I don't need any CC cookies at the moment because I still have a couple dozen in the freezer. By chance I am making some cannabutter as I type for the next batch of 'magic' cookies a couple weeks from now.

The Expert uses the original Tollhouse recipe from the Nestle's bag. The rest is technique. The current recipe omits the spoon of water for a hard cookie rather than chewy. When I had only ar ring pot woth a reflector top to bake in, I chipped up a chocolate bar and used the Tollhouse recipe to make bar cookies. My friend who also cooks and bakes was making some kind of energy bar with chocolate chips for her family and used brown sugar. Thinking the molassas flavor was odd duck out, I questioned it, and she said it would make make the bars taste more like choclate chip cookies than "good for you". ;)

This topic brings back memories of using the Tollhouse recipe with Crisco solid vegetable shortening for the fat. My mother, who did not like to cook, didn't even have dry measuring cups. I had to portion out 16 tablespoons of Crisco to make up the cup needed.

Later, there were Mrs. Field's amazing freshly baked, buttery, crispy on the outside, chewy on the inside, huge cookies. Whatever you may think of her cookies, for many, she opened up a whole new world of cookie recipes.

Fun, I well remember Mrs. Field’s in malls. I had to look it up. She sold the business in 1992 for $100M.

I used to make the Tollhouse CC cookie recipe every week...take the cookies to work on Fridays and hand them out to fellow coworkers. Some asked if they could take them home...lazy! 🍪Still a favorite...but I'm not craving them.

Colleen, I often make the Nestle Tollhouse recipe with white chocolate chips since our grandkids like them. Me, too! I used to make giant cookies for our kids for Valentine’s day by pressing the dough into 6-inch heart-shaped cake pans. It worked perfectly.👍🏻

We bake a chocolate chip cookie that looks nothing like a Tollhouse. Of course, it's made with cannabutter, so we need to maintain potency which means not a lot of chips and definitely no nuts.

Ingredients:

• 2 sticks unsalted butter or 200 grams of cannabutter
• 1 cup packed dark brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon mint extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup unsweetened cocoa powder
• 1 cup frozen mini chocolate chips

Process:

Cream the butter and sugars. Add eggs, vanilla, and mint and mix well. Sift flour, cocoa powder, and baking powder and add one cup at a time. At this point the dough is quite dense. Remove it from the mixer and add the chocolate chips, combining them by hand. Roll into balls 1" in diameter. Bake at 350 for 18-20 minutes. Yields 4 dozen cookies.

I like the Tollhouse recipe on the Nestle chocolate chip package, but I use DARK brown sugar for great flavor. And don't forget about Glenda’s Giant Chocolate Chip recipe. So easy and quick.

@fawnridge (Ricky)...Those look like little chocolate cakes. Very fluffy! The mint extract would add an unusal flavor to the mix. Interesting...

I made half a batch of chocolate chip cookies today. I used tiny chocolate chips that were NOT a name brand...and they still turned out to be DELICIOUS! I used Real vanilla, Real butter, brown sugar....and it all just melts in your mouth!