract them from the oven, but will finish perfectly during the 10 minutes after. This recipe is not for the crispy, hard cookies (like Famous Amos). I use salted butter, and imitation vanilla. Cottonseed oil gives a better flavor, and gives the cookie a crusty outside, but still chewy inside. 1/2 teaspoon salt. What if I’m using a stand mixer? I apologize I didn't give all the info when I wrote this post. I thought I had posted a reply, but apparently "user error" strikes again . On August 30, 2011 at 05:10 PM, BakingLady (guest) said... Ok, I've read all the comments here, and there seem to be a few folks having the same issue as I do with this confounded recipe. 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. On September 08, 2006 at 04:36 PM, an anonymous reader said... We are dealing with food allergies, and I've found an excellent standard recipe: the one on Crisco paper wrap. Yuck! You cooked them on top of the stove and spooned them out on wax paper. Ingredients. Of course I chose chocolate chip cookies...simply because the recipe sounded so easy. I have not bee brave enough to try this yet. On October 19, 2006 at 03:28 PM, Jeff Walther (guest) said... A couple of years ago I did a two variable study of CCC thickness as a project for my Manufacturing Probability and Statistics class. I wouldn't use it in a chocolate recipe where it would be overpowered anyway. The only drawback of this excellent recipe is you probably shouldn't eat more than five or six of these if you were not planning a serious trip ^_^. I heard people rave about a friend's cookies, but apparently she didn't use brown sugar because to me they were sugar cookies that happened to have chocolate chips in them. The classic Nestle Toll House Cookie Recipe that so many of us grew up with. 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. I can’t think of a single occasion when a batch of fresh homemade chocolate chip cookies wouldn’t be welcome. Thanks for sharing! Grab a glass of milk because we're about to dunk peanut butter cookies, oatmeal-raisin cookies, snickerdoodle cookies, and many more of our all-time favorite cookie recipes. 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. Add eggs one at a time, mixing after each addition. I was originally looking for a way to convert the standard toll house recipe to larger batches without losing taste. Thanks! The neighbors son commented on how the edges were not hard or burnt. Happy Baking!! But if your daughter can't handle any, you can just leave the egg out. As I remember, variables were sugar type (brown vs regular vs Karo), shortening vs butter and flour amounts. The temperature of the dough could also be affecting the results. 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). NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 34.5 oz. With the original Nestle Toll House Cookie recipe, I’ve found the cookies often spread quite a bit. Might want to retest checking this. What the heck am I doing wrong? This is the site to read! I have been making these cookiesfor many years. I just recently made a standard batch of Nestle Toll House cookies substituting a standard 15 oz can of northern white beans for the butter (trying for a lower fat alternative to my favorite dessert). Using a heat proof spatula or wooden spoon, stir frequently and do not walk away from it. This is for the people who aren’t satisfied with that. I haven't tried freezing the dough, but I do freeze the baked cookies if they won't be eaten within about 24 hours. I can tolerate them in cookies if I don't eat too many of them (I know, how do you define "too many"). I slightly underbaked them. Might want to retest checking this. I need to make a Secret Santa gift for a coworker who likes chocolate chip cookies and horses. Unfortunately, mine got tossed, and I have been desperately searching for it ever since. The Best Nestle Toll House Cookie. One was called Cookie Brittle, which was baked like a bar cookie but was very rich and crisp. if you could give me tips on how to make these cookies that would be great. Some batches I cooked 7 minutes which made them more gooey, others 8 min for regular cookie consistency. From what I'm reading, it's gotta be the flour. Back to the subject of butter. Thanks for a fantastic site! I like mine inbetween. The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers. It is almost the same as the Toll House recipe. I found when living in France that the type 45 was what I should use with my cookies. You do have to work rather quickly so the dough doesn't thaw out but it goes very fast. I didn't find that but did want to post how I make my cookies. I've been making these cookies for as long as I can remember - taking over from my mom since everyone thought mine were better. I usually reduce 1/4 t. salt per stick (1/4-pound, 8 T) of salted butter. My grown daughter loves getting these frozen chunks of dough as a "gift" as she really hates to bake but loves the taste of freshly baked cookies. That's basically it. I would kill for a photo or photocopy of a vintage package showing this recipe! Our Test Kitchen experts explain the difference between the two and recommend when you should use each. NEED Cookie Recipe for Extra Large Thick Cookies, Using Bread Flour for Chocolate Chip Cookies, 6oz cookie original toll house cookie recipe, Toll House Cookies- Make your own, they are better. I'm trying to duplicate the rounded and crunchy cookies that I. I'm on my 4th package of morsels, and they are flat. I substitute "SUPER CRUNCHIE" peanut butter for 1/2 of the butter, adding it AFTER the butter and sugar are already well blended. After reading the comment, I gave each dough ball a slight press. Also both fully and lesser baked cookies are very moist. I don't recall temperature being one of the variables. On October 12, 2009 at 08:58 PM, strawberryb0tt0m (guest) said... Hi. He always make the comment, what ever happened to the flat ooey gooey cookies you used to make. Not the Pbutter chips actual peanut butter and if so could I have the recipe? Instructions. May say they are the best cookies they’ve ever made! I have found true evil in the dairy aisle in my supermarket. 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. Maybe because I didn't sift the flour? I do have many recipes that came from my great grandmother, but the Chocolate Chip Cookies are the only recipe that uses the method. 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. Add this mixture, plus to salt to the creamed mixture and stir in. Before the cookies cool, or even right after cooling, the darker cookies will still be soft. The egg helps them spread out. I figure that in your basic cookie, you've got the elements that make the cookie want to spread out (mainly the butter and other fats), the elements that make it rise (baking powder/soda, steam released from the butter and the liquids), and elements that make it want to be firm (the small amount of gluten created in the mixing process, the egg proteins), and how the cookies turn out will be a matter of timing and temperature-- you figure that baking soda will execute its oven rise at a certain temperature, egg proteins will firm up, and the butter will melt, all with certain timing, and if you give any of those a time advantage, the cookies' shape will reflect the difference. They come out crispy, crunchy perfect. This is discussed in my Chocolate Chip Cookie post here. On March 08, 2009 at 05:57 PM, amlr said... A friend of mine loves NTHC without the chips. What am I doing wrong??? You have to use semi-sweet chips, once I tried the ones from Trader Joe and they were still great. Can anyone help out on how to get the exact same cookies as in the pictures? I’m going to take back my comment from earlier. I have been doing this for more than 15 years and have never had a problem. I think it gives a better flavor as well. 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. Mix by hand to combine, then add remaining flour and chocolate chips. I miss this and he choose not to share this with me, I was woundering if any one had any ideas as to what I could do to recreate this. This pie crust is one I have been using since 1982 and it’s a family classic. Please don't believe everything Cook's Illustrated says just because it's popular. I just did some experimenting and verified the chilled vs. room temp dough effect on thickness. Another was the usual Toll House recipe baked as bar cookies with the chocolate chips added after 5 or so minutes of baking and marbled through the dough with a knife. When they come out of the oven, I then put the pan on a rack in the freezer to cool for another twenty. The cookies tasted great but they just weren't the right consistency. These cookies are soft and chewy with sweet chocolate chips in every bite. I ate about five of the hockey pucks today and feel a little nauseated. Cooled (refrigerated) dough makes a more soft thick cookie while warmer dough (specially in a hot kitchen) makes for a thinner crispier cookie. Mine always come out very dry, so I will keep trying different recipes! (Non-finicky eaters might not notice the difference.) I just noticed that my ingredients list got squished together, so I hope you can all figure out that commas are implied between the ingredients and the next number (amount) listed. After all she may not have had butter in her larder, she may have only had lard in her larder. I'm a mother of 7, and grandmother of 40. Levain Bakery - Style Chocolate Chip Cookies hugegiantchocolate chip cookieslevain bakerywhole wheat. I've been making Tollhouse cookies for years and love them. Thermoworks DOT Thanksgiving 2014 Giveaway! I prefer soft, chewy cookies, so I undercook mine slightly (in my oven at 375 I cook for just under 8 mins, instead of the 9-11 suggested by the recipe). (I don't have one of those gadgets...yet.) ), feel free to add more than one bag of choc chips, and never overbake. They flatten and still brown too quickly (before they're done in the middle because of excess sugar.) I'll definitely try Grandma's trick next time I do Tollhouse cookies, though! (I spray the pan with Pam and wipe it before the dough goes in.) On June 16, 2008 at 01:34 AM, sladevi (guest) said... Has anyone tried adding in vital wheat gluten to help keep the cookies from spreading out? salted butter; Search. Serve them with an ice cold glass of milk to make the kid in everyone extra happy.

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