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Mothers' Hideaway: MH's Christmas Baking Challenge- 12/4

Friday, December 4, 2009

MH's Christmas Baking Challenge- 12/4

I'm going to start off the Mother's Hideaway Christmas Baking Challenge with a classic: Chocolate Chip Cookies. Because really, what would the holiday baking season be without these classic staples? These have always been a favorite of mine, I loved to bake with my grandmother. While we would spend countless hours decorating sugar cookies, the chocolate chip ones were always my favorite to eat. So, enlisting my 4 year old son as my sous chef, we set out baking!


The Classic Recipe from Nestle Tollhouse 


  • 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

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.

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 wax 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.

Please add your link to your blog in the McLinky below! Link backs are appreciated or grab our button from the sidebar. Happy Baking :)


At December 4, 2009 at 6:53 PM , Anonymous Veronica Lee said...

Hi! I'm visiting from MBC. Great blog.

At December 5, 2009 at 3:25 PM , Anonymous MommyB said...

I just wanted to say YUM!! The mom's group I run just had a great cookie exchange and there are some great ones! Enjoy the holidays!

At December 5, 2009 at 8:41 PM , Anonymous Veronica Lee said...

Thanks for the follow. I'm now following your lovely blog.

At December 6, 2009 at 9:42 AM , Anonymous Theta Mom said...

Those are classic and NEVER get old making them and eating them! ;)

At December 9, 2009 at 8:57 PM , Anonymous Rebekah said...

We're making these tomorrow!!! YUM


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