The 'Origional' Origional Nestle Toll House Chocolate Chip Cookies (My favorite) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup + 2 tablespoons sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (one stick) lightly salted butter, softened
6 tablespoons granulated sugar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 large egg, room temp.
6 ounces (about 1 cup - I often add more than that) - semisweet chocolate chips
1/2 cup walnut halves, coarsely chopped, if desired
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Directions: |
Directions:1) Position one rack in the top third and another rack in the bottom third of the oven and preheat to 375º. Lightly butter 2 baking sheets (I use Pam)
2) In a medium bowl, sift together the flour, baking soda, and salt
3) In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter for 1 to 2 minutes, until creamy. Add the sugars, vanilla and water and beat for 2 to 3 minutes, until light. Beat in the egg. On low speed, beat in the flour mixture until well combined. Using a wooden spoon (I use the mixer on low speed), stir in the chocolate chips and walnuts.
4) Drop the dough in rounded teaspoonfuls onto the prepared baking sheets, leaving about 2 inches between cookies. (sometimes I use a tablespoon). Bake for 10 to 12 minutes, or until the cookies are lightly browned. If using two baking sheets, as suggested, halfway through the baking switch the pan positions for even browning. Cool the cookies on the baking sheets for a few minutes, then transfer to wire racks to cool completely what's left of them after you have eaten several of them while they are still hot/warm, with a glass on ice cold milk. |
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Number Of
Servings: |
Number Of
Servings:2 1/2 dozen if you use the teaspoon as directed |
Preparation
Time: |
Preparation
Time:30 minutes plus baking, eating, and cooling the rest |
Personal
Notes: |
Personal
Notes: This is the recipe that was printed on the back of the chocolate chip package until 1979 when the Nestle Company 'modernized' it by making a few significant changes. This is the original recipe, taken from the November 1988 issue of Chocolatier magazine. I often make this in triple or quadruple size batches, and take them out of the oven right before they become brittle. I love them still a bit 'chewy'.
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