Chocolate Chip Toll House Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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! :) Ingredients:
2 cups flour |
2 tablespoons flour |
2 teaspoons baking soda |
3/4 teaspoon salt |
1/2 cup butter, softened (no subs!) |
1/2 cup butter flavor crisco |
1 cup lightly packed brown sugar |
1/2 cup white sugar |
2 teaspoons maple extract (or use vanilla) |
2 large eggs, room temperature |
1 1/2 cups chocolate chips |
1 cup chopped walnuts |
1/2 cup skor english toffee bit |
Directions:
1. Set oven to 375°F.
2. Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
3. In a bowl, sift together flour, baking soda and salt.
4. In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes).
5. Add in eggs and beat on medium speed until blended (about 1 minute).
6. Add in the flour mixture, and beat until blended (about 30 seconds).
7. Add in chocolate chips, nuts and toffee bits; mix to combine.
8. Drop the dough by tablespoons (equivalent to about 3 tablespoons).
9. Bake the cookies centers are slightly puffed up (about 11-12 minutes).
10. Remove the cookies from the oven and allow to cool on the baking sheet.
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