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Toll House Chocolate Chip Cookies (original recipe) SET THE BUTTER OUT TO SOFTEN AT LEAST ONE HOUR BEFORE STARTING This recipe is meant to capture the original Toll House recipe using european units of measure. It is not exactly the same as the original recipe, since a good recipe needs to use rounded quantities. * 500 ml all-purpose flour (farine) * 1 c.c. baking soda (bicarbonate de soude) * 1 c.c. salt (sel) use 2 if butter is unsalted * 225g butter (beurre) (9/10 of a pack) * 160ml sugar (sucre) * 160ml sucre de canne complèt en poudre (marque carrefour) * 1 c.c. vanilla (vanille) * 2 eggs (oeufs) * 2 chopped up semi-sweet chocolate bar (tablette de chocolat pâtissier) * 125g chopped walnuts (cerneaux de noix) optional Set the butter out to soften, and preheat the oven to 190°c. In a small bowl, mix the flour, baking soda and salt. In a big bowl, mix the butter, sugar, molasses and vanilla. Add the eggs one at a time, mixing well after each one. A little at a time, add the flour etc. to the big bowl. A little at a time, add the chocolate, and the nuts if you're using nuts. Drop by rounded tablespoon onto tefloon baking sheets. Cook for about 9-11 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Astuce de Cri-cri : to break up the chocolate, put it in a plastic bag and hit it with a hammer. The Toll House Story.