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Toll House Cookies

May 30, 2013


Toll House cookies are probably the first and most made cookies in my life.  They are better known as Chocolate Chip Cookies.  I have tried many different recipes but I always go back to the original.  Although all the different recipes I have tried were quite delicious, this recipe is as the book says “tried and true”.  Simple yet overflowing with flavor and yet a small child can begin their baking experiments.


Toll House Cookies


  • 2 1/4 C. All-Purpose Flour
  • 1 t. Baking Soda 1 t. Salt
  • 1 C. Unsalted Butter (softened)*
  • 3/4 C. Granulated Sugar
  • 3/4 C. Brown Sugar (packed)
  • 1 t. Vanilla Extract
  • 2 Lg. Eggs
  • 2 C. Semi-Sweet Chocolate Morsels
  • 1 C. Chopped Walnuts

* Use ‘Kerrygold Butter’ if available in your area for super rich cookies.


  1. Combine flour, baking soda and salt in a small bowl
  2. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until creamy
  3. Add eggs, one at a time; beat well after each addition
  4. Gradually beat in the flour mixture
  5. Stir in the chocolate morsels and nuts
  6. Drop by rounded tablespoons onto ungreased baking sheet
  7. Bake in a 350 degree preheated oven for approx. 10 min. *
  8. Remove from oven and cool on cookie sheets for 2 minutes/transfer to wire racks to cool completely

*  Original recipe states to cook at 375 degrees for 9-11 minutes; I prefer 350 degrees for more chewy cookies.





Yield: 3 Dozen Lg. Cookies

Recipe from “Ruth Wakefield’s Toll House Tried and True Recipes” (1949)

P1200372 - Copy

With Green M&Ms

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