Ingredients for Chocolate Chip Toll House Cookies
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Butter Flavor Crisco
- Brown Sugar
- White Sugar
- Maple Extract
- 2 large eggs
- 2 cups chocolate chips
- Walnuts
- Skor English Toffee Bit
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How to Make Chocolate Chip Toll House Cookies
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it with vegetable oil or butter.
- In a medium bowl, whisk together 1 cup + 2 tablespoons all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup vegetable shortening, ¾ cup granulated sugar, and ¾ cup packed brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips, ½ cup chopped nuts (walnuts or pecans recommended), and ½ cup toffee bits.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to bake as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
84g
Fat
35g
Carbs
10g
