My Version of Tollhouse Chocolate Chip Cookies

Sue Smith


I changed the Tollhouse recipe a little bit because sometimes they were flat. The secret of great chocolate chip cookies is to use real butter and don't use a mixer. I always use a ceramic bowl and a wooden spoon. (My grandma taught me that and I always get tons of compliments when I make my cookies.)


★★★★★ 15 votes

20 Min
10 Min


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  • 2 stick
    butter, softened
  • 1 c
  • 1 c
    brown sugar
  • 2
    eggs, room temperature (add one at a time)
  • 1 tsp
    vanilla extract
  • 3 c
  • 1 tsp
  • 1 tsp
    baking soda
  • 1 pkg
    nestle's tollhouse semi-sweet chocolate chips
  • 1 c
    walnuts (optional)

How to Make My Version of Tollhouse Chocolate Chip Cookies


  1. Mix together well 2 sticks softened butter, 1 cup sugar, and 1 cup brown sugar. Add eggs one at a time until well blended. Add vanilla. Sift together 3 cups flour, 1 tsp. salt, and 1 tsp. baking soda. Add dry ingredients gradually, then add chocolate chips and walnuts. Drop by teaspoonful onto airbake cookie sheets and bake at 350 for 12 minutes. Remove onto a cooling rack. (Be sure to put cookie batter onto cooled cookie sheets).

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About My Version of Tollhouse Chocolate Chip Cookies

Course/Dish: Cookies, Chocolate

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