Original Tollhouse Cookies
Amy
ingredients
- 2 1/4 c flour
- 1 t baking soda
- 1 t salt
- 1 c butter, softened
- 3/4 c granulated sugar
- 3/4 c brown sugar, firmly packed
- 1 t vanilla
- 2 eggs
- 2 c chocolate chips
- 1 c nuts, chopped (optional)
directions
- 1
>Preheat oven to 375° F.
- 2
>Combine flour, baking soda & salt in small bowl.
- 3
>Beat butter, granulated sugar, brown sugar & vanilla extract in large mixer bowl until creamy.
- 4
>Add eggs, one at a time, beating well after each addition.
- 5
>Gradually beat in flour mixture.
- 6
>Stir in morsels & nuts.
- 7
>Drop by rounded tablespoon, or ice cream scoop, onto ungreased baking sheets.
- 8
>Bake for 9 to 11 minutes or until golden brown.
- 9
>Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- 10
PAN COOKIE VARIATION :: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- 11
SLICE & BAKE COOKIE VARIATION ::
- 12
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
notes
*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Source: TollHouse
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