I live in Scandinavia. Can you help me change over nestle toll house cookie recipe to metric?

Question

thx! and i need the recipe =D

Answer 1

Here is the recipe - try increasing the flour to 3 cups and whipping the butter - even lighter tasting! I have attached a conversion chart under the reipe for you. Hang on to it for other recipes you might find - I know how you feel, because in Canada we use metric too, although most of us have measuring equipment that lists both.

Nestle Toll House Chocolate Chip Cookie Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.


U.S. Volume Metric Volume (ml/l)

1/4 teaspoon =1.23 ml
1/2 teaspoon =2.5 ml
3/4 teaspoon =3.7 ml
1 teaspoon =4.9 ml
1 1/2 teaspoons (1/2 tablespoon) =7.5 ml
2 teaspoons =10 ml
3 teaspoons (1 Tablespoon) =15 ml
1/8 cup (2 tablespoons/1 ounce) =30 ml`
1/4 cup (4 tablespoons/2 ounces) =60 ml
1/2 cup (8 tablespoons/4 ounces) =120 ml
3/4 cup (12 tablespoons/6 ounces) =180 ml
1 cup (16 tablespoons/8 ounces) =240 ml
2 cups (32 tablespoons/1 pint/16 ounces) =480 ml
2 1/4 cups (18 ounces) =540 ml
2 1/2 cups (20 ounces) =600 ml
2 3/4 cups (22 ounces) =660 ml
3 cups (1 1/2 pints/24 ounces) =720 ml
4 cups (1 quart/32 ounces) =960 ml

Answer 2

I couldn't find a toll house recipe but maybe this will help.
I found it on alrecipes.com they have a conversion feature at the end of each recipe





Chocolate Chip Cookies I
Submitted by: Kit Thomas
Rated: 4 out of 5 by 46 members Yields: 6 servings
"My mother says this is the original Toll House cookie recipe passed down from my grandmother. For bars just press the dough into a jelly roll pan and bake. This recipe makes a very small batch. I triple the recipe and use 1/2 cup margarine and 1 cup shortening instead of all shortening. It seems to make a softer cookie."
INGREDIENTS:
100 g shortening
50 g white sugar
110 g packed brown sugar
3 ml vanilla extract
140 g all-purpose flour

2 g baking soda
3 g salt
1 egg
60 g chopped walnuts
170 g semisweet chocolate
chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream shortening and sugar. Add egg and vanilla.
3. Mix in dry ingredients then add chocolate chips and nuts.
4. Drop on cookie sheets and bake for 8 minutes.

Answer 3

This is the original (American) version:

Original Nestlé Toll House Chocolate Chip Cookies
Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min | 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 (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. 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.

This site provides the complete guide for converting American recipes to Metric: http://www.jsward.com/cooking/conversion.shtml

Good luck and enjoy the recipe - it's wonderful.