Growing up, my family’s go-to direction anytime we tend to created chocolate chip cookies was the classic, original Toll House Chocolate Chip Cookie direction found on the rear of each package of Nestle’s chocolate morsels.
I’ve tried creating several alternative chocolate chip cookie recipes over the years, and whereas all of them square measure delicious (really – however may a chocolate chip cookie NOT be delicious?) the Toll House direction remains my favorite!
As this Toll House Chocolate Chip Pie bakes, it forms virtually a crackly prime – and after you bite into your slice it’s dense and soft and fudgy with crunch from the shredded walnuts. 1st|the primary} time I created this pie – my husband Jack’s eyes rolled into the rear of his head as he took his first bite – it's that good!
INGREDIENTS
- 1 unbaked 9-inch deep-dish pie shell
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened to room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- Vanilla ice cream (optional but highly recommended, for serving)
INSTRUCTIONS
- Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
- In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
- ............???
Please Visit @Toll House Chocolate Chip Pie
For More Instructions!
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