Oh. . . I think I'm going to have to make those!!
Need to purchase some chocolate first.

Nice of you to whip up cookies for the workers. ;j

WHY ARE YOU YELLING??? >>snicker<<

I'm guessing excitement. :)

I was a good way through and realized I still had my caps on from the last thing I wrote . . . was too lazy to go back and start again!

A craving for ccc came over DH this week. I usually make the Jacques Torres, but they are fiddle and take some special ingredients that I don’t keep on hand. I made Toll House from the back of the Nestle package. I think I’ll give these a try next time he has a craving! They sound great! It

When I make chocolate chip cookies, I add granola (and reduce the sugar) plus coconut, and I omit the salt. Leaving out salt makes the cookies taste sweeter IMO, and I do not like salt in my cookies anyway. I also make sure that the granola I buy does not have salt, and I prefer the granola that has almonds.

I used to add oats instead of granola, but the granola makes them crunchier.

Oh yum!

Martha, I love the Toll House recipe but will definitely try this one. The vanilla sounds good to me based on the other ingredient amounts. I tend to be a little generous with vanilla when I bake.

I used to bake a big chocolate chip cookie like this and used them for teacher and staff thank you gifts for those who joined out PTA. Because they were so big, they took forever too cool enough to wrap in Saran Wrap. I put one in each teacher's mail box. That made for quite a site when teachers came into the office to sign out to go home.

Chloebud, several years ago I read a tip to make your chocolate chip cookies taste better: double the vanilla. I’ve been doubling the vanilla ever since! I love vanilla.

bbstx, it really does!

Those look lovely!

Are they soft or crisp?

Carol -- they're soft

Even better! Do you know why they are called “Cape Cod” CCC?

Yes, because that's where the recipe originated. It's from Sarah Leah Chase's New England Open House Cookbook.

Thanks for the reply 🙂

I prefer crisp cookies, tho.

I just printed out the recipe...I have her Nantucket Open House Cookbook and the Cold Weather Cookbook, some very good recipes plus I like reading the history of each recipe..

I also have her Cold Weather Cookbook. She's a good resource.

Thanks for posting this, and, as always, one of your wonderful photos!

No wonder they're giant, you're scooping the dough with a full size ice cream scoop. YUM!

I like them crisp also, which is why I add granola to the recipe. That makes them come out crunchy.

Thanks for the project. It gave this stay at home something to do for an afternoon. They are more cake like, and don't have the buttery brown sugar taste of the original Tollhouse recipe. So while they are definitely good, I prefer the Tollhouse version, to which I add a couple of extra tablespoons of flour.

I made them with equal parts butterscotch bits, white chocolate and bittersweet chocolate. Also doubled the baking powder and baking soda and a full 1 Tbl. Vanilla. Tasty.

ETA

cooked some for the proper time, others for an extra few minutes to make them wonderfully crunchy.

If you make these cookies in a smaller size, how long to bake?

sushipup, for a smaller size, like maybe a tablespoon, I would start checking them early, such as at about 8-10 minutes.

Haha we used to get big ccc at moby dick mini golf

.great memories!!!