COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. The real, the original, the authentic Nestle Toll House PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes. ************************** Secrets of really good chocolate chip cookies If you follow the recipe on the back of the Nestle Toll House Morsels [tm] bag, you cant go too far wrong. However, I advise a few minor modifications and refinements. First, always use real butter. Dont let anyone convince you that butter vs. margarine doesnt make any difference. It does. Second, TRIPLE the amount of vanilla extract recommended. This means to use a tablespoon where a teaspoon is specified. Also, always use real vanilla extract and not "vanillin," which is bogus, although cheaper, and sold next to the genuine article in many grocery stores. Feh. Third, add a little milk, maybe just a tablespoon or two, when you are mixing the dough. This will make it less stiff and the cookies will be less hard and crunchy when they are done. If you do this, though, make sure the dough is nice and cold as you drop it onto the cookie sheet, and also make sure the cookie sheet is room temperature or cooler when you put the dough on it and put it into the oven. If the dough melts around the edges before it starts to bake, sometimes the edges will burn or get too brown. Fourth, if you like, try leaving out part of the sugar. I find sometimes that these cookies are easier to take if even 1/8 cup (two tablespoons) of the sugar (white or brown) is omitted. Dont leave out more than that though. If you like, try adding a 10 ounce bag of Reeses peanut butter chips, along with the chocolate chips. This makes a great cookie, but if you do this it is probably best to omit the nuts. Or, try adding a bag of butterscotch chips and substituting oatmeal for the nuts. You can also experiment with untraditional mixes of white and brown sugar until you achieve the version you like best. In addition, although I have not yet tried this myself, I am told that it is possible to substitute honey on a one-to-one basis for the brown sugar, resulting in nice chewy cookies with a longer shelf life. The nuts are optional. Many people prefer chocolate chip cookies without nuts. Alternatively, you can try adding oatmeal (even if you dont add butterscotch chips) in the same volume as the nuts called for by the recipe (but if you do this, be sure to add more liquid). My friend Susan says that she doesnt bother adding more liquid and her cookies turn out fine, but I prefer always to add that extra tablespoon or two of milk. Also, if you add the Reeses peanut butter morsels as discussed above, they melt and create some additional moistness in the cookies. The morsels dont have to be Nestle. However, in my experience Nestle morsels do melt in a most satisfactory way during the baking process. Ghirardelli and Guittard morsels are very good. I also like the Hershey mini-morsels for this. The morsels MUST, however, be semisweet (i.e. dark) chocolate. Milk chocolate morsels, which are sold in similar bags to the undiscerning, are massively too sweet to put into these cookies. continued in part 2
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|Serving Size: 1 Serving (1462g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2837 (53%)|
|Amt Per Serving||% DV|
|Total Fat 315.2g||420 %|
|Saturated Fat 139.3g||697 %|
|Monounsaturated Fat 111.5g|
|Polyunsanturated Fat 38.5g|
|Cholesterol 2603mg||801 %|
|Sodium 6933.4mg||239 %|
|Potassium 2040.8mg||54 %|
|Total Carbohydrate 556g||164 %|
|Dietary Fiber 19.6g||79 %|
|Sugars, other 536.3g|
|Protein 103.7g||148 %|
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Calories per serving: 5373
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