Toll House Cookies
These cookies, sometimes referred to as Chocolate Chip cookies, are arguably the most popular home-made cookie in America. Originating in Whitman at Ruth Wakefield’s Toll House, they have brightened many a lunch box or after school glass of milk.
Toll House Cookies
1/2 cup butter
1/2 cup solid vegetable shortening (Crisco)
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. semisweet chocolate morsels
Preheat oven to 375°F. Combine butter, shortening, sugars, eggs, vanilla and water in a bow and beat until creamy. Stir dry ingredients together, and add. Stir in chocolate morsels. Drop by well-rounded teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes. Cool on a wire rack. Makes about 60.
Toll House Cookies
1/2 cup butter
1/2 cup solid vegetable shortening (Crisco)
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. semisweet chocolate morsels
Preheat oven to 375°F. Combine butter, shortening, sugars, eggs, vanilla and water in a bow and beat until creamy. Stir dry ingredients together, and add. Stir in chocolate morsels. Drop by well-rounded teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes. Cool on a wire rack. Makes about 60.
posted by Linda @ 1:11 AM
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