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

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, toll house chocolate chip cookies, international version. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Toll House Chocolate Chip Cookies, International Version is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Toll House Chocolate Chip Cookies, International Version is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook toll house chocolate chip cookies, international version using 18 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Toll House Chocolate Chip Cookies, International Version:
  1. Take Special note about units
  2. Make ready 1 For best results use metric units and 50 servings for this recipe.
  3. Take Dry mix
  4. Take 300 grams all-purpose flour
  5. Prepare 8 grams salt
  6. Get 6 grams baking soda
  7. Prepare Wet mix
  8. Take 300 grams sugar
  9. Take 250 grams unsalted butter, softened
  10. Make ready 60 grams molasses
  11. Prepare 6 grams vanilla extract
  12. Prepare Eggs
  13. Make ready 2 large eggs
  14. Prepare Chocolate chips
  15. Make ready 400 grams chocolate chips
  16. Prepare Optional
  17. Take 60 grams chopped nuts
  18. Prepare 1 pinch sea salt
Instructions 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.

So that’s going to wrap it up for this exceptional food toll house chocolate chip cookies, international version recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!