Take-a-Toll House Cookies

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Photo Credit: MagicalButter

Take-a-Toll House Cookies

Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Chill Time: N/A
Serving Size: 1-2 ounces
Yield: 4 dozen bars/5 dozen cookies

Ingredients

• 1 cup/240 ml (2 sticks) MagicalButter or MagicalButter Coconut Oil
• 2¼ cups/535 ml all-purpose flour
• 2 cups/475 ml semi-sweet chocolate morsels
• 1 cup/240 ml chopped nuts (optional)
• ¾ cup/180 ml granulated sugar
• ¾ cup/180 ml packed brown sugar
• 2 large eggs
• 1 tablespoon/15 ml Mexican vanilla extract
• 1 teaspoon/5 ml baking soda
• 1 teaspoon/5 ml salt

How To

1. Preheat your oven to 325°F/165°C.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, beat the MagicalButter, granulated and brown sugars, and vanilla extract until creamy.
4. Add the eggs, beating them well after adding each one.
5. Gradually add the flour mixture into the egg/sugar mixture, ⅓ at a time; then stir in your morsels and nuts.
6. Using a tablespoon to measure, place cookie dough onto ungreased baking sheets. Space cookies 2 inches apart.
7. Bake the cookies about 15-17 minutes, or until golden brown.
8. Cool the cookies on baking sheets for 2 minutes.
9. Remove your Take-a-Toll House Cookies to wire racks to cool completely, and enjoy!

Pan Cookie Variation:

1. Preheat your oven to 325°F/165°C.
2. Grease a 10” x 15”/25cm x 40 cm baking (jelly roll) pan.
3. Prepare cookie dough as above, and spread into the prepared pan.
4. Bake for 20-25 minutes or until golden brown.
5. Cool your Take-a-Toll-House Cookie on a wire rack, and enjoy!

Slice-and-Bake Cookie Variation:

1. Preheat your oven to 325°F/165°C.
2. Prepare cookie dough as above.
3. Halve the dough, wrapping each half in waxed paper. Refrigerate them for 1 hour or until firm.
4. Shape the dough halves into a pair of 15 inch/40 cm logs, and wrap them in wax paper. Refrigerate them for 30 additional minutes.
5. Cut the dough into ½ inch/1¼ cm thick slices, placing them 2 inches apart on ungreased baking sheets
6. Bake the cookies for 14-17 minutes or until golden brown.
7. Cool the cookies on baking sheets for 2 minutes.
8. Remove your Take-a-Toll House Cookies to wire racks to cool completely, and enjoy!

FOR HIGH-ALTITUDE BAKING (above 5000 feet/1½ km):
1. Increase flour to 2½ cups/600 ml.
2. Add 2 teaspoons/10 ml water with flour, and reduce both granulated and brown sugar to ⅔ cup/160 ml each.
3. Bake drop cookies for 8-10 minutes, pan cookies for 17-19 minutes.

Chef’s Note:

Your cookies may be stored in the refrigerator for up to 1 week or in the freezer for up to 8 weeks.

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