Recipe of Jamie Oliver Toll House Chocolate Chip Cookies, International Version

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, toll house chocolate chip cookies, international version. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Toll House Chocolate Chip Cookies, International Version is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Toll House Chocolate Chip Cookies, International Version is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook toll house chocolate chip cookies, international version using 18 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Toll House Chocolate Chip Cookies, International Version:

1. Take Special note about units
2. Make ready 1 For best results use metric units and 50 servings for this recipe.
3. Make ready Dry mix
4. Get 300 grams all-purpose flour
5. Get 8 grams salt
6. Take 6 grams baking soda
7. Take Wet mix
8. Make ready 300 grams sugar
9. Make ready 250 grams unsalted butter, softened
10. Make ready 60 grams molasses
11. Make ready 6 grams vanilla extract
12. Make ready Eggs
13. Make ready 2 large eggs
14. Prepare Chocolate chips
15. Make ready 400 grams chocolate chips
16. Take Optional
17. Take 60 grams chopped nuts
18. Take 1 pinch sea salt

Instructions 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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