Indulge in the classic goodness of Tollhouse cookies with this delicious recipe. Tollhouse cookies are known for their irresistible combination of buttery dough, sweet chocolate chips, and crunchy pecan nuts. This recipe makes about 20 cookies, providing a delightful treat for yourself and your loved ones. Preheat your oven, line the baking trays with parchment paper, and follow the instructions below to create these delectable cookies. Cream together softened butter and two types of sugar until light and fluffy. Gradually add the eggs, vanilla essence, sifted flour, and bicarbonate of soda, mixing until just combined. Stir in the dark chocolate chips and pecan nuts. Drop spoonfuls of the cookie dough onto the baking trays, allowing room for spreading. Bake until lightly golden, cool on the trays, and transfer to a wire rack to cool completely. Enjoy these homemade Tollhouse cookies as a comforting treat with a glass of milk or share them with friends and family.
INGREDIENTS
- 175g/6oz butter, softened
- 100g/4oz Demerara sugar
- 100g/4oz granulated sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 275g/10oz plain flour
- 1 teaspoon bicarbonate of soda
- 300g/11oz dark chocolate chips
- 100g/4oz pecan nuts, roughly chopped
PREPARATIONS
- Preheat the oven to 190°C/375°F/Gas mark 5. Line two baking trays with baking parchment.
- In a bowl, cream together the softened butter, Demerara sugar, and granulated sugar using an electric beater until light and fluffy.
- Gradually add the lightly beaten eggs to the butter-sugar mixture, beating well after each addition.
- Stir in the vanilla essence.
- Sift the plain flour and bicarbonate of soda into the bowl with the butter mixture. Mix until just combined.
- Add the dark chocolate chips and chopped pecan nuts to the dough, stirring until evenly distributed.
- Drop tablespoonfuls of the cookie dough onto the prepared baking trays, leaving room for spreading.
- Bake the cookies in the preheated oven for 8-10 minutes or until lightly golden.
- Cool the cookies slightly on the trays before transferring them to a wire rack to cool completely.
YIELD
- Makes about 20 cookies
SPECIAL INSTRUCTIONS
- Take care not to overbake the cookies to ensure a soft and chewy texture.
- Store the cookies in an airtight container to maintain their freshness.
TIPS
- Customize your Tollhouse cookies by using different types of chocolate chips or adding additional mix-ins such as shredded coconut or dried cranberries.
- Serve the cookies warm with a scoop of vanilla ice cream for an extra indulgent dessert.
In conclusion, Tollhouse cookies are a classic treat loved by many for their buttery dough, sweet chocolate chips, and crunchy pecan nuts. This recipe yields about 20 cookies, providing a delightful treat for yourself, family, and friends. Cream together softened butter and two types of sugar until light and fluffy. Gradually add eggs, vanilla essence, sifted flour, and bicarbonate of soda, mixing until just combined. Stir in the dark chocolate chips and chopped pecan nuts. Drop spoonfuls of the dough onto baking trays, bake until lightly golden, and cool on wire racks.
These homemade Tollhouse cookies are perfect for enjoying on their own or pairing with a glass of milk for a comforting treat. Their soft and chewy texture, combined with the sweetness of the chocolate chips and the crunchiness of the pecan nuts, creates a delightful combination of flavors and textures.
Customize your Tollhouse cookies by using different types of chocolate chips or adding additional mix-ins like shredded coconut or dried cranberries. Store the cookies in an airtight container to keep them fresh and enjoy them at your leisure.
Share these delectable Tollhouse cookies with your loved ones or indulge in them as a special treat for yourself. They are sure to bring smiles and moments of joy to any occasion.
