Wednesday, August 13, 2008

Cookie Day Wednesday

Today is an overcast day, it's not to hot and it's not really cool, temps are around 75. It's perfect weather to do some baking. I decided to bake some Toll House Chocolate Chip Cookies. They are so easy to make. I've been told that I make the best chocolate chip cookies ever. I don't do anything special, I follow the recipe on the back of the NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels bag. The only thing I do different is I set my oven at 325 degrees and I under bake the cookies, they bake about 12 minutes. I have found that it makes the cookies chewy and not hard when you under cook them. I know they are done when they are just slightly a golden brown. I hardly ever add nuts as the recipe calls for. I will at times add nuts when I'm making them at Christmas time.

The finished cookies, the ones on the left got a little over cooked and are not as chewy as the ones on the right, but they still taste yummy!

Original Nestlé Toll House Chocolate Chip Cookies
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
1 cup 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. BAKE for 9 to 11 minutes or until golden brown. 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.

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 waxed 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.

I think dinner tonight will be roast. I have a roast in the freezer and some carrots that need to be used. I'll have to make some sort of side dish because I don't have any potatoes. I normally put my potatoes and carrot in with the roast as it is cooking. I'll also make biscuits and gravy. I know as soon as my daughter April reads this she will be calling me asking why she wasn't invited to dinner tonight. *giggles* Maybe I'll beat her to the punch and call her before she reads this. She loves it when I make this meal and she loves my chocolate chip cookies. :)

Happy Wednesday!


Erin said...

Maybe I'll take April's place at the table. LOL If there's any leftovers please stuff them in the couch. I'll shove Shawn off of it so I can get my dinner. :)

Shirla said...

We had a little bit leftover, I'm stuffing some into the couch for you Erin. I'm even stuffing a few extra cookies in for Shawn.

Swansong said...

OK I didn't comment on this when you posted it because I was afraid I would yell at you for teasing me. LOL But I had some choc chip cookies from Subway on Friday so your safe now LOL You TEASE