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

Almost Commercial Tollhouse Chocolate Chip Cookies

These are just great - oversized, thick but crisp out edges with densely chewy centers.  Best of all, they feature wonderful, slightly crackly tops and look like they were plucked out of a general store cookie jar.  You can also make them smaller but these large versions - about 3 inches diameter, are dynamite. All butter is better of course but part shortening, in these cookies, makes them commercial - sad but true.....

Almost Commercial Tollhouse Cookie

1 cup unsalted butter or half shortening
1 cup light brown sugar, packed
3/4 cup white sugar
1 tablespoon pure vanilla extract
1 egg
1 teaspoon baking soda
3/8 teaspoon, scant salt
2 1/2 cups all purpose flour
2 1/2 cups chocolate chips

Line two baking sheets with parchment paper.

Cream the butter with the brown and white sugars until well blended. Stir in vanilla and egg. Fold in flour, baking soda, salt and lastly, chocolate chips. 

Form into rounds the size of a golf ball - a substantial golf ball, and place, two inches apart, on baking sheet. You should have 14 big mounds or 28, for smaller cookies.

Chill dough 20 minutes.  Preheat oven to 350.  

Roll dough into three inch balls and flatten down very slightly onto baking sheet.

Bake at 350 for 15-18 minutes until cookies puff up a bit.

Remove from oven and then, using a butter knife, (pull baking rack out of the oven to reach cookies safely) make a cross hatch design (like an X/O grid) on each cookie, exposing melting chocolate within. Continue baking until edges are nicely browned and top of cookies are medium golden in color, another 3-5 minutes.  Cool well on baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.

Cookies can also be brought to room temperature and flattened more to make a large, crisp, and lacy-like cookie.

Keep refrigerated.  Makes 14 large cookies or 28 smaller ones.


Baker’s Note

Cross Hatch Almost Commercial Chocolate Chip Cookies

When cookies come out of the often, they are puffy, rather than wrinkly looking…which is the way I prefer chocolate chip cookies. One day, I remedied this - when it happens - I cross hatch the cookies, while they are still warm , with the side of a metal spatula. First I score them in one direction - several little cuts, then crossways - making a grid on the cookie surface. It also serves to expose the melting chocolate, still cooling still he cookies. I started doing this a few years ago - I believe it was impatience that made me do it but now my sons, and their friends seem to expect and prefer the cookies this way.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ 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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