Toll house cookies

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

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