Doesn’t everyone have a little bit of cookie monster in them? And the one cookie that inspires the most cookie monster like “nom nom nom nom” cheer is nestle’s back of the bag recipe. People might tweak it, people might slam their cookie sheets on the counter like mad men, but the truth is, when a cookie craving hits, this is the recipe that is fail-safe, reliable and the one most people turn to.
Some possible ways to mix it up- do a mix of half all-purpose flour, half bread flour.
Brown the butter before incorporating it into the recipe.
Whatever you do or decide not to do, my number one tip for over the top cookies is to let the dough sit in the fridge overnight. This allows the egg protein to spread through the cookie dough and gives it a great texture. And its like the laziest tip ever, just let it sit!
cookie ingredient trouble shoot:
runny, spread out all over the place cookies- not enough flour/ too much grease. also, don’t use butter that is too warm- and also make sure your dough is chilled! don’t even tell me you didn’t leave it in the fridge over night. don’t. even. go. there.
too much butter can also cause cookies that burn on the outside and are raw goo on the inside
dry, high, crumbly cookies- too much flour
flat, crumbly texture, no height- over mixed or mixed all ingredients together without creaming butter and sugar first
nestle toll house cookies
Ingredients
- 2 1/4 c all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 c butter (2 sticks) (can be browned for more caramel flavor- but then cool it before adding)
- 3/4 c sugar
- 3/4 c brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 c chocolate chips
Instructions
- combine dry ingredients
- beat sugars and butter in stand mixer until creamy.
- add eggs and vanilla
- mix in dry ingredient mixture
- stir in chocolate chips
- put in fridge over night, (some people with lots of fridge space scoop out the dough onto a cookie sheet and then chill it, i just put it in a bag since i have zero space in my fridge, ever)
- pre-heat oven to 375, place tablespoon scoops of the dough on a parchment lined, or slip-mat lined cookie sheet and bake for 9-11 minutes
- cool on cookie rack. nom. nom. nom. nom.
browned butter
Ingredients
- 1 stick of butter or more
Instructions
- put however much butter you would like to brown in a heavy duty sauce pan
- heat over medium heat, stirring and watching it to see the stages it is going through
- after the foamy stage subsides, let it simmer, while stirring for about 5-7 minutes
- scrap up all the solid brown bits along with the golden butter and store in a glass container
- use in place of butter for a nuttier, caramely taste. lasts 2 weeks in fridge.