Chocolate chip cookies
The Original Toll House Cookie
The Toll House cookie is a simple butter dough with two sugars, bicarbonate and a large quantity of chocolate chips, baked until golden at the edge and soft in the middle. The recipe makes about five dozen.
The brand's own recipe uses 2 1/4 cups of flour, 1 cup of butter, 3/4 cup each of white and brown sugar, 2 eggs and 2 cups of chocolate morsels, baked at 375°F for 9 to 11 minutes.
Ingredients
Ingredients
- 280 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp fine sea salt
- 225 g softened butter
- 150 g caster sugar
- 165 g light brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 340 g semi-sweet chocolate chips
- 120 g chopped nuts (optional)
Method
- Heat the oven Heat the oven to 190°C. Mix the flour, bicarbonate and salt in a bowl.
- Cream Beat the butter, both sugars and the vanilla until creamy. Add the eggs one at a time, beating after each.
- Combine Gradually beat in the flour mixture, then stir in the chocolate chips and nuts.
- Bake Drop rounded tablespoons of dough on to ungreased baking sheets, spaced apart, and bake for 9 to 11 minutes until golden brown. Cool on the sheet for 2 minutes, then move to a wire rack.
The dough keeps for 2 days in the fridge.
Bake one tray at a time for even colour.