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(c) A Marcy Goldman,BetterBaking.Com Original Recipe
www.BetterBaking.Com

BetterBaking.com Famous Toll House Chocolate Chip Cookies

Size does matter. Trust us. Huge mounds of cookie dough makes for chewy, crisp, great cookies. One batch should make you a legend. (if you manage to share these!)

1 cup unsalted butter, softened
1 1/2 cup brown sugar, packed
1/4 cup white sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups and 2 tablespoons all purpose flour
1 teaspoon baking soda
3/8 th teaspoon salt
2 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 F. Stack two baking sheets together and line one with parchment paper.

In a large mixer bowl, cream the butter with the brown and white sugar. Add in the eggs and vanilla. Fold in the dry ingredients.

Chill batter overnight. (This cures the dough and the cookies bake up better; if you can wait - even 20 minutes is a help).

Form batter into large balls, about two golf balls worth -by weight it is 3 ounces of dough. Press lightly on baking sheet if batter is very cold - do not press if batter is still cold but soft.

Bake on upper rack of oven for 12 to 14 minutes. Cool on baking sheet for 3 minutes then cool on a rack.

Makes about 8 to 12 very large cookies

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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