Nestle’s® Toll House Chocolate Chip Cookies

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Nestle’s® Toll House Chocolate Chip Cookies
This is the recipe right off Nestle’s® Chocolate Chip bag. Added to our recipe list to allow ease of printing it out. We love making a large batch of these around the Holidays. Baked and cut into "Bar" form. Sealed in freezer containers, then frozen. Great for last minute guests, gifts, Holiday house warming offerings, or dunked in a cup of coffee. Our recommendation is you don't skimp on the ingredients. Use real Nestle’s® Chocolate Chips, and real Vanilla. Don't use knock-off or imitation products. Then you can truly enjoy a quality cookie made with a recipe and ingredients that have stood the test of time.
Servings
Dozen
Ingredients
Servings
Dozen
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Then add eggs one at a time beating well after adding each egg.
  3. In a second bowl, Combine the Flour, Baking Soda, and salt. Gradually beat the Flour mixture into the creamy butter mixture.
  4. Stir/Fold in the Chocolate Chips and (Optional Nuts).
  5. For Individual cookies: Drop by rounded Tbsp. onto an ungreased baking sheet.
  6. For individual round cookies: Bake 9-11 minutes until golden brown. Cool on baking sheet 2 minutes then move to wire rack to cool completely.
  7. For cookie bars: Preheat oven to 375°F. Grease 15x10 Jelly Roll Pan. Spread prepared cookie dough into the prepared pan. Bake 20-25 minutes or until golden brown. Cool on rack. Once cooled, cut and remove from pan. (A Pizza wheeled rolling cutter works great for cutting the bars)

RECIPE Cookie Press Christmas Cookies

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RECIPE Cookie Press Christmas Cookies

Using a cookie press you can create little shortbread type Holiday cookies [Spritz] that are typically decorated with icing, sprinkles, and colored sugars.

Servings
Cookies


Ingredients

Servings
Cookies


Ingredients


Instructions
  1. There are two separate recipes above. One for white cookies, Another for Chocolate cookies. Mix them separately. Bake them separately. If you make both recipes you will end up with about 90 cookies in total

Mixing/Baking the White/Plain/Vaniliia Cookies
  1. Heat oven to 375°F

  2. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

  3. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.

  4. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Mixing/Baking the Chocolate Cookies
  1. Preheat oven to 375 F

  2. In a large mixing bowl with an electric mixer, beat butter and sugars, and vanilla, until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

  3. In another bowl, sift together flour, cocoa powder, baking soda and salt.

  4. Gradually stir flour mixture into butter mixture. Shape dough into a log and place in your cookie press.

  5. Press cookies out onto an ungreased baking sheet. Bake for 10 to 12 minutes. Remove to wire racks to cool completely.

Layered Vanilla & Chocolate Cookies
  1. Used press with wide saw toothed die and lay out a long strip.
    On top layer a long strip of white/vanilla

  2. Variation use crushed candy, (Crushed candy canes work good) between the layers.
    Cut the strips in bite sizes and bake at 350°F for about 10 minutes.

  3. Decorate with white or colored icing and sprinkles.

  4. To make pinwheels
    Roll a Layer of the Vanilla dough out on wax paper. On a second piece of wax paper roll out a thin lay of the Chocolate dough. Flip the chocolate layer over on top of the white. Press dough together slightly. Peel off the top layer of wax paper. Roll the double layer of white and chocolate into a log removing the bottom wax paper. Cover the dough log with wax paper. Then cover in foil and chill in the fridge for about an hour. Then remove foil and wax paper, and slice disks off the log about 1/4 inch thick. Arrange on cookie sheet and bake as directed above.