We were delighted to support the Great American Bake Sale, Atlanta Food Bloggers gathered to support Share Our Strength in their quest to raise money to stamp out childhood hunger in the United States. For the #ATLBakeSale, we whipped up three cookies revolving around chocolate chips. The first cookies into the oven were the Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies. Such a classic recipe. With a couple of modest tweaks, this is a classic recipe after all, we made several dozen heavenly chocolate chip cookies. Our tweaks: Nestle semi-sweet mini-morsels, bleach and unbleached whole wheat flour, and we chilled the batter before dropping the on parchment paper lined cookies sheets.
Batch One: Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
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12-May-2011 04:07, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.017 sec, ISO 125
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Servings: 60 cookies (5 dozen)
Ingredients
- 2 1/4 cups all-purpose flour (bleached and unbleached combo)
- 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 (optional)
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. Chill dough for 30 minutes. Drop by rounded tablespoon onto parchment paper lined 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.
This recipe is available on the back of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels packages and their website.
Next we mixed things up with this quick and easy chocolate chip recipe that is moist and so satisfyingly scrumptious like a muffin top (the best part).
Batch Two: Banana Oatmeal Chocolate Chip Cookies
Adapted from Erin Cooks, who posted an adaption of Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books
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12-May-2011 08:50, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.05 sec, ISO 640
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12-May-2011 10:22, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.077 sec, ISO 800
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Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (we used Vietnamese Extra Fancy Cinnamon from Penzeys)
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup oatmeal (not quick-cooking)
- 2 cups (12 ounces) semisweet chocolate chips (we used a mix of Nestle semi-sweet and dark chocolate morsels)
- 3 bananas, cut into 1/4 to1/3 inch pieces
- sea salt and sugar (optional topping)
Preparation
- Position a rack in the middle of the oven. Preheat the oven to 350º F. Line 2 baking sheets with parchment paper and butter the paper.
- In a small bowl, stir the flour, baking soda, salt, and cinnamon together, set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oatmeal. Mix in the chocolate chips until evenly distributed. On a low speed mix in the banana pieces, mixing just until they are evenly distributed and lightly mashed with some visible pieces, about 10-20 seconds.
- Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart. Sprinkle with optional sea salt and sugar mixture.
- Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheet for 10 minutes, than use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days. Like banana bread- only better!
Batch Three: Oatmeal Peanut Butter Chocolate Chip Cookies
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12-May-2011 22:23, 2.8, 3.85mm, 0.1 sec, ISO 1000
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Our third cookie was Jose’s Oatmeal Peanut Butter Chocolate Chip Cookies from epicurious.com. These all-in-one cookies include something for everyone – oatmeal, peanut butter (we prefer chunky) and chocolate chips (a mix of semi-sweet and dark) – thankfully we made plenty for the bake sale and the freezer.
12-May-2011 02:54, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.05 sec, ISO 800
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A heartfelt thanks to Tami Hardeman, food stylist, foodie extraordinaire and curator of www.runwithtweezers.com blog, for organizing the Atlanta food bloggers. Over $3,000 was raised for Share Our Strength at the #ATLBakeSale. We enjoyed baking and meeting other Atlanta bloggers for such a wonderful cause.
