Yield: 60 cookies
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter, sweet |
| ¾ cup | Sugar |
| ¾ cup | Sugar, brown |
| 1 \N | Egg |
| 1 teaspoon | Vanilla |
| 3 tablespoons | Milk |
| \N \N | Approx. Cook Time: 0:20 |
| \N \N | --- The Toll House |
| \N \N | reprinted in The Austin Citizen, 1980 |
| 2½ cup | Flour, sifted |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 12 ounces | Chocolate chips; semi-sweet |
| 1 cup | Pecans; chopped |
Cream butter and sugars. Beat in egg, vanilla, and milk. Sift flour and measure out. Sift again with baking powder and salt. Stir dry ingredients into batter, then stir in chocolate chips and pecans.
Grease two teaspoons. With one, take up about ½ teaspoon of dough and with the other scrape off onto a greased baking sheet. Leave 1" between cookies. Bake 8 to 12 minutes in a 375 F. oven. While warm, loosen with a spatula; cool on a wire rack and store in an airtight container.
Submitted By SAM WARING On 12-25-94