Great Grandma Rowe's Toll House Cookies

Name: Great Grandma Rowe's Toll House Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 dozen, 60 serving(s)
Ingredients: 2 1/4 cups flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup butter, softened; 1/4 cup white sugar; 1 1/4 cups dark brown sugar; 1 1/2 teaspoons real vanilla extract; 2 large eggs; 12 ounces nestle toll house semisweet chocolate morsels or 2 cups chocolate chips; 1 cup chopped nuts (optional)

Submitted by Bay Haven Inn

"This is my great grandma's variation of the Nestle's Toll House Cookie recipe. It's an easy change to the recipe on the back of the chocolate chip bag. Brown sugar makes cookies chewy and white sugar makes them crisp, this rule applies to most cookie recipes. Sugar is one change, extra vanilla is the other. A couple technique tricks give them the shape and texture in the picture."

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photo by Bay Haven Inn

Ready In:: 20mins
Ingredients:: 10
Yields:: 5 dozen
Serves:: 60

ingredients

2 ¹⁄₄ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
¹⁄₄ cup white sugar
1 ¹⁄₄ cups dark brown sugar
1 ¹⁄₂ teaspoons real vanilla extract
2 large eggs
12 ounces nestle toll house semisweet chocolate morsels or 2 cups chocolate chips
1 cup chopped nuts (optional)

directions

This is one of the rare times I use exact measure and follow directions.
Preheat oven to 375. I use the bake setting, not convect bake.
In the mixer, beat butter, sugars and vanilla until smooth and creamy. I usually just let it stir while I mix the dry ingredients except the chocolate and nuts, in a separate bowl. Add eggs to the sugar mixture, one at a time, mixing after each. While mixing, add the flour a bit (about a half cup) at a time, mixing to a smooth texture, leave a quarter cup or so in the bowl.
Add chips and nuts to extra flour and mix to coat. This step keeps the shape of the chocolate chips and keeps both the chips and nuts from sinking to the bottom of the cookie.
Stir the chips and nut mixture into the rest, do not overmix.
Using a melon baller about the size of a walnut, or a rounded tablespoon, drop cookies on a COLD, ungreased cookie sheet. I use 2 sheets, baking one sheet at a time,while the other sheet cools, about 12-15 cookies per sheet, evenly spaced. This produces evenly baked cookies that are fluffy and not flat, melted flat.
Bake 10 minutes. Let cookies rest on sheet 2 minutes, then cool completely on wire rack. I shove the next batch in the oven at the same time I take out the last batch. Do it quickly so the oven doesn't lose temperature. The directions actually say to bake for 9-11 minutes, but after a LOT of experimentation, I have found it best to just go for 10 minutes and they turn out right every time. Check your oven temp with an oven thermometer to make sure it is 375 degrees. Some ovens will vary as much as 25 degrees from the factory.