Man-Food Watch™ is a series of recipes for armchair tailgaters who want to raise their game when it comes TV sports and eating. Impress the guys with food that’s hearty, flavorful, easy to make and usually inexpensive.
Okay, so now you know the truth about where Toll House® cookies came from.
Hot out of the oven, room temperature or frozen solid they’re fantastic – just the way they have been for the last 75 years.
And the recipe’s been on the bags of chocolate chips for almost as long, and you, you lazy schmucks, haven’t had the wherewithal to make any.
Not even once.
Make cookies is easy.
Read the list below for the official recipe.
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OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years and knows newspaper publishing, printing and graphic design. Contact: firstname.lastname@example.org
Ingredients – Start with flour
- 2 1/4 cups all-purpose flour (Or the same amount of self-rising flour. Lose the baking soda.)
- 1 teaspoon baking soda
- 1 teaspoon salt
Ingredients – Butter
- 1 cup (2 sticks) butter, softened (or I Can’t Believe It’s Not Butter®)
Butter is the key to a good drop cookie. Use salted unless you're watching your salt intake.
Ingredients – Sugar
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
Your chewy cookies actually need two different kinds of sugar for color, flavor and texture.
Add the vanilla now and stir before you add the eggs.
Ingredients – Eggs
- 2 large eggs
Large eggs having gone to the small size, the bigger the egg the better.
White eggs are fine. Some cooks swear by brown for flavor. They do tend to give more color to the cookie dough.
Ingredients – NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (Your Examiner uses chopped pecans.)
It's easier on you to stir in the chocolate chips and nuts at the same time. Take 2-3 minutes to make sure that the chips and nuts get evenly distributed through the dough.
- Pre-heat 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. .
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.
- Serving Size: 1/60 of recipe
- Calories: 110
- Calories from Fat: 60
Percent Daily Values are based on a 2000 calorie diet
- Total Fat – 7g, 10%
- Saturated Fat – 3.5g, 17%
- Cholesterol – 15mg, 5%
- Sodium – 85mg, 4%
- Carbohydrates – 14g, 5%
- Dietary Fiber– 1g, 3%
- Sugars – 10g
- Protein – 2g
- Vitamin A – 2%
- Vitamin C – 0%
- Calcium – 0%
- Iron – 2%