I read an in depth article on the perfect toll house cookie some years ago. I believe it was in a magazine and I’ve been unable to find it again. But the takeaway was look to the sugars. By altering the ratio of brown to granulated sugar, you alter the texture of the cookie.

I grew up using the recipe on the back of the nestle morsels bag, but then when I stopped the animal products, I had to veganize it. It has had several revisions, but the sugars don’t change for me.

I grew up using the recipe on the back of the nestle morsels bag, but then when I stopped the animal products, I had to veganize it. It has had several revisions, but the sugars don’t change for me.

By accident, sunflower seeds were used in a run when I had the bakery. I think it was for a Springtime Tallahassee. But there was a lady with a nut allergy who told me it was her favorite cookie, but she could never eat them because of the walnuts. So that became standard for me.

I found these vegan, kosher mini-chips that I love. The size distributes through the whole cookie. It’s like the peanut butter cookies with too much crunchy peanut butter. Too many will fall out and you’ll have melted chips left all over the pan. So smaller chips use less than two cups.

Like the ginger snaps, these are very process sensitive. Using the mixer gives a completely different finished texture. The extra air a machine adds gives a really nice lift.

This dough will make a nice blondie too. Just use a brownie pan and adjust the cook time accordingly.

Toll House Cookies

Title: Toll House Cookies

Yield: 36 ounces

Category: Desserts

Cuisine: Eclectic

Rating: 5/5 stars

Ingredients

  • 2 1/4 c. All Purpose Flour
  • 2 Tbs. Egg Replacer
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 3/4 c. Granulated Sugar
  • 3/4 c. Brown Sugar
  • 1/2 c. Vegetable Oil
  • 1/2 c. Almond Milk
  • 1 tsp. Vanilla Extract
  • 2 c. Chocolate Chips
  • 1 c. Chopped Walnuts

Instructions

Sift together flour, soda, salt, and egg replacer.
Beat together oil, milk, sugar, brown sugar, and vanilla until creamy.
Gradually beat in flour mixture. Stir in chips and nuts.
Bake at 350 degrees for 9-11 minutes.

Notes

Toasted sunflower seeds work well instead of walnuts.
The mini chips distribute better and require much less. Too many and they end up on the sheet, not in the cookie.
Beat the sugars well before adding the flour. This has the most impact on the shape and texture of the cookie.

Nutritional Information

Nutritional information reflects amount per ounce.
Calories 161
Total Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 5
Sodium (mg) 160
Total Carbohydrate (g) 22
Dietary Fiber (g) 1
Sugars (g) 14
Protein (g) 2

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