Toll House Cookie Dough, Chocolate Chip
Description: Celebrating baking the very best for 75 years. Per Serving: 130 calories; 2.5 g sat fat (13% DV); 100 mg sodium (4% DV); 10 g sugars. Cookie dough is filled by weight. The Nestle Toll House tradition began in the 1930's at the Toll House Inn near Boston. Here, proprietor Ruth Wakefield was known for her rich desserts. While experimenting, she cut a bar of Nestle Semi-Sweet Chocolate into tiny bits and added them to her cookie dough. The Toll House cookie was born! In 1939, Nestle created the Toll House Morsel. Share the great homemade taste of The Original Nestle Toll House Chocolate Chip Cookie, America's favorite cookie recipe! Good to Connect: VeryBestBaking.com 1-800-289-7314. Nutritional compass.
Ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Nestle Toll House Semi-Sweet Chocolate Morsels (Sugar, Chocolate, Milkfat, Cocoa Butter, Soy Lecithin, Natural Flavors), Sugar, Vegetable Shortening (Palm Oil, Soybean Oil, Beta Carotene [Color], Whey), Water, Eggs, Molasses, Salt, Baking Soda (Contains Soy Lecithin), Natural Flavor, Vanilla Extract.
Directions: Keep refrigerated. Unbaked dough may be frozen for up to 2 months if frozen before use by date on the package. Prior to baking, thaw in refrigerator for 5 hours, then bake as instructed. Do not refreeze. Do not consume raw cookie dough. Use safe food handling instructions. Baking: Preheat oven to 350 degrees F. Spoon heaping teaspoons of well-chilled dough about 2 inches apart onto ungreased baking sheets. Bake 12 to 13 mins. or until golden brown. Cool on baking sheets for 2 mins; remove to wire racks to cool completely. High Altitude: Bake at 350 degrees F for 12 to 13 mins.
Product Size: 36 oz