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Room-temperature ingredients create a smooth, well-blended batter. If you forget to pull your eggs from the fridge, run them under warm water for 30 to 60 seconds. Sustainably sourcing ingredients is also key to a great tasting cookie. These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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” but I continued on in the name of science! Measuring 2 ¼ cups of flour that way resulted in 333 grams. Next, I measured the flour using the aerate, spoon, and level method. I stirred the flour with a fork to aerate it, used a spoon to spoon the flour into the measuring cup, then used the back of a butter knife to level it off. Then, I measured that amount of flour on the kitchen scale, resulting in 297 grams. There is no need to thaw the cookie dough before baking.
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Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks. Be sure to check out the full recipe for ingredient measurements. Everybody has a favorite cookie recipe that brings them comfort, and for many, the Toll House Cookie Recipe is that go-to recipe.
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Here you’ll find simple and delicious recipes that you can make in 30 minutes or less. Combine the wet and dry ingredients. Gradually add the flour mixture to the bowl of creamed ingredients.
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If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Slowly mix in the flour mixture until just combined. Mix in chocolate chips and nuts. In a small bowl combine flour, baking soda and salt and stir together. When baking, I follow the King Arthur ingredient weight chart, which says 1 cup of all-purpose flour equals 120 grams. Since I weigh my flour on a kitchen scale, I took their measurement of 2 ¼ cup flour and converted it into grams based on the 120 grams per cup rule. I love running, cooking, and curling up with a good book!
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Place them as close together as possible, but not touching. Remove balls to a freezer bag. Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag. Your butter might have been too warm, or your flour measurement was off. Make sure your dough balls go onto a cool baking sheet.
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For perfect cookie dough every time, use dry measuring cups for dry ingredients and liquid measuring cups (like Pyrex glass measuring cups) for wet ingredients. When measuring the flour, spoon it into the cup and level with a knife; do not pack the flour down. Save the “packing down” for when you’re measuring the brown sugar, which should be packed to ensure there are no air pockets. Step 3 Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
And there’s no need to wait for the dough to chill before baking. This recipe originally appeared on Everything you could possibly want to know about flour when it comes to the Nestle Toll House recipe. Yes, you can replace the all-purpose flour with most gluten-free flours or free flour blends. Be mindful that this may alter the texture slightly.
Images/text copyright Amanda’s Creative Studio, Inc. and Amanda Davis 2024. To feature a post from Amanda’s Cookin’, you may use one photo credited and linked back to the recipe post. Get recipes, tips and NYT special offers delivered straight to your inbox.
Squeeze out as much air as you can before sealing. If you’ve tried this Toll House cookie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. However, one of my favorite things about baking the same recipes for years is all the little adaptions I come up with over time. If you’re like me (and my mother and her mother before here) you do the same. I am an avid vintage cookbook collector, cook, baker, and total foodie.
Not too dense and perfectly chewy, this quick treat is exactly what a cookie should be. Use a cookie scoop to form dough balls and drop them, evenly spaced, onto an ungreased cookie sheet. Scoop spoonfuls of dough onto a cookie sheet and bake until golden around the edges, about 9 to 11 minutes. Mix gently with a rubber spatula and stop as soon as you no longer see streaks of flour. Fold in the chocolate chips (and nuts if using). The inn owner, Ruth Wakefield, added a chopped Nestlé semisweet chocolate bar to her cookie dough.
Remove your butter from the fridge at least two hours before baking. If you forget, warm the butter in the microwave for 7 to 10 seconds, until it’s slightly softened, being careful not to melt it. This chocolate chip cookie recipe is simple, straightforward and quick.
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