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Chocolate Chip Toll House Cookies

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“Taken from "Rosie's Fresh Cream Sugar-Packed Baking Book" one of my all time favorite recipe books! This cookie dough also works beautifully when refrigerated a minimum of 4 hours, it tends to produce a thicker chewier cookie that is crisp around the edges, and also may be frozen, and yes, measure 1 cup plus 2 tablespoons flour! This is one of my all-time favorite chocolate chip cookie! :)”
READY IN:
27mins
YIELD:
24-25 large cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 375°F.
  2. Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
  3. In a bowl, sift together flour, baking soda and salt.
  4. In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes).
  5. Add in eggs and beat on medium speed until blended (about 1 minute).
  6. Add in the flour mixture, and beat until blended (about 30 seconds).
  7. Add in chocolate chips, nuts and toffee bits; mix to combine.
  8. Drop the dough by tablespoons (equivalent to about 3 tablespoons).
  9. Bake the cookies centers are slightly puffed up (about 11-12 minutes).
  10. Remove the cookies from the oven and allow to cool on the baking sheet.

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