Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, toll house chocolate chip cookies, international version. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Toll House Chocolate Chip Cookies, International Version is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Toll House Chocolate Chip Cookies, International Version is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Get Special note about units
- Prepare 1 For best results use metric units and 50 servings for this recipe.
- Make ready Dry mix
- Prepare 300 grams all-purpose flour
- Prepare 8 grams salt
- Prepare 6 grams baking soda
- Make ready Wet mix
- Prepare 300 grams sugar
- Prepare 250 grams unsalted butter, softened
- Prepare 60 grams molasses
- Prepare 6 grams vanilla extract
- Prepare Eggs
- Make ready 2 large eggs
- Prepare Chocolate chips
- Make ready 400 grams chocolate chips
- Make ready Optional
- Prepare 60 grams chopped nuts
- Take 1 pinch sea salt
Instructions 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’m sure that you will make this at home. There’s gonna be more 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!
