One of the first things to learn when baking it how to properly measure your ingredients. It really doesn’t take but once or twice before a budding cook either gives up or learns a few lessons. Dry desserts just won’t do.
Always lightly spoon flour into a measuring cup. Then use a straight surface (I use the back of a knife) to level it off. DO NOT scoop flour from the bag or container into the measuring cup. It’ll make your baked goods dry. It’s funny how folks just always assume you know this.
This recipe likely originated with the folks over at Nestle. I have a yellowed newspaper clipping with no source listed. I don’t guess that’ll matter much when you’re enjoying these wonderful treats.
Toll House Chocolate Crunch Cookies
1 cup butter
¾ cup brown sugar, packed
¾ cup granulated sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon hot water
2 ¼ cups flour
1 teaspoon salt
1 cup chopped nuts (I use pecans.)
2 (7 oz.) bars Nestle’s semisweet chocolate, cut in pea-size pieces
1 teaspoon vanilla
Cream together butter, brown sugar, granulated sugar and eggs. Sift salt into flour. Dissolve soda in hot water. Alternate soda mixture, creamed mixture, and flour mixture until mixture is creamy. Add nuts and chocolate pieces. Stir in vanilla.
Drop by ½ teaspoons onto greased baking sheet. Bake at 375 degrees for 10 to 12 minutes.
Makes 100 cookies
