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Print this Recipe    Chocolate Chip 28

Toll House Cookies

16 tablespoons (2 sticks or 1 cup) butter, softened
3/4 cup granulated sugar
3/4 cup dark-brown sugar
2 eggs
1 teaspoon pure vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon hot water
2 cups chopped walnuts
2 cups (12 oz) semisweet chocolate chips or 2 cups chopped semisweet chocolate

Preheat the oven to 375F. Lightly grease some cookie sheets.

Beat the butter until it is smooth. Add the granulated sugar and
brown sugar and beat until thoroughly blended, then add the eggs
and vanilla and beat until light and fluffy.

Combine the flour and salt, and stir and toss them together. Stir
the baking soda into the hot water. Add half the flour to the
butter-sugar mixture and beat well, then beat in the baking soda
and water. Add the remaining flour and beat until completely mixed.
Stir in the walnuts and chocolate.

Drop the dough by heaping teaspoonfuls onto the cookie sheets,
placing them about 2 inches apart. Flatten each cookie slightly
with your wet fingertips into a disk about 1/3 inch thick and 1
1/2 inches across. Bake for 10 to 12 minutes, or until they have
spread slightly and are lightly browned all over. Do not underbake;
they should be crisp and crunchy. Remove from the cookie sheets
and cool on a rack.


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