New England Toll House Chocolate Chip Cooky

Kimberly Biegacki


What a great day to have my in-laws over and Mom, Cheryl baking with my husband Anthony. It's a fond memory for him making these Chocolate Chip cookies with his mother. It's a very old Betty Crocker Cookbook she brought along to make the recipe with. Since 1939, we Americans have been enjoying this classic cooky (as they spelled it. I only hope we have a few more moments like this. It is a great recipe and slightly different than the other one I have posted.


★★★★★ 1 vote

2 1/2 - 3 dozen
15 Min
10 Min


  • 2/3 c
    shortening, butter flavored
  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar, firmly packed
  • 1 large
  • 1 tsp
  • 1 1/2 c
    flour, gold metal brand
  • 1/4 c
    flour (for a softer rounded cooky -- add this)
  • 3/4 tsp
  • 1/2 tsp
  • 1 c
    semi-sweet chocolate pieces (1 cup) or 6 oz.
  • 1/2 c
    chopped nuts, optional

How to Make New England Toll House Chocolate Chip Cooky


  1. Set oven to 375 degrees. Mix together shortening, sugars, egg and vanilla till well combined.
  2. Measure out your flour after sifting. (For a softer, rounded cooky, add 1/4 cup more flour.) Stir dry ingredients together; then blend in to the other mixture.
    (Love my Tupperware sifter!)
  3. Mix in nuts & chocolate pieces. Drop by rounded teaspoonfuls of dough about 2" apart on a parchment lined baking sheet. Bake 8 to 10 minutes till lightly browned. (Cookies should still be soft.) Let cookies cool on sheet for a minute or two before placing on a cooling rack.
  4. Enjoy your cookies with some nice cold milk.
  5. I wanted to add a photo of Anthony & his parents as well for special memories.

Printable Recipe Card

About New England Toll House Chocolate Chip Cooky

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy For Kids

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