Toll House Cookies
The most popular cookie ever, with two types of chocolate and lots of pecans. This is a classic recipe that everyone will love.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 30 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Ingredients
Units
Scale
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 1/2 cup white sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup each milk and dark chocolate bits
- 1 cup pecans, roughly chopped
Instructions
- Preheat oven to 350ËšF.
- Line two baking sheets with parchment paper.
- In a large bowl cream the butter and sugars with an electric mixer until light and fluffy.
- Gradually add eggs, beating well after each addition.
- Add in the vanilla, flour and baking soda and mix to combine.
- Mix in chocolate bits and pecans and beat on low until incorporated.
- Using a cookie scoop, scoop approx. one tablespoons of cookie dough onto the prepared baking sheet (approx. 1 1/2 inches apart), using a fork press tops of the cookie dough down.
- Bake the cookies for 8 minutes, or until lightly golden (don’t overbake).
- Cool slightly on trays before transferring to a wire rack to cool completely.
Notes
Store toll house cookies in an airtight container for up to 3 days.
Make the dough ahead and freeze for up to two months. Roll into logs and cut and slice for later. Defrost the dough and bake as instructed.
Nutrition
- Serving Size: 1 cookie
- Calories: 193
- Sugar: 11.5g
- Sodium: 101mg
- Fat: 10.4g
- Saturated Fat: 4.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24.2g
- Fiber: 2.6g
- Protein: 0.9g
- Cholesterol: 23mg
Find it online: https://bakingforfriends.com/toll-house-cookies/