Friday, July 07, 2017

Classic Toll House

There are numerous chocolate chip cookie recipes around, but the one that started it all, if legend is to be believed, is the classic Toll House Cookie. The cookies are a mixture of white sugar and brown sugar, with butter and vanilla, eggs, flour, baking soda and chocolate chips. Usually there are also walnuts, but this time I skipped them. The cookies are a bit fluffy, a bit chewy, soft and delicious. Sweetie loves chocolate chip cookies this way. I prefer mine a bit crisper, but can eat a handful of these anyway.

One of the secrets to a very flavorful rendition of this cookie is to make up the batter, but then let it sit in the coldest part of the fridge for a few days. Somehow the waiting time improves the overall deliciousness...and it's useful when, like me, you think you will have time to bake but find you don't until days later! Also useful to have on hand to bake when that odd relatively cool day shows up in summer.

I also want to share some photos of my lovely summer poppies. I just love their colors!

Toll House Cookies
Makes 4-5 dozen cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) non-dairy butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped nuts (if omitting the nuts, add 1-2 tablespoons extra flour)

Preheat oven to 375 degrees F.

Combine the dry ingredients in a bowl (flour, baking soda, salt) or on a sheet of waxed paper. Set aside.

Beat non-dairy butter (or real butter if you prefer) and both sugars, plus the vanilla, until creamy.

Add eggs, one at a time, scraping bowl and beaters after each egg has been incorporated.

Gradually beat in flour mixture. Stir in the morsels and (if using) nuts. Chill batter in bowl, covered, for 1 hour or for up to 5 days.

Drop batter by rounded tablespoon onto ungreased baking sheets or silicon baking mats or parchment. Bake for 9-11 minutes, or until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cook completely.

No comments :

Post a Comment