Nestle Toll House Cookie Recipe by Weight
Learn how to make Toll House Chocolate Chip Cookies using a kitchen scale. This option is great for expats and guarantees ingredient accuracy.
Ingredients
- 310 grams all-purpose flour
- 227 grams salted butter (softened)
- 150 grams granulated sugar
- 164 grams dark brown sugar
- 6 grams baking soda
- 4 grams salt
- 5 grams vanilla extract
- 2 eggs (Large in the US or M/L in Europe)
- 340 grams semi-sweet chocolate chips
Equipment
Instructions
- Combine flour, baking soda and salt in a small mixing bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in a larger mixing bowl.
- Add the eggs and continue beating.
- Gradually add the flour mixture and continue beating until it's fully integrated.
- Add chocolate chip morsels and stir into the dough.
- Refrigerate the dough overnight.
- Preheat your convection oven to 325°F/165°C or your conventional oven to 350°F / 175°C.
- Use a tablespoon to drop the batter onto an ungreased cookie sheet.
- Bake for 8 to 12 minutes or until cookies are golden brown.
- Cool cookie sheet for 2 minutes and transfer to a wire rack to fully cool.
Notes
- Don't overmix your dough and always mix it in a cool space.
- Refrigerate the dough for at least 12 hours to achieve the best results.
- Keep an eye on the cookies while baking so that they brown to your preference.
Nutrition
Calories: 101kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 81mgPotassium: 44mgFiber: 1gSugar: 7gVitamin A: 105IUCalcium: 8mgIron: 1mg
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