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Mix flour, salt and baking soda in bowl. Set aside. In a separate bowl beat sugar and butter until creamy. Add eggs and vanilla and beat. Add dry ingredients to the wet ingredients and mix well. Add chocolate chips last.
Place tablespoon size balls on un-greased cookie sheets and bake at 375 for 8 to 10 minutes, or until golden brown. I like to take mine out about a minute early and let them sit. That makes them more chewy.
Tip: After discovering this, I do it all the time: Use 2 teaspoons of vanilla and 1 teaspoon of almond extract. It tastes wonderful!
|Servings:||about 4 dozen|
|Time:||about 15 minutes Minutes Preparation Time|
8 to 10 Minutes Cooking Time
Source: Nestle Toll House recipe
By Becca S from Bellflower, CA
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By Tracey from Hampton, VA
Mrs. Wakefields Original Toll House Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.)
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 to cool completely.
PAN COOKIE VARIATION:
GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
I have the recipe from an old package (when they were still 99 cents, lol). The only difference is that they add one teaspoonful of water. It isn't much change, but it is the old Toll House recipe. Happy baking! :)
This is the original recipe that was on the Nestle Toll House package. The same one we used in the 1950's. This was before they had the 12 oz. pkg. The eggs were smaller then, more like medium today. Probably why they took the water out. I just double it now and leave out the water if using large eggs. The original does taste better. Hope this is what you were looking for.
Sift 1 cup plus 2 tablespoons flour,
1/2 teaspoon baking soda,
1/2 teaspoon salt.
Blend 1/2 cup soft butter or shortening,
6 tablespoons granulated sugar,
6 tablespoons brown sugar,
1/2 teaspoon vanilla,
1/4 teaspoon water.
Beat in 1 egg.
Stir in one 6 oz. pkg. (1 cup) Nestle's Semi-Sweet Chocolate Morsels,
1/2 cup chopped pecans.
Drop by well-rounded half-teaspoon on greased cookie sheet.
Bake: 375 degrees
Time: 10 to12 minutes
Yield 50 cookies
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