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| Nestle Toll House Cookies By The Righteous Kitchen |
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Can you believe the Nestle Toll House Cookie is closing in on 100 years?! It's true. The recipe was developed in 1930. Ruth Wakefield, owner of the Toll House Inn, Whitman, Massachusetts, developed the recipe by accident. She ran out of Baker's chocolate, so she used bits of Nestle semi-sweet chocolate instead. She thought the chocolate would melt into the cookie, but it didn't; and that's how the chocolate chip was discovered. The chocolate chip cookie is the most popular cookie, in the United States, and the world.
NESTLE TOLL HOUSE COOKIES
Looking for more cookie recipes? Try my Blue Ribbon Peanut Butter Cookie, or No Bake Cookies, for a bit of childhood nostalgia.
NESTLE TOLL HOUSE COOKIES
INGREDIENTS:
2 1/4 Cups all purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
1 Cup butter, softened
3/4 Cup granulated sugar
3/4 Cup brown sugar
1 Teaspoon vanilla
2 Large eggs
2 Cups (12 ounce package) Nestle Semi-Sweet Chocolate Chips
1 Cup walnuts (optional)
DIRECTIONS:
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Add eggs, one at at ime, beating well after each addition, Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. * Bake at 375 for 9 to 11 minutes or until golden brown.
* I reduce my baking temperatue to 350, for a softer cookie.
2 1/4 Cups all purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
1 Cup butter, softened
3/4 Cup granulated sugar
3/4 Cup brown sugar
1 Teaspoon vanilla
2 Large eggs
2 Cups (12 ounce package) Nestle Semi-Sweet Chocolate Chips
1 Cup walnuts (optional)
DIRECTIONS:
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Add eggs, one at at ime, beating well after each addition, Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. * Bake at 375 for 9 to 11 minutes or until golden brown.
* I reduce my baking temperatue to 350, for a softer cookie.
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I can't believe you posted this....I lost my copy and have searched everywhere for it. Thank you!
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