The Perfect Chocolate Chip Cookies everyone wants to have it with tea in supper usually. These chocolate chip cookies have a little crisp to their outer shell but are soft on the inside, and are extra chewy. To make them you don’t even need a mixer and no chilling the dough, and they stay soft for days. Fortunately, they have a very easy recipe too you can make them in your home. So here we are going to share Nestle chocolate chip cookie recipe with you the perfect chocolate chip cookies recipe you’ve been searching for! Anyone reading this probably already has at least searched about many chocolate chip cookie recipes. I had tried this nestle tollhouse chocolate chip cookie recipe and it’s so classic. I’m also one of those people, who love chocolate chip cookies and cookies are my all-time favorite! You can try this for your school going children and for yourself too.
This famous classic Nestle cookie is a treat no matter what is the age or occasion. Enjoy it with a glass of cold milk or tea.
Ingredients for Nestle chocolate chip cookie recipe:
Here is the Ingredient of Nestle chocolate chip cookie recipe for 18 cookies
1 cup of bread flour (125 g)
A ¾ cup of all-purpose flour (95 g)
2 teaspoons of kosher salt, or 1½ teaspoons table salt
1 teaspoon of baking soda
1 cup of unsalted butter, 2 sticks (225 g)
2 tablespoons of water, room temperature
1 cup of dark brown sugar(220 g)
A ½ cup of white sugar (100 g)
2 teaspoons of vanilla extract
1 teaspoon of espresso powder
1 large egg
1 large egg yolk
A ½ cup of semi-sweet chocolate chips (85 g)
5 oz of dark chocolate, chopped (130 g)
Here are the timing details of Nestle’s chocolate chip cookie recipe
Preparation Time: 15 Mins
Cook Time: 9 Mins
Cool Time: 15 Mins
Nestle chocolate chip cookie recipe step by step:
• Take a medium bowl, sift all the flours, salt, and baking soda altogether. Set aside.
• Take another medium or large saucepan, add butter into it. Melt over medium heat. The larger the pan you use, the quicker your cooking process will be!
• Then bring the butter to a boil while stirring frequently. When water begins to boil out of the butter and the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this started to happen, make sure you stir constantly so that butter browns evenly. When it became quite foamy, splatter a bit, and be difficult to see, so you have to keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
• Once the butter has turned into nice nutty brown, remove it from the heat and pour the butter into a large liquid measuring cup to stop the cooking process. Allow it to cool down for a minute or two and give it a stir. Carefully add 2-3 tablespoons of water into the butter. After adding water it will be brought up back to 1 cup (240 ml) of liquid.
• Set aside the bowl to cool down to room temperature. to speed this process up, you can also place it in the fridge for 10-15 minutes. But you have to add the butter when it is still liquid when you add it into the dough, later on, so make sure that you remove after 15 minutes.
• Take a large bowl and add the sugars, vanilla, espresso powder cooled brown butter and cream together with an electric hand mixer until it becomes light and fluffy, it will take 1-2 minutes.
• Add the egg and yolk into it and beat until incorporated.
• Add all the dry ingredients, about ⅓ of the mixture altogether, and beat between additions until just incorporated. It’s okay if there is a bit of unmixed flour on the edge of the bowl, this will be combined in the next step.
• Take a wooden spoon and fold the chocolate chips and chunks into the dough
• Then Scoop the cookies onto a paper-lined baking sheet in 3-tablespoon-sized mounds.]
• For good flavor, cover them and refrigerate for 1 hour or if you have time even better, overnight.
• Preheat the oven to 350˚F (180˚C).
• Evenly space the prepared dough 3 inches (8 cm) far from one another on a paper-lined baking sheet.
• Then Bake in a preheated oven for 12-14 minutes.
• Let the cookies cool on the baking sheet for 2-3 minutes and then transfer them into a cooling rack to cool completely.
• Enjoy this delicious nestle toll house chocolate chip cookie recipe.
Tips for Nestle’s chocolate chip cookie recipe:
Store their dough, covered, in the refrigerator for up to 1 week or in the freezer for up to 8 weeks.
Spread them into prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan or on wire rack.