Tollhouse cookies!
Tollhouse cookies!
*drum roll* Legendary bars (I know! Talk about pressure) based on the first American chocolate chip cookie recipe! I would have thought that the first chocolate chip cookie would be rounder and generally more “cookie” shaped, but it would appear that that isn’t the case! Even so, these tollhouse cookies are deliciously soft, in that “traditional-wholesome-cookie” kind of way and a real treat for all! This recipe uses both caster sugar and brown sugar, and I’ve noticed before that when I glance at an ingredients list, it is easy to skim and miss things! So make sure you remember to add both of the sugars! Other than that, it’s a piece of cake! Or more literally, a slice of cookie!
Tollhouse cookies
Ingredients: 340g plain flour, 1 tsp bicarbonate of soda, ˝ tsp salt, 225g unsalted butter softened, 150g caster sugar, 150g unrefined brown sugar, 2 tsp vanilla essence, 2 eggs, 200g chopped pecans, 150g dark chocolate chips
Steps: Preheat the oven to 190 degrees Celsius. Grease/line with baking paper a 23 x 33cm tin. Sift together the flour, bicarbonate and salt. Beat the butter and sugars together with the vanilla essence. Beat in the eggs. Stir the flour mixture, nuts and chocolate chips into the mixture. Spoon the mixture into the tin and bake for 25 minutes or until gold and firm. Cool in the tin for 10minutes and then cut into squares.
Makes about 12
