Thursday, 15 March 2012

Nestle Toll House Cookies My Way


Nestle Toll House Cookies, Chocolate chip cookies, soft cookies
If you love gooey, soft centred cookies, you must have heard of Nestle Toll House Cookies. I remember the first time I heard of the recipe was when I was still in Uni. At that time I thought: Whoa! How did so and so get that recipe?! Amazing! But now it's all over the Internet.

To be honest, I was never very fond of soft centred cookies. Crunchy cookies is my thing. But I needed something to go with our milk that expires today (still have 2 pints left), and gooey cookies never failed to make me want to drink milk.

I decided to try out this recipe and see what the fuss was about. But then I wasn't happy with how boring it was, so I made my own version of it - Almond and White Chocolate Cinnamon Cookies. Absolutely scrummy and smelled fantastic! Hubby is coughing but even he couldn't resist. Abby normally eats only one cookie but she had to go for seconds.

I wish I had pre-roasted the almonds, however, as it was a bit on the 'chewy raw nut' side.

I'm including the recipe here, mainly because
  1. I seriously don't like cups and ounces measurements. Really, how do you get 1 cup of butter accurately?!
  2. The temperature stated was too hot and the time recommended too long, and
  3. I changed some ingredients

(Make approx 55 cookies)

Ingredients:

225g Unsalted Butter, softened
150g Granulated Sugar
165g Brown Sugar (Any)
7ml Vanilla Essence
2 large Eggs, lightly beaten
280g Plain Flour
5g Bicarb of Soda
8g Ground Cinnamon
6g Salt
200g Whole Almonds, roasted at 180 C in the oven for about 10 minutes, chopped
100g White Chocolate, chopped
Ground Salt for topping

Preheat oven to 180 C
Line a few baking sheets with greaseproof paper


Method:

1. Cream butter and sugars until creamy.

2. Add the eggs into the mixture in 3 addition, mixing well each time.

3. Sieve flour, soda, cinnamon and salt together into the mixture and mix well.

4. Stir in the chocolate and almonds.

5. Take a 1/2 Tablespoon if you have, and scoop balls of mixture onto the lined baking sheets, leaving 2 inches gap in between each cookie dough. Make sure you keep the dough in ball shapes. There is no need to flatten them unless you like the cookies to be flatter than those in the above picture.

6. Sprinkle ground salt over the cookies. Bake them for exactly 7 minutes (for 1/2 Tablespoon sized cookies)

7. Remove and leave on the baking sheet to cool. Once it's set, remove the cookies with a metal spatula and cool on a cooling rack.


Note:
You can adjust the type and quantity of nuts and chocolate. Original recipe calls for a total of 460g of nuts and chocolate. I'm happy with the amount of nuts and chocolate in mine.

I mixed 140g of Taiwanese Brown Sugar with 25g of Dark Muscovado Sugar instead of the brown sugar, giving it a stronger caramel taste.

The touch of salt on top of the cookies enhances the flavour of the cookies.