Toll House Cookie Chocolate Chip Cupcakes Recipes
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees 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.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
TOLL HOUSE CHOCOLATE CHIP COOKIES
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
Provided by The New York Times
Categories cookies and bars, dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. 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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams
CHOCOLATE CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
- In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
- Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
- Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
- Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.
Nutrition Facts : Calories 259.7, Fat 11.1, SaturatedFat 6.6, Cholesterol 34, Sodium 292.2, Carbohydrate 39.8, Fiber 2.4, Sugar 21.9, Protein 4.2
TOLL HOUSE COOKIE CHOCOLATE CHIP CUPCAKES
These cupcakes taste like a cookie, looks like a little cake, and has the texture of a brownie. These are awesome! You can drizzle melted chocolate over the cupcakes when cooled if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Prepare 8 muffin tins with paper liners.
- For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
- Beat in egg; mix well.
- In a small bowl, mix together flour, baking soda and salt.
- Add/fold into creamed ingredients.
- Divide the mixture equally into the paper-lined muffin tins.
- For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
- Spoon equally over the batter in muffin tins.
- Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
- Cool or chill before serving.
Nutrition Facts : Calories 453.9, Fat 24.3, SaturatedFat 12, Cholesterol 83.4, Sodium 281.7, Carbohydrate 58.4, Fiber 2.4, Sugar 42.2, Protein 5
TOLL HOUSE CUPCAKES
Make and share this Toll House Cupcakes recipe from Food.com.
Provided by Punky Julster
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Mix batter ingredients until well mixed and thick.
- Spoon batter into paper lined tins dividing evenly between 12 tins.
- Bake at 375F degrees for about 15 minutes or until golden.
- While that is baking, mix all filling ingredients together.
- Remove from the oven and spoon about 1 Tbs. filling into each cup equally.
- Bake again for about 15 minutes.
- Let cool then enjoy.
Nutrition Facts : Calories 308.5, Fat 16.1, SaturatedFat 8, Cholesterol 55.6, Sodium 247.9, Carbohydrate 40.6, Fiber 1.5, Sugar 29.8, Protein 3.7
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