Toll House Cookies

Author: Jane
Makes about 40
6 Tbs white sugar 6 Tbs brown sugar
1 egg, beaten 1 stick margarine or butter
1 and 1/8 cup flour 1/2 tsp baking soda
1/2 tsp salt 1 Tb hot water
1 tsp vanilla 1/2 cup chopped nuts
1-1/4 to 1-1/2 cups semisweet chocolate chips

Blend sugar, butter, and egg.  Mix together flour, soda, and salt.  Add to butter mixture.  If using an open bowl or electric mixer, fold together so the
flour doesn't fly away.  Add the vanilla, and the water.  Mix until smooth.  Fold in nuts and chips by hand (mixture is too stiff for electric mixer).
Spoon by teaspoonfuls onto greased cookie sheet.

Bake approx 10 minutes at 350 to 375 degrees.  Cool on paper or cloth towel.

Notes and Variations

We usually make this in the Cuisinart; it's a little odd, but it's the fastest way to do the blending Justin has found.

Eating raw cookie dough is dangerous; it's a potential source of salmonella.  (Raw eggs really aren't good for you.)  But it's ever so good.  Ki-Lin has suggested making this with egg substitute, theoretically safer to eat raw, but we haven't tried it yet.


Based on the back of the Nestle Semisweet Chocolate Chip bag.  This recipe is almost exactly half of theirs, but with more chips.