Chocolate Chip Toll House Cookies
Taken from "Rosie's Fresh Cream Sugar-Packed Baking Book" one of my all time favorite recipe books! This cookie dough also works beautifully when refrigerated a minimum of 4 hours, it tends to produce a thicker chewier cookie that is crisp around the edges, and also may be frozen, and yes, measure 1 cup plus 2 tablespoons flour! This is one of my all-time favorite chocolate chip cookie! :)
5
People talking
READY IN: 27mins
YIELD: 24-25 large cookies
UNITS: US
INGREDIENTS
Nutrition- 2cups flour
- 2tablespoons flour
- 2teaspoons baking soda
- 3⁄4teaspoon salt
- 1⁄2
- 1⁄2cup Butter Flavor Crisco
- 1cup lightly packed brown sugar
- 1⁄2cup white sugar
- 2teaspoons maple extract (or use vanilla)
- 2
- 1 1⁄2cups chocolate chips
- 1cup chopped walnuts
- 1⁄2cup Skor English toffee bit
Advertisement
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 tablespoons).
- 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.
Advertisement