The Tollhouse Chocolate cookie recipe is the best basic chocolate chip cookie recipe there is to be had, bar none. They perfected the perfect base for them and it has been around forever. My copy is from a newspaper, and either my grandma or my mom cut and taped the recipe into my huge master cook book that I have, along with an Easter Paska one as well. Obviously the two recipes I need most in life. Quite so…quite so.


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 or 2 cups of  chocolate chips, or chunks, or whatever your imagination wants

Kick the tires and light the fires to 375 degrees.


Cream the sugars together with the butter or margarine.

Once they are creamed together, mix in your eggs. Yes, I have too many yolks. I had a double-yolker egg straight and fresh from a Hutterite colony and just left it in there.

In another bowl, combine your dry ingredients.

Add your dry to the wet mixture, then add in your chocolate chips and pecans if you want. Tell me, is that the best looking cookie dough ever or what! Mmmm…

Take a jelly roll pan (which is basically a baking sheet that has a raised edge) and grease it well. Spread the mixture through the pan evenly.

Until the whole pan is covered and looks like this.

Bake in a 375 oven for about 15 minutes, then check on them. I like them a little underbaked, that’s how you get the chewy factor with these. If you overcook them, there’s no chew.

Slice and enjoy! These are so much easier than making cookies one by one by one…..and they taste exactly the same.