Follow these easy step-by-step instructions to make The Original NESTLÉ TOLL HOUSE Chocolate Chip Cookies
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Sunday, January 15, 2012
Tuesday, December 20, 2011
Baking After Midnight: Nestlé Toll House Cookies
Nestlé Toll House Cookies for bluenazz, with a twist (milk chocolate / mint chocolate.) Music: Django Reinhardt's "Blue Skies" which he recorded once in 1940 and once in 1949, and, "Ain't Misbehavin'," 1937.
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Saturday, December 3, 2011
Chocolate Chip Cookies | Food Storage | Basic Baking Mondays
What is more classic than homemade chocolate chip cookies? I make these cookies for my family on a regular basis. This recipe is easy to assemble and you end up with soft puffy cookies. Be sure not to overbake them (overbaking will produce a hard crisp cookie). This video details the steps necessary to make these soft cookies. Enjoy hot out of the oven with a cold glass of milk. 1 ¼ Cup -- Sugar 1 ¼ Cup - Brown Sugar (Packed) 3 sticks -- Unsalted Butter (Room Temperature 1 ½ cups) 4 Cups -- Unbleached All Purpose Flour 2 Teaspoons -- Baking Soda ½ Teaspoon -- Kosher Salt 3 Large -- Organic Eggs 2 Teaspoons -- Vanilla 2 Cups -- Chocolate Chips Join PREP every Monday for a new YouTube video post showing you how to bake delicious, homemade baked goods from scratch. There is no reason to spend a lot of money on prepackaged baking mixes or prepacked oven meals when you can bake a variety of items using ingredients you already have in your food storage pantry. Visit the PREP website at www.providingresources.com "Like" PREP on Facebook at https "Follow" PREP on Twitter at www.twitter.com SKYPE - providingresources
Sunday, November 27, 2011
Vegan Homestyle Chocolate Chip Cookies
Welcome to the Everyday Dish vegan cooking show! Dreena Burton takes us through her tried and true recipe for delicious and easy to make homestyle chocolate chip cookies. Go to everydaydish(.)tv to download the recipe Visit the official website: everydaydish.tv Where you'll find all of our cooking videos and recipes!
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Saturday, November 19, 2011
The Origins of Biscuits and Cookies
The history of the biscuit follows that of sugar and it seems that the first biscuits were baked in Persia during the 7th Century BCE. It wasn't until the Moorish conquest of Spain and the crusades of the 12th and 13th centuries that Arabic cooking practices slowly came to Europe.
The modern biscuit, however, is a French invention, and by the 14th century it was possible to buy little fruit-filled wafers on the streets of paris. The name of these comes from a corruption of the Latin bis cotum (baked twice) which became biscuit in English and biscotti in Italian. Traditionally, such biscuits are hard and dry in texture and they're know (and commonplace) from recipe books going back at least to the Elizabethan era.
In contrast, cookies are Dutch in origin. The name itself derives from the Dutch word 'koekje' (small or round cake) which represents the small pieces of dough that Dutch bakers used to place in their ovens to test the temperature. However, the classic cookie, the 'cocolate chip cookie' was only invented in 1937 by Ruth Graves Wakefield (1905-1977), of Whitman, Massachusetts, who ran the Toll House Restaurant. This type of cookie didn't reach nationwide fame until 1939 when Betty Crocker popularized it in her radio show. Today, however, the chocolate chip cookie is by far the commonest baked and eaten cake in America.
Below you will find a recipe for a classic British biscuit and a classic American cookie so that you can bake these for yourselves and appreciate both the similarities and the differences between these classic baked goods.
Fruit Shrewsbury Biscuits
This is a classic and easy to bake lightly fruited biscuit, ostensibly originating in the Shrewsbury region of England.
Ingredients:
125g butter
150g caster sugar2 egg yolks
225g plain flour
freshly-grated zest of 1 lemon
60g currants
sugar to dust
Method:
Cream together the butter and sugar until pale and fluffy then add the egg yolks and beat together to combine.
Stir-in the flour, lemon zest and currants. Mix to a firm dough (add a little water if it's too stiff) then turn onto a lightly-floured surface and knead lightly. Roll out to about 5mm thick and cut into rounds with a 6cm pastry cutter with fluted edges.
Transfer the pastry rounds onto lightly-greased baking sheets and place in an oven pre-heated to 180°C, baking for about 15 minutes or until the biscuits are firm and only very slightly browned.
Remove from the oven and dust the top with coarse sugar then allow to cool on the baking trays for 10 minutes before transferring to wire racks to cool completely.
Chocolate Chip Cookies
This is the classic American chocolate chip cookie recipe made with brown and granulated sugars and hearkens back to the 1937 original.
Ingredients:
225g unsalted butter
150g granulated sugar
160g light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
320g plain flour
1 tsp baking soda
1/2 tsp salt
260g plain chocolate chips
120g walnuts or pecans, coarsely chopped (optional)
Method:
Cream together the butter and sugar in a bowl until light and fluffy. Mix the eggs together in a bowl then add a little at a time to the butter mix, combining thoroughly after each addition. Now add the vanilla and beat in to combine.
In a separate bowl sift together the flour, baking soda and salt. Add the dry ingredients to the egg and butter mixture and beat thoroughly until completely incorporated. Add the chocolate chips (and the nuts, if using) about half way through mixing so that they're evenly distributed through the dough.
The dough should be fairly firm and if you find it too soft then cover and refrigerate for about 30 minutes (this will set the butter and make the dough stiffer). When ready drop about 2 tbsp of the mixture per cookie onto a lightly-greased baking tray, allowing at least 8cm between each cookie for them to spread. Place in an oven pre-heated to 190°C and bake for about 12 minutes, or until golden brown around the edges. Allow the mixture to cool for 10 minutes on the baking tray before transferring to a wire rack to cool completely.
I hope that you have learnt something about biscuit and cookie baking and that you will now want to know more about these baked goods.
Friday, November 11, 2011
Chocolate Chip Cookies - How We Love America's Favorite Cookie!
Don't you love it when your kids are getting ready for bed and you hear, "By the way Mom - our class party is tomorrow, and I signed up for three dozen chocolate chip cookies!"
Cookies are America's most popular dessert, and for all those late night, emergency cookie baking sessions, or almost any cookie occasion, about half the cookies baked are chocolate chip.
Did you ever wonder what chocolate chip cookies and President John F. Kennedy have in common? Perhaps not, but here are some historical chocolate chip cookie tidbits.
There are an estimated 2,000 varieties of this popular cookie, from chocolate chip banana to white chocolate chip raspberry, but the most popular is the Toll House cookie recipe seen on the back of every Nestlé chocolate chip package.
In 1930, Ruth Wakefield and her husband, Kenneth, established the Toll House Inn, near Boston, Massachusetts. Their tourist lodge was housed in a building (circa 1709) where, at one time, travelers paid their tolls, changed horses and enjoyed home-cooked meals.
The Toll House Inn was well-known for Ruth's cooking, especially her desserts. She often sent travelers on their way with a plate of her delicious cookies. One otherwise uneventful day in 1937, Ruth added small chunks of a Nestlé's Semisweet Yellow Label Chocolate bar to her butter cookie dough.
Results? Instant success!
The story goes that Ruth received a lifetime supply of chocolate in exchange for her recipe, which Nestle' printed on the back of their semisweet chocolate bar packages. The cookie recipe was so popular that Nestlé began marketing chocolate chips to be used especially for cookies.
Over the years, the popular Toll House Inn included many well-known guests, including - guess who? - President John F. Kennedy.
Almost a century after Ruth dropped that first piece of chocolate into her cookies, every bag of Nestle chocolate chips in North America continues to have Wakefield's original, Toll House recipe printed on the back.
Just like Ruth's recipe, all basic chocolate chip recipes call for flour, sugar, butter or margarine, baking powder and/or baking soda, eggs, vanilla, and chocolate chips. The taste and texture varies with recipe. Some chocolate chip cookies bake puffy and others flat. The easiest to decorate are flat.
Decorate chocolate chip cookies? Yes, these are especially unique for Jenny and Jeff's school parties - that is, if you aren't too tired after your all night baking session! Chocolate chip cookies are tasty enough without icing, but a little decoration will make you the most popular mom in the class!
Decorated Chocolate Chip Pan Cookie
Instead of the more time-consuming individual cookies, the chocolate chip pan cookie can be a life-saver when you've awakened at midnight, realizing you forgot to bake those cookies for tomorrow's first grade celebration of "National Play Doh Day."
After you bake the cookie, pipe on a balloon (royal icing border filled in with gel icings) and message like "Happy Imagining!"
Chocolate Chip Cookie Bouquets
While chocolate chip cookies don't lend themselves to the fancier, polished cookie bouquets, they can be very cute and cheerful - exactly the thing for 85-year-old Aunt Myrna, who married her yoga instructor, or Cousin Jim who just graduated from bungee-jumping class - with flying colors!
Here's one idea:
Cookies and Milk Bouquet
1 batch of Toll House chocolate chip cookie dough
Lollipop sticks (rolled paper, not plastic) of varying heights
Royal icing
Preheat oven to 375° F. Roll cookie dough into 2-inch balls. Arrange four balls on an ungreased cookie sheet. Insert a lollipop stick into each ball. Press dough down slightly.
Bake for 13 to 15 minutes or until the edges of the cookies are crisp. Cool on baking sheet for 1 minute; remove to wire racks to cool completely.
Once cooled (about 20 minutes), decorate your cookies with a decorating bag and royal icing. Use icing sparingly so as not to detract from the wholesome cookie taste. For the "cookies and milk" theme, you might want to add white icing milk moustaches.
After the icing hardens, wrap each cookie in cellophane and tie with a ribbon. Arrange in a mug (for the milk!) that matches your theme.
If you're interested in creating the beautiful cookie bouquets made from sugar cookies you see selling for to , you can learn how from classes, books and videos, such as the "Cookie Decorating Made Easy" Video Books that this reader used:
"Hi Michael! I bought your cookie video books on Friday and made cookies with my kids on Saturday. It was the funnest time and the cookies turned out beautifully."
Chris B.
Las Vegas, NV
One last tip. If you want to be the mom with the most original cookies, bake your chocolate chip cookies in various shapes. Just fit a large decorating tip to a pastry bag, fill with your dough, and pipe out drop flowers or other shapes onto your cookie sheet.
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