Скачать или смотреть Uncovering the Origins of Cookies 😁🍪 Unlock BONUS and SUPER BONUS Surprises!

Cookies have been around for centuries, and their origins are as varied as their varieties. From ancient civilizations to modern-day creations, cookies have been an important part of cultures around the world. They come in many shapes and sizes, and can be found in almost every country. The exact origins of the cookie are not known, but it is believed to have first emerged in the Middle East and then spread to Europe and other parts of the world. The cookie has since evolved into a popular snack enjoyed by children and adults alike, and many different recipes have been developed over the years. Whether they are soft and chewy, crunchy and buttery, or a combination of both, cookies are a beloved treat that is enjoyed by all.

Super Bonus.

Original toll house restaurant Chocolate Chip Cookie Recipe.

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Morsels and Baking Ingredients

Step 1

Preheat oven to 375° F.

Step 2

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 ungreased baking sheets.
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 ( Support your local Hens)
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.)

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.

Tips

Pan Cookie Variation:

Preheat oven to 350° F. 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.

https://www.verybestbaking.com/toll-h...

These are some of the ingredients that I use.
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