Tollhouse Cookies
Yield
1 1/2 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| 6 | tablespoons |
sugar
|
|
| 6 | tablespoons |
brown sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 | drop |
water
|
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ⅛ | cups |
all-purpose flour
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | cup |
chocolate chips
semisweet |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 9E+1 | ml |
sugar
|
|
| 9E+1 | ml |
brown sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 | drop |
water
|
*
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 266 | ml |
all-purpose flour
|
|
| 118 | ml |
walnuts
chopped |
|
| 237 | ml |
chocolate chips
semisweet |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Blend butter, sugar and eggs until creamy.
Add flour, baking soda and salt.
Add a few drops of HOT water and blend well.
Add nuts (optional) and vanilla.
Drop by teaspoonsful onto greased pans.
Bake 10 to 12 minutes.
These are a crunchy and crumbly cookie.
