CHOCOLATE CHIP COOKIES, Toll House-inspired with all butter and walnuts


Toll house cookies were invented and named by the proprietor of the Toll House Restaurant in Whitman, Massachusetts in the 1930’s. The restaurant and cookie were named for the original toll house at the same location in early 1700’s America, where stage coaches would stop to change horses and allow their passengers to rest and get a meal. Of course the coaches would also pay tolls for use of the highway between Boston and New Bedford, MA.  Nestle Chocolate Company later bought the recipe and made this American cookie more famous by publishing the recipe on the back of every bag of chocolate chip.


  • 2 pounds butter

  • 3 cups sugar
  • 3 cups brown sugar
  • 4 teas vanilla extract
  • 8 eggs
  • 9 cups organic all-purpose flour
  • 4 teaspoons baking soda
  • 4 teaspoon salt
  • 4 package chips (48 oz.) (use good dark chocolate (use chocolate chunks from bars of good chocolate, if desired)
  • 4 cups walnuts, rough chopped, optional


Cream butter; cream in sugars; add vanilla and blend in; slowly blend in eggs. Combine flour, soda and salt; add slowly into creamed butter mixture; mix to combine. Fold in chips and walnuts, if using. Scoop out dough with #12 ice cream scoop. Place on cookie sheet and freeze until  solid; then transfer to air tight container or zip bag for freezer. Remove number of cookies needed. Do not thaw before baking. Bake at 325°F, space six to a cookie sheet pan. If using more than one sheet use convection.


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