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Toll House Chocolate Chip Cookies (original recipe) This recipe is meant to capture the original Toll House recipe using european units of measure, and substituting a bit of molasses and more white sugar for brown sugar. It is not exactly the same as the original recipe, since a good recipe needs to use rounded quantities. * 350g all-purpose flour (farine) * 1 c.c. baking soda (bicarbonate de soude) * 1 c.c. salt (sel) use 2 if butter is unsalted * 250g butter (beurre) * 250g sugar (sucre) * 1 c.c. molasses (melasse) * 1 c.c. vanilla (vanille) * 2 eggs (oeufs) * 1 chopped up semi-sweet chocolate bar (tablette de chocolat pātissier) * 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.