top of page

Toll House Cookies

(by Coraly Broxterman)

2 1/4 c. all-purpose flour 1 t. baking soda 1 t. salt 1 c. (2 sticks) butter, softened 3/4 c. granulated sugar 3/4 c. packed brown sugar 1 t. vanilla extract 2 large eggs 2 c. (12-oz. package) semi-sweet chocolate morsels 1 c, chopped walnuts Preheat oven to 375 F.

Combine flour, baking soda and salt a bowl.

Beat butter, sugar, and vanilla extract until creamy.

Add eggs, one at a time.

Gradually beat in flour mixture.

Stir in morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 - 11 minutes, then cool for two minutes.

(Read Teacher's Pets, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page