Nestle Chocolate Chip And Coconut Cookies
Chocolate Cookies

Nestle Chocolate Chip And Coconut Cookies

  • January 14, 2022

But what if I told you that, with a little bit of extra work and patience, you could make the cookies even better???A few weeks ago, I read and shared this fun Eater article about the joy of cooking recipes from the back of ingredient boxes and packages.I asked if you guys would be interested in a series exploring those recipes for Hummingbird High.Now let’s talk about the Toll House chocolate chip cookie recipe:.The Fictional History of The Toll House Chocolate Chip Cookie Recipe.The most common story is this: in 1930, a woman named Ruth Graves Wakefield and her husband ran the Toll House Inn on Route 18 near Whitman, Massachusetts.Ruth, a dietician and home economist trained by the Framingham State Normal School Department of Household Arts, prepared all the food for the guests at the inn.She soon became renowned for baked goods like sticky pecan biscuits, Indian pudding, and Boston cream pie.One night, Ruth decided to bake a batch of Chocolate Butter Drop Do cookies, a popular old colonial recipe.The REAL History of the Toll House Chocolate Chip Cookie Recipe.The resulting recipe was featured on the incredibly popular The Betty Crocker Cooking School of the Air radio program.According to this Business Insider article, this feature on the radio program caused the recipe to explode in popularity and become a household favorite across the country.A few years later, Ruth published the Toll House Tried and True Recipes cookbook (containing her signature cookie recipe, natch), cementing the chocolate chip cookie’s place in history.Nestle struck a deal with Ruth to include her popular recipe on their chocolate labels.Interestingly, Ruth’s chocolate chip cookie recipe remained unchanged on Nestle’s products until 1979.They replaced the shortening with butter, ditched the hot water completely, and instructed bakers to use a 1-Tablespoon measure to scoop out the cookies instead.The new recipe resulted in chocolate chip cookies that were larger, thicker, and chewier.Why You Should Make This Version Of The Toll House Chocolate Chip Cookie Recipe.My version of the Toll House Chocolate Chip Cookie Recipe instructs you to toast the nuts.My version of the Toll House Chocolate Chip Cookie Recipe instructs you to melt the butter.The original Toll House chocolate chip cookie recipe instructs you to cream the butter together with the sugars.I found that doing so creates a wonderfully fudgy cookie with dense and ever-so-slightly doughy centers.The chocolate chips are pumped with additives like paraffin wax and palm oil to help them keep their shape even after being baked in the oven.These additives compromise the chocolate chips’ flavor and texture, making them taste waxy.If you’re on a budget, Trader Joe’s Pound Plus and Ghirardelli baking bars will do the trick.The extra time in the freezer/refrigerator allows the flour and sugar to absorb more flavors from the other ingredients in the dough.Toll House Chocolate Chip Cookie Recipe Ingredients and Substitutions.Shopping List for My Elevated Toll House Chocolate Chip Cookie Recipe.I tried the original Toll House chocolate chip cookie recipe and my version of it with a variety of nuts: almonds, hazelnuts, macadamias, pistachios, pecans, and walnuts.Can I mix and match the walnuts with other nuts in this Toll House chocolate chip cookie recipe?You can use whatever mix of nuts you want, as long as the total volume equals 1 cup.Do I even have to use nuts in this Toll House chocolate chip cookie recipe?I’ve made the Toll House chocolate chip cookie recipe and my version of it below without any nuts.It’s just as delicious (or, maybe even more so, since I usually prefer my chocolate chip cookies without any nuts, lol).Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful.However, you can use either in this Toll House chocolate chip cookie recipe without altering its flavor too much.In this Toll House chocolate chip cookie recipe, the baking soda reacts with brown sugar (which is slightly acidic, thanks to the molasses in it) to give the cookies their signature chewy texture.That’s because I typically avoid any chocolate that’s labeled “bittersweet” or “semisweet” without providing specific percentages.Because of this, I advise you to ignore these bars and stick with the ones above that list their cocoa percentages fo you know what you’re getting.Either chopped milk or white chocolate works well and tastes good in this recipe.How To Make The Toll House Chocolate Chip Cookie Recipe From Scratch.Here are the basic steps to make my elevated recipe for Toll House chocolate chip cookies from scratch:.These Toll House chocolate chip cookies are made with toasted nuts.I recommend doing so in a small sauce pan on the stove top over low heat.Toll House Chocolate Chip Cookie Recipe Troubleshooting and FAQ.FAQ: Toll House Chocolate Chip Cookie Recipe Techniques.Do I have to toast the nuts in this Toll House chocolate chip cookie recipe?Honestly, you can skip this step to save time, but your cookies likely won’t be as good and flavorful as mine.You may want to toast for less time than what’s listed in the recipe below—I’d start checking for doneness at the 5 minute mark.FAQ: Toll House Chocolate Chip Cookie Recipe Results.To fix the issue, simply place the entire bowl of cookie dough in the refrigerator for 10 minutes.However, I don’t recommend chilling it for longer—doing so will harden the cookie dough too much and make it really hard to scoop!Now—did you skip the chilling period and bake the cookies right away, when the dough felt super greasy and loose?When testing this recipe, I found that leaving larger, 1-inch pieces of nuts sometimes made the cookies too puffy and prohibited them from falling flat.This is why bakers love measuring by weight with a digital scale instead—it’s much more reliable and completely eliminates any inconsistencies.Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy.Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.If you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give them a quick whisk in their bags or containers first before scooping into the measuring cup.In the recipe below, I instruct you to place the chilled cookie dough balls on lined sheet pans, THEN preheat the oven.During this time, the cookie dough balls will thaw slightly and start to come to room temperature—this is a good thing!If you bake them straight from the fridge while they’re still cold, the cookies tend to stay puffy and don’t sink as much.However, this slight thawing period during the oven preheating process ensures that the cookies will fall flat when baked.FAQ: Toll House Chocolate Chip Cookie Storage.After baking, the cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.You can freeze these elevated Toll House chocolate chip cookies in the following ways:.Freeze the UNBAKED Toll House chocolate chip cookies.Cover the pan with plastic wrap and freeze for at least 1 hour, or until the cookie dough balls are frozen solid.The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer.Best Toll House Chocolate Chip Cookie Recipe Tips Best Ingredient Tips To make your life easier, use baking chocolate that’s on the thinner side (like Divine, Ghirardelli, Guittard, and some Valrhona baking bars).I like to chop it up into 1-inch cubes then melt it in a small sauce pot over medium-low heat.I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.The Elevated Toll House Chocolate Chip Cookie Recipe yield: 20 cookies Prep Time: 10 mins Work Time: 15 mins Bake Time: 10 mins 4.92 from 25 votes PRINT Ingredients For The Toll House Chocolate Chip Cookies 1 cup (6 ounces or 170 grams) nuts (preferably walnuts), chopped into ¼- to ½-inch pieces.¾ cup tightly packed (5.65 ounces or 160 grams) dark OR light brown sugar.1 cup (8 ounces or 227 grams) unsalted butter, melted and cooled slightly.Use a heatproof rubber spatula to toss the nuts every 2 to 3 minutes to ensure even toasting.Pour the melted butter over the sugars and mix with the spatula until just combined.Place the chilled cookie doughs at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. .

Coconut Chocolate Chip Cookies Recipe: How to Make It

Coconut Chocolate Chip Cookies Recipe: How to Make It

Coconut Chocolate Chip Cookies Recipe: How to Make It

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.1/2 cup sweetened shredded coconut image/svg+xml Text Ingredients View Recipe.Combine the flour, baking soda and salt; add to the creamed mixture. .

Dark chocolate double coconut cookies

Dark chocolate double coconut cookies

Dark chocolate double coconut cookies

Nestle Toll House Dark Chocolate Morsels are so delicious, you’ll eat them right out of the bag without apologies. .

The BEST Coconut Oil Chocolate Chip Cookies

The BEST Coconut Oil Chocolate Chip Cookies

The BEST Coconut Oil Chocolate Chip Cookies

These butterless cookies are thick and fluffy and loaded with tons of chocolate chips!I just discovered adding coconut oil to cookies and I have to say I am digging this trend.I substituted brown sugar in these cookies to make them extra soft and chewy.A lot of coconut oil cookies require some chilling time before baking.These cookies do have the faintest hint of coconut in them however my family was not able to detect that these were not made with butter!Simply cream the coconut oil and both sugars until light and fluffy.Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet.Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet.: When the cookies come out of the oven I like to place some chocolate chips on top for presentation.Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.Then I place the raw cookie dough balls in a large ziplock bag and freezer them up to 3 months!Coconut Oil Chocolate Chip Cookies 4.74 from 53 votes Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Servings: 12 cookies Coconut Oil Chocolate Chip Cookies made with coconut oil instead of butter.1/2 cup semi-sweet chocolate chips Instructions Images: On Off Preheat oven to 350 degrees.Add coconut oil and both sugars to a stand mixer with the paddle attachment.I would test one cookie first and see how it turns out) Place in the oven and bake for 10-12 minutes.Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.Nutrition Facts Coconut Oil Chocolate Chip Cookies Amount Per Serving Calories 236.72 Calories from Fat 112 % Daily Value* Fat 12.46g 19% Saturated Fat 9.65g 60% Cholesterol 14.09mg 5% Sodium 148.59mg 6% Potassium 76.5mg 2% Carbohydrates 29.12g 10% Fiber 1.02g 4% Sugar 15.94g 18% Protein 2.54g 5% Vitamin A 19.8IU 0% Calcium 16.66mg 2% Iron 1.33mg 7% * Percent Daily Values are based on a 2000 calorie diet. .

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe

Shape each half into 15-inch log; wrap in wax paper.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets.

.

Butterless Chocolate Chip Cookies with Coconut Oil

Butterless Chocolate Chip Cookies with Coconut Oil

Butterless Chocolate Chip Cookies with Coconut Oil

This post contains affiliate links: if you purchase something we’ll earn a small commission at no cost to you.Just give me a soft, fluffy, room temperature chocolate chip cookie with no milk, please.(And you are totally allowed to eat them hot from the oven and dip them in milk if those things make your heart happy.(Note: Coconut oil at room temperature is usually solid, but just spoon it into a glass measuring cup and zap it in the microwave to melt it down for this recipe):.I’ve been having a lot of fun baking with coconut oil lately, and it’s a great alternative if you prefer to avoid butter/dairy in recipes (or have a craving for chocolate chip cookies but no butter in the house!).You can taste a bit of coconut flavor in these chocolate chip cookies, but it’s definitely not overpowering.Ingredients Scale 1x 2x 3x ¾ cup liquid form coconut oil (see recipe notes).liquid form coconut oil (see recipe notes) 2 teaspoons vanilla extract.packed brown sugar 2 ½ cups flour (measured correctly by scooping and leveling).flour (measured correctly by scooping and leveling) ¾ teaspoon kosher salt.baking soda 1 heaping cup chocolate chips Instructions Heat oven to 375 degrees Fahrenheit.Add flour, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.Serve cookies immediately or let them cool completely and then store in an airtight container on the counter for up to a week.Notes How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter.(We’ve used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all).Work quickly when you bake these cookies – as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly and harder to work with, so plan to bake these in just one or two batches as opposed to storing the dough in the fridge for later!If you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by ¼ cup. .

Leave a Reply

Your email adress will not be published ,Requied fileds are marked*.

Categories