Sunday, January 31, 2010

Toll House Cookies

Toll House cookies have been on my To-Do list for a couple of weeks. After the Allure of Chocolate talk and refreshments, I needed a palate cleanser. Toll House cookies were the perfect answer. Just for fun, I tried the Pan Cookie variation. Oh, who am I kidding? I was in a hurry and didn’t want to spend an hour baking cookies a dozen at a time.

Toll House cookies have been a part of my life seemingly forever. My mother did almost no baking but one of the very few recipes she made regularly was Toll House cookies. When I was setting up housekeeping in college, one of the first things I bought for my kitchen was cookie sheets so that I could continue baking them. When my daughter was young, I kept her busy on Christmas Eve baking Toll House cookies for Santa Claus. Now I bake them when I need a chocolate injection. They freeze perfectly, so five dozen is not too much for one person.

The Pan Cookie variation was easy. The batter spread easily in the jelly-roll pan. After 20 minutes, it was golden brown and ready to come out of the oven. I forced myself to wait until it had cooled down a bit before using a pizza cutter to make smooth, even bars.

Verdict: Yum!! This one’s a keeper!!

Tollhouse Cookies
(source: back of the Nestle semi-sweet morsels package)

2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1 cup chopped nuts

Preheat oven to 375°F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks.

Makes about 5 dozen cookies

Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 t0 25 minutes or until golden brown. Cool in pan on wire rack.

Makes 4 dozen bars.

Recycle: vanilla extract bottle

Compost: eggshells

1 comment:

A said...

I also give this recipe a thumbs up. I've made it (or something similar; I haven't actually compared the two) for years with great results. And then there's Toll House Pie, which is fabulous...