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Recipe for Toll House chocolate-chip cookies

Toll house chocolate-chip cookies. Karoline Boehm Goodnick for the Boston Globe/Karoline Boehm Goodnick

Makes 100 very tiny cookies

Resist making the cookies larger than ½ teaspoon. This recipe mimics the original as closely as possible.

Butter (for the baking sheets)
cups all-purpose flour
1teaspoon salt
1cup (2 sticks) salted butter, cut up and at room temperature
¾cup granulated sugar
¾cup light brown sugar (lightly scooped into measure)
2eggs, at room temperature
1teaspoon vanilla extract
1teaspoon baking soda
1teaspoon hot tap water
14ounces semisweet chocolate, cut into pea-size chunks
1cup walnuts, finely chopped

1. Set the oven at 375 degrees. Butter 2 baking sheets.

2. In a bowl, whisk the flour and salt to blend them.

3. In an electric mixer on medium-high speed, beat the butter until creamy. Add the granulated and brown sugars. Continue beating for 3 minutes. Beat in 1 of the eggs.

4. In a small bowl, whisk the other egg. Beat half the egg into the dough with the vanilla (save remaining egg to scramble).

5. In a bowl, dissolve the baking soda in the hot water. Beat the mixture into the dough. Beat in the flour mixture just until a few floury streaks remain. Beat in the chocolate and nuts.


6. Drop the batter by ½ teaspoon onto the sheet, spacing mounds 1 inch apart. Bake for 10 to 12 minutes or until golden brown. Set the pan on wire racks to cool for 5 minutes. Transfer cookies to the racks to cool completely. Let the pans cool before baking more cookies. Store in an airtight container for up to 3 days.

Dédé Wilson. Adapted from “Ruth Wakefield’s Toll-House Tried and True Recipes”


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