Soft Chocolate Chip Cookies

I like mine kinda soft, so what I did is use the Nestle Tollhouse Recipe, but cut the amount of butter to 1/2 cup and added 1/2 cup butter flavor Crisco. Butter makes cookies crisp, so using less butter makes cookies that aren't as crisp

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
If you don't have Crisco, you can also use 1 stick of butter and 1 stick of margarine. Take them out of the oven just as they are starting to brown (usually 9 or 10 minutes) and leave them on the pan for about 30 seconds to 1 minute. Place on cooling rack...enjoy! They stay soft and are delicious!

This is how I always make my choc. chip. cookies and they disappear fast! My husband begs for these and often takes them to work with him. People think I am superwife because I make these.

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