On April 06, 2007 at 08:34 PM, jtisdale said... On April 26, 2007 at 09:13 PM, Desperately Seeking Answe (guest) said... On April 27, 2007 at 10:57 AM, GaryProtein said... As Alton Brown would ask, are you looking for a hard and crunchy, soft and chewy or cakey type of cookie? 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. Home » Baking & Sweets » Cookies » Nestle Toll House Cookie Recipe, Baking & Sweets CookiesNovember 9, 2020 by LOVE FROM THE OVEN, Your email address will not be published. I have discovered that the only chips in our area that have cocoa butter in them are the Kroger brand. I followed Contique's recipe posted on January 3, 2012 and the recipe makes a thicker cookie. After sampling her chocolate chip cookies (ok, ok, gorging to my embarrassment) I asked her for the recipe, and was surprised when she snickered and said I could get the same recipe on the back of any Nestle's choc chip bag. This will be my go to chocolate chip cookie recipe. On January 22, 2009 at 01:57 PM, kira (guest) said... my chocolate chip cookies i make are at low altitude, but they rise very well and taste very good. I was wondering have the ingredients (specifically the butter vs shortening) changed in the last 10 years. There may be a bit less of a margin for error in overbaking, so bake for the lower number of minutes if you prefer a softer texture. 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. Silly me, I added them anyway. Engineers make a habit of building off the experimental results of others and baking is no time to be making an exception! (Non-finicky eaters might not notice the difference.) Save my name, email, and website in this browser for the next time I comment. Bake for 8 to 10 minutes or until starting to turn golden brown. Using Extra Large or Jumbo can throw off your ingredient ratio completely and you can end up with pancakes. The secret is to add extra flour (sometimes a cup extra or more), use salted butter, double or triple the vanilla (I never even measure! How are you measuring your flour? I started to think that the recipe was changed, but realized it wasnt. 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. I like to use half milk/half semi-sweet, but then again, I like things super-sweet, and a lot of folks might find that too sweet. Reducing the butter helps prevent the cookie from spreading so flat. But it was my sister in law that 'perfected' it in my opinion. I liked these cookies, followed the recipe as written. Using a cup and straight edge to level is a poor way to measure flour since a cup of flour can vary from less than 125 g to 200 g depending on how settled the flour is. 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. At one point I had an oven that would fluctuate, over 100 degrees in either direction. Hope that helps! On June 06, 2017 at 01:19 AM, Michael Chu said... Are you using the recipe on the bag or the same recipe that you've been using for the last forty years? Since comment I made on Sept. 28th, I found Mrs. Wakefield's Toll House Cookie cookbook that was written in 1949. The darker cookies were either cooked longer or the oven has hot spots. I usually reduce 1/4 t. salt per stick (1/4-pound, 8 T) of salted butter. Thank you, M. Chu for your experiments with sifting/not sifting flour for Tollhouse cookies! I like tiny, crunchy, Famous-Amos type chocolate chip cookies. I would prefer a crunchy or at least more of a solid type cookie (no bars please). I ment to say he added 1/4 of baking powder, and an extrea 1/4 cup of flour. According to Cook's Illustrated, imitation vanilla is just as good as real. Nice and puffy, did not deflate. Thank you for that; I'm not alone! Some time in the 90s I believe they removed the small amount of water. Re: Milk Chocolate instead of semi-sweet? Not being used to dark brown sugar and not liking molasses I would go back to using golden brown sugar for myself. 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. 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. a nice variation - Bakers Unsweetened chocolate, A different kind of chocolate chip cookie, Cookies-I've made a few [chunky versus flat]. Add eggs, one at a time, beating well after each addition. If it is, why is the ingredients picture, the top left bowl, which is the most likely the sugar, is brown? Thank you Dilbert for trying to be of help to me. I look forward to trying more of your recipes. On September 14, 2010 at 03:32 PM, Ishwash said... For you who are sifters of flour and who stick by it rigidly, you may be getting a flat cookie because of the way less amount of flour you get when you sift. I think they must have changed the recipe printed on the Nestle package. I’m excited to share with you MY version of the world’s most famous chocolate chip cookie recipe! Mine were flat & greasy. Don't change or mislead "newbie/novice' bakers with YOUR interpretation of what should be added or deleted. I like them even better in fact, and haven't used 2 sticks in years. I’ve always used the original top house recipe, but I like this one better! This is an old-fashioned way of getting the soda "started". I tried these today. I belive the butter made all the difference. I noticed some people substitute part of the butter with applesauce, which is fine, but in our testing project using half the fat in this particular recipe yielded a perfectly good result. I find that an oven running hot can really impact cookies a lot, almost more than anything else you bake (in my experience). Cream the butter, vanilla, sugars by hand and stop at that precise moment comes when they are all incorporated. Once it stops bubbling so quickly, begin to stir the liquid more frequently, being sure to scrape the bottom of the pan. I don't measure, but add until I see a lot in the dough- almost as many as the chips. I find simply substituting shortening for half the butter makes the cookies perfect! Mix by hand to combine, then add remaining flour and chocolate chips. I don’t think my temperature was off because I also tried another oven and the same thing happened again. 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. . I cannot figure out what was changed, but the cookies are not the same. Yes, dough chilling can take time and planning. yes, it gets rid of that tendency to be greasy! Thanks for a fantastic site! Toll House. When it comes to baking and coking, do you know the difference between salted and unsalted butter? I like to eat chocolate chip cookies. I’ve probably made these at least 10 times since I first came across the recipe a while back. But I don't want thin. Any suggestion for a substitute for eggs in this recipe that works? My boyfriend adores walnuts, though, and I find myself making chocolate chip cookies with walnuts instead. Sometimes I add 2, 1-ounce squares of Bakers Unsweetened chocolate (slightly melted) to the batter, before adding the chips. After watching her carefully, time after time I always returned home and diligently attempted to make mine just like hers--and always failed. I like mine inbetween. Pretty Sugar Cookies, festive Gingerbread Man Cookies and dainty Orange Slice Cookies all have their time and place but sometimes you just want the simple pleasure of a truly good chocolate chip cookie. Neiman Marcus Cookies come with a fun backstory and a well-deserved reputation. My little ones have to hold them with both hands. And I also chill the dough as well. I can't tell you how many things I have tried substituting that they have said is the best and there is just no way it works. to high-tech for me. I would like to substitute wheat flour for the white flour, but am not sure if I am to use the same quantity. I add about a half cup more flour, so the dough is stiffer and has more body- again to make a nice chewy texture and "taller" cookie. I also used chocolate & peanut butter morsels for a delicious variation. And then they just got popular, so yeah. As I remember, variables were sugar type (brown vs regular vs Karo), shortening vs butter and flour amounts. 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. The primary contributor for the cakey texture of cookies is the proportion of flour to butter. While you like the flavor of Nestle Toll House Cookies, you long for cookies that aren’t quite so flat. What am I doing wrong?!?! I made some the other day using the recipe on the package. 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? Don’t worry, it’s still got that delicious, buttery cookie taste! I always refridgerate my cookies and still remain, bend in half-not break, chewy. The texture is excellent with the addition of 2 tsp of water or milk. It's moist and chewy, and reminds me of my childhood. Store tightly covered. Mix by hand to combine, then add remaining flour and chocolate chips. They stay thick and round, which I prefer. These cookies are soft and chewy with sweet chocolate chips in every bite. I have been making these cookiesfor many years. This recipe is not for the crispy, hard cookies (like Famous Amos). Rich was a PhD in Computer Science and was a UNIX Guru, and in particular a TCP/IP Guru in particular, and wrote a number of books on the topic. When I made the cookies as an adult, years later, I packed the flour again and got a different result (flat, greasy cookies). Does altitude have anything to do with it? I have tried the recipe a couple of times. There were about 6 in all I think but I'd love to have the Cookie Brittle recipe again. The cookie has a good texture and thickness probably because of more flour and baking powder but not that crispy buttery edge and outside. I have not bee brave enough to try this yet. 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. The exception is cookies where molasses is an ingredient, although the one I have that comes to mind calls for brown sugar anyway! CAUTION THAT TOO MUCH FLOUR WILL CAUSE THEM TO BE TOO CAKE-LIKE AND BECOME DRY QUICKLY. https://www.nestleprofessional.us/recipe/chocolate-chip-cookies On February 19, 2008 at 08:24 AM, DragonLady said... And, ;) of course, leave out the walnuts. Shanelle, did you chill the dough? It just adds a rich taste to the dough, and keeps the texture softer for longer. I baked many a cookie growing up. Note that the cookies are not called "chocolate chip" yet; I imagine that was a Nestle marketing invention. On September 20, 2010 at 12:13 AM, Michael Chu said... Just exactly what is the purpose of adding salt to the recipe? 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From what I'm reading, it's gotta be the flour. I used to work for W. Richard Stevens. The butter will bubble and boil. I'm a mother of 7, and grandmother of 40. I say don't mess with success with my great grandmother's recipes, so I haven't played around with it. I can tell the flavor starts to slip after a couple of days, if left at room temperature. While I’ve always loved this recipe, I’ve found a few simple tweaks make it so more delicious! That’s it. I am guessing it is in the mix of baking soda and dry acid--the French don't generally use baking soda in their cooking, so you have to look for it in a pharmacy. THE BEST!!! This is, without question, the BEST blurb on making chocolate cookies EVER! 6 mins seemed the best. In a large mixing bowl, with an electric mixer beat together butter, sugars and vanilla until well combined. Toll House Super Soft Peanut Butter Cookies! It is almost the same as the Toll House recipe. Hefty Kitchen Bags with Unscented Odor Block Technology, Cosentino's Markets - Good News and Bad News, IEEE Spectrum Radio Looking for Engineers Who Cook, Recipe Summaries - Standards and Microsoft, Pan Seared Scallops with Roasted Red Pepper Sauce, Joy of Cooking's Peanut Butter Cookies (14-in-one), http://www.amazon.com/gp/search/ref=pd_sl_aw_tops-1_kitchen_7302985_2/104-030...her, [url="http://www.recipesecrets.net/forums/recipe-exchange/409-wanted-soft-sug...ink, Some of the early results from the first three batches. I followed the directions explicitly and I even tried to manipulate the time the cookies actually baked they came out either overdone or under done. My sister has tried it and other people in my family, but with no success. The single "creative" intervention was cca 2 grams of premium grade hash added to the mixture. Compared to the original, there isn’t the tendency to be greasy. I feel like if you reduce the time you’re going to end up with browned and undercooked, and not in the good undercooked way. 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. NET WT 34.5 OZ (2.15 lb) 978 g. Ingredients. As a fan of hard, crunchy cookies, I am in the minority. I kept the oven at 375 and baked for 10 minutes.) On September 04, 2020 at 11:52 AM, guest chef (guest) said... a thing that also would have made a difference besides volume of flour is this: cookie dough should be chilled before baking. Butter flavor remains, but cookies are chewier and not flat or crispy. (Just took the roundness off. The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers. They just dont look like they used to. On December 26, 2006 at 04:50 PM, Louisa (guest) said... As a dietitian with culinary background, I get asked from time to time to adapt recipes to make them a little more heart-healthy. Salted Butter: Most baking recipes are created with unsalted butter being used. One pass in the oven for about 25 min (until golden brown on top- is that vague enough for this site?) This recipe uses slightly more flour than the original in comparison to the amount of butter in the recipe. A quick and easy drop cookie, it's hard to beat a classic chocolate chip cookie! My current partner, takes a huge square almost immediately. cookie. LOVE this improved version! The original recipe, exactly as it was written by its originator, Ruth Wakefield, is copied below. Unfortunately, mine got tossed, and I have been desperately searching for it ever since. Another decade later, long after Chrissy had married and was buying her own groceries, she asked me if I had ever figured out why my cookies had always failed...because she was now having the same problem and couldn't figure it out. This is it. I thought I had posted a reply, but apparently "user error" strikes again . Finally, melt the butter at only 10% power, sorry, Scotty, and keep an eye on it after the first 30 seconds taking it out before it's fully liquidified. If you are purchasing your ingredients outside of the U.S. you will find that flour varies greatly in other countries as far as the size of the grains. Try substituting Bran Buds cereal for the nuts called for in the recipe (equal measure). We double the vanilla, and only use ONE egg, not two. Mrs. Wakefield was making chocolate-butter drop cookies(popular at the time), and she needed to melt the chocolate before she mixed it into the cookies in order to make them. I didn't find that but did want to post how I make my cookies. That's when I decided that Crisco must have changed their potion. This results in a more consistant cookie size and cooking time. I just realized the Toll House Cookie Post was done several years ago but perhaps the blogger is still around. 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). Not going to to change a thing in this recipe!! Enjoy! I have them every single night and i cant stop eating them. 1/2 teaspoon baking soda. On June 07, 2017 at 10:06 PM, an anonymous reader said... Michael Chu, it is the same recipe. You can't fix Perfection! I am 50 years old and have 10 children. On October 12, 2007 at 03:33 PM, Bobbi (guest) said... My secret ingredient for CCC is using white bread flour instead of all purpose. May say they are the best cookies they’ve ever made! Thanks in advance to anyone who replies to this topic. I used the free Mrs. Field's recipe from topsecretrecipes.com and the difference is that it uses half baking powder and half baking soda. First, taste the butter to make sure it's truly fresh. Full printable recipe below in recipe card. Will it imporve the recipe? Add in half the flour, along with all the baking soda and salt. With a few very simple ingredient changes, and some dough chilling, I think these cookies go from good to GREAT. 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. :). Too soft (or melted) butter will cause cookies to spread out and come out thin, crisp, and crumbly. Do I do less beating of egg, sugar and vanilla? i didnt get a new oven and been using the same ingredients. This classic chocolate chip cookie recipe is one that has been enjoyed for decades. Awesome! However, one of my favorite things about baking the same recipes for years is all the little adaptions I come up with over time. ATK has a great cookbook, why tinker when someone else has already done it? This is the perfect cookie recipe to share with friends over a cup of coffee or to tuck into a school lunch box. All the cookie goodness without the endless switching and cooling of pans. You may have to add a little less flour, depending on your flour, and I would press the cookies flat, either with your fingers or the bottom of a glass dipped in flour. 1 1/4 cups white whole-wheat flour. If you thoroughly bake them they become cake-like in texture. It's a great help in controling portions as I can bake just enough to satisfy the immediate craving. Also, I used two cups of light brown sugar, and yielded the same results as 1C white & 1C brown. Happy Baking!! 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. salted butter; Search. By using Cooking For Engineers, you agree to our use of cookies. I'm not an engineer but I love your recipe charts and the photos. I realize these veer from the classic Toll House recipe, but they are similar and, I feel, much better. I made these cookies and froze most of them. And it is YUMMY!!!! Did anyone else have a problem like this? 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. 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. You don’t have to do anything differently. Certainly cold butter will give the cookies more time to rise before the butter has time to spread the cookie's mass out. My next idea was to take the advice of a poster who said. Nothing else I bake is different. The closest I've found are cookies that are "thin and crispy". 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.

nestle toll house cookies salted or unsalted butter

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