The Original Toll House Cookie Recipe: A Timeless Classic
Since its invention in 1938, the original Toll House cookie recipe has been a timeless classic. This beloved treat has been served up and enjoyed in homes, restaurants, and bakeries around the world and continues to be a favorite to this day. Whether you’re a fan of the classic chocolate chip cookie or are looking for something new to try, the original Toll House cookie recipe is a great place to start.
The History of the Original Toll House Cookie
The original Toll House cookie recipe was invented by Ruth Wakefield and her husband Kenneth in 1938. The recipe was featured in Wakefield’s cookbook, “Tried and True Recipes”, which was published by the Toll House Inn in Whitman, Massachusetts. At the time, the recipe was known as the “Toll House Chocolate Crunch Cookie” and was a hit with locals and tourists alike.
The original Toll House cookie recipe quickly gained popularity and was eventually picked up by the Nestle Company. In 1939, Nestle began printing the recipe on their chocolate chips packaging. This popularization of the recipe put the original Toll House cookie on the map and ensured that it would remain a classic for generations to come.
Ingredients for the Original Toll House Cookie Recipe
The original Toll House cookie recipe only requires a handful of ingredients, all of which you likely have in your pantry. Here’s what you’ll need to make the classic chocolate chip cookie:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, melted
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) semisweet chocolate chips
Instructions for the Original Toll House Cookie Recipe
Making the original Toll House cookie is easy and only takes about an hour. Here’s how to do it:
- Preheat oven to 375°F.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the melted butter, granulated sugar, brown sugar, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Stir in the chocolate chips.
- Drop dough by rounded tablespoonfuls onto an ungreased baking sheet.
- Bake for 9 to 11 minutes or until golden brown.
- Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Tips for Making the Original Toll House Cookie Recipe
Making the perfect original Toll House cookie takes practice, but here are a few tips to help you get it right every time:
- Always use fresh ingredients, such as eggs and butter.
- Don’t over-mix the cookie dough.
- Let the cookie dough rest in the refrigerator for at least an hour before baking.
- Use an ice cream scoop to measure out the cookie dough.
- Bake the cookies on the middle rack of the oven.
- Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.
The Perfect Original Toll House Cookie
The perfect original Toll House cookie should be golden brown on the outside and soft and chewy on the inside. But don’t forget that the real reason we love this recipe is for the chunks of chocolate chips in every bite. Whether you’re baking for a special occasion or just for fun, the original Toll House cookie recipe is sure to please.