Best Half Batch Nestle Toll House Chocolate Chip Cookie Recipes

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ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES



Original Nestle® Toll House Chocolate Chip Cookies image

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 39m

Yield 60

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Steps:

  • Preheat oven to 375 degrees 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.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g

BEST HALF-BATCH CHOCOLATE CHIP COOKIES



Best Half-Batch Chocolate Chip Cookies image

These cookies are a great, soft, chocolatey small batch perfect for a small family. They have a great chewy and soft texture and a delicious flavor! I got the recipe from a good friend a month ago and have made them four time since then. Easy to prepare and even easier to eat!

Provided by Jamie Renee

Categories     Drop Cookies

Time 18m

Yield 10-12 cookies

Number Of Ingredients 12

1 cup flour, plus
2 tablespoons flour
1/2 cup butter
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons brown sugar, firmly packed
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
2 -3 tablespoons cocoa powder (optional)

Steps:

  • Cream butter and sugars at medium speed.
  • Add vanilla while mixing.
  • Add egg while mixing.
  • Turn off mixer and add flour.
  • Next add salt.
  • Then add baking powder.
  • Beat at slow/medium speed just until flour is incorporated into butter and sugar mixture.
  • Carefully stir in chocolate chips.
  • You can add cocoa powder if you'd like chocolate, chocolate chip cookies, which makes them even better!
  • Using two spoons shape into balls and drop on a cookie sheet or baking stone.
  • Bake at 375° for about seven minutes.
  • Remove from oven just when edges are barely turning brown for a soft moist cookie.
  • Allow to set up for a few minutes, if you can wait, or else your cookie will fall apart.

ORIGINAL NESTLE TOLL HOUSE® CHOCOLATE CHIP COOKIES



Original Nestle Toll House® Chocolate Chip Cookies image

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Provided by Southwest Chef from

Categories     Dessert

Time 24m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semisweet chocolate morsels
1 cup chopped nuts

Steps:

  • 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 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.

Nutrition Facts : Calories 109.6, Fat 5.9, SaturatedFat 3, Cholesterol 14.5, Sodium 105.4, Carbohydrate 13.1, Fiber 0.7, Sugar 8.3, Protein 1.4

BETTER THAN NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES!



Better Than Nestle Toll House Chocolate Chip Cookies! image

I found this recipe among my grandmother's many, many cookie recipes and with a couple of minor changes, everyone says these are much better than the ones I usually make (those being the chocolate chip cookies straight off the back of the Nestle Tollhouse Chocolate Chip bag!) You'll absolutely love them!

Provided by Jen O.

Categories     Dessert

Time 28m

Yield 20 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 cup brown sugar (I used light brown vs. dark brown)
3 tablespoons sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour (I used all-purpose, UNBLEACHED flour)
1 1/2 teaspoons instant coffee, finely ground
12 ounces semi-sweet chocolate chips (or milk chocolate, if preferred)

Steps:

  • With electric mixer, blend the butter with both sugars until fluffy.
  • Mix in the egg and the vanilla extract.
  • Add dry ingredients to mixture- blend well.
  • Stir in chocolate chips.
  • With your hands, form 1 1/2" to 2" balls and place widely apart on greased cookie sheets (I sprayed my cookie sheets with PAM- the kind with flour in it for baking).
  • Bake at 375 degrees for 8-10 minutes.
  • Makes approximately 20 cookies.
  • Enjoy!

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