What is half the Nesles toll house reciepe?

Question

i want to make the cookies but i only want to make half the batch. can anyone help?

Answer 1

So cut the ingrediants in half! If you're going to make it, you must have the chips and on the back is the recipe.

Answer 2

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It would not work. It is not just the taste you change, but the texture and chemical makeup. In addition to losing that lovely buttery taste, the actual makeup of the cookies changes. The fat in the butter coats the flour, which makes it more like a cookie and less like a bread or cake. If their weren't enough butter to properly coat the flour, it would become a bit tougher. Also, when you cream the sugar and butter together, you make an airier cookie. By cutting the butter so drastically, you toughen the cookie and reduce the taste. However, I do not agree that recipes were not meant to be changed. If you're really worried about the fat, and just eating less cookies for less calories won't cut it, try reducing the fat by a tablespoon or two, or even try substituting a bit of unsweetened applesauce for a tablespoon or two of butter. I've read that in small amounts, pectin can help reduce the need for fats in the cookie, slightly. Personally, I'd recommend eating half the cookies you would otherwise eat, though its hard to do.

Answer 3

for a half batch you will need:
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/4 + 1/8 cup granulated sugar
1/4 + 1/8 cup packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cups (6-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 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.

Answer 4

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Answer 5

nesles toll house reciepe

Answer 6

Why not make the whole batch and FREEZE the unbaked dough for later. Just form into balls and place on a plate or cookie sheet on some wax paper in a SINGLE layer. Put in freezer for about half an hr then they will be firm enough to just drop into a baggie. Seal and freeze. To bake, just place on cookie sheet and bake from frozen. They will come out just fine. Then you won't have to mess around next time you just want a few cookies. Can bake them 2 at a time if you want.
Just cut the ingredients in half from the original receipe if you still want to mess around with half.

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.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.