Chocolate Chip Cookies

The course on haute cuisine that I have enroled in had the recipe of nestle tollhouse chocolate chip cookies and explains why you must stick to the recipe and try to exact the measurements specified. So, I decided to give it a try. The first time I made it with the exact directions and it turned out exactly like the cookies that I used to have at the Hilton in Roseville, California. I did feel really guilty eating those as they had loads of butter and sugar in them. I was happy that I had made a small batch of 15 cookies.

I was having two people, whom I am very fond of, visiting us this evening and so decided to make these cookies but decided to give them a little healthy twist. The result was different but good as well.

Preparation Time : 10 minutes
Cooking Time : 11 minutes
Equipment Required : Oven, egg beater/hand mixer
Source :
Ingredients (Makes about 24-30 cookies depending on size):

  1. Whole wheat flour - 1 cup + 2 tbsp
  2. Salt  - 1/2 tsp
  3. Baking powder - 1/2 tsp
  4. Baking soda - 1/2 tsp
  5. Chopped nuts - 1/4 cup
  6. Chocolate chips - 1/4-1/2 cup
  7. Vanilla essence - 1/2 tsp
  8. Unsalted butter - 1/4 cup melted
  9. Granulated white sugar - 1/4 cup
  10. Raw brown sugar - 1/4 cup
  11. Egg - 1 large
How I made it :

  1. Preheat oven to 190 degree C.
  2. Prepare the baking tray. I covered a cooling tray with aluminium foil and spread some flour over it.
  3. Sift together the flour, baking powder, baking soda and salt.
  4. Beat the sugars, vanilla essence and butter for 2 minutes on high.
  5. Add the egg and beat well till the mixture is creamy. I beat mine a bit too much such that the mix got quite thick. This gives it a more crumbly texture. 
  6. Add the mix from step 3 and mix till well combined.
  7. Shape into cookies, press in some nuts and chocolate chips. Now, if you had not beaten the egg stiff, you may have a moist dough. In that case, use a spoon to place spoonfuls on the baking tray and press in some chocolate chips and nuts.
  8. Bake for 11 minutes. 
  9. Cool for 30 minutes and store in airtight containers.

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