Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, toll house chocolate chip cookies, international version. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Toll House Chocolate Chip Cookies, International Version is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Toll House Chocolate Chip Cookies, International Version is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have toll house chocolate chip cookies, international version using 18 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Toll House Chocolate Chip Cookies, International Version:
- Make ready Special note about units
- Prepare 1 For best results use metric units and 50 servings for this recipe.
- Take Dry mix
- Take 300 grams all-purpose flour
- Take 8 grams salt
- Prepare 6 grams baking soda
- Get Wet mix
- Make ready 300 grams sugar
- Take 250 grams unsalted butter, softened
- Take 60 grams molasses
- Prepare 6 grams vanilla extract
- Get Eggs
- Prepare 2 large eggs
- Get Chocolate chips
- Make ready 400 grams chocolate chips
- Prepare Optional
- Take 60 grams chopped nuts
- Make ready 1 pinch sea salt
Steps to make Toll House Chocolate Chip Cookies, International Version:
- Preheat oven to 180°C
- Dry mix : Combine flour, salt and baking soda in a bowl and set aside.
- Wet mix : Mix sugar, butter, molasses and vanilla extract until creamy.
- Add eggs one at a time and mix well.
- Gradually add the dry mix until completely combined.
- Stir in chocolate chips and chopped nuts (optional).
- Drop several 30 gram doses of cookie dough onto an un-greased cookie sheet several centimeters apart and bake at 180°C for 7 to 8 minutes.
- Lightly sprinkle with sea salt (optional) and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- After cool try to store them in an air tight container for up to 3 weeks, if they last that long! ;)
- 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 30 cm log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven. Cut into 1 cm thick slices; place on un-greased baking sheets.
- PAN COOKIE VARIATION: Preheat oven. Grease 38 x 25 cm 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.
- FOR HIGH ALTITUDE BAKING (above 1500 meters) : Increase flour to 350 grams . Add 12 ml water with flour and reduce sugar to 250 and reduce molasses to 50 grams. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
So that’s going to wrap it up for this special food toll house chocolate chip cookies, international version recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
