Toll House Chocolate Chip Cookies

| December 10, 2006 | 1 Comment
I received The Good Home Cookbook in the mail a few days ago after Andy of Spittoon Extra fame alerted me to these babies being given away to good homes so long as they got honestly written about.
Honesty? That’s my specialty!
First off, I was totally shocked by the size of this cookbook. It’s quite thick (close to two inches, I’d say). And it’s pretty much all recipes that have been tested in real kitchens across the country. I leafed through it and found recipes from the simplest to some more unique ones.
Unfortunately there are zero photos in this cookbook (and I am a huge fan of cookbooks filled with mouthwatering photos) but the sheer mass of recipes and variety does make up for it some. Seems like there is a recipe for everything here.
I like the cookbook and will be using it fairly often.
In flipping through, I came upon the original Toll House recipes for Chocolate Chip Cookies (circa 1800s) and made them. That led to the realization – the Toll House recipe might just be the number one chocolate chip cookie out there. It’s perfect – moist, sweet (but not too much so) and very chocolate-y.
Mmmmmm.

Toll House Chocolate Chip Cookies
yields about 3 dozen
adapted from The Good Home Cookbook
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Combine the flour, baking soda and salt in a bowl and whisk together.
Combine the butter, brown sugar, white sugar and vanilla extract in a large bowl of your stand mixer and mix until creamed together well. Beat in eggs one at a time.
Slowly mix flour mixture into the butter mixture until well combined.
Stir in chocolate chips.
Drop by the tablespoonful onto the prepared cookie sheet. Bake in the preheated oven for 8-10 minutes until cookies are browned. Remove from oven and let sit for 1-2 minutes before transferring to a wire cooling rack.
Enjoy.

Category: Cookbooks, Cookies, Dessert, Stuff

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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