My family is crazy about cookies! We go through cookies so fast it's ridiculous and expensive. I decided that a great way of saving money would be to make the cookies myself, from scratch. What's great about making your own, most of the ingredients last a long time. Plus they yield way more than you get from buying them from a store and you know exactly what's in them. Below you will find the recipe to copycat Nestle' Toll House cookies with tutorial.
*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
or store brand (Kroger brand tastes the same for less money)
Here Is How To Make The Cookies:
*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.
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.
*BAKE for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely.
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.
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 wax 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.
Refrigerate for 1 hour or until firm.
Shape each half into 15-inch log; wrap in wax 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.
*FOR HIGH ALTITUDE BAKING (5,200 feet):
Increase flour to 2 1/2 cups.
Add 2 teaspoons water with flour and reduce both granulated sugar
and brown sugar to 2/3 cup each.
Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
DON'T FORGET TO:
Increase flour to 2 1/2 cups.
Add 2 teaspoons water with flour and reduce both granulated sugar
and brown sugar to 2/3 cup each.
Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
DON'T FORGET TO: