If you’re looking for a staple cookie, then this recipe for Tollhouse cookies is for you. This recipe produces a soft and chewy cookie full of crunchy chopped pecans.
If you prefer a chocolate chip cookie without the pecan, then head over to our Chocolate Chip Cookies recipe page.
Tollhouse cookies recipe
Yields: 28 – 36
Duration: 40 mins
Difficulty: easy
The original Tollhouse cookie recipe was by Ruth Graves Wakefield and Sue Brides in 1938. Our recipe is a bit different, notably in the use of butter instead of shortening. Wikipedia has the Original Tollhouse Recipe for you to try.
Ingredients
10 oz (280g / 2 1/4 Cups) All-Purpose flour
1 tsp Bicarbonate of soda
6.5 oz (180g) Unsalted butter, softened
5 oz (140g / 3/4 Cups) Brown sugar
4 oz (110g / 1/2 Cup) Granulated sugar
2 Large fresh eggs, room temperature
1 tsp Vanilla extract
2 Tbsp Buttermilk, room temperature
3.5 oz (100g) Raw pecans, roughly chopped
3.5 oz (100g) Milk / Dark chocolate chips
How to make Tollhouse Cookies
Pre heat oven at 375F (190C / Gas 5).
Prepare cookies sheet or line baking tray with parchment paper.
Sift flour and baking soda together into a bowl and set aside.
Cream butter and sugars together in a large mixing bowl until light and fluffy using a stand mixer or an electric beater.
Lightly beaten eggs in a small bowl, slowly adding a small portion into the creamed sugar mixture, mix well after each addition, then add in the vanilla extract.
Add half of the sifted flour mixture into the wet ingredients bowl, beat with low speed for a few seconds to combine, then add 1 Tbsp of the buttermilk and beat again.
Repeat the same steps of adding the flour and the buttermilk and beat to combine.
Lastly fold in the pecans and chocolate chips.
Chill the cookie dough for 1 hour.
Scoop and roll each cookie dough into a ball.
Lay the cookie balls onto the baking tray with some space between them as they do spread while baking.
Bake for 8-10 minutes, keeping an eye on them.
Leave the cookies on the baking tray for 5 minutes to cool down slightly before removing them onto a cooling rack.
Allow to cool completely and then enjoy!
