Toll House Cookie Recipe – which is widely recognized as the original chocolate chip cookie- is an American baking legend born in the 1930s. The Toll House in Massachusetts was made by Ruth Wakefield in the 1890s, It adds iconic cookies, sugar, eggs, vanilla, flour, and semi-sweet chocolate chips, which are loved by all ages.
Crispy edges, soft centers, and its unpredictable mixture of melty chocolate made it a hit in home kitchens and bakers’ worldwide. Once the recipe is printed on the back of the Nestle chocolate chip bag, simple is yet perfect – endless variations with nuts, flavored chips, and more.
The Toll House cookies symbolize more than just sweets; They produce childhood memories, holiday baking, and shared moments with loved ones. Whether it is hot from the oven or immersed in a glass of milk, these cookies are a timeless favorite for generations of cookie lovers.
Toll House Cookie Recipe
Toll House Cookie Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
- Cookie scoop (optional)
Ingredients
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 Cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven: Preheat your oven at 375 ° F (190 ° C). Line a baking sheet with parchment paper.
- Mix dry ingredients:In a medium bowl, mix flour, baking soda and salt together.
- Cream butter and sugars:In a large bowl, defeated butter, granulated sugar, brown sugar and vanilla extracts to creamy and light.
- Add eggs: Hit into the egg at a time, making sure that each is fully involved.
- Mix dry and wet: Gently add the flour mixture to the wet mixture, just mix until it is combined.
- Fold in chocolate chips and nuts: Stir in chocolate chips and nuts (if using) with a spatula or wooden spoon.
- Chill Dough (optional): For a check cookie, cool the dough for 30 minutes.
- Scoop and bake: Drop the prepared baking sheet with round spoon. Bake for 9–11 minutes, or around the edges until golden brown.
- Cold: Allow the cookies to relax on the baking sheet for 2 minutes, then transfer it to a wire rack to completely cool.
Flavour Profile of Toll House Cookie Recipe
- Rich butter base: The dough has a strong butter taste that forms a rich, melted-in-mouth foundation.
- Sweet with the depth of brown sugar: A mixture of white and brown sugar provides sweetness with jaggery, as a caramel-like flavor.
- Signs of vanilla: Vanilla extract adds heat and increases the overall sweetness and aroma of the cookie.
- Walnut notes from chocolate chips: Semi-sweet chocolate chips brings bold cocoa taste with slightly bitter, roasted ventures that balance the sweetness.
- Soft and chewy texture (with crisp edges): A tender adds dimensions in both the opposite taste and mouthfeel between the focus, the chubi center, and a little crisp edges.
- Egg-rich heat: Eggs contribute to the prosperity of the cookie and enhance a soft texture and subtle taste.
- Toast, caramelized notes: During baking, the edges and bottom develop a toasted, golden-brown taste due to the reaction.
- Alternative Walnut Crunch: If walnuts or pecans are added, they bring a toasted, crunchy complement s the chocolate.
- Balanced SweSweet-Saltyofile: A pinch of salt accelerates all tastes and balances the overall sweetness of the cookie.
- Indifferent and comfortable aroma: The smell of baking tolToll House cookies develops a warm, familiar, and comfortable experience.
Toll House Cookie Recipe Nutrition & Calories
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