Original toll house cookies

Yield: 12 servings

Measure Ingredient
2¼ cup Flour, all purpose
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Butter; softened
¾ cup Sugar
¾ cup Sugar, brown
1 teaspoon Vanilla
2 Eggs
2 cups Chocolate Chips; (12oz)
1 cup Chopped nuts (optional)

Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels. (and nuts - optional) Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 375 for 9 - 11 minutes.

Cool on pan, remove to rack.

Makes 5 dozen 2¼ inch cookies ~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Refrigerator Cookies: Prepare dough as directed above. Divide dough in half; wrap both halves separately in waxed paper. Chill one hour or until fir. On waxed paper, shape each dough half into 15 inch log, Roll up in waxed paper; refrigerate for 30 minutes. (May be stored up to 1 week in refrigerator or freeze up to 8 weeks) Preheat oven to 375. Cut each log into ½ inch slices. Place on ungreased cookie sheet. Bake at 375 for 8 - 10 mins. (Frozen dough not brought up to refrigerator temperature, cook slightly longer)

Makes 5 dozen 2 ¼ inch cookies ~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pan Cookie Spread dough into greased 15 ½ x 10 ½ x 1 inch baking pan. Bake 375 for 25 - 30 mins. Cool completely. Cut into 35 2 inch squares.

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½

Submitted By GAIL SHIPP On 12-01-95

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