Step-by-Step Guide to Make Homemade Toll House Chocolate Chip Cookies - No nuts
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, How to Prepare Quick Toll House Chocolate Chip Cookies - No nuts. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Toll House Chocolate Chip Cookies - No nuts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Toll House Chocolate Chip Cookies - No nuts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Toll House Chocolate Chip Cookies - No nuts is 3 Dozen Cookies. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Toll House Chocolate Chip Cookies - No nuts estimated approx 11 Minutes.
To get started with this recipe, we must prepare a few components. You can cook Toll House Chocolate Chip Cookies - No nuts using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Toll House Chocolate Chip Cookies - No nuts:
- 2 1/4 cups + 2 Tbsp (315 g) All-purpose flour
- 1 tsp (4 g) Baking Soda
- 1 tsp (6 g) Salt
- 1 cup (2 sticks) Butter, softened
- 2 Eggs
- 3/4 cup (150 g) Sugar
- 3/4 cup (160 g) Brown Sugar
- 1 tsp (5 g) Vanilla Extract
- 2 cups (12 oz) / 340 g package) Chocolate Chips
Steps to make Toll House Chocolate Chip Cookies - No nuts
- Prep: Preheat oven to 375. Combine flour, soda, and salt in a small bowl.
- In a large mixing bowl, beat until creamy: butter, sugar, brown sugar, and vanilla extract.
- Add eggs one at a time, beating well after each.
- Gradually beat in the flour mixture.
- Stir in the chocolate chips.
- With a cookie scoop, drop onto ungreased cookie sheet. Bake for about 12 minutes, until golden.
- Cool on cookie sheet for 2 minutes before moving to cooling racks.
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