Original Chocolate Chip Cookies
NESTLÉ TOLL HOUSE
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 Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1. Preheat oven to 375°F.
2. Combine flour, baking soda and salt in a small bowl.
3. Place butter, granulated sugar, brown sugar and vanilla extract in a
large mixer bowl and beat until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in morsels and nuts.
7. Drop by rounded tablespoonfuls onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until golden brown. Cool on baking sheets for 2
minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
Pan cookie variation: Grease a 15-by-10-inch jelly-roll pan. Spread dough
into the pan. Bake for 20-25 minutes, or until golden brown. Cool in the pan on
a wire rack. Makes 4 dozen bars.
Sugared Ginger Cookies
CREATE A TREAT
A classic part of any traditional winter display is a gingerbread house. Thanks
to Create A Treat, you can get a premade, ready-to-assemble Gingerbread
House Kit. The kit includes the gingerbread forms, candy and premade icing
necessary to build your own gingerbread house. Create precious memories
while assembling the house—and bake a batch of these Sugared Ginger
Cookies to enjoy at the same time.
1 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar, plus
more for coating
1 large egg
1/2 cup dark molasses
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground cloves
3 1/2-4 cups flour
1. Preheat oven to 350°F.
2. Cream butter, brown sugar and 1/2 cup granulated sugar until light and
fluffy. Add egg and molasses; beat until well blended. Add dry ingredients
and mix well.
3. Shape the dough into 1-inch balls. Roll in sugar to coat and place on a lightly
greased cookie sheet.
4. Bake for 12-15 minutes. Remove from the pan and cool on a wire rack.
Makes 3 dozen cookies.
Variation: Form cookie dough into 2-inch-diameter logs and slice in 1/4-inch
rounds. Either sprinkle with sugar before baking or decorate after baking with
icing and candies.
Recipe created by Linda Carey, culinary specialist.