Great article. I've been making a close version of this recipe since the 70's.This one comes out perfect every time. Greg’s Toll House Style Cookies 1 cup (225 grams) sweet organic butter cut up (room temp) 1 1/2 cup of dark brown sugar 2 organic large eggs beaten (cold) 1 heavy tsp. fresh baking soda 1 tbs. vanilla 2 1/3 cups of sifted white whole wheat flour 1 tsp. sea salt 1 cup of chopped walnuts 450 grams or 16 oz. of chopped semi-sweet or dark chocolate (almond size pieces bigger than chocolate chips). Cream the butter and sugar slightly at high speed for only 1 minute, scrape down bowl and add to bowl the beaten cold eggs, baking soda with vanilla and mix at lower speed only till combined well. You don’t want to whip in too much air. Add flour mixture with salt slowly and mix lightly only till combined (don’t over mix). This can be done by hand too. Dough should be fairy firm but flexible. If not add a bit more flour and mix more till combined. Add a tbl. of water if too dry. Fold in chopped nuts and chocolate pieces. Make dough into desired shaped disks (don’t flatten too much) and put on a non greased refrigerated baking tray or one lined with parchment paper. Refrigerate tray and cookies for at least 1/2 hour (15 minutes in freezer) before baking in 360F or 182C oven for 10-11 minutes depending on size of cookies. By letting the dough sit first and chill, the flour will get better hydrated and the cookies should hold most of their shape well if dough is firm to begin with and will not flatten out much when baked if dough is cold too. If you like thinner cookies then don’t flatten cookies at all and don’t refigerate dough first either. But still use a refigerated baking tray. They should just melt into their shape at room temperature and be thinner that way. Give plenty of room between cookies for expansion. Remove them from the oven, and allow them to cool enough for 6-8 minutes before transferring them to a rack to cool completely. A good medium sized cookie is 50 grams. Tip: Beware! Cookies might look to need more baking time but not true. Cookies will continue to cook, harden and darken too after being removed from oven on hot baking pan. It is better to under bake them for this reason until you get the feel. Play with temperatures and time too as everyone’s ovens cook differently and flours vary.

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