Ingredients: |
Ingredients: 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks or 1/2 pound) butter, softened (good choice, but butter-flavored Crisco, in sticks, also works well for cooking and flavor)
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
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Directions: |
Directions:Pre-heat the oven to 375°
The best Tollhouse Cookie recipe is the original put out by Nestle’s along with their semi-sweet chocolate morsels. The store brands and less expensive chocolate chips tend to be more waxy and less chocolate-y. Some surveys have cited other more expensive brands by famous chocolatiers as having more flavor, but by my standards…stick to the standard…Nestle’s. I’ve committed this recipe to memory, but occasionally I’ll still have to look to remind myself of the right amount for one or two ingredients.
Mix the first three (dry) ingredients and set aside.
Cream the margarine or shortening with sugar and eggs, and vanilla.
Gradually mix in the dry mixture.
When it is well creamed, mix in the nuts and then the chocolate chips. A stiff mixture in some stand mixers can send your bowl askew if you’re not careful, at the very least it will make a handmixer difficult to use. But mix quickly, using the mixer will distribute your chips better. Of course, it can also be done by hand…but be real, you want to get this done..and once you get the recipe memorized (and I have) it should take about 20 minutes to get everything together and into a 375°, pre-heated oven.
I always use a small Pampered Chef scoop to get uniform size and quick filling of two cookie sheets…it just expedites the whole process, and also makes it a lot more fun for my “helpers.”
The important part is DON”T overcook. 12 minutes max…in a hot oven. (I use the insulated cookie sheets.) Remember you are always better to undercook something. It’s impossible to uncook!
When you overcook, the cookies are no longer chewy but crisp…so if you want crisp...you can continue cooking another 3 to 5 minutes…but really who wants crisp?
Let them cool on the counter before putting them in the cookie jar, but be prepared that some just won’t make it that far. And, of course, there are those times, when they don’t make it into the cookie jar at all. |
This recipe for Traditional Tollhouse Cookies is from