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Toll House Chocolate Chip Cookies Revisited

Back in April, Kalyn posted a question to me here. I tactfully (or perhaps not so tactfully) ignored it because it wasn’t one I was ready to answer in public. But I think I have waited a sufficient amount of time now. So, the answer is yes, Kalyn, I am pregnant. Will, my sweet little boy, is going to be a big brother.

Now fear not, dear reader, there isn’t suddenly going to be a rush of recipes for, say, pickle and sauerkraut cookies (not to say the thought hasn’t crossed my mind). Fortunately, this child seems to be more interested in fresh veggies, fruits and lots of carbs. But junk food? Eh. Ice cream? Eh. Even chips. Eh. Unless any of it is homemade. Go figure.

But considering I typically shun processed foods and prefer homemade over store bought, it’s not so bad, particularly now that walking in my kitchen isn’t cause for running far, far away.

These cookies? They are my favorite recipe – the old Toll House one. I revisited the recipe last night, making a few minor changes because of ingredient mishaps and the desire to just do it by hand. I never use nuts, and my husband just threw out my baking soda (who knew it expires!). Oh, and I didn’t feel like pulling out the Kitchen Aid, so I mixed everything by hand – what a good workout!

The cookies came out buttery and sweet and perfect. Just the way I like ’em.

Toll House Chocolate Chip Cookies

Toll House Chocolate Chip Cookies

Ingredients

  • 2 1/4 cup flour
  • 1 tsp baking powder
  • 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

Instructions

  1. Preheat the oven to 375 degrees.
  2. Combine the flour, baking soda and salt in a bowl and sift together.
  3. Combine the butter, brown sugar, white sugar and vanilla extract in a large bowl whisk together. Beat in eggs one at a time. (I used a hand whisk and was sure to break up the butter chunks. Hit the whisk on the side of the bowl every so often to free the trapped dough.)
  4. Slowly whisk the flour mixture into the butter mixture until well combined. (Again, be sure to free the trapped dough from the whisk but tapping it on the side of the bowl. When it gets too hard to whisk, switch to a sturdy spoon.)
  5. Stir in chocolate chips.
  6. Drop by the tablespoonful onto the cookie sheet. Bake in the preheated oven for 8-11 minutes until cookies are browned. Remove from oven and let sit for 1-2 minutes before transferring to a wire cooling rack.
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For Afterschool or Anytime: Cookie Cup Sundaes | Sarah’s Cucina Bella :: Family Food

Sunday 29th of August 2010

[...] recipe, I use store bought dough since it’s so easy and fast. However, you can make it with homemade chocolate chip cookie dough too (note: you will have more dough than this recipe requires — bake the recipe of the [...]

Chris

Sunday 3rd of June 2007

Wow! What a time to get behind in my blog reading! Congratulations!! What great news. *doing the baby news jig on the couch!*

Sarah Caron

Saturday 2nd of June 2007

Oh Sarah, I am going to have to dig through your archives for those. YUM.

Thanks Kalyn! That's so nice! I can't wait for him to have a little playmate.

Kalyn

Saturday 2nd of June 2007

Oh how cool! I think it's just great. Wil really does need a little brother or sister to play with and you seem like such a great mom. I'm very happy for you.

Sarah

Friday 1st of June 2007

Oh, AND, somewhere in my blog archives is a really good cranberry and dark chocolate cookie recipe - from the christmas before last maybe?