Recipe of the Week: Tollhouse Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1 cup (2 sticks) butter, softened (margarine not recommended)
3/4 cup granulated sugar (I have used Splenda, but it is not as good here )
3/4 cup packed brown sugar
1 teaspoon vanilla extract

2 large eggs or egg substitutski

2 Cups of chocolate chips
1 Cup of chopped nuts — Walnuts or pecans are the best

Mix up the first three ingredients in a bowl and set aside.
In a large mixing bowl, drop in the two sticks of butter. Start the mixer and add the sugar, blend well.
Add brown sugar, blend well.
Add vanilla, blend well. (See a trend here?)
Add one egg, blend well, add the other egg, yada yada yada.
Now, about a huge spoonful at a time, add the dry ingredients. Mix very well and you will end up with a sticky, but tasty mess.
Add the chocolate chips, have a glass of wine.
No, drink it.
Add the nuts and blend until well mixed.
Heat your oven to 375 F. On an ungreased tray, spoon about about a tablespooon or so for each cookie. Bake for 10-12 minutes; they should just start turning brown on the top. Be careful not to burn the bottoms. This will make around 60 cookies, so feed the world!

Note: For a chewier cookie, use 1 stick of butter, cook 8-10 minutes.

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