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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 c.c. baking soda (bicarbonate de soude)
2 c.c. salt (sel)

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

200g sugar (sucre)
200g whole cane sugar (sucre de canne complèt)
1 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.

2 chopped up semi-sweet chocolate bars (tablette de chocolat pâtissier)
125g 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.


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