Tag Archives: milk chocolate chips

Chocolate Chip Cookies by Nestle

13 Mar

The chocolate chip cookie. Probably the most commonly baked cookie in the United States. When you think cookie,  “chocolate chip” probably pops into your head first (or maybe second). Nestle Toll House has created a huge brand based around chocolate chip cookies. You can buy dough already made that just needs to be placed on cookie sheets. No mess and super easy. But I don’t like that, I like the process of making cookies. We’ve all done it and probably all have fond memories as children of making cookies with a parent or grandparent, right? I have fond memories of my sister and I making a quarter of a batch of cookie dough after school and eating it as a snack. Yup, we really did that. More than once. And nope, I don’t regret it, lol. For my 8th Grade science fair project I posed the question, “Which chocolate chip makes the best chocolate chip cookie?” (I guess you could say the love of baking has been in my blood for quite some time now.) I tested four different chips: Ghiradelli, Nestle Toll House, Hershey’s and the store brand (Vons). The winner? Nestle Toll House. Ghiradelli was second, then store brand and, sadly, Hershey’s was last. So when Towne Street’s 10 Minute Play Festival had its closing party I decided to make chocolate chip cookies, using Nestle’s recipe on the bag. Keep in mind, there are about as many chocolate chip recipes in the world as there are Starbucks in Los Angeles (if not more), so this won’t be the last chocolate chip cookie recipe I post. The cookies were a hit and I even managed to keep a few for myself and my office mates.

Chocolate Chip Cookies Ingredients L-R: Baking Soda, Brown Sugar, Butter (I used Crisco), White Sugar, Chocolate Chips, Eggs, Flour, Vanilla Extract, Salt

Chocolate Chip Cookies Ingredients L-R: Baking Soda, Brown Sugar, Butter (I used Crisco), White Sugar, Chocolate Chips, Eggs, Flour, Vanilla Extract, Salt

CHOCOLATE CHIP COOKIES BY NESTLE (makes between 4 and 5 dozen)

  • 2 1/4 Cup Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Cup Butter, Softened
  • 3/4 Cup White Sugar
  • 3/4 Cup Brown Sugar, Packed
  • 1 Tsp Vanilla
  • 2 Eggs
  • 2 Cups (12 oz bag) Semi-Sweet Chocolate Chips
  • 1 Cup Chopped Nuts (optional)
Sugars and butter about to be mixed

Sugars and butter about to be mixed

Adding in the eggs and vanilla

Adding in the eggs and vanilla

Pre-heat your oven to 375 degrees. In a medium bowl combine your dry ingredients: flour, baking soda and salt. Set aside. In a large mixing bowl (or your stand mixer), combine your sugars and butter. Blend until smooth. Add in your eggs and vanilla and beat again until thoroughly mixed. On the lowest setting start adding your dry ingredient mixture slowly. Once all the dry ingredients are thoroughly mixed add in your chocolate chips (and nuts if you wish. I don’t add nuts as I don’t like them in my cookies.) and mix until they are well blended into your dough.

Chocolate Chip Cookies

Chocolate Chip Cookies

Everyone has their own style of putting cookies on the sheet to be baked. If you want pretty round ones, then make small balls about an inch in diameter (unless you want bigger cookies). If you don’t care about the shape just plop the dough onto the sheet either with your hands or a spoon. I kept my cookies about an inch in diameter so there would be lots for the party.

I used a spoon to approximate the size of the cookies.

I used a spoon to approximate the size of the cookies.

Ready for the oven!

Ready for the oven!

The bag says to bake for 9 to 11 minutes, however, I have found that every oven is slightly different, so my first batch of cookies I baked for 8 minutes. Perfect! The rest of the batches were subsequently baked for 8 minutes as well. I let them cool for another two or three minutes on the pan before removing to a cooling rack. I tasted one and it was delicious! They were quickly gobbled up (and stuffed in pockets to take home) at the party. Success!

Fresh from the oven!

Fresh from the oven!

Chocolate Chip Cookies ready for consumption

Chocolate Chip Cookies ready for consumption

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Three Great Tastes Blonde Brownies

18 Jan

Remember when I said I have multiple Hershey cookbooks? Well this recipe is from Hershey Classic Recipes, and my roommate and I have decided I need to make them again as we are still talking about them (and keep in mind I made these over a month ago!). The recipe said it would make 72, which is one reason why I chose it (I wanted to make sure everyone got some!), but sadly it only made about 42. Maybe they cut theirs really small? Oh well, I love brownies and every year I’ve baked for the holidays I always include a brownie recipe, but I think I’ve found my winner with this one. With three different kinds of chips, milk chocolate, white chocolate and peanut butter, my tastes buds were in heaven. And while the drizzling of the chocolate was a little difficult (and messy) at first, I soon got the hang of it. Even the edges were good!

Three Tastes Blondie Brownie Ingredients L-R: Butter, Vanilla, Flour, Light Brown Sugar, Peanut Butter Chips, Eggs, White Chocolate Chips, Salt, Milk Chocolate Chips

Three Tastes Blondie Brownie Ingredients L-R: Butter, Vanilla, Flour, Light Brown Sugar, Peanut Butter Chips, Eggs, White Chocolate Chips, Salt, Milk Chocolate Chips

THREE GREAT TASTES BLONDE BROWNIES (makes about 42)

Brownies:

  • 2 Cups Packed Light Brown Sugar
  • 1 Cup (2 sticks) Butter or Margarine, melted
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 2 Cups Flour
  • 1 Tsp Salt
  • 2/3 Cup of each: Hershey Semi-Sweet Chocolate Chips, Reese’s Peanut Butter Chips, Hershey’s White Chips

Chocolate Drizzle:

  • 1/4 Cup Hershey’s Semi-Sweet Chocolate Chips
  • 1/4 Tsp Shortening (NOT butter or oil)

Pre-heat the oven to 350 degrees. In a small microwave safe bowl melt your butter. In your stand mixer (or large bowl if using a hand mixer) mix together the sugar and melted butter. Add in the eggs and vanilla until the mixture is smooth. Slowly add in your flour (use your shield for your stand mixer if you have it!) and toss in your salt until the mixture is completely blended. Add all your chips and mix.

Adding in the eggs and vanilla to the already mixed butter and brown sugar

Adding in the eggs and vanilla to the already mixed butter and brown sugar

Nice and smooth! Flour and salt will be next.

Nice and smooth! Flour and salt will be next.

Take out a 15 1/2″ x 10 1/2″ x 1″ jelly roll pan and grease. I use the “flour” baking spray. If you like thicker brownies and don’t need as many then you can use a deeper brownie pan. I ended up using two pans as I had more batter than would fit in the pan I had. Spread your batter in your greased pan(s). Once the oven is ready, bake for 25 to 30 minutes. Test doneness with a toothpick. Stick in the middle of the brownies and it should come out clean. If there’s still batter on it bake a 2-3 more minutes.

Brownies in the oven!

Brownies in the oven!

Fresh from the oven!

Fresh from the oven!

When the brownies have about 5 minutes left in the oven, make the chocolate drizzle. In a microwave safe bowl combine the chocolate chips and shortening and microwave on high for about one to two minutes, checking them after about a minute. Remove and stir the chocolate until mixture is completely smooth.

Once the brownies are done and starting to cool, take a fork and drizzle the melted chocolate randomly over the brownies. It might take a few times to get it to drizzle the way you want it to, but don’t stress, you’ll get it. And remember, it’s just melted chocolate and unless you’re trying to make a picture, the chocolate is just for fun. Cut the brownies to a size you want and enjoy!

All ready for consumption! They look yummy!

All ready for consumption! They look yummy!

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