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Toll House Chocolate Chip Cookies, International Version
Toll House Chocolate Chip Cookies, International Version

Before you jump to Toll House Chocolate Chip Cookies, International Version recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is nowadays much more popular than in the past and rightfully so. The overall economy is affected by the number of men and women who are suffering from health problems such as hypertension, which is directly related to poor eating habits. There are more and more campaigns to try to get us to lead a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, a lot of people think that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, individuals can modify their eating habits for the better by carrying out several small changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you most likely pick out many food items out of habit. For example, have you ever checked how much sugar and salt are in your preferred cereal? A good healthy alternative can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy daily. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy eating plan.

Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to toll house chocolate chip cookies, international version recipe. To make toll house chocolate chip cookies, international version you only need 18 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Toll House Chocolate Chip Cookies, International Version:
  1. You need Special note about units
  2. Take 1 For best results use metric units and 50 servings for this recipe.
  3. Prepare Dry mix
  4. Use 300 grams all-purpose flour
  5. You need 8 grams salt
  6. Take 6 grams baking soda
  7. Prepare Wet mix
  8. Take 300 grams sugar
  9. Prepare 250 grams unsalted butter, softened
  10. Provide 60 grams molasses
  11. Provide 6 grams vanilla extract
  12. You need Eggs
  13. Use 2 large eggs
  14. Get Chocolate chips
  15. Use 400 grams chocolate chips
  16. Get Optional
  17. Use 60 grams chopped nuts
  18. Take 1 pinch sea salt
Steps to make Toll House Chocolate Chip Cookies, International Version:
  1. Preheat oven to 180°C
  2. Dry mix : Combine flour, salt and baking soda in a bowl and set aside.
  3. Wet mix : Mix sugar, butter, molasses and vanilla extract until creamy.
  4. Add eggs one at a time and mix well.
  5. Gradually add the dry mix until completely combined.
  6. Stir in chocolate chips and chopped nuts (optional).
  7. Drop several 30 gram doses of cookie dough onto an un-greased cookie sheet several centimeters apart and bake at 180°C for 7 to 8 minutes.
  8. Lightly sprinkle with sea salt (optional) and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  9. After cool try to store them in an air tight container for up to 3 weeks, if they last that long! ;)
  10. 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 30 cm log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven. Cut into 1 cm thick slices; place on un-greased baking sheets.
  11. PAN COOKIE VARIATION: Preheat oven. Grease 38 x 25 cm 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.
  12. FOR HIGH ALTITUDE BAKING (above 1500 meters) : Increase flour to 350 grams . Add 12 ml water with flour and reduce sugar to 250 and reduce molasses to 50 grams. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

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