Serving Size : 4-5 dozen                                        Preparation Time :  20 minutes


  • 1 12 oz package       Semi-sweet Chocolate chips
  • 1/2 lb                        unsalted butter,  softened
  • 3/4 cup dark            brown sugar
  • 3/4 cup                     sugar
  • 2                                eggs
  • 1 teaspoon                vanilla-(generous teaspoon)
  • 2 1/4 cups                 flour, make the 1/4 cup heaping
  • 1 teaspoon                baking soda
  • 1 cup                          pecans, chopped
  • 1 teaspoon                salt

USING A WOODEN SPOON blend the sugars and butter. Beat in the eggs and vanilla. Add the flour, salt and baking soda. Gently stirring until just blended. Stir in the nuts and then the chips.

Drop onto a cookie sheet in tablespoon size, leaving lots of room–2″–between cookies. Bake between 12 and 14 min. in a 350 degree oven. When the cookies start to get brown around the edge, that’s when they should be taken out of the oven. If you like a crisper cookie bake an additional minute. Remove from the sheets to cool on racks or parchment paper.

NOTES : I’ve been baking this recipe for over 46 years!! That fact is pretty scary. The recipe is almost exactly the same as the Toll House Cookies except for the heaping 1/4 cup flour and pecans. I think the original Toll House calls for walnuts. Also, I set the oven just UNDER 350 degrees.

The secret to these cookies is the technique. Use a wooden spoon, and don’t over beat.

Recipe By : Linda

In Categories : ALL OLD RecipesCookies

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