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Kinda Tollhouse Recipe

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This recipe for Kinda Tollhouse, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Käline Goodrich: LMS, Hermon Elementary & Hermon Middle - Hermon, ME
Added: Sunday, May 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter/margarine (melted)
3/4 c. sugar
3/4 c. packed light brown sugar
2 eggs
1 T. vanilla
2 T. milk
1 tsp. baking soda
1 tsp. salt
2 1/4 c. flour
2 c. chocolate chips

Directions:
Directions:
Put both sugars into a mixing bowl. Melt butter over low heat (being very careful not to burn it), until just melted. Add melted butter to sugars and blend together. Let cool for a few minutes, can stick in refrigerator if you have room, so as not to start cooking the eggs. Add eggs, vanilla, milk, baking soda, and salt and mix in. Slowly add flour and mix only until all the flour is blended in - don't over mix. Stir in the chocolate chips. Cover and refrigerate the dough for at least an hour - longer is better, you can even do it overnight. Before baking, preheat oven to 350 degrees. Spray a light coat of Pam on the cookie sheet and drop on heaping teaspoons of dough, evenly spaced. Bake for 10 minutes. Allow cookie sheet to cool a few minutes before using again.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
30 mins. to mix
Personal Notes:
Personal Notes:
This is the Nestle Tollhouse recipe for chocolate chip cookies with a few modifications. The melted butter allows for smoother dough because the sugar partially dissolves. The extra vanilla brings the flavor out more and the milk makes for a chewier cookie. They are more time consuming to make, but worth it. I also lowered the temperature by 25 degrees to keep the cookies from flattening into crispy cookies. Having cold dough is also very important to this particular recipe, although it helps with most cookie doughs.

 

 

 

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