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Instructions. Preheat the oven to 375 F (190C) Combine the flour, baking soda, and salt in a separate bowl and whisk it together to make sure the ingredients are mixed well. In a larger bowl, beat the unsalted butter and granulated sugar together until it's light and fluffy.

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Shape each half into a 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes or up to one week (or freeze for up to nine weeks). When ready to bake, preheat the oven as in Step 1. Cut dough logs into 1/2-inch-thick slices; place on ungreased baking sheets. Follow Steps 5 and 6. Makes about 60 cookies.

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In a stand mixer with a paddle attachment, cream together the butter, granulated sugar, brown sugar, and vanilla extract. Mix in the eggs until fully combined. Gradually beat in the flour mixture and stir until fully combined. Fold in the chocolate chunks and chopped walnuts (if using). Use a medium cookie scoop to scoop the cookie dough onto a.

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Preheat oven to 375 degrees F. 2. In a large mixing bowl, with an electric mixer beat together butter, sugars and vanilla until well combined. Add eggs one at a time, mixing after each addition. 3. Add in half the flour, along with all the baking soda and salt.

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Bring cream, butter, 3 tablespoons sugar, water and 1/8 teaspoon salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently. Remove from heat. Immediately add remaining 1 2/3 cups morsels; let stand for 2 minutes. Whisk until melted and smooth. Add remaining 1/2 teaspoon vanilla extract.

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Preheat the oven to 350 degrees. Grease bottom of 15½ x 10½ x 1 inch baking pan. Line with waxed paper or spray with nonstick cooking spray. In a large bowl, combine butter and sugars. Beat until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and salt. Mix well.

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Instructions: Preheat your oven to 375°F (190°C). In a small bowl, mix together the flour and baking soda, and set it aside. In a large mixing bowl, cream together the room-temperature butter, granulated sugar, light-brown sugar, salt, and vanilla extract until the mixture is smooth and creamy.

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In a small bowl, combine flour, soda and salt. In large bowl, combine butter, brown sugar and vanilla. Beat until creamy. Add eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and milk. Stir in mini-morsels. Pour into prepared pans. Bake 35 minutes for layers or 45 minutes for Bundt cake.

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Combine flour, baking soda and salt in small bowl. Beat butter, both sugars and vanilla in large mixer bowl. Add eggs one at a time, beating well after each. Gradually beat flour mixture into butter mixture. Stir in chocolate chips and nuts. Spread into prepared pan. Bake 20-25 minutes or until golden brown. 6 more tweaks.

mrsprinkles19 Nestle Toll House Cookie Cakes!

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.

mrsprinkles19 Nestle Toll House Cookie Cakes!

To make the cake: Preheat oven to 350 F. Grease a 15-1/2" x 10-1/2" x 1" baking pan. Line with waxed paper. In a bowl, cream butter, brown sugar, sugar, vanilla extract, and salt. Add the eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup mini chocolate chips. Spread into prepared pan.

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Step 5. Variation: Try with 1 package (16.5 ounces) NESTLÉ TOLL HOUSE Refrigerated Sugar Cookie Bar Dough. Press cookie dough onto greased large baking sheet or pizza pan to measure an 8-inch circle. Bake at 325° F. for 16 to 18 minutes or until lightly golden.

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Step 2. In a large mixer bowl or with a hand mixer, beat cream cheese until smooth. Add sugar, egg, lemon juice, salt, and vanilla; mix until combined. Pour mixture into pan over dough. Spread evenly. Use your hands to break up the remaining cookie dough squares and sprinkle over the top.

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Instructions. Preheat the oven to 375° F. Cream together the butter and sugars in either a large bowl with an electric hand mixer or with a stand mixer. Add the eggs one at a time, mixing until thoroughly incorporated.add the vanilla and mix well. Add the flour, baking soda and salt, mixing until a soft dough forms.

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Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.

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Preheat oven to 375°F. In a medium bowl, whisk flour, baking soda, and salt. Set aside. In a separate bowl, with a hand mixer on medium speed, combine butter, brown sugar, white sugar, and vanilla. Beat until creamy, about 2 minutes. Add eggs in one at a time and beat after each addition.