So, I really love the other chocolate chip cookie recipe I have on this blog. It's been my favorite for the last ten years or so. I wanted to try something "different," though, so I pulled out a variation on the Tollhouse cookie given to me by a woman I taught Young Writers' Camp with years and years ago.
This recipe calls for all real butter that is melted or almost melted. The cookies taste best when baked on a baking stone, but they're definitely edible if you just bake them on a regular cookie sheet too.
My twist on this recipe is, like my other chocolate chip cookie recipe, the chocolate: Dove Dark Chocolate. It is totally worth the extra time to unwrap and chop up the bag of Dove Promises. I promise you, this choice in chocolate will make all the difference in ANY chocolate chip cookie recipe. Try it.
Tollhouse Chocolate Chip Cookies, But Better
- 2 sticks real butter, melted or almost melted all the way
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 9.5oz bag Dove Dark Chocolate Promises, unwrapped and roughly chopped
- 1 1/2 cups lightly toasted pecans, walnuts, or macadamia nuts (optional)
Mix together the melted butter and the sugars until combined and gooey.
Mix in baking soda and salt.
Add vanilla and eggs and mix thoroughly.
Stir in flour just until completely combined.
Stir in chocolate and optional nuts.
Refrigerate dough at least 2 hours. You can also leave the dough in the fridge and bake a few cookies at a time over the course of a week. OR you can make your cookie dough balls and freeze them. Just line a cookie sheet with wax paper, place the dough balls on the sheet so they don't touch. Freeze thoroughly, and then transfer to a zip-top freezer bag.
Preheat oven to 350°F.
With a cookie scoop or spoon, spoon about a rounded tablespoon of dough onto a parchment-lined cookie sheet, leaving about 1 inch between cookies.
Bake at 350°F for 9-11 minutes, or until edges are browned and cookies are puffy.
Let cool on cookie sheet for 3-5 minutes before moving to a cooling rack to cool completely.
Store in an airtight container.
*Note: I suggest only baking as many cookies as you think will be eaten in the next 24 hours. Freshness is king. Really. I can't stress that enough.
Makes about 4 dozen cookies.
|Yes, I do keep a bag or two of Dove Chocolate on hand at all times.|