My sister loves Nestle Toll House’s recipe. While I was trying to find a better recipe, I stumbled upon this. It’s the same Nestle recipe which uses 1/2 the butter! Anything that lessens butter but tastes the same should be good, right? So, I tried the recipe and fell in love. I’m going to forever use this! It’s a keeper. Interesting thing I learnt:
- Since it uses less butter, the cookies don’t spread out much while baking. Thus, whatever shape you put on the pan prior to baking will come out about the same after it’s done! I love that. So I get to shape it nicely or have a rustic look (because I’m just lazy :p), etc.
@nestlefoodie’s Toll House Chocolate Chip Cookies
Recipe from Chris Garboski, adapted from the Original Nestle Toll House Chocolate Chip Cookie Recipe (copied from La Fuji Mama – you can get the printable version from her site)
Makes 60 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Chips
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets.
3. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.
Yum! The same goodness with lesser fat and calories! Yay!