Toll House Crumb Cake

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Описание:

Please Subscribe and Like this video.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
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.) NESTLÉ® TOLL HOUSE® 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 ungreased 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.

Комментарии:

Mark Olkowski пишет: thanks for the recipe they turned out awesome

jtg3765 пишет: Thanks for the instructions .. your methods with the mixer and use of the cookie scoop is helpful to me. I was somewhat disappointed, however, with the final result. I'm trying to find a Toll-house recipe that comes out asymmetrical and chunky, rather than the uniform smooth, liquidy flat look (as seen here and elsewhere) - I don't know how else to describe it. My grandmother used to get that traditional, raised and bulky look. I'd like a recipe that achieves that.

ultispimp пишет: You should do a stir fry video

Violet Howell пишет: It depends on how liquidy. As long as you followed the directions, then it should be fine.

Mark Olkowski пишет: is it okay if the cookies are a little liquidy when they are baking

Mark Olkowski пишет: thanks for the recipe they turned out awesome

jtg3765 пишет: Thanks for the instructions .. your methods with the mixer and use of the cookie scoop is helpful to me. I was somewhat disappointed, however, with the final result. I'm trying to find a Toll-house recipe that comes out asymmetrical and chunky, rather than the uniform smooth, liquidy flat look (as seen here and elsewhere) - I don't know how else to describe it. My grandmother used to get that traditional, raised and bulky look. I'd like a recipe that achieves that.

ultispimp пишет: You should do a stir fry video

Violet Howell пишет: It depends on how liquidy. As long as you followed the directions, then it should be fine.

Mark Olkowski пишет: is it okay if the cookies are a little liquidy when they are baking
You'll Need:

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped nuts
2 cups (12 ounce package) NESTL� TOLL HOUSE
Semi-Sweet Chocolate Mini Morsels, divided
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

Procedures : Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.

For topping: Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until mixture is crumbly. Stir in nuts and 1/2 cup morsels.

For cake: Combine flour, baking powder, baking soda and salt in small bowl.

Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining morsels. Spread into prepared baking pan; sprinkle with topping. Bake 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack