Cookies???

Question by animallover: Cookies???
I have been wanting chocolate chip cookies lately, but I only have about a cup of chocolate chips. Do you know any cookie recipies that you only need a cup of chocolate chip cookies along with the usual like flour, baking soda, ect?

Best answer:

Answer by Daniel S
you could make a smaller batch just do the same thing when doubling it but opposite

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  1. Wedge says:

    Just use the Toll House cookie recipe on the bag of Nestle’s chocolate chips and use what you have – your cookies just wont be as chippy as usual.

    Original Nestlé Toll House Chocolate Chip Cookies

    Estimated Times:
    Preparation – 15 min
    Cooking – 9 min
    Cooling Time – 15 min cooling
    Yields – 60

    Ingredients:

    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    1 cup chopped nuts

    Directions:
    PREHEAT 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.

    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.

    SLICE AND BAKE COOKIE VARIATION:
    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 waxed 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.

    * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

  2. Alison W says:

    just find a cookie recipie and divide everythign in about half

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