Friday, October 12, 2012

Favourite Recipe Remixed : Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Even if you are not in a baking mood today, get thine self to the supermarket and pick up the chocolate (hide it in way back portion of the freezer behind the peas so no one snacks on it) and when one of those "I'm Bored" days rears it yawning face you'll be ready to make excitement in the kitchen.

We've made a few discoveries that have improved upon and remixed this classic - read about them after the original recipe.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

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

PREHEAT oven to 375° F (190° C)

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.
And Now The Remix :

Having had the opportunity to make several batches of these classic cookies, and run side by side taste tests, there are a few things that we've learned can make these cookies even better than you remember!

Unsalted Butter. Using unsalted butter, often called "Sweet Butter" is a must the kitchen. The butter is actually fresher since it doesn't have salt, a preservative, in it, and the butter flavor pops, big time. When we made batches of toll house cookies with both salted and unsalted butter, the batches made with unsalted butter were favored by everyone. (afterwards we told them the secret)

Raw Sugar. Most of us have become so accustomed to refined white sugar that its the only thing found in most kitchens these days. We changed up the recipe to use raw sugar (turbinado sugar) which is a less processed sugar and a light brown in color. Making side by side batches we found that everyone preferred the flavour in the batch made with raw sugar AND, the carmel in the cookies developed making them a feast for the eyes as well! Our favorite brand is Sugar In The Raw which gets all of its sugar from Hawaii.

Vanilla Extract. (Vanilla Essence) Go with a name brand; some of the store brands of vanilla essence are so diluted with alcohol that there really isn't much flavor when compared to the name brand vanilla.

Nuts. Walnuts seem to be the traditional nut for chocolate chip cookies, but mix thing up a bit : we can't decide if our favourite is pecan, hazelnut or macadamia. Perhaps it's time to bake a few batches to conduct a new taste test!

Ginger Chips: Leave out the cup of nuts and replace them with a cup of ginger chips. Ginger cakes had a major part in holiday celebrations of the early colonies so why not bring a little of that all American 18th Century tradition to this 20th Century tradition? The Ginger People make ginger chips for baking but if you cannot locate them finely diced crystalized ginger works perfectly well.