Toll house cookies

There are few things more universally loved than a delicious chocolate-chip biscuit. Indulge your sweet side with these toll house cookies, packed full of real chocolate bits and macadamias.

  • 15 mins preparation
  • 12 mins cooking
  • Makes 30 Item
  • Print


Toll house cookies
  • 2 cup plain flour
  • 1/4 cup cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 250 gram butter, at room temperature, chopped
  • 1/2 cup caster sugar
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 200 gram milk or dark chocolate, chopped
  • 1 cup chopped macadamia nuts


Toll house cookies
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line 4 oven trays with baking paper.
  • 2
    Sift flour, cocoa and bicarbonate of soda together into a bowl.
  • 3
    In a separate large bowl, using an electric mixer, beat butter, sugars and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 4
    Fold flour through mixture, followed by chocolate and nuts.
  • 5
    Drop tablespoonfuls of mixture onto trays, 4cm apart. Bake 10-12 minutes, until lightly golden. Cool on tray for 5 minutes. Transfer to wire rack to cool completely.


If preferred, use chocolate chips in place of chopped chocolate. Tip: Leave a space between dough for spreading during cooking.

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