Top 5 Reasons to NEVER use the Nestle Tollhouse Chocolate Chip Cookie Recipe
In my quest for finding great goodies for my future bakery, I'll scour the internet and occasionally use recipes on the "back of the box". The Nestle Tollhouse Chocolate Chip Cookie recipe is quite popular, so I figured I would bake off a batch tonight while my bf had his friend over. What a disappointment! Not only does my bf's friend now think I'm an amateur baker, but what a waste of materials! How could you do this to me Nestle??? I ALWAYS buy your products over Ghirardelli! Well, after a closer look at the recipe, I've come up with 5 reasons why to NEVER use this recipe (unless you want to fail):
First of all, never in my life have a I heard of a cookie baking at 375 degrees. It is well known that cookies bake at 350 degrees. Baking them at 375 caused them to get too brown before they were even done. Keep it at 350 people!
2. Butter
The recipe calls for two sticks of softened butter. Usually that is okay, but with the lack of flour in this dough and the high baking temperature this butter needs to be cold.
3. Wetness of the dough
The recipe calls for two sticks of butter but only 2 1/4 cup of flour...of course the cookie is going to melt in the oven! There needs to be something substantial in the dough to soak up the liquid, like nuts. I decided to try and save the dough by adding shredded coconut and raisins, but even that didn't work. How in the world can we make this dough better??? Well...
4. Flour ratio in the dough
This recipe is definitely an indication of its age. No one uses just white flour in their cookie recipes anymore, unless their making sugar cookies or snickerdoodles. If you swap out 2/3 of the flour with ww pastry flour, then you'll be adding some weight to the dough so it may bake off better...and you'll be eating healthier too!
5. Amount of salt
There is almost too much salt in this dough. In the raw dough it is definitely overpowering, and when the cookies are baked off it is still quite strong. I know this is mostly a personal preference, but when I'm eating a cookie I don't want to be crunching on salt the whole time. Less sodium = less bloated = happy Kyrie.
Now that you know why I think this recipe is crap, I of course have to give you a fantastic recipe! I work in the bakery at Bob's Red Mill, and our chocolate chip cookies are the tastiest ever! Here is the recipe, scaled down so you don't get 288 4 oz. cookies. If you want that recipe, e-mail me at pastelcakeandpastry@yahoo.com!
Hey! Why in the heck is there .44 ounces of baking soda and not two teaspoons??? Well, I like to be precise. So go to Bob's and pick up a scale for $25.00. I promise you, the end product is much better when the measurements are exact.
1. Oven temperature
First of all, never in my life have a I heard of a cookie baking at 375 degrees. It is well known that cookies bake at 350 degrees. Baking them at 375 caused them to get too brown before they were even done. Keep it at 350 people!
The recipe calls for two sticks of softened butter. Usually that is okay, but with the lack of flour in this dough and the high baking temperature this butter needs to be cold.
3. Wetness of the dough
The recipe calls for two sticks of butter but only 2 1/4 cup of flour...of course the cookie is going to melt in the oven! There needs to be something substantial in the dough to soak up the liquid, like nuts. I decided to try and save the dough by adding shredded coconut and raisins, but even that didn't work. How in the world can we make this dough better??? Well...
4. Flour ratio in the dough
This recipe is definitely an indication of its age. No one uses just white flour in their cookie recipes anymore, unless their making sugar cookies or snickerdoodles. If you swap out 2/3 of the flour with ww pastry flour, then you'll be adding some weight to the dough so it may bake off better...and you'll be eating healthier too!
5. Amount of salt
There is almost too much salt in this dough. In the raw dough it is definitely overpowering, and when the cookies are baked off it is still quite strong. I know this is mostly a personal preference, but when I'm eating a cookie I don't want to be crunching on salt the whole time. Less sodium = less bloated = happy Kyrie.
Now that you know why I think this recipe is crap, I of course have to give you a fantastic recipe! I work in the bakery at Bob's Red Mill, and our chocolate chip cookies are the tastiest ever! Here is the recipe, scaled down so you don't get 288 4 oz. cookies. If you want that recipe, e-mail me at pastelcakeandpastry@yahoo.com!
Bob's Red Mill Chocolate Chip Cookies
(original recipe divided by 16)
1/2 lb. unsalted butter (not softened)
5.25 ounces granulated sugar
1/2 lb. brown sugar
2 eggs
1 tbsp. vanilla
3/4 lb. whole wheat pastry flour
6.5 ounces unbleached white flour
.44 ounces baking soda
.22 ounces baking powder
.13 ounces salt
1/2 lb. semi-sweet chocolate chips (Bob's uses Ghirardelli brand)
1/2 lb. brown sugar
2 eggs
1 tbsp. vanilla
3/4 lb. whole wheat pastry flour
6.5 ounces unbleached white flour
.44 ounces baking soda
.22 ounces baking powder
.13 ounces salt
1/2 lb. semi-sweet chocolate chips (Bob's uses Ghirardelli brand)
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter and sugars until smooth and fluffy.
- Add in eggs and vanilla, and beat until light in color and no longer grainy.
- Combine dry ingredients in another bowl and add to the mixture, beating slowly at first and then at a medium speed until well-incorporated.
- Add chocolate chips and beat until combined.
- Put about 2 1/2 tablespoons in your hand and roll into a ball. Place onto an ungreased sheet, and press down slightly (fits about 6 cookies per sheet).
- Bake for 12 to 14 minutes, or until light golden brown. Let cool on baking sheet before transferring to cooling rack.
Hey! Why in the heck is there .44 ounces of baking soda and not two teaspoons??? Well, I like to be precise. So go to Bob's and pick up a scale for $25.00. I promise you, the end product is much better when the measurements are exact.
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