Best Toll House Cookies
Best Toll House Cookies are outrageously delicious! These fantastic cookies start with the original Toll House Cookie recipe. That recipe includes pecans! But I amped up the flavors by adding 50% more chocolate and 50% more vanilla. These cookies just pop with flavor.
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My husband suffered a massive stroke in early June. Initially, all the medical staff thought he was going to die. By a miracle of God and some fantastic doctors and staff, he survived. He transferred over to inpatient rehab the end of June. John always likes me to bring in cookies for the staff whenever I can. So I whipped up a batch of these jewels the first time I came to visit him in rehab.
The staff raved over them. So many of them told him how much they enjoyed these cookies. While Toll House Cookies are pretty good anyway, they’re even better with additional chocolate chips and vanilla. I also froze the cookie dough balls about 10-15 minutes before baking so the cookies would hold their shape better. Otherwise, the cookies would flatten out like pancakes.
I get that a lot of people can’t do nuts anymore. But if you can, the pecans make these cookies even better, in my opinion. Every bite is so gob smacking good that you’ll have a lot of happy campers in your home when you make these. 🙂
Best Toll House Cookies simply pop with flavor!
These cookies are terrific for tailgating parties, potlucks or backyard barbecues.
These gob smacking cookies will have you drooling from the first bite.
This improved version of Toll House Cookies will knock your socks off!
Here’s what I did.
I used these ingredients.
Soften butter. Place in a mixing bowl with sugar, brown sugar and vanilla.
Mix ingredients with an electric mixer until combined.
Add eggs.
Mix again.
Stir baking soda and salt into flour and mix well. Add flour mixture to wet mixture in mixing bowl.
Mix again until flour ingredients are incorporated.
Add chocolate chips and chopped pecans.
Stir ingredients with a wooden spoon to combine.
Measure out four teaspoons of cookie dough in a small cookie scoop.
Place cookie dough about 3 inches apart on greased cookie sheets. Freeze cookie tray about 10-15 minutes.
Bake cookies at 375 degrees for 12-15 minutes. Rotate cookie sheets on racks every six minutes while baking.
Best Toll House Cookies are loaded with chocolate chips and vanilla, so they are utterly scrumptious.
These cookies are fantastic for Christmas Cookie Exchanges, too.
Everyone raved over Best Toll House Cookies!
These Chocolate Chip Cookies are even better with pecans!
Here’s the recipe.
BEST TOLL HOUSE COOKIES
(Recipe adapted from Judy Lyle, Northborough, MA; source: Nestle’s Toll House Cookie recipe)
Best Toll House Cookies
Ingredients
- 2 sticks unsalted butter softened (1 cup)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 1/2 tsp. pure vanilla extract
- 2 large eggs
- 2 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/2 12-oz. pkgs. Toll House semi-sweet chocolate chips (18-ounces or three cups)
- 1 cup chopped pecans
Instructions
- Cream butter, sugar, brown sugar and vanilla until light and fluffy.
- Add eggs.
- Beat well.
- Combine flour, soda and salt and gradually beat into creamed mixture.
- Stir in chocolate chips and nuts.
- Scoop dough with a small cookie scoop and place onto greased cookie sheets.
- Freeze on cookie sheets for 10-15 minutes.
- Bake at 375° for 12-15 minutes.
- Cool slightly.
- Remove from cookie sheet.
Notes
Recipe adapted from Nestle's Toll House Chocolate Chip Cookie Recipe.
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy Toll House Cookies, they’re even better with more chocolate chips and additional vanilla extract.
These are also great snacks to take to ball games, soccer practice or on picnics.
Chocolate, chocolate, chocolate. Oh yes!
The next time you need a chocolate fix, Best Toll House Cookies need to be on your menu!
You may also enjoy these delicious recipes!
Ice Cream Chocolate Chip Cookies
Best Toll House Cookies
Ingredients
- 2 sticks unsalted butter softened (1 cup)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 1/2 tsp. pure vanilla extract
- 2 large eggs
- 2 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/2 12-oz. pkgs. Toll House semi-sweet chocolate chips (18-ounces or three cups)
- 1 cup chopped pecans
Instructions
- Cream butter, sugar, brown sugar and vanilla until light and fluffy.
- Add eggs.
- Beat well.
- Combine flour, soda and salt and gradually beat into creamed mixture.
- Stir in chocolate chips and nuts.
- Scoop dough with a small cookie scoop and place onto greased cookie sheets.
- Freeze on cookie sheets for 10-15 minutes.
- Bake at 375° for 12-15 minutes.
- Cool slightly.
- Remove from cookie sheet.