Toll House Chocolate Chip Cookies
This famous old recipe is originally from Kenneth and Ruth Wakefield's New England Toll House near Whitman, Massachusetts, and was brought to the world's attention by Betty Crocker in the late 1930's. It is truly an American classic.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1/3 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 (6-ounce) package chocolate chips
1/2 cup chopped nuts
- Preheat oven to 375°F (190°C).
- In a large bowl combine flour, baking soda and salt; set aside.
- In a large mixing bowl, cream the butter, shortening, and sugars until light and fluffy. Add egg and vanilla, beating until well blended. Stir in flour mixture until just mixed. Fold in chocolate chips and walnuts.
- Drop by tablespoonfuls 2-inches apart onto baking sheet and bake for 10 to 12 minutes or until lightly browned. Turn baking sheet around after 6 minutes to ensure even browning. Transfer cookies to wire rack to cool completely. Store in tightly covered container at room temperature.
Makes 2 1/2 dozen cookies.
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