Me Want Cookie

I made these cookies weeks ago. Looking at this picture, I am invoking the spirit of Cookie Monster!


I made these on a sunny Sunday afternoon using the Nestle Tollhouse Recipe and throwing in a handful of white chocolate chips. I even had real butter on hand, which was the reason I even bothered to make them. (Cookies just aren’t the same with crisco or margarine!)

The KitchenAid Mixer makes such a difference, too. Before I knew it, the dough was mixed and scooped onto parchment lined baking sheets with my Pampered Chef cookie scoop.

Ten minutes later, I was breaking apart the cookies to see the chocolate ooze, just like in the commercials.

Got milk?

The original (from the package) Nestle Tollhouse Cookie Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

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.

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.

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1 Comment on Me Want Cookie

  1. jody
    September 7, 2005 at 5:03 pm (12 years ago)

    They look great — and are making me want a cookie now!
    Oh, something I recently learned from a food scientist. Half and half (half butter/half crisco) can make a somewhat crisper cookie but still retaining moistness. I think she said it had to do with the different temperatures the 2 fats melted at. Regardless, I now make my cookies this way. Yum!


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