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Toll House Chocolate Chip Cookies

Check out the Toll House Chocolate Chip Cookies calories and how many carbs in Toll House Chocolate Chip Cookies. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Desserts

Desserts
 
Serving size: 1 each
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 106 (5% DV)
Fat: 6g (9% DV)
Carbohydrates: 12g (4% DV)
Protein: 1g (3% DV)
Ingredients:  Makes 60 servings (60 each)
2-1/4  cups
 
1  teaspoon
 
1  teaspoon
 
2  sticks
 
3/4  cup
 
3/4  cup
 
1  teaspoon
 
 
12  ounces
 
1  cup
 

Tip: Click on the ingredient links to learn the nutritional information for all the Toll House Chocolate Chip Cookies ingredients. The serving size for any ingredient in Toll House Chocolate Chip Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
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: Preheat oven to 350° F. 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.
Are you interested in seeing additional foods like Toll House Chocolate Chip Cookies? Then click here. GymAmerica has detailed nutrition facts information for over 40,000 foods and recipes.

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