The Reach Magazine TV Blog

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Living the Sweet Life

Nothing puts a smile on your face like a cookie does and in observance of National Cookie Day, the Reach Magazine TV crew is enjoying a huge batch of chocolate chip, sugar and chocolate cookies at the office and you can already see the smiles.

Reach Magazine TV host Sherrie Marlene says,”My all time favorite cookie is chocolate chip” and offers advice to go sweeten your family’s or co-workers days by bringing them some for lunch or baking them for dessert.

Try baking some super delicious cookies like these Nestle Toll House Chocolate Chip Cookies!

  • Prep: 15 min
  • Cooking: 9 min
  • Cooling time: 15 min cooling
  • Yields: 60

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

conversion calculator

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.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.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

December 4, 2009 Posted by | events, family friendly, Observances | , , , , , , , , , , | Leave a comment