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Toll House Style Chocolate Chip Cookies




Source of Recipe


Internet


List of Ingredients




Makes 60 Cookies.

2 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
1 cup lightly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon dark rum
12 ounces semisweet chocolate morsels
1 ½ cups lightly toasted walnuts or pecans, coarsely chopped



Recipe



1. Preheat the oven to 375 degrees F., arranging racks in the middle and top positions.

2. In a medium bowl, stir together the flour, baking soda, and salt and set aside

3. Using an electric mixer, beat the butter, granulated sugar and brown sugar on medium speed in a large bowl for 15 seconds, until blended. Beat in the eggs until smooth, about 30 seconds more, then beat in the vanilla and rum. With the mixer on its lowest setting, gradually add the flour mixture, blending just to combine. Mix in the chocolate morsel and nuts.

4. Place tablespoons of dough onto nonstick or parchment-lined cookie sheets at 3-inch intervals. With moistened fingers, flatten and round out the dough balls a little. Bake at 375 degrees F. for 12 minutes, or until the cookies are evenly browned, turning the cookie sheet around midway through baking. Set the cookies, sheet and all, on a rack to cool.

Variation: Trillion-Chip Toll House Cookies. For an ultra jolt of chocolate, increase the chip population of your Toll House Style cookies. Follow the above recipe, but increase the amount of chocolate morsels to 18 ounces. Mix approximately 12 ounces into the batter as usual. Put the remaining 6 ounces in a small bowl. As you form the cookies into balls, press them into the morsels and flatten a little. Flip them onto the cookie sheet (morsel side up) and bake as usual.