I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Toll House Chocolate Crunch Cookies

2 1/4 cups sifted all-purpose flour
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar 
3/4 cup granulated sugar
1 tsp. vanilla
2 eggs
1 tsp. each baking soda and hot water
1 cup chopped nuts
2 packages (6 oz. each) semisweet chocolate chips

Sift flour and salt together.  Beat butter, sugars, and vanilla in a large bowl until smooth and well blended.  Beat in eggs, one at a time. Dissolve soda in water and add to creamed mixture.  Stir in flour mixture.  Stir in nuts, chocolate, and vanilla.  Drop dough by rounded tablespoonsful onto greased cookie sheets.  Bake in preheated 375 degrees oven for 10 minutes or until golden brown.  Cool two minutes in pan.  Remove to wire rack to cool completely.

 
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