Contains Gluten (for Gluten Free notes see end of recipe)
This is the recipe Bill grew up with. I think it’s the standard toll house recipe. Both the bars and cookies are delicious.
Makes 1-2 dozenÂ cookies, or square pan of bars (16 bars)
1 stick (Â½ c) butter, softened
3/8 c (6 Tbsp) white sugar
3/8 c (6 Tbsp) brown sugar
Â½Â tsp vanilla
1 c + 2 Tbsp flour
Â½Â tsp baking soda
Â½Â tsp salt
Â½Â c (6 oz) chocolate chips
Â½Â c chopped nuts (optional)
Preheat oven to 375Â°F.
In large bowl, beat butter with both sugars until blended.
Beat in eggs and vanilla until blended.
In separate bowl, stir together flour, soda and salt with a fork or whisk to make sure soda and salt are well distributed.
Add dry ingredients to wet and stir with wooden spoon until flour is all mixed in. Dough will be very stiff.
Stir in chocolate chips, and nuts if desired.
For cookies: Make cookies of desired size on ungreased cookie sheet and bake atÂ 375Â°F for 10 minutes. Better to undercook than overcook.Â Let cool 2 minutes on cookie sheet, then move gently to rack.
For bars: Arrange dough evenly in greased pan and bakeÂ atÂ 375Â°F for 20-25 minutes.Â Better to undercook than overcook. Let cool in pan for an hour or more until quite solid, then cut into ~2″ squares.
4/13/19 Bill made this gluten free with parve margarine, Bob’s Red Mill All-Purpose Flour mix, and no nuts. Cookies were good but a little cakey. Next time try 1 c flour mix and some extra chocolate chips. (Note that he did not add Xanthan gum and the cookies came out fine.)
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