TOLL HOUSE CHOCOLATE CHIP COOKIES WITH LEFTOVER NUTS!
Monday, September 29, 2014
What to do with leftover nuts? It's no secret that we love nuts in my household, we are nuts about nuts! I like to go to the bulk section at my local grocery store and buy: mixed unsalted nuts, hazelnuts, macadamia nuts, pistachios, etc. Here's the deal, when it gets to the end of the bag I'll restock and then we start eating from the new bag. So what happens to the leftover nuts? The leftover nuts go into a large container of the other leftover nuts. Sounds nuts right?!
This container of leftover nuts doesn't last long in the house, trusts me, it gets eaten. What to do with leftover nuts besides adding them to a salad or making trail mix? You can add them to cookie dough batter.
As you know, the ultimate chocolate chip cookie goes to Nestle Toll House. Are you with me on this? Another recipe from a label success! My technique is a little different, I like to combine the dry ingredients with the chips and nuts all at once then add them to the wet mixture. I also like to refridgerate my cookie dough. Nestle suggests you stir in the chips and nuts at the very end, and you don't have to refridgerate the dough.
Either way you approach it, it's the ultimate chocolate chip cookie with or without nuts.
TOLL HOUSE CHOCOLATE CHIP COOKIES WITH LEFTOVER NUTS
Adapted from Nestle
Makes about 2 dozen cookies
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped nuts (pistachios, macadamias, cashews, walnuts, almonds, pecans, hazelnuts and brazils)
1 stick butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
<making the cookies>
Mix together flour, baking soda, salt, chocolate chips and nuts in a medium bowl; set aside.
Beat together butter, brown sugar, sugar and vanilla extract in a large bowl with an electric mixer at medium high speed until creamy.
Add the egg and continue to mix.
Reduce speed to low and beat in flour mixture, until just blended.
Place cookie dough in the fridge for 30 minutes.
<baking the cookies>
Scoop out rounded teaspoons of dough and place onto baking sheets.
Bake for 9 to 11 minutes, or until golden brown.
Cool slightly, about 2 minutes.
Transfer to a wire rack to cool completely.
You don't have to refridgerate the batter. I like to do it, so that the batter doesn't spread out as much. Also, it gives me time to clean and I can enjoy the cookies without having to worry about the dishes.
If you decide to bake the cookies right away, bake for 7 to 9 minutes.
For a thicker and chewier cookie, place the dough in the fridge for at least 24 hours and no more than 48 hours.
You can use tablespoons to round your cookies, you'll have less of it.
If you don't have parchment paper, you can bake the cookies on an ungreased cookie sheet, just make sure to transfer the cookies to a wire rack or they will stick to the pan.