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The original Toll House Cookies Recipe

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This recipe for The original Toll House Cookies, by , is from Pounds/Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynn & Mike Briggs



2 1/4 cups all purpose Flour- use 1/2 flour & 1/2 Pancake mix- Then add in extra 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks butter 1/2 pound butter, softened - but not turned into liquid
3/4 cup granulated (white) sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 2 cups package (12- ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts


Combine flour,baking soda and salt in small bowl. Beat butter, granulated sugar,brown sugar and vanilla in large mixing bowl. Add eggs one at a time, beating well after each addition, gradually beat in flour mixture. Stir in Morsels and nuts.

**Put dough in fridge & let harden before baking. Helps the cookies not spread so much.

Drop by rounded tablespoon onto ungreased baking sheet.

Bake in preheated 375 degree oven for 9 to 11 minutesor until golden brown. Let stand for 2 minutes, move to wire rack to cool completely.

Pan Cookie Variation: Prepare dough as above. Spread into a greased 15 X 10 jelly mold pan. Bake in preheated 375 degree oven for 20 to 25 minutes or until golden brown. Coll in pan on wire rack.




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