Chocolate Chip Cookie. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water.
NESTLÉ® TOLL HOUSE® original chocolate chip cookies are a true classic and the go-to cookie for all occasions! In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. You can cook Chocolate Chip Cookie using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chocolate Chip Cookie
- Prepare 1 cup of Butter (softened).
- It’s 1 cup of Sugar.
- It’s 1 cup of Brown Sugar.
- It’s 2 of Eggs.
- It’s 2 tsp of Vanilla Extract.
- Prepare 3 cup of All-Purpose Flour.
- It’s 1 tsp of Baking Soda.
- Prepare 2 tsp of Hot water.
- Prepare 1/2 tsp of Salt.
- You need 2 cup of Semisweet chocolate chips.
- Prepare 1 cup of Chopped walnuts (optional).
This cookie—which is made in the soft and chewy style—gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Storing & Freezing Chocolate Chip Cookies. This chocolate chip cookie recipe makes cookies that are absolutely irresistible on the day they are made: the edges are buttery and crispy, the middles are soft and chewy, and the chocolate chips are perfectly semi-melty.
Chocolate Chip Cookie step by step
- Preheat oven to 350°F (175°C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto on greased pans..
- Big for about 10 minutes in the preheated oven or until edges are nicely browned..
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy.