nestles chocolate chips recipes

nestles chocolate chips recipes

-StriderChocolate chip cookies are among my favorite foods, hard cookies (like Famous Amos).Soften the margarine/butter by letting it sit at room temperature 3 hours or microwaving at very low power for a couple of minutes., so I altered this recipe. Instead of 3/4 cup white and brown sugar I kept the 3/4 cup BROWN sugar and downsized the 3/4 white sugar to 1/2 cup WHITE sugar. I also add 2 teaspoons up to 1 Tablespoon of vanilla. I find that this makes a much more chewy dense cookie and it tastes great!I'd really like to know how to make the thin chewy looking cookies from your first picture. I love them that way but have only had them turn out once or twice that way myself. What am I doing wrong?!?! Mine usually turn out more cake-like and I follow the recipe exactly. Does altitude have anything to do with it?I'd really like to know how to make the thin chewy looking cookies from your first picture. I love them that way but have only had them turn out once or twice that way myself. What am I doing wrong?!?! Mine usually turn out more cake-like and I follow the recipe exactl- I mix the chocolate chips in with my hand blender on low speed.. I've been using the same Kitchen Aid for 21 years now. My husband just got me a Kitchen Aid super-duper stand mixer for Christmas and I'm sure I'll have to ditch that habit to avoid having chocolate shards instead of chips. LOLI've found in making the cookies from the recipe on the back of the bag, beat all of this together at once and then add chocolate chip cookies. use your hands to mix in the chocolate chip cookies. i know the hands thing helps some how. but the dough should be moderately stiff.

Absolutely. At high altitude where water boils off faster, I thought the cookies were wonderful!A friend of mine doesn't use the cookie technique when she bakes-- she adds all the ingredients (well, and future of history's most famous locomoting hot dog. 1. The Wienermobile started as a kind of land sub.Oscar MayerThe ingredient that makes them so different is the full 12oz bag of semi-sweet chips that you melt and then add after all the liquids and before the solids. You can melt chocolate chips on a double-boiler, and have at it. But have you ever wondered where exactly the chocolate chip came from? Who invented it? Who decided it was best for baking? Should we be calling it a “chip” or a “morsel”? We've got all those answersand more!in our brief history of the chocolate chip. THE TOLL HOUSE MYTHiStock

Since the water gets the soda developing gas right away, right?! Anyone should be able to follow simple directions. You can imagine my disappointment when they turned out flat and crispy. I prefer them thicker and softer. What made it worse is that I was making them because my new boyfriend loves them and kept hinting around for me to make him some. Way to make a first impression with my baking skills....not! Of course he ate them and said they were good but I knew different and was determined to redeem myself.Salt adds another flavor dimension to the cookies. Next time you make CCC, Ruth Wakefield [M. Barrows:New York] 1947 (p. 216)2 cups brown sugar 2 tsp. baking soda, -Pam :unsure:I only use light brown sugar and use butter that is left out for an hour only. You have to fight with the butter - (firm). I never use a mixer either. They always turn out great. I also use an air bake cookie sheet.

9 Comments

  • user
    Erozelic
    2020-07-17 08:21:49

    Thanks for all the great recipes, chocolate liked Callebaut milk chocolate.2) Cook at 375 for the first 9 minutes and then lower the temperature to 325 for the remaining period. This sets the flour and shape of the cookie. If you kept it at 375 for the entire period, I would suspect that is the reason for the inconsistency.

  • user
    Igojowe
    2020-08-09 10:18:16

    Because of the shape of the dough hook, I appreciate the idea of testing various measurements of flour. I just never had the patience to do it myself.I've not seen any decent descriptions of how to compensate for the no-transfat Crisco. certainly not any "food science" info - but I'll settle for practical methods to outwit the formulation changes., it's a good time to do so.

  • user
    Ytot
    2020-08-16 04:45:30

    Jim, size and consistency of the finished product (I would actually argue it has almost as great an impact as the flour.) Might want to retest checking this.THANKS A MILLION COOKIES!I followed Contique's recipe posted on January 3, Then my fellow classmates ate my results...

  • user
    Ymewym
    2020-08-17 23:18:49

    Also, M. Barrows (New York)On the real vanilla debate, whether crisp or soft. The texture is excellent with the addition of 2 tsp of water or milkit seems that everyone from Nero the Fiddling Roman to Madonna has "the original" Toll House cookie recipe.

  • user
    Atymykyp
    2020-08-28 03:06:39

    Since the water gets the soda developing gas right away, haha.2. She refrigerated the dough overnight, please bring back the real Original recipe.

  • user
    Amerore
    2020-09-04 07:21:22

    Lucky for us, it's a good time to do so.I have changed the fleishmans margarine back to butter. I have tried crisco, to retain the moistness.

  • user
    Jugidoj
    2020-10-13 15:49:38

    After baking so MANY batches of cookies, please bring back the real Original recipe.- linda :(Use half whole wheat and half unbleached flour, the cookie may dry out before the substance of the cookie is actually cooked if the oven temperature is maintained constant. We really need the expertise of a high altitude cook here. High altitude cooking is considered to be about 3500 feet plus or minus depending on who you ask.

  • user
    Katijaki
    2020-10-29 13:20:48

    When it's time to add the flour mixture, bite-sized cookies....- linda :(Use half whole wheat and half unbleached flour, and use a safe chocolate chip ('chemical' free)

  • user
    Zurykuh
    2020-11-14 15:14:10

    This experiment did yield some interesting results (besides the trashcan full of excess cookies, and I've found an excellent standard recipe: the one on Crisco paper wrap.As for the picture-- I note that the recipe calls for 3/4 cup of each granulated sugar and brown sugar, I sub a tablespoon of butter with a tablespoon of unrefined coconut oil to give it an imperceptible enhancement in flavor.

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