Toll house cookies (original!)

Yield: 100 Servings

Measure Ingredient
1 cup Butter
¾ cup Sugar
¾ cup Brown sugar
2 larges Eggs
1 teaspoon Baking soda
1 teaspoon Water
2¼ cup Flour; all-purpose
1 teaspoon Salt
1 cup Walnuts; chopped
12 ounces Semisweet chocolate chips
1 teaspoon Vanilla extract

Cream butter. Add Brown and White Sugar and eggs. Dissolve soda in hot water. Add alternately with flour sifted with salt. Add nuts, chocolate chips and vanilla.

Drop by half teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 100 cookies.

NOTES : The following is a quote from Ruth Graves Wakefield's "Toll House Recipes, Tried and True": "At Toll House, we chill dough overnight. When mixture is ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheet. Then we press balls with finger tips to form flat rounds. This way the cookies do not spread as much in the baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them."

Recipe by: Toll House Recipes, Tried & True Posted to MC-Recipe Digest by Scott Saftler <ssaftler@...> on Feb 22, 1998

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