Toll House Cookies (Ca. 1968) Recipe

Name: Toll House Cookies (Ca. 1968)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup softened margarine; 6 tablespoons granulated sugar; 6 tablespoons brown sugar, packed (I use dark); 1/2 teaspoon vanilla extract; 1/4 teaspoon water; 1 large egg; 6 ounces nestle semisweet chocolate morsels (1 cup); 1/2 cup coarsely chopped nuts

Servings: persons

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened margarine
6 tablespoons granulated sugar
6 tablespoons brown sugar, packed (I use dark)
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 large egg
6 ounces nestle semisweet chocolate morsels (1 cup)
1/2 cup coarsely chopped nuts

1
Sift together flour, soda and salt.
2
Set aside.
3
Combine margarine, sugars, vanilla and water.
4
Beat until creamy.
5
Beat in egg.
6
Add flour mixture and mix well.
7
Stir in chocolate and nuts.
8
Drop well rounded teaspoonfuls onto greased baking sheet.
9
Bake 10-12 minutes at 375u00b0F.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup softened margarine, and more.

Yes, Toll House Cookies (Ca. 1968) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toll House Cookies (Ca. 1968)

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