Mother's Toll House cookies were famous. She didn't like chewy cookies. They had to be crunchy, buttery, and chock full of pecans and chocolate chips.Pecans cost a fortune here, and the ones that we have are saved for when Pierre makes toffee. Fortunately, Pierre's brother brought us a 50 lb. bag of walnuts from his farm. We have oodles of walnuts. Being from Florida, Mother was adamant about using pecans. So, please forgive me Mother. I had to substitute with walnuts. Also, the chocolate chips here are little, but they are darker and taste really good, not to mention how good the butter is. So, I'm good to go.
Mother always used the original Toll House recipe that is on the bag of Nestle's chocolate chips.
Here is the link. http://www.verybestbaking.com/recipes/18476/Original-NESTLÉ-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx
(You will probably have to cut & paste the link, as I don't seem to be able to make it a working link.)
Here are her three secrets, that are not in the recipe.
1. Cream the daylights out of the butter and sugars before adding the eggs and flour.
2. Let the dough rest in the refrigerator several hours or overnight.
3. Do not over cook the cookies.
We leave tomorrow morning to join Dominique and Christophe and his family for Christmas.
We hope everyone has a good weekend with safe travels and lots of good food and company!
♥ Rainey & Pierre
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