The Most Original Toll House Cookie Recipe You Will Found
The Toll House cookie recipe is an iconic American classic that has been enjoyed by generations. With its perfect balance of sweetness, chewiness, and chocolatey goodness, it holds a special place in the hearts of many, giving a nostalgic feeling whenever listen to this name.
These cookies are named after the Toll House Inn, a popular restaurant in Whitman, Massachusetts, owned by Ruth Wakefield and her husband Kenneth Wakefield. Ruth Wakefield invented the chocolate chip cookie in the 1930s when she added chopped-up Nestlé semi-sweet chocolate to her cookie dough, expecting it to melt and create chocolate cookies. Instead, the chocolate retained its shape, and the chocolate chip cookie was born.
Ruth's creation became so popular that Nestlé struck a deal with her, and the Toll House brand of chocolate chips was born. Thus, the cookies made with Nestlé chocolate chips came to be known as Toll House cookies, named after the inn where they were first created.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cups granulated sugar
- 3/4 cups packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (optional, if omitted, add 1-2 tablespoons of all-purpose flour)
To begin with toll house cookie recipe, preheat your oven to 375°F (190°C).
In a small bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and well combined.
Add the eggs, one at a time, beating well after each addition until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the Nestlé Toll House Semi-Sweet Chocolate Morsels and chopped nuts, if using, until evenly distributed throughout the dough.
Using a rounded tablespoon or cookie scoop, drop the dough onto ungreased baking sheets, leaving some space between each cookie for spreading.
Bake the cookies in the preheated oven for 9 to 11 minutes, or until golden brown around the edges.
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. Once cooled, indulge in the deliciousness of homemade Toll House cookies!
- For extra flavor, use browned butter in place of softened butter. It adds a rich, nutty flavor to the cookies.
- To ensure even baking, rotate the baking sheets halfway through the baking time.
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet after removing them from the oven.
- If you're in a hurry, you can chill the cookie dough in the freezer for about 15-20 minutes before baking to prevent excessive spreading.
Have Fun Baking!