Chocolate Chip Toll House Cookies
photo by justcallmetoni
- Ready In:
- 27mins
- Ingredients:
- 13
- Yields:
-
24-25 large cookies
ingredients
- 2 cups flour
- 2 tablespoons flour
- 2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1⁄2 cup butter, softened (no subs!)
- 1⁄2 cup Butter Flavor Crisco
- 1 cup lightly packed brown sugar
- 1⁄2 cup white sugar
- 2 teaspoons maple extract (or use vanilla)
- 2 large eggs, room temperature
- 1 1⁄2 cups chocolate chips
- 1 cup chopped walnuts
- 1⁄2 cup Skor English toffee bit
directions
- Set oven to 375°F.
- Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
- In a bowl, sift together flour, baking soda and salt.
- In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes).
- Add in eggs and beat on medium speed until blended (about 1 minute).
- Add in the flour mixture, and beat until blended (about 30 seconds).
- Add in chocolate chips, nuts and toffee bits; mix to combine.
- Drop the dough by tablespoons (equivalent to about 3 teaspoons).
- Bake the cookies centers are slightly puffed up (about 11-12 minutes).
- Remove the cookies from the oven and allow to cool on the baking sheet.
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Reviews
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These are excellent although I had some problems. my first batch came out flat so I re read the recipe and noticed I did everything as directed. Before getting dissapointed I decided to add 1/3 c more flour and I made them smaller. Worked perfectly. Thanks for a keeper. I love the little crunch the toffee pieces give. yum
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Yummy! I shared these with some friends and they said it's so good and praised my baking. Thanks to you, of course! After dropping them by the spoonful, I pressed them a bit with my palm as it didn't look like it'll spread much. True enough and they still came out thick. :) I also like shortenings mixed with butter. It gives a texture from cookie packages which isn't too soft. My kind of cookie! Thanks!
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A recent viewing of Alton Brown's Good Eats has me thinking about what makes the perfect cookie. I absolutely loved the combination of walnuts, chocolate and toffee in this one and will make that more routine. The cookie itself was well recieved by the troops here who made quick work of the batch. Personally, I think I would go with a little more butter and a little less shortnening next time. The recipe makes super-sized cookies and I carved out 3 dozen cookies made with 2 tablespoons (not 3) of dough. Baked they were over 2 inches in sized. I chilled my dough 4 hours as suggested and felt this really helped the cookie shape. I did bake mine about 13 minutes, even with the smaller size. Thanks Kitz.