Twisted Toll House Cookies

Twisted Toll House Cookies takes around 50 minutes from beginning to end. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 241 calories. This recipe serves 24. For 54 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 53 people have tried and liked this recipe. Head to the store and pick up unbleached flour, vanillan extract, fleur de sel, and a few other things to make it today. It works well as a very reasonably priced hor d'oeuvre. It is brought to you by Leites Culinaria. With a spoonacular score of 13%, this dish is not so super. If you like this recipe, take a look at these similar recipes: Twisted Toll House Cookies, Toll House Cookies, and Chocolate chip cookies, the Toll House.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt. 2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients and beat just until combined. Stir in the chopped chocolate. Cover and refrigerate the dough for at least several hours, or, ideally—if you can resist the obvious temptation—overnight. The longer the dough rests, the richer and nuttier the resulting flavor. 3. Preheat the oven to 350°F (176°C). Line 2 large baking sheets with parchment paper or Silpats.4. Drop the dough in 2-tablespoon blobs (I use a 2-ounce ice cream scoop) about 2 inches apart on the prepared baking sheets, as the dough blobs will spread.5. Bake the cookies until golden brown, 12 to 14 minutes, rotating the sheets from front to back and between the upper and lower racks after about 10 minutes. Sprinkle the cookies with fleur de sel while still warm and let cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. The cookies will keep in an airtight container for up to several days.

 

Step by step:

1. In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2 minutes.

3. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients and beat just until combined. Stir in the chopped chocolate. Cover and refrigerate the dough for at least several hours, or, ideally—if you can resist the obvious temptation—overnight. The longer the dough rests, the richer and nuttier the resulting flavor.

4. Preheat the oven to 350°F (176°C). Line 2 large baking sheets with parchment paper or Silpats.

5. Drop the dough in 2-tablespoon blobs (I use a 2-ounce ice cream scoop) about 2 inches apart on the prepared baking sheets, as the dough blobs will spread.

6. Bake the cookies until golden brown, 12 to 14 minutes, rotating the sheets from front to back and between the upper and lower racks after about 10 minutes. Sprinkle the cookies with fleur de sel while still warm and let cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. The cookies will keep in an airtight container for up to several days.

Nutrition Information:

covered percent of daily need