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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla 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. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
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1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips
Cream the butter with the sugars until fluffy.
Beat in the egg and the vanilla extract.
Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.
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Hope you enjoyed our chocolate chip cookie recipe tips.
Friday, 10 October 2008
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