Chocolate Chip Cookies

How to Bake

Table of Contents iii
Table of Contents

Contents
Table of Contents ........................................................................................................................... iii
Introduction ..................................................................................................................................... 5
Safety Tips .................................................................................................................................. 5
Fly Page Chapter 1 .......................................................................................................................... 6
Chapter 1: Getting Started .............................................................................................................. 3
Ingredients................................................................................................................................... 3
Fly Page Chapter 2 .......................................................................................................................... 5
Chapter 2: Making the Cookies ...................................................................................................... 7
Hints ............................................................................................................................................ 7
Troubleshooting .............................................................................................................................. 8

Introduction v
Introduction


Almost every child has had the opportunity to smell the sweet sensual smell of chocolate chip
cookies. So what are the decadent little treats? When is it appropriate to make them? These are
all great questions involving the different facets of cookie making. The most important question
of them all though, is just how to make chocolate chip cookies?! In this manual all three of those
questions will be answered thoroughly and sufficiently. By the time you are doing reading this
manual you should be able to bake affordable and scrumptious chocolate chip cookies with ease.


Safety Tips

1. Get permission from an adult before using the kitchen.
2. Wash your hands with soap and water before starting.
3. Wear close-fitting sleeves that wont accidently catch fire.
4. Read the recipe thoroughly and fully before starting.
5. When taking food in and out of the oven, use insulated oven pot holders.
6. Turn off oven off when finished using it.
7. Clean up as you go along.
6 Index

Fly Page Chapter 1
Chapter 1 3
Chapter 1: Getting Started

Prep: 15 minutes
Cooking: 9 minutes
Yields: 60

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
cup granulated sugar
cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz. pkg.) Nestl Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts










Fly Page Chapter 2
Chapter 2 7
Chapter 2: Making the Cookies

1. PREHEAT oven to 375 F.
2. 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.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2
minutes; remove to wire racks to cool completely.
4. 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.
5. SLICE AND BAKE COOKIE VARIATION:
6. 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.
a. May be stored in refrigerator for up to 1 week or in freezer for up to 8
weeks.
7. 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.

Hints
Coloring, Lightly golden brown around edges.
When removed from the oven, the cookie may appear slightly underdone (not raw) in the
very middle. The cookie will continue to bake on the hot tray after it has been removed
from the oven.
Baked more than desired? Once you remove the cookies from the oven, tilt the sheet pan
on cool table and pull on the baking paper causing the paper with cookies to slide off the
tray onto the table. The cool table will cool the cookies and cause the cookies to stop
baking.
8 Index
Troubleshooting

Problem: My Cookies Are Too Tough
Why?
Overworked the dough
Added too much flour.
Didn't use enough fat or sugar in the dough
Fix It
Use a light touch; work with dough as little as possible once flour is added to avoid
having the dough stiffen up as it is worked.
Try substituting pastry flour for the all-purpose flour. Pastry flour has less protein, so it
develops less gluten when worked.
Start by adding cup extra sugar or butter to the dough. Sugar and fat are the ingredients
that make a cookie tender.

Problem: My Cookies Are Hard And Dry
Why?
Added too much flour.
Stored cookies improperly.
Over baked the cookies.
Needed more fat or sugar.
Fix It
Spoon flour into a measuring cup, rather than scooping the cup directly into the flour
canister. Scooping compacts the flour, which means you end up with too much.
Store cookies in an airtight container; freeze them for long-term storage.
Check oven temperature accuracy or bake a few minutes less.
Start by adding cup extra sugar or butter to the dough. Sugar and fat are the ingredients
that make a cookie tender.




Index 9

Problem: My Cookies Are Stuck To the Pan
Why?
Forgot to grease/line
The cookie sheet or pan.
The cookies are delicate and contain a lot of sugar.
Fix It
Lightly grease cookie sheet or line with parchment paper.
Line pans for bars with lightly greased or non-stick aluminum foil.

Problem: My Cookies Always Burn
Why?
Over baked the cookies.
Used a dark pan.
Added too much sugar.
Fix It
Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25
degrees.
Use a heavy dull-aluminum pan.
Reduce sugar amount to prevent overbrowning.

Problem: My Cookies Are Too Gummy
Why?
Added too much liquid/moisture.
Under baked the cookies/bars.
Used too small a pan.
Fix It
Decrease egg amount (use yolk instead of whole egg or use 1 less egg) or add some flour.
Bake a couple of minutes longer. Cookies are done when the edges are firm. Bar cookies
typically are done when a toothpick inserted in to the center of the pan comes out clean.
Make sure you're using the pan size called for in the recipe. A smaller pan will make the
batter too thick for the designated baking time.


10 Index

No index entries found.