Saturday, April 13, 2013

Yummy Chocolate Chip Cookies!!!

Presenting my Chocolate Chip Cookies!




It was a long time ago that I baked. It's been years that I stop, now I'm on it again. Before I tried many kinds of cake now I wanted to try different variants of cookies!

There are a lot of different recipes of Chocolate Chip Cookies I found on the Internet. But there is one that captured my attention. It's from Very Best Baking. And it goes...

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies


Ingredients

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 (optional)


Directions

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.


I didn't include chopped nuts since my family and I are not found of nuts in cookies. I also bake my Chocolate Chip Cookies the traditional way for 9-11 minutes.



I was so happy with how my cookies went. They were perfect and according to my daughter it was delicious!



I made more than 60 pieces of Chocolate Chip Cookies. I used a teaspoon in measuring each cookie so I made a lot from expected. The best about my cookies, I have shared it with friends and they all like it.

After that I was inspired AGAIN to bake more.

It was a fun filled experience for me. Not to mention the heat in the kitchen. It's freakin' summer here in the Philippines and the heat is not a joke. But I enjoyed baking anyway. The process was easy, anyone can actually bake Chocolate Chip Cookies. I even knew a 10 year old who is baking cookies too. Like me, she is inspired too. She said she will be taking up Culinary Arts in College. I was a graduate of HRM by the way, (Hotel and Restaurant Management). The best part of it all, my family and friends liked it.

Next project, Mint Cookies!

All the best,
-shaw

Recipe borrowed from:
http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

2 comments:

joiz said...

Sobra inggit ako! I wanna try this out, but I can't bake...no oven. Heheh! Your cookies look yummy kahit sa pix pa lang.

ShawCute said...

Ahihihi...thanks Joyce. Super dali lang nyan. Maliit lang oven ko dito kaya madaming salang yan.

Punta ka dito bake tayo :)