The Toll House Cookie, widely known as the original chocolate chip cookie, is one of the most beloved and iconic recipes in American baking. Created in the 1930s by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts, this cookie has become a timeless favorite for both novice bakers and seasoned pros. The perfect balance of chewy, buttery dough, paired with rich chocolate chips, makes it a classic treat that’s impossible to resist
History of the Toll House Cookie:
The story behind the Toll House cookie is a delightful accident. Ruth Wakefield intended to make chocolate cookies, but when she ran out of baker’s chocolate, she substituted it with broken pieces of semi-sweet chocolate. Instead of melting into the dough, the chocolate bits held their shape, creating the first-ever chocolate chip cookie. Her creation quickly became a hit, and the recipe was soon printed on packages of Nestlé chocolate chips, forever cementing its place in cookie history.
The Classic Toll House Cookie Recipe:
This simple yet delicious recipe is the foundation for many chocolate chip cookie variations, but nothing beats the original.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12 oz) Nestlé Toll House semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or lightly grease them.
2.Mix the Dry Ingredients:
In a small bowl, combine the flour, baking soda, and salt. Set aside.
3.Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and smooth. This step is key to achieving a soft and chewy texture.
4.Add the Eggs:
Beat in the eggs, one at a time, until fully incorporated into the mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter-sugar mixture, stirring until everything is combined and smooth.
6. Stir in Chocolate Chips and Nuts:
Gently fold in the chocolate chips and, if desired, the chopped nuts.
7.Scoop and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 9-11 minutes, or until golden brown around the edges but still soft in the center.
8. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. Serve warm for a melty, gooey treat, or store in an airtight container for later.
Baking Tips for Perfect Toll House Cookies:
- Soft and Chewy: For softer cookies, slightly underbake them, removing the cookies from the oven when the centers are still soft. As they cool, they will firm up but stay chewy.
- Crispy Edges: If you prefer cookies with a crispy exterior, bake them until the edges turn a deep golden brown.
- Chilling the Dough: To enhance the flavor and texture, chill the dough for at least 30 minutes before baking. This helps prevent spreading and gives the cookies a richer taste.
- Add a Twist: For a slight variation, try using a mix of semi-sweet and milk chocolate chips or even adding some white chocolate chips or butterscotch morsels.
Why the Toll House Cookie Remains a Favorite:
The Toll House cookie has stood the test of time because it strikes the perfect balance between sweet, salty, chewy, and crisp. Whether enjoyed with a glass of cold milk or served warm out of the oven, these cookies evoke a sense of comfort and nostalgia. Moreover, they’re versatile—you can tweak the recipe to suit your preferences, but the core elements remain deliciously satisfying.