Chocolate Chip Toll House Cookies

• 2 cups flour
• 2 tablespoons flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 cup butter, softened (no subs!)
• 1/2 cup Butter Flavor Crisco
• 1 cup lightly packed brown sugar
• 1/2 cup white sugar
• 2 teaspoons maple extract (or use vanilla)
• 2 large eggs, room temperature
• 1 1/2 cups chocolate chips
• 1 cup chopped walnuts
• 1/2 cup Skor English toffee bit

1. Set oven to 375u0b0F.
2. Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
3. In a bowl, sift together flour, baking soda and salt.
4. In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes).
5. Add in eggs and beat on medium speed until blended (about 1 minute).
6. Add in the flour mixture, and beat until blended (about 30 seconds).
7. Add in chocolate chips, nuts and toffee bits; mix to combine.
8. Drop the dough by tablespoons (equivalent to about 3 tablespoons).
9. Bake the cookies centers are slightly puffed up (about 11-12 minutes).
10. Remove the cookies from the oven and allow to cool on the baking sheet.

flour, flour, baking soda, salt, butter, butter, brown sugar, white sugar, maple, eggs, chocolate chips, walnuts, toffee

Taken from www.food.com/recipe/chocolate-chip-toll-house-cookies-133251 (may not work)