No. Look at your large eggs and pick out the largest. Given the small difference in the average volume between large and extra eggs, I doubt you will see much, if any, difference. You might hold out 1-2 T. of flour just in case, to adjust for less liquid volume from the eggs, or add a t. or so of water, if necessary.

-Grainlady

Thanks, Grainlady, you answered just in time. I am heading to the kitchen to add the eggs now.

How about greasing the pans?

I just made two batches last week with the recipe from the back of the bag. I used two large eggs and parchment paper on ungreased baking sheets. They turned out great.

You might enjoy this recipe, the old original one. It's been changed a couple of times from the original.

Here is a link that might be useful: The original toll house cookie recipe

Thanks, Ruthanna. I will try the first batch ungreased.

Sushipup, the only difference in the ingredients of the two recipes is 1 tsp of hot water. The assembly is a little different but not much and of course holding it overnight is not mentioned on the package!

BTW -- cookie dough tastes great, in case you hadn't noticed. Yum.

Yes, it's procedural, but that must count for something. And who wants to wait overnight for hot cookies?

I am eating warm cookies right now. Glad I didn't have to wait overnight. Wish I could email some to you.

Sigh. Toll House are the only chocolate chip cookies I like!

Sue

Here's the difference. The standard for eggs is a dozen XL must weigh at least 27 oz while a dozen large must weigh 24 oz. So lg eggs average 2 oz each while XL avg 2.25 oz each. So using 2 average large eggs you'd have 88.89% of the weight of 2 XL eggs. I suppose a little extra butter, shortening, oil or whatever fat you're using could be added but it could make a difference how precisely you measure. An extra pat of butter couldn't hurt, could it? ;)

Personally I wouldn't lose any sleep over it and as for greasing the pans, I'd try one or two and see how much they stick. Grease if they stick or use foil or parchment if you like. But then if greasing the pan has always given the desired results, you don't necessarily have to change either.

I'd have to dig out the recipe to see what it says on the one I always used to use.

The original recipe does not say extra-large eggs.

I wonder if the teaspoon of hot water was eliminated when they specified extra large eggs.

I have made Toll House cookies a zillion times using the recipe from the Nestle's package from 1973--always golden and chewy, just the way I like them. I have never greased the pans because there is enough fat in the cookies themselves, and I never used non-stick baking sheets. I've never adjusted any ingredients, even when I moved from north Texas to Phoenix. I always buy either large or XL eggs and never really worried about which I used with these cookies, though I tend to avoid the largest XL and the smallest "large" when baking. I hadn't heard of holding the dough overnight until reading it here a few years ago.

I have always had the same delicious results from this recipe, and cannot recall a fail. My biggest rule is to cream the living daylights out of the butter and sugar before adding any other ingredients, and beat really well after adding eggs. Always works for me! LOL

My favorite cookie of all. They're so easy to make that you have to wonder why people would bother to buy those stale dry things in a bag.
As for greasing the cookie sheet, nope, definitely not needed.
BUT...since I discovered the wonders of parchment paper here on this site a number of years ago. I've never looked back. Out with PAM, in with Parchment paper LOL

Out with Pam???? I hope not. LOL

I used parchment paper and it worked perfectly.

Empress, funny but mine come out crisp-ish, not chewy. They are soft when still warm, but then get crisp. This batch is two-thirds gone, thanks to my visiting sons.

Pam

Hmmm... dedtired, I think the only time mine become crisp is if I have "overcooked" them. Overcooked and perfectly cooked are relative terms when it comes to cookies, I'm sure, but to me if the entire cookie is golden when it comes out of the oven, it is overcooked.

I remove mine from the oven before they really look done, when they are just becoming golden--the edges are golden and the middle of the cookie is good and set, but not yet golden. Then I leave them on the hot cookie sheet for about 5-7 minutes once they're out of the oven.

The timing is just something you figure out better each time you make a batch and learn the amount of doneness is best to you.

We like them crispy because we like to dunk them in milk. I bake them for about 10 minutes. It's what we're used to and prefer. Funny how preferences are different when it comes to cookies.