Toll House Chocolate Chip Cookies, International Version
Toll House Chocolate Chip Cookies, International Version

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, toll house chocolate chip cookies, international version. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Toll House Chocolate Chip Cookies, International Version is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Toll House Chocolate Chip Cookies, International Version is something that I’ve loved my whole life.

To begin with this recipe, we must 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 that.

The ingredients needed to make Toll House Chocolate Chip Cookies, International Version:
  1. Get Special note about units
  2. Get 1 For best results use metric units and 50 servings for this recipe.
  3. Take Dry mix
  4. Prepare 300 grams all-purpose flour
  5. Get 8 grams salt
  6. Make ready 6 grams baking soda
  7. Take Wet mix
  8. Get 300 grams sugar
  9. Take 250 grams unsalted butter, softened
  10. Get 60 grams molasses
  11. Take 6 grams vanilla extract
  12. Get Eggs
  13. Take 2 large eggs
  14. Take Chocolate chips
  15. Make ready 400 grams chocolate chips
  16. Make ready Optional
  17. Take 60 grams chopped nuts
  18. Prepare 1 pinch sea salt
Steps to make Toll House Chocolate Chip Cookies, International Version:
  1. Preheat oven to 180°C
  2. Dry mix : Combine flour, salt and baking soda in a bowl and set aside.
  3. Wet mix : Mix sugar, butter, molasses and vanilla extract until creamy.
  4. Add eggs one at a time and mix well.
  5. Gradually add the dry mix until completely combined.
  6. Stir in chocolate chips and chopped nuts (optional).
  7. 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.
  8. Lightly sprinkle with sea salt (optional) and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  9. After cool try to store them in an air tight container for up to 3 weeks, if they last that long! ;)
  10. 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.
  11. 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.
  12. 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.

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