Original Nestle Toll House Chocolate Chip Cookies Recipe
bettyskitchen
Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making Chocolate Chip Cookies
and you know in my kitchen we make a little bit of everything. We might have breakfast.
We might have some just for lunch. We might have a full dinner or there might be just a
side dish like corn or gravies or something like that and I haven’t done a lot of cookies.
I’ve done peanut butter cookies and then we did the ranger cookies recently so what I’m
going to do today is the chocolate chip cookie. This is the standard chocolate chip cookie
that’s very good and then after that I’ll be doing a video that expands on that idea that I
think you’ll be interested in so this is a two video thing if you want to get to the end of
what I’m doing but let’s start with the cookie.
We’re going to use some sugar and that will be granulated sugar and also some light
brown sugar what I need is ¾ of a cup of granulated sugar and I need ¾ of a cup of
packed light brown sugar so there we have that and what I’m going to do with this is kind
of blending them together and you can see that I have some butter sitting here. Actually
there’s one stick of butter and one stick of margarine. You may use a stick of each kind
or you may use 2 sticks of butter or 2 sticks of margarine.
I’ll have to mix that a little bit but it doesn’t really matter a whole lot. You just need to
have the equivalent of that would be 1 cup each one of these is a half cup so you will
have one cup of shortening and preferably better on margarine. That’s going to go in
here. This is softened to room temperature so that should mix up very easily for us and I I
want you to do the fork to blend that a little bit but this is fine just like this so I’m going
to bring the spoon over because I want to put this in to a large bowl that has 2 well beaten
eggs. That’s about all that so we’re through with this and that gives us all more specs.
Here is our vanilla extract. Now there is a larger measuring spoon that one teaspoon but I
filled only one teaspoon into it from the vanilla extract and that’s added in and now we
stir so there we go and the next thing that goes down will be flour I have chosen self
rising flour in order not to have to add anything like baking powder or sauce. It’s just
ready to go. So right here I have the flour and this is a full package so I have another
package I took 2-1/4 so it takes a little more of in two packs and we’ll put that in and stir
that around.
So wait until you get it into a dough form and then we have two more things to add in and
they are sort of crucial to this recipe since we’re making chocolate chip cookies you
might expect that we’re going to be adding chocolate chips. So what we have here is a
bag that I have entered out. This is just an inexpensive brand of chocolate chips semi
sweet if you don’t like semi sweet then you could use milk chocolate chips but this is
generally what is used. It’s a 12 ounce thick package and that comes out to be 2 cups of
chocolate chips in there along with that but one cup of pecan pieces.
These are chopped pecans. If you prefer some other kind in that you can do that but it
won’t meet the traditional chocolate chip cookie this is actually the Nestles version
there’s a Hershey’s Chocolate pound version but you want to be more than likely
traditional and standard so now we’ve got all of our ingredients in here that’s the end
result of putting the dough together.
Now what we have to do is get our dough made in to cookies. I have a couple of pans
here. Let’s see I think I’ll use this small pan. I’m not going to make a whole lot for this
demonstration because as I said I’m going to follow this demonstration with another
demonstration where I’ll still need some of the stuff so I don’t want to use too much of it
up and I think probably we’ll get about 12 there and show you what they look like after
they’re done as chocolate chip cookies and then move along and do something else.
I probably can use something to scrape out my dough, what you want to do is take
rounded tablespoonfuls and you can consider this spoon I’m holding as a tablespoon and
what you can do is just dig it out with a teaspoon and drop it on to that tray. I want these
to look really pretty so what I’m going to do is make it a little bit smaller than that so I
can work with it well and I’m actually going to get my hands a little messy and I’m going
to roll it into a bal and flatten it just a little bit so that when it goes into the pan it has a
certain shape and it will rise and it will spread out a little bit but that’s one reason I
wanted it to make it a little smaller.
It runs into the next cookie then it can’t be round anymore it starts squaring off and that
probably will have— I probably should have made it a little smaller like this one and take
it a little bit off of this one here. You can always adjust you know. So let me go ahead
and fill this pan and like I said I’m thinking the 3 across here for this way probably 12
and then we’ll bake this at 375 degrees it will be about 10 minutes.
This is what the cookies look like before they go in the oven. We’ve got 12 of them and
we’re going to put them toward the center. Anytime you bake a cake or bake cookies or
bread try to put it at the center of the oven 375 degrees probably got 10 minutes and see
that our finished chocolate cookies and they look delicious they’re still a little bit warm.
What I did was to let them cool in the pan for about 2 minutes and then I took another
pan and put them on a flat surface that had some paper towel in to suck up any oil that
might be there and then when they cooled I transferred them over to this plate. So they
have a little bit of warmth to them. They’re just perfect for eating right now. I think
you’ll enjoy them.
If you’re interested I’m going to take my leftover cookie dough which is right here which
I actually say and I’m going to make some large cookies and then we’re going to make
them very special with some toppings so that will be a separate video.
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