Toll House Cookies Package Recipe - Without nuts
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 116.2
- Total Fat: 6.1 g
- Cholesterol: 19.2 mg
- Sodium: 80.0 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.4 g
- Protein: 1.3 g
View full nutritional breakdown of Toll House Cookies Package Recipe - Without nuts calories by ingredient
Introduction
This is the recipe from the package, made as the package calls for with the following exceptions:- I have omitted the nuts
- I changed the servings to 4 dozen so no matter which means by which you make them the nutrition info is the same.
- I took the time to measure the dough that I had )after the my daughter liked the bowl and beaters) and calculated that each cookie uses about 26grams of dough or one packed flat measuring tablespoon. This is the recipe from the package, made as the package calls for with the following exceptions:
- I have omitted the nuts
- I changed the servings to 4 dozen so no matter which means by which you make them the nutrition info is the same.
- I took the time to measure the dough that I had )after the my daughter liked the bowl and beaters) and calculated that each cookie uses about 26grams of dough or one packed flat measuring tablespoon.
Number of Servings: 48
Ingredients
-
* All-Purpose Flour, 2 1/4 cup
* Baking Soda, 1 tsp
* Salt, 1 tsp
* Butter, unsalted, 2 sticks softened
* Granulated Sugar, 3/4 cup
* Brown Sugar, 3/4 cup, packed
* Egg, fresh, 2 large
* Semisweet chocolate, 2 cup chips (12 oz package)
Directions
***notes: I adjusted the serving size to 4 dozen cookies so it doesn't matter in which form -drop, bar, sliced you make them, it is still the same info.
For drop cookies, each bit of dough should be about 26g; if you use a deep style measuring tablespoon and fill it by pushing the dough against the side of the bowl making it close to flat you will be using about the right amount.
Also, to keep your cookies soft, cool completely and store in an air tight container with a slice of bread. Change the bread when it gets hard.***
PREHEAT oven to 375° F.
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. Drop by rounded tablespoon (see note above) 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. Makes 4 dozen cookies (see note above)
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.
SLICE AND BAKE COOKIE VARIATION:
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 4 dozen cookies. (see note above)
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Number of Servings: 48
Recipe submitted by SparkPeople user KALEAANNE.
For drop cookies, each bit of dough should be about 26g; if you use a deep style measuring tablespoon and fill it by pushing the dough against the side of the bowl making it close to flat you will be using about the right amount.
Also, to keep your cookies soft, cool completely and store in an air tight container with a slice of bread. Change the bread when it gets hard.***
PREHEAT oven to 375° F.
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. Drop by rounded tablespoon (see note above) 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. Makes 4 dozen cookies (see note above)
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.
SLICE AND BAKE COOKIE VARIATION:
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 4 dozen cookies. (see note above)
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Number of Servings: 48
Recipe submitted by SparkPeople user KALEAANNE.
Member Ratings For This Recipe
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1HAPPYSPIRIT
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ZRIE014
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GEORGE815
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NASFKAB
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PWILLOW1
