Tollhouse Cookies

I’ll admit, these were actually supposed to be something else…. The aim was to recreate Dan Lepard’s Tollhouse Yoyos, with icing in between, but instead, they ended up just being single layer cookies!


They ended up a bit too big and on the crunchy side for a yoyo (a biscuit similar to a melting moment  but with custard powder, and sandwiched together with custard-y frosting, usually tinted pink). That didn’t stop me eating them for breakfast….and the rest of the day!

The recipe is from Dan’s new book, Short and Sweet. I highly recommend it. Be warned, the chocolate chunks may may them difficult to slice before you bake them, but hang in there, because they sure are worth it! I’m sure they’d be just as delicious if you used chocolate chips or buttons, or a different type of chocolate, only the appearance will be different. Tollhouse is just another way to say chocolate chip, as this was where the cookie was first made, way back when in the US.

Tollhouse Cookies (from Dan Lepard)

75g rolled oats
150g butter
175g icing sugar
175g flour
50g custard powder
30ml milk
150 dark chocolate, chopped into chunks.

Grind the oats in a blender until fine.
In another bowl, beat softened butter and sugar until pale, light and fluffy, then add the rest of the ingredients and mix into a dough (you may have to take it out of the electric beaters and finish by hand depending on the size of the chunks). Roll into a log (or two) 5cm in diameter and wrap in baking paper. Chill 30 mins.

Preheat the oven to 170 degrees Celsius and line two baking sheets with baking paper or a non-stick baking sheet. If you don’t have enough space, just do it in batches. Unwrap the dough and slice into 1cm thick circles. If they get a bit squished, then just mold them back together. Place the cookies 3cm apart on the trays and bake for about 20 mins, until golden and “still a little soft” (we over baked ours a little)…. Makes about 30.


Enjoy everyone, and have a good week!


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