Toll House Chocolate Chip Cookies

This recipe is meant to reproduce the original Toll House recipe using european units of measure. It is not exactly the same** as the original, because a good recipe should use rounded quantities.

1. Set the butter out to soften about an hour before starting the recipe:

• 225g butter (beurre) (9/10 of a bar)

2. Preheat the oven to 190°c.

3. Mix these ingredients in a small bowl:

• 350g all-purpose flour (farine)

• 1,5 c.c. baking soda (bicarbonate de soude)

• 1,5 c.c. salt (sel)

4. In a big bowl, mix the butter, sugar, molasses and vanilla:

• 225g butter

• 160g sugar (sucre)

• 140g whole cane sugar (sucre de canne complèt)

• 1,5 c.c. vanilla (vanille)

• 1 c.c. molasses (mélasse) optional

5. Add the eggs one at a time, mixing well after each one.

• 2 eggs (oeufs)

6. A little at a time, add the flour, chocolate and nuts to the big bowl.

• 300g chopped up semi-sweet chocolate bars (usually 200g each) (tablette de chocolat pâtissier)

• 100g chopped walnuts (cerneaux de noix) optional

7. Roll into small balls on teflon-coated baking sheets.

8. Cook for about 9-11 minutes at 190°, or until golden brown.

9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Here is the The Toll House Story.