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
Best Toll House Cookies are the ultimate in Chocolate Chip Cookies! These jewels use 50% more chocolate chips and vanilla for flavor that just explodes in your mouth. Pecans add great crunchy texture. Terrific for tailgating or office parties, potlucks, backyard barbecues or Christmas Cookie Exchanges.
- 18×26" cookie sheet pans
- large mixing bowl
- electric mixer
- wooden spoon
- measuring cups
- measuring spoons
- nut chopper
- spatula
- small cookie scoop
- 2 sticks unsalted butter (softened (1 cup) )
- 3/4 cup granulated sugar
- 3/4 cup light 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
- 18 oz. pkg. Toll House semi-sweet chocolate chips ((one and a half–12-ounce packages))
- 1 cup pecans (chopped )
Cream butter, sugar, brown sugar and vanilla with an electric mixer in a large mixing bowl 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 with a wooden spoon until well combined.
- 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.
Rotate cookie sheets on oven racks every six minutes of baking time.
- Cool slightly.
- Remove from cookie sheet.
NOTE: My cookie scoop held about 4 teaspoonfuls of cookie dough.
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NOTE: Rotate cookies on racks every six minutes while baking.
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NOTE: Each oven is different. I took cookies out of the oven right before they were done, at about 16 minutes of baking time. That way the chocolate chips will sink down into the cookies and be gooier.
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NOTE: If you don’t freeze the cookie dough, these cookies may be done in about 9-11 minutes. However, this method is not recommended because the cookies will run on the cookie sheet and flatten like pancakes.
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Recipe adapted from Nestle’s Toll House Chocolate Chip Cookie Recipe.
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© Can’t Stay Out of the Kitchen
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
Best Toll House Cookies are the ultimate in Chocolate Chip Cookies! These jewels use 50% more chocolate chips and vanilla for flavor that just explodes in your mouth. Pecans add great crunchy texture. Terrific for tailgating or office parties, potlucks, backyard barbecues or Christmas Cookie Exchanges.
- 18×26" cookie sheet pans
- large mixing bowl
- electric mixer
- wooden spoon
- measuring cups
- measuring spoons
- nut chopper
- spatula
- small cookie scoop
- 2 sticks unsalted butter (softened (1 cup) )
- 3/4 cup granulated sugar
- 3/4 cup light 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
- 18 oz. pkg. Toll House semi-sweet chocolate chips ((one and a half–12-ounce packages))
- 1 cup pecans (chopped )
Cream butter, sugar, brown sugar and vanilla with an electric mixer in a large mixing bowl 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 with a wooden spoon until well combined.
- 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.
Rotate cookie sheets on oven racks every six minutes of baking time.
- Cool slightly.
- Remove from cookie sheet.
NOTE: My cookie scoop held about 4 teaspoonfuls of cookie dough.
Â
NOTE: Rotate cookies on racks every six minutes while baking.
Â
NOTE: Each oven is different. I took cookies out of the oven right before they were done, at about 16 minutes of baking time. That way the chocolate chips will sink down into the cookies and be gooier.
Â
NOTE: If you don’t freeze the cookie dough, these cookies may be done in about 9-11 minutes. However, this method is not recommended because the cookies will run on the cookie sheet and flatten like pancakes.
Â
Recipe adapted from Nestle’s Toll House Chocolate Chip Cookie Recipe.
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