Tollhouse Cookies


IMG_20150616_172218[1] 25/06/2015

After a short break, moving house and no internet connection, I’m back with a baking vengeance bringing you all things tasty!

Who isn’t a fan of squidgy cookies filled with good things? I thought these would be a good start to try out the oven in my new house. I nearly grilled them but got there in the end and was left with soft, gooey chocolate cookies.

You can add any chocolate chips you like. I used a bag of white and a bag of milk chocolate chips. Add nuts if you like too. I think walnuts would be really nice in these. The dark brown sugar is definitely a must here as it gives the cookies an amazing rich treacle flavour.

Makes 24


  • 4oz butter or margarine
  • 2oz granulated sugar
  • 3oz dark brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 4 ½oz plain flour
  • ½ teaspoon bicarbonate of soda
  • Pinch of salt
  • 6oz chocolate chips
  • 2oz walnuts, chopped (optional)


  1. Preheat the oven to 180C. Line 2 baking trays with greaseproof paper.
  2. Cream together the butter or margarine and the two sugars until the mixture is light and fluffy
  3. Break the egg into the bowl and add the vanilla extract. Beat this into the mix. Sift over the flour, bicarbonate of soda and salt. Stir to blend.
  4. Add the chocolate chips and walnuts (if using) and mix to combine thoroughly.
  5. Place heaped teaspoonfuls of dough 2 inches apart on the prepared trays. Bake for 10-15 minutes until lightly coloured. Allow to cool for a few minutes then transfer to a wire rack to cool completely.

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