This month’s Recipe Swap recipe made me smile. It also appealed to my nerdyness with a little geographical and historical context lesson. Christianna at Burwell General Store decided to start the swaps second year with a new cookbook. A group of brave bloggers received this vintage recipe from a very unique cookbook:
I didn’t do a ton of baking as a kid but I do remember making Toll House chocolate chip cookies with my mom. I know they were Toll House because I remember reading the recipe off of the yellow bag. Though it didn’t happen often, for me cookie baking meant valuable lessons in how to use the stand mixer. It was big, heavy, more than a little scary with all those moving parts, and absolutely essential for perfect cookies.
Until very recently, I didn’t have a mixer of my own. My grandmother’s KitchenAid coming to live with me just happened to correspond with this cookie recipe swap. Creaming butter and sugar has never been so satisfying!
- I wanted to use a “healthier” fat and just experiment with a different version of the traditional cookie.
- I forgot to buy butter.
I’d say the real reason is some combination of the above…but mostly number 2. Butter was on the grocery list. I meant to use it, really I did. I’m just not a big butter user so it didn’t make it into my basket. No problem. I had coconut oil! Since it’s solid at room temperature and has such a lovely flavor, I sometimes substitute coconut oil for butter in my baking. While it’s not the same as something made with butter, I think the flavor and texture of these cookies is outstanding.
Toll House Houses
Adapted from The Second Ford Treasury of Favorite Recipes from Famous Eating Places
1/2 cup coconut oil
6 tablespoons brown sugar
6 tablespoons granulated sugar
1 egg, beaten
1/2 teaspoon baking soda
1/2 teaspoon hot water
1 1/8 cup flour, sifted (I used whole wheat pastry)
1/2 teaspoon salt
1/2 cup nuts, chopped (I used walnuts and pecans)
1/2 cup white chocolate morsels
1 teaspoon vanilla (I used the seeds scraped from 1 vanilla bean)
Cranberries would have been a good addition. Add some if you want! They’ll be pretty!
Preheat oven to 375 degrees F.
In the bowl of a stand mixer, cream together coconut oil and sugar.
Add egg and vanilla bean scrapings.
Dissolve baking soda in hot water and then add to batter.
Sift flour and salt together and add to mixer a little at a time until completely incorporated.
Stir in nuts and chocolate morsels.
Line a baking dish (mine is 11×7 in. but a bigger one would be better) with parchment paper.
Spread cookie dough over paper to cover the bottom of the dish. The dough will be relatively soft so this is actually pretty easy.
Bake at 375 for 15-20 minutes or until golden brown.
Remove from oven and let cool. You can lift the “cookie” out of the dish and onto a wire rack using the parchment paper.
Once the cookie is cooled, cut out house shapes in as efficient a pattern as possible.
Start looking for a giant milk moat for your houses!