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Recipes > Cookies from scratch

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message 1: by Justine (new)

Justine (JustineStewart) | 5 comments HELP!!! I need a Chocolate chip cookie recipe (that I can make from scratch)!!!! It's URGENT!!! I'm making them for my friend, Spencer. :) They have to be like A Grandma's-Secret-Recipe level yummy!! :) Any ideas??


message 2: by Kim, Cookie Master (new)

Kim (mrsnesbitt) | 530 comments Mod
I use the Toll House recipe all the time and they work out well. I know how you feel about Nestle, but the recipe was purchased by them to use on their bags. You can use whatever brand you like.


Ingredients

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.)Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts (optional)

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch 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.

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 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.


message 3: by Justine (new)

Justine (JustineStewart) | 5 comments Thanks you!! :)


message 4: by Kim, Cookie Master (new)

Kim (mrsnesbitt) | 530 comments Mod
Of course, on the other hand, all the recipes here are from scratch.


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