Toll House Cookies

When I was first learning to bake, this recipe was used many times. Over the years the book went missing and I've recently found the missing volume (not the original book from my youth) in a friend's bookstore this summer. The book has been sold, but I managed to get the recipe entered into the computer before it left for the post office and a new owner.

1 cup plus 2 tablespoons sifted all-purpose flour

1/2 t baking soda

1/4 t salt

1/2 c butter (or margarine)

1/3 cup plus 1 tablespoon firmly packed light-brown sugar

1/3 cup plus 1 tablespoon white sugar

1 t vanilla

1 egg

1 package (6 oz) semi-sweet chocolate chips (or chunks, etc)

2/3 c chopped pecans (optional)

Bake at 375 degrees

1. Sift flour, soda and salt onto waxed paper.

2. Cream butter, sugars, vanilla until light and fluffy. Beat in egg.

3. Mix in dry ingredients; stir in chocolate pieces and pecans.

4. Drop onto lightly greased cookie sheet (I use parchment) spacing cookies about 2" apart.

Bake 10 to 12 minutes until lightly browned around the edges. Cool on wire racks and store in airtight container when cooled completly.

Freeze well. (batter or cookies!)