Toll House Cookies Reconstructed
I was looking for a way to make a more uniform chocolate chip cookie to use for ice cream sandwiches, as I always struggled in getting them perfectly round when baking on a cookie sheet. I decided to use the Toll House cookie bar recipe and then cut the cookies out into rounds, instead of bars using a biscuit cutter. They worked out great and make yummy Toll House Ice Cream cookies or as a base for Toll House cookie sundaes.
Yield: 12 large cookies rounds
INGREDIENTS
2 ¼ cups all-purpose flour, I prefer King Arthur brand
1 teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups chocolate chips
1 cup coarsely chopped walnuts
PREPARATION
Preheat oven to 350 degrees F
Grease a 15×10 rimmed baking sheet
In a bowl, sift flour, baking soda and salt. Set aside. In an electric mixer, fitted with the paddle attachment, cream the butter, sugar and vanilla together until light and fluffy.
Add in eggs, one at a time, mixing well. Add the flour mixture a little at a time, until fully blended. By hand, blend in the chocolate chips and walnuts.
Spread the cookie dough into the baking pan, gently pressing and smoothing out as you go. Bake for approximately 25-30 minutes until the cookie dough is lightly browned and firm to the touch. Remove from the oven and cool for about 10-15 minutes.
To make the rounds, take a 2 inch biscuit cutter or glass and gently press into the baked cookie dough. Remove cookies and finish cooling on a wire rack.