Nestle Tollhouse Chocolate Chip Cookies

I had to babysit my cousins this week and as a last minute activity, we decided to bake Nestle Tollhouse Chocolate Chip Cookies. I love anything with chocolate chips and the Nestle Tollhouse recipe for chocolate chip cookies was so simple and easy to make! The cookies came out moist in the middle but crunchy on the edges. They were super chocolately and yummy! Here is the recipe.


Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Prep: 15 mins

Cooking: 9 mins

Level: Easy

Cooling: 15 mins

Yields: 60


    • 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. PREHEAT oven to 375° F.
2.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.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Chocolate & Peppermint Kisses

I love baking for the holidays but so far, I’ve been either super busy or just lazy. I finally baked some holiday treats. I made chocolate & peppermint kisses last year and they were pretty good and easy to make, so I decided to go for those. They’re like meringue cookies and super crunchy. They also go great with tea or hot chocolate! I don’t remember where I found the recipe sorry!


Chocolate & Peppermint Kisses

2 egg whites

1/4 tsp salt

3/4 cup sugar (I used a little over 1/2 a cup because it can get really sweet)

1/2 tsp vanilla extract

1/2 cup semi-sweet chocolate chips bits

2 peppermint sticks, finely crushed


1. Preheat oven to 225 degrees.

2. Beat egg whites and salt until very stiff.

3. Add sugar gradually and beat for 5 minutes or until very stiff.

4. Fold in vanilla extract, chocolate bits, and peppermint.

5. Drop by teaspoon on greased cookie sheet.

6. Bake for 45 minutes or until crunchy/slightly cracked on top.


Macadamia White Chocolate Chip Cookies

In my most recent mood to bake, I wanted to bake some cookies, so I decided on Macadamia White Chocolate Chip Cookies. I found the recipe on the back of a Nestle Tollhouse white chocolate chip package and just love macadamia nuts, so why not make some cookies with them? They came out awesome! The white chocolate chips were sweet and the macadamia nuts were so smooth and just melted in your mouth. I gave them out to my family, Danny, and a couple of my girlfriends. They all loved the cookies! My only complaint was how expensive macadamia nuts are…it’s a good thing the cookies came out delicious! I definitely wish I baked more…mental note: make twice as much next time!


Macadamia White Chocolate Chip Cookies

Yields 5 dozen


1 cup butter softened (2 sticks)

1 1/2 cup sugar

1 cup brown sugar

2 eggs

1 1/2 tsp vanilla extract

3 cups flour

1/2 tsp baking soda

1 tsp salt

2 cups white chocolate chips

1 1/2 cup macadamia nuts, chopped


1. Preheat oven to 350 degrees.

2. Cream butter and sugars until fluffy.

3. Add vanilla and eggs.

4. Blend in flour, baking soda, and salt.

5. Add white chocolate chips and flour.

6. Drop by teaspoon. Bake for 10-12 minutes.


Reese’s Chewy Chocolate Cookies

I recently bought a bag of Reese’s peanut butter chips and decided to bake Reese’s Chewy Chocolate Cookies (the recipe was found on the back of the bag.) Surprisingly, they were not too peanut buttery but I think I overbaked them a little bit. But all in all, they were chocolatey (I love anything with chocolate!) and peanut butter with chocolate is 1 of the best combos ever!


Reese’s Chewy Chocolate Cookies

Yields 4 1/2 dozen


2 cups all-purpose flour

3/4 cup Hershey’s cocoa

1 tsp baking soda

1/2 tsp salt

1 1/4 cup butter or margarine, softened

2 cups sugar

2 eggs

2 tsp vanilla extract

1 2/3 cup Reese’s peanut butter chips


1. Heat oven to 350 degrees.

2. Stir together flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes (Do not overbake: cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.


Oatmeal Raisin Chocolate Chip Cookies

I recently got into a baking mood, so since we know have a functional oven, I decided to bake Oatmeal Raisin Chocolate Chip Cookies. I made them a while ago and they came out really soft and yummy. Plus, I love anything with some chocolate in it!


Oatmeal Raisin Chocolate Chip Cookies

1 cup butter

1 cup brown suggar

1/2 cup sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups oatmeal

1 cup raisins

1 cup chocolate chips


1. Preheat oven to 350 degrees.

2. Beat butter and sugars until creamy.

3. Add eggs and vanilla extract and beat well.

4. Add combined flour, baking soda, cinnamon, and salt.

5. Slowly stir in oats.

6. Drop by rounded tbs onto ungreased pan.

7. Bake 10-12 minutes or until golden brown.

8. Cool for 1 minute on cooling rack and then remove.


*For me, this yield 3 dozen cookies (all depends on how big you want the cookies to be)*


Easter 2011

So for Easter, I wanted to bake something Easter themed. I finally decided on sugar cookies, something  I’ve always wanted to bake but have never made before. My bf got me easter themed cookie cutters (I got a bunny, egg, butterfly, and flower), so I used them. I got the sugar cookie recipe from a very old Food & Wine magazine and the recipe for the royal icing from here.


Here are the recipes for the sugar cookies and the royal icing:


Sugar Cookies

1 cup butter

1 cup powdered sugar

1 egg, beaten

1 1/2 tsp almond extract

1 tsp vanilla extract

1 tsp salt

2 1/2 cup sifted flour


1. Preheat oven to 375 degrees.

2. Cream butter and add powdered sugar.

3. Blend in egg, almond extract, vanilla extract, salt, and flour.

4. Chill dough in fridge until firm.

5. Roll to 1/4 inch thickness on a well floured surface.

6. Cut with cookie cutters and bake for 8-10 minutes (cookies should not brown).


Royal Icing

2 large egg whites

2 tsp lemon juice

3 cups powdered sugar, sifted

1. Beat the egg whites with the lemon juice.

2. Add the sifted powder sugar and beat on low speed until combined and smooth.


The cookies weren’t soft or hard and the icing came out great!  I think next time I make sugar cookies, I’m going to use the recipe I have for black and white cookies (I made them a long time ago and they came out really soft and lemony and sugary).


We also dyed some eggs. It’s been a tradition for

the past 5 years and I love doing it every time

(though next time, we won’t use the paint set

because the paint ran when we shined the eggs with oil).


Baking Requests

I love to bake for people (whether there’s an occasion or just because I’m feeling nice haha). My boyfriend’s dad found this recipe for Rolo Cookies and asked me to make them. Of course I said yes (I love my boy’s papa and baking, of course). The hard part was finding the Rolo candies. I looked everywhere (drugstores, grocery stores) but couldn’t find them. 2 weeks later, my boyfriend’s dad found them and I was able to make these delicious gooey cookies. Here’s the recipe:


Rolo Cookies

Yields 3 dozen cookies

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

2. In a medium blow, sift flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.


The cookies came out soo yummy and gooey! Naturally, the cookies hardened a little bit, so we just popped a few in the microwave for 13 seconds on a paper towel (I was pretty exact with 13 seconds because any more, the cookie would’ve cracked). Whatever amount of time you decide to microwave them for, the caramel from the rolo cookies in the center will ooze out when you reach the middle of the cookie!


In a Baking Kind of Mood

I love to bake but I don’t do it often because at home, my oven doesn’t work (it gets smokey and then we have to open up all the windows to air it out). I do my baking at my boyfriend’s house because his oven actually works and he loves to eat everything I bake. He had a few bananas that were going brown, so that triggered the baking mood in me. I had him freeze them so I could use them in this banana crumb muffin recipe. My best friend actually baked them for me last year and they were so addicting, I just had to make them. I also decided to bake lemon sugar cookies because they remind me of the spring and when I did bake, it was actually quite nice out. Today is a different story (it’s been raining all day in NY).


*The banana crumb muffin recipe can be found here.


Banana Crumb Muffins

Yields 10 (but I got a dozen out of the batter)


1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 bananas mashed

3/4 cup sugar

1 egg, slightly beaten

1/3 cup butter melted

1/3 cup packed brown sugar

2 tbs flour

1/8 tsp ground cinnamon

1 tbs butter


1. Preheat the oven to 375 degrees.

2. In a large bowl, mix 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into muffin tin.

3. In a small bowl, mix together the brown sugar, flour, and cinnamon, Cut 1 tbs butter into mixture and mix until it represents coarse cornmeal. Sprinkle this topping over muffins.

4. Bake for 18-20 minutes.


*The muffins came out great! I didn’t use much batter for each muffin but they came out huge! They make a great healthy dessert or breakfast*


*The lemon sugar cookies recipe can be found here.


Lemon Sugar Cookies

Yields 3 dozen cookies


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies



1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or
silicone baking mats. Set aside.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and sugar until smooth and creamy.

4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.
Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

*To keep cookies soft, store cookies with a slice of bread in an air tight container.


*The cookies I baked were more lemon cookies than sugar cookies but still yummy! They were a little soft when they came out of the oven but letting them sit out on the counter for a little bit hardens them a little bit. These cookies go great with tea or just as a quick breakfast*