Toll House Cookies

Ingrients & Directions 3/4 c Butter, sweet 2 1/2 c Flour, sifted 3/4 c Sugar 1 ts Baking powder 3/4 c Sugar, brown 1/4 ts Salt 1 Egg 12 oz Chocolate chips; semi-sweet 1 ts Vanilla 1 c Pecans; chopped 3 T Milk Approx. Cook Time: 0:20 Cream butter and […]

Ingrients & Directions


3/4 c Butter, sweet 2 1/2 c Flour, sifted
3/4 c Sugar 1 ts Baking powder
3/4 c Sugar, brown 1/4 ts Salt
1 Egg 12 oz Chocolate chips; semi-sweet
1 ts Vanilla 1 c Pecans; chopped
3 T Milk

Approx. Cook Time: 0:20

Cream butter and sugars. Beat in egg, vanilla, and milk. Sift flour
and measure out. Sift again with baking powder and salt. Stir dry
ingredients into batter, then stir in chocolate chips and pecans.
Grease two teaspoons. With one, take up about 1/2 teaspoon of dough
and with the other scrape off onto a greased baking sheet. Leave 1″
between cookies. Bake 8 to 12 minutes in a 375 F. oven. While warm,
loosen with a spatula; cool on a wire rack and store in an airtight
container.

— The Toll House
reprinted in The Austin Citizen, 1980


Yields
60 cookies

RobinDee

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