Ingredients for Toll House Cookies Ca 1968
- 2 1/4 cups (280g) all-purpose flour
- Baking Soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- 2 tablespoons water
- 2 large eggs
- Semisweet Chocolate Morsels
- 1 cup (100g) chopped walnuts or pecans
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How to Make Toll House Cookies Ca 1968
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 1 cup (200g) granulated sugar, and 3/4 cup (150g) packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 2 tablespoons water.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups (300g) semi-sweet chocolate chips and 1 cup (100g) chopped nuts (walnuts or pecans are traditional).
- Drop by rounded tablespoons (approximately 1.5 ounces) onto ungreased baking sheets. (If using pie tins, bake fewer cookies at a time to ensure even baking.)
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
498g
Fat
121g
Carbs
63g
