When I decided to make cookies last time, I only got as far as making the dough. And then I ate it. I whipped up a new batch of dough and as I always do, followed the baking recommendations exactly.
Nestle Toll House Chocolate Chip Cookie Dough
from Very Best Baking
2 1/4 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 c butter, softened (normal, not 90°F, room temperature)
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 large eggs (normal, not 90°F, room temperature)
2 c NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 c 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 tablespoon onto ungreased baking sheets.
These are actually 1.5 tbsp balls.
Bake for 9 to 11 minutes or until golden brown.
I do 10 minutes and 30 seconds. The cookies will be puffed up a little bit.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The puffiness settles as the cookies cool; the bottoms of the cookies "set". Transfer them too early to the wire rack and the bottoms will be soft allowing them to settle between the wires, preventing flat bottoms.
While the first batch cools for two minutes on their baking sheets, I prep some more dough balls. This time I used my small, 1 tbsp, baller. I'm sure this is the size Nestle thinks of when they say you'll get 60 cookies. Either way, they turn out very well.
Cost:
- all-purpose flour: $0.30
- butter: $1.02
- granulated sugar: $0.16
- brown sugar: $0.39
- vanilla extract: $0.08
- eggs: $0.90
- chocolate chips: $1.92
- nuts: $1.40
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