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Name: Chocolate Chip Cookies Pt 1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Eggs; 2 1/4 c All-purpose flour; 2 c NESTLE TOLL HOUSE Semi-Sweet; ; Mor; 1 ts Salt; 1 ts Vanilla extract; 1 c Pecans chopped; 1 ts Baking soda; 3/4 c Granulated [white] sugar; 1 c Butter softened; 3/4 c Brown sugar packed

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INGREDIENTS

2 Eggs
2 1/4 c All-purpose flour
2 c NESTLE TOLL HOUSE Semi-Sweet
; Mor
1 ts Salt
1 ts Vanilla extract
1 c Pecans ; chopped
1 ts Baking soda
3/4 c Granulated [white] sugar
1 c Butter ; softened
3/4 c Brown sugar ; packed

Servings

INSTRUCTIONS

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

NOTES

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Chocolate Chip Cookies Pt 1

2 Eggs
2 1/4 c All-purpose flour
2 c NESTLE TOLL HOUSE Semi-Sweet
 ; Mor
1 ts Salt
1 ts Vanilla extract
1 c Pecans chopped
1 ts Baking soda
3/4 c Granulated [white] sugar
1 c Butter softened
3/4 c Brown sugar packed

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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Nutrition

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Serving Size: 1 Serving (1462g)
Recipe Makes: 1 servings

Calories: 5373
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5373

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