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Crispy Chocolate Chip Cookies | Tollhouse Cookie Recipe | Chocolate Biscuit Recipe

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Crispy Chocolate Chip Cookies | Tollhouse Cookie Recipe | Chocolate Biscuit Recipe
Crispy Chocolate Chip Cookies | Tollhouse Cookie Recipe | Chocolate Biscuit Recipe thumb Crispy Chocolate Chip Cookies | Tollhouse Cookie Recipe | Chocolate Biscuit Recipe thumb Crispy Chocolate Chip Cookies | Tollhouse Cookie Recipe | Chocolate Biscuit Recipe thumb

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Want to cook delicious chocolate chip cookies? Check out the delicious cookie recipe below or watch the full video to learn how to cook delicious chocolate chip cookies.

Crispy chocolate cookies are a delicious treat for special occasions, parties and lunches. The really nice thing about chocolate chip cookies is their delicious chips of chocolate combined with crunchy cookie dough.

Looking for a delicious tollhouse cookie recipe? See below for more details:

TOLLHOUSE COOKIE RECIPE:
(For more delicious cookie recipes you can find more recipes at http://www.allrecipes.com)

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 semisweet chocolate morsels
1 cup chopped nuts

DIRECTIONS

PREHEAT oven to 375°F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch 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.

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 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): 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. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

How to make delicious Scotch Eggs: http://www.youtube.com/watch?v=LFoBAm5Mo60