Tollhouse cookies

Tollhouse cookies

By
From
Baking
Makes
36
Photographer
Vanessa Levis

This is a classic American cookie which remains very popular today. The name comes from the Toll House Inn in Whitman, Massachusetts, which was owned by Ruth Graves Wakefield, who developed the first recipe for chocolate chip cookies in 1930.

Ingredients

Quantity Ingredient
185g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g butter, softened
55g firmly packed brown sugar
110g caster sugar
1 egg, beaten
1 teaspoon vanilla essence
100g packet choc bits

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Sift the flour, bicarbonate of soda and salt together. Using an electric mixer, cream the butter with sugars until light and fluffy. Add the egg and vanilla and beat well. Stir in the sifted dry ingredients and the choc bits.
  3. Drop teaspoonfuls of the mixture onto the prepared baking trays, spacing them about 5 cm apart. Bake for 10 minutes or until golden. Transfer to wire racks to cool.

Note

  • Use all the one type of choc bits, or a mixture of milk, dark and white.
Tags:
baking
bakery
margaret
fulton
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