Toll House Chocolate Crunch Cookies

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #19416

June 01, 2015



"This is Ruth Wakefield's version from 1948, which differs slightly from the recipe on the Toll House website and the back of the package. Prep time does not include optional chilling time. This recipe makes 100 very small cookies. You can vary the size as you like. Adapted from Toll House Tried and True Recipes."

Original is 100 servings

Nutritional

  • Serving Size: 1 (12.2 g)
  • Calories 52.7
  • Total Fat - 3.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 9 mg
  • Sodium - 35.5 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 3.4 g
  • Protein - 0.7 g
  • Calcium - 3.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 375° F.

Step 2

Sift flour and salt together. Set aside.

Step 3

Beat butter until light and fluffy.

Step 4

Beat in sugars, then eggs.

Step 5

Dissolve baking soda in hot water.

Step 6

Add soda mixture and flour mixture alternately to butter mixture, blending well.

Step 7

Stir in nuts, chocolate chips and vanilla.

Step 8

Drop by half teaspoonfuls onto greased cookie sheets.

Step 9

Bake for 10-12 minutes.

Step 10

OR

Step 11

To make the way Ruth Wakefield did, chill the dough overnight.

Step 12

Roll dough by hand into small balls.

Step 13

Place 2" apart on greased cookie sheets and press to flatten.

Step 14

Bake as above.

Step 15

Made with chilled dough, the cookies will spread less and will be more even in shape.

Tips


No special items needed.

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