Cookies for a crowd
Jun. 5th, 2013 02:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aquinasprime in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThere is nothing more impatient than a four-year-old who knows there are fresh cookies in the oven.
This is my mother's modified version of the old Nestle Toll House chocolate chip cookie recipe that comes on the bag of chocolate chips. When I say it makes cookies for a crowd, I have in the past made 7-8 dozen + from a single batch of this recipe. The dough can be kept frozen for up to 2 months (but it never lasts that long). This was a big favorite when I was in school, especially for bake sales.
Ingredients:
3 cups plus 6 measuring tablespoons unsifted flour
1.5 teaspoons baking soda
1.5 teaspoons salt
1.5 cups butter, softened
1 cup, plus 2 tablespoons granulated sugar
1 cup, plus 2 tablespoons firmly packed brown sugar
1.5 tsp vanilla extract
3 eggs
12-18 oz chocolate chips
10 oz peanut butter chips (optional) - I usually use a 12 oz pkg of chocolate chips and a 10 oz package of peanut butter chips; uses whatever combo you like +/- nuts; shoot for 18oz - 24 oz of stuff
Preheat oven to 375º
In a small bowl, combine flour, baking soda and salt. Set aside.
In a large bowl, combine butter, sugar, brown sugar, and vanilla extract. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well.
Stir in chips, etc . Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, until you have made as many as you want.
Bake @ 375º for 8-10 minutes
Shape remaining dough into logs and wrap in waxed paper then saran wrap. Chill for 1 hour until firm. Freeze for up to 8 weeks.
With my four-year-old daughter "helping" I went from ingredients to 2 dozen cookies in about an hour. I tend to slightly underbake mine because I like them extra chewy.
Edited because I forgot the part about shaping the dough into logs.
This is my mother's modified version of the old Nestle Toll House chocolate chip cookie recipe that comes on the bag of chocolate chips. When I say it makes cookies for a crowd, I have in the past made 7-8 dozen + from a single batch of this recipe. The dough can be kept frozen for up to 2 months (but it never lasts that long). This was a big favorite when I was in school, especially for bake sales.
Ingredients:
3 cups plus 6 measuring tablespoons unsifted flour
1.5 teaspoons baking soda
1.5 teaspoons salt
1.5 cups butter, softened
1 cup, plus 2 tablespoons granulated sugar
1 cup, plus 2 tablespoons firmly packed brown sugar
1.5 tsp vanilla extract
3 eggs
12-18 oz chocolate chips
10 oz peanut butter chips (optional) - I usually use a 12 oz pkg of chocolate chips and a 10 oz package of peanut butter chips; uses whatever combo you like +/- nuts; shoot for 18oz - 24 oz of stuff
Preheat oven to 375º
In a small bowl, combine flour, baking soda and salt. Set aside.
In a large bowl, combine butter, sugar, brown sugar, and vanilla extract. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well.
Stir in chips, etc . Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, until you have made as many as you want.
Bake @ 375º for 8-10 minutes
Shape remaining dough into logs and wrap in waxed paper then saran wrap. Chill for 1 hour until firm. Freeze for up to 8 weeks.
With my four-year-old daughter "helping" I went from ingredients to 2 dozen cookies in about an hour. I tend to slightly underbake mine because I like them extra chewy.
Edited because I forgot the part about shaping the dough into logs.
