Jared L’s Nestlé Toll House Cookies, modified from Nestle
  • Cooking Time: 8-10 min
  • Servings: 5 dozen cookies
  • Preparation Time: 45 min
  • 530 ml all-purpose flour
  • 5 ml baking soda
  • 5 ml salt
  • 230 ml (2 sticks) butter, softened
  • 170 ml granulated sugar
  • 170 ml packed brown sugar
  • 5 ml vanilla extract
  • 2 large eggs
  • 340 g (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 240 ml chopped nuts (optional)
  1. 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.
  2. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  3. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  5. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
My uncle has worked for Nestlé’s for over 20 years, and he’s in charge of some departments. He travels along the world and his wife makes the best Nestlé’s Toll House Cookies! A pure substance is the granulated sugar. The homogeneous mixtures are the uncooked batter (after it is beat) and all purpose flour. The heterogeneous mixtures are the batter before it is beat and the cookies after they are done cooking. The butter warming up after it is taken out of the refrigerator is a physical change, and so is the dough being formed into balls are too. The puffing up of the cookies is a chemical change and the change in color on the bottom of the cookies as they bake is also a chemical change. Baking soda is a compound. Salt is a pure substance. Butter is a mixture. Packed brown sugar is a pure substance. Vanilla extract is a mixture, and so are eggs. The semi-sweet morsels are pure substances. Chopped nuts are pure substances. Submitted by: "Jared L"