Original Toll House Cookie Recipe High Altitude

Bake at 375 degrees fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes. Sometimes you just need a little extra flour to strengthen the dough.

The real original nestle toll house cookies Nestle toll

I have made these cookies since i was young girl and it was only recently that i noticed the footnote regarding high altitude modifications.

Original toll house cookie recipe high altitude. Add 2 teaspoonfuls water with flour; Flavor with the vanilla and drop by half teaspoons on a greased cookie sheet. Use the right arrow to go to the next page that has the ingredients and directions

For high altitude baking (>5,200 feet): Original nestle toll house chocolate chip cookies this recipe originally specified using butter. Combine flour, baking soda, and salt in small bowl.

Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. Preheat oven to 375° f. Rate this nestle toll house chocolate chip cookies (high altitude) recipe with 2 1/2 cups flour, 1 tsp baking soda, 1 tsp salt, 1 cup butter, softened, 2/3 cup granulated sugar, 2/3 cup brown sugar, packed, 1 tsp vanilla extract, 2 large eggs, 2 tsp water, 2 cups toll house semisweet chocolate morsels, 1 cup chopped nuts (optional)

Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.

Makes about 5 dozen cookies. 1 cup (2 sticks) margarine, softened 3/4 cup granulated sugar My house is actually at about 10,000ft.

Stir in morsels and nuts. ½ cup (i stick) butter Combine flour, baking soda and salt in small bowl.

Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. The recipe specifies high altitude as 5,200 feet (or 1,585 meters). However, i found that doing so resulted in cookies that were far too crunchy on the bottom.

Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. Bake at a lower temperature. For high altitude baking (5,200 feet and above):

For high altitude baking (5,200 feet): It took me almost two years to clue into the fact that most of my formerly successful baking recipes were failing because i moved to a high altitude location. I use the high altitude baking directions on the toll house chocolate chip cookie bag and it works perfectly!

I end up adding between ¼ and ½ cup of extra flour, usually. In a large bowl, beat together 1 c (220 g) softened butter, ¾ c (150 g) brown sugar, ¾ c (150 g) granulated sugar, and 1 t vanilla extract until creamy. Increase flour to 2 1/2 cups.

Increase flour to 2 1/2 cups. Gradually beat in flour mixture. For high altitude baking (5,200 feet):

Dissolve soda in the hot water and mix alternately with the flour sifted with the salt. The dough is easy to make in advance and keep on hand in the freezer for cookie emergencies. Combine butter, sugar, brown sugar, and vanilla at high speed in large bowl.

Lastly, add the chopped nuts and the pieces of semisweet chocolate. I am from breckenridge, co which is at 9,600ft. Increase flour to 2 1/2 cups.

Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Combine flour, baking soda and salt in small bowl. Bake 10 to 12 minutes in a 375 (f) degree fahrenheit oven.

Use real margarine to have a softer more chewy cookie. Increase flour to 2 1/2 cups; Stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed.

Increase flour to 2 1/2 cups. The high altitude makes the cookie cell walls weaker than low altitude. For high altitude baking (5,200 feet):

Original nestlé® toll house® chocolate chip cookies. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.

To the one asking about high altitude. To me, the ideal cookie is still fudgy and soft in the middle. Think you can't improve on the original toll house chocolate chip cookie recipe?

Toll house chocolate chip cookie recipe. Increase flour to 2 1/2 cups. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

I like some crisp/crunch in my cookies, but only around the edges. Start with 2 or 3 tablespoons. Combine the flour, baking soda and salt;

Add eggs, one at a time, beating well after each addition. Mix in eggs one at a time, then stir in the vanilla. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.

In a medium bowl, combine 2¼ c (280 g) all purpose flour, 1 t baking soda, and 1 t salt. Bake time depends on the size of the cookies. For high altitude baking (5,200 feet):

Beat, scraping bowl often, until creamy. You can if you live at a high altitude (3500 to 6000 feet) and you make the recommended adjustments by the nestle company. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.

Increase flour to 2 1/2 cups. In a large bowl, stir together the butter, white sugar and brown sugar until smooth. High altitude chocolate chip cookies 1/2 cup butter softened 1/2 cup shortening 3/4 cup brown sugar 3/4 cup sugar 3 ea eggs 1 teaspoon baking soda disolved into 1 teaspoon hot water 3 1/4 cups flour 1 teaspoon salt 1 teaspoon vanilla 2 cups chocolate chips preheat oven to 375.

The original toll house chocolate chip cookie recipe instructs you to bake the cookies at 375℉. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. Reduce both granulated sugar and brown sugar to 2/3 cup each.

For high altitude baking (5,200 feet): Preheat the oven to 375f (190c). Cool in pan on wire rack.

Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Cream together butter, shortening, brown sugar, sugar, and eggs. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. For high altitude baking (5,200 feet): Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Add eggs, one at a time, beating well after each addition. Combine in a small bowl and set aside:

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies