Original NESTLÉ® TOLL HOUSE® Milk Chocolate Chip Cookies
¡Prueba esta tradicional galleta americana con un delicioso toque de chocolate con leche!
15 mins. to Prepare
9 mins. Cooking Time
0 mins. Standing Time
24 mins. Total
Servings: 60 Cookies (5 dozen)
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 on wire racks 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 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 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 the flour; reduce both granulated sugar and brown sugar to 2/3 cup each . Bake at 375° F.: drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Amount Per Serving
Servings: 60 Cookies (5 dozen)
|Calories from Fat||60|
|Total Fat 6g||10%|
|Saturated Fat 3g||15%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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Though they tasted pretty good, I was disappointed with these cookies. I don't know what I did wrong, but they looked burned (even though they weren't) and when I baked them for a little less time so that they did not look burned, the centers weren't done. They weren't very attractive, but again, they tasted okay.
My family absolutely LOVES these cookies. I have to bake them at least once every two weeks or else I've got a bunch of rabid people wanting chocolate! I usually substitute the baking soda for baking powder, though, because the cookies are fluffier .
My mom always made these for me, now I make for my children. I subsitute Crisco for the butter..it makes a great crisp cookie. I love them!!
A group of friends decided to throw together a cookout and I decided to put these in the oven as I was preparing other food. I made these in bars and everyone loved them. This recipe was so easy.
The recipe is quick and easy. I added more chocolate morsels. The cookies were delicious. Everybody loved them.
I love milk chocolate and this to me is so much better than the semi sweet which I love to. I now have a new favorite chocolate chip cookie!
My husband couldn't stop eating the cookies. They were so good I had to make more two days later.