Original Nestle Toll House Chocolate Chip Pan Cookie
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I was in the mood to bake, but not to scoop dozens of cookies. Fortunately, I remembered this random Very Best Baking brochure thing I got in the mail. It has very simple recipes, including this Toll House original which I haven’t made in years.
Baking these in a pan, rather than scooping out balls of dough, made this recipe super fast and easy. They’re good cookies, but a little too greasy for my taste.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Morsels
Preparation
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jelly roll pan.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into greased 15 x 10-inch jelly-roll pan.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Cool in pan on a wire rack, then cut into bars.
Notes
- I do not have (nor do I know exactly what) a jelly-roll pan is, so I used a regular 15 x 9 Pyrex glass baking dish.
- I used milk chocolate chips
Cornflake Marshmallow Chocolate Chip Cookies
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When I was a kid, my mom would often bake Nestle Tollhouse chocolate chips cookies with me and my sister. Sometimes we would throw in Rice Krispies or Cornflakes (we were a non-sugared cereal house) to change things up a bit and give the cookies a slightly different texture. To us, that made the cookies even more special.
Well, these cookies take my mom’s Rice Krispies chocolate chip cookies to a whole new level. A ridiculous chewy, sweet, hint of salt, bit of crunch type level. In fact, they taste like an ooey-gooey Rice Krispies Treat and chocolate chip cookie mashup. Seriously. These are the kinds of cookies that will make your coworkers hate you. In a good way.
Cornflake Crunch Ingredients
170 g or 1/2 (12-ounce) box cornflakes (5 cups)
40 g or 1/2 cup milk powder
40 g or 3 tablespoons sugar
4 g or 1 teaspoon kosher salt
130 g or 9 tablespoons melted butter
Cornflake Crunch Preparation
Preheat oven to 275 F.
Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
Spread the clusters on a parchment or Silpat lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly. (Don’t taste it though, because you may not be able to stop eating it.)
Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
Cookie Ingredients
225 g or 16 tablespoons (2 sticks)
250 g or 1 1/4 cups granulated sugar
150 g or 2/3 cup packed light-brown sugar
1 large egg
2 g or 1/2 teaspoon vanilla extract
240 g or 1 1/2 cups flour
2 g or 1/2 teaspoon baking powder
1.5 g or 1/4 teaspoon baking soda
5 g or 1 1/4 teaspoons kosher salt
3/4 recipe: 270 g or 3 cups Cornflake Crunch
125 g or 2/3 cup mini chocolate chips
65 g or 1 1/4 cups mini marshmallows
Cookie Preparation
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporate, no more than 30 to 45 seconds. Stir in the mini marshmallows just until incorporated.
Using an ice cream or cookie scoop (I used my large OXO cookie scoop), portion out the dough onto a parchment lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1week. Do not bake your cookies from temperature–they will not hold their shape.
Heat the oven to 350 F.
Arrange the chilled dough a minimum of 4 inches apart on parchment or Silpat lined sheet pans. Bake for 12-14 minutes. The cookies will puff, crackle, and spread and should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Recipe adapted from the Momofuku Milk Bar cookbook.
