August 10, 2001

Cookies

Cookie connoisseurs across the country always agree on one thing. North, south, east or west - from Alaska to Florida and back - Chocolate Chip Cookies win first prize in the cookie popularity contest. An American invention dating to 1930, the famous cookie with its blissful combination of chocolate (and sometimes nuts) in a "crisp on the outside, soft on the inside" buttery dough is everyone's favorite.

First baked in the 1930s for travelers stopping at the Toll House Inn near Boston, the original chocolate chip cookie was the creation of its proprietor, Ruth Wakefield, an excellent cook. While making cookies one day, Mrs. Wakefield added pieces of a Nestlé semi-sweet chocolate bar to the cookie dough. The crisp, buttery cookies studded with chocolate nuggets were a hit with her customers. So popular, in fact, that Nestlé printed the recipe on the chocolate bar wrapper. In 1940, the company introduced Toll House Semi-Sweet Chocolate Morsels in a convenient, ready-to-use form and the cookie-baking world has never been the same.

Today, semi-sweet chocolate morsels are an American staple. They come in flavors like peanut butter and milk chocolate, butterscotch and premier white morsels, as well as mini morsels and chunks - all ready to inspire delicious cookies. There are even Toll House Cookie Kits for home cookie bakers who are short on time. Look for Cookie Kits this fall and during the holiday season in the baking section of your favorite grocery store, or make any of the scrumptious varieties here for the very best homemade cookies ever.

Cookies!-
Just the Way
You Like Them

Personal taste being as varied as it is, Chocolate Chip Cookie fans have dozens of ways to make their favorite version of the classic cookie. Included are tips and hints to make your batch of cookies exactly the way you like them.

To make crispy Chocolate Chip Cookies - Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg. Drop by rounded teaspoons onto ungreased baking sheets. Flatten with the bottom of a glass dipped in water. Bake in a preheated 375º F oven for 9 to 11 minutes.

To make thick and chewy Chocolate Chip Cookies - Use only half the butter called for in the original recipe. Drop by well-rounded tablespoons onto ungreased baking sheets. Bake in preheated 350º F oven for 9 to 12 minutes, until lightly browned.

Very Best
Cookies
Resource

If these cookie recipes are tantalizing your taste buds, check the recipe database at www.VeryBestBaking.com. Along with over 500 recipes from the Nestlé baking experts, you'll find additional tips and practical hints to make every baking project a success.

The Original Chocolate Chip Cookie Recipe
Makes about 5 dozen cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestlé Toll House
Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE-AND-BAKE COOKIE VARIATION:

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

 

Chocolate Peanut Butter Cookies
Makes about 5 dozen cookies

2 1/4 cups all-purpose flour
2/3 cup Nestlé Toll House Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) Nestlé Toll House
Peanut Butter & Milk Chocolate Morsels

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoons onto ungreased baking sheets.

BAKE for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

Oatmeal Scotchies
Makes about 4 dozen cookies

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) Nestlé Toll House Butterscotch Flavored Morsels

PREHEAT oven to 375° F.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

Grease 15 x 10-inch jelly-roll pan. Spread dough into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

 

Milk Chocolate Florentine Cookies
Makes about 3 1/2 dozen sandwich cookies

2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups (11.5-oz. pkg.) Nestlé Toll House Milk Chocolate Morsels

PREHEAT oven to 375° F. Line baking sheets with foil.

MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.

BAKE for 6 to 8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies.

MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.

 

Chunky Chocolate Pecan Bars
Makes about 3 dozen bars

CRUST
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar
FILLING
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5-oz. pkg.) Nestlé Toll House
Semi-Sweet Chocolate Chunks
1 1/2 cups coarsely chopped pecans

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

FOR CRUST:

BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.

BAKE for 12 to 15 minutes or until lightly browned.

FOR FILLING:

BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.

BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack.

 

White Chip Chocolate Cookies
Makes about 5 dozen cookies

2 1/4 cups all-purpose flour
2/3 cup Nestlé Toll House Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestlé Toll House Premier White Morsels

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoons onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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