4/28/03 9:20 AM Inches: 14.8 REGULAR bc-food-tollhousecookies 04-28 0633

(c) 2003, The Hartford Courant

A variation on the classic chocolate chip cookie, this recipe will appeal to chocolate lovers.


2 1/4 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) semi-sweet chocolate morsels

Preheat oven to 375 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels.

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 50 cookies. (From www.verybestbaking.com)


Stacy Polcyn submitted her recipe for chewy chocolate chip cookies to allrecipes.com. The ABC stands for Absolute Best Chewy.


3 cups unbleached all-purpose flour

1 1/4 teaspoons kosher salt or 1 teaspoon table salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3/4 cup unsalted butter, softened

1 cup dark brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

2 eggs

2 tablespoons dark corn syrup

1 tablespoon half-and-half cream (or milk)

2 cups semisweet chocolate chips

1 1/2 cups chopped walnuts, toasted

Preheat oven to 350 degrees. Line cushion-type baking sheets with baking parchment; set aside.

In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in three separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.

For each cookie, using a 1-3/8-inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every three rollings of dough will prevent sticking.) Arrange at least 2 inches apart on prepared baking sheets. Flatten each ball of dough slightly with heel of hand or fingers.

Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake or cookies will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. Makes 2 1/2 dozen cookies.

To Toast Nuts: Place nuts, in a single layer, on an ungreased baking sheet. Bake in a preheated 350-degree oven for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.

Don't skimp on the time it takes to cream together the butter and sugar and incorporate the eggs. But be stingy when you beat in the flour. Beat just until it is blended into a dough.

Distributed by the Los Angeles Times-Washington Post News Service


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