MH’s Christmas Baking Challenge- 12/4

I’m going to start off the Mother’s Hideaway Christmas Baking Challenge with a classic: Chocolate Chip Cookies. Because really, what would the holiday baking season be without these classic staples? These have always been a favorite of mine, I loved to bake with my grandmother. While we would spend countless hours decorating sugar cookies, the chocolate chip ones were always my favorite to eat. So, enlisting my 4 year old son as my sous chef, we set out baking!

 

The Classic Recipe from Nestle Tollhouse 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Directions

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 and nuts. Drop by rounded tablespoon 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.

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 5 dozen cookies.

* 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.

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7 Responses to MH’s Christmas Baking Challenge- 12/4
  1. Veronica Lee
    December 5, 2009 | 2:53 am

    Hi! I'm visiting from MBC. Great blog.

  2. MommyB
    December 5, 2009 | 11:25 pm

    I just wanted to say YUM!! The mom's group I run just had a great cookie exchange and there are some great ones! Enjoy the holidays!

  3. Veronica Lee
    December 6, 2009 | 4:41 am

    Thanks for the follow. I'm now following your lovely blog.

  4. Theta Mom
    December 6, 2009 | 5:42 pm

    Those are classic and NEVER get old making them and eating them! 😉

  5. Rebekah
    December 10, 2009 | 4:57 am

    We're making these tomorrow!!! YUM

  6. Swathi
    November 25, 2015 | 12:16 am

    Ursuz: your pancake pics are cloeor :P@Yuki: fac totul cu astea 2 me2nu?e neeendeme2natice :)) Ai mei au ma?in?, dar parc? tot mai bun? e pe2inea pe care o faci tu singur cap-coad? 🙂

  7. Swathi
    November 25, 2015 | 12:17 am

    Ursuz: your pancake pics are cloeor :P@Yuki: fac totul cu astea 2 me2nu?e neeendeme2natice :)) Ai mei au ma?in?, dar parc? tot mai bun? e pe2inea pe care o faci tu singur cap-coad? 🙂

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