Toll House Cookie Recipe
Hey there! Are you craving a sweet, nostalgic treat that’s easy to make and guaranteed to satisfy your sweet tooth? Look no further than the classic Toll House Cookie recipe! Originating from the United States, this iconic recipe has been a favorite in households for decades, bringing joy to countless families with its perfect blend of buttery goodness and chocolatey indulgence. Let’s dive deeper into this recipe to know more about it.
The Toll House Cookie recipe was invented by Ruth Wakefield in the 1930s at the Toll House Inn in Massachusetts. Legend has it that Ruth accidentally discovered the recipe when she ran out of baker’s chocolate and substituted broken pieces of Nestle’s semi-sweet chocolate, expecting it to melt and blend into the dough. Instead, the chocolate retained its shape, giving birth to the chocolate chip cookie we know and love today.
Toll House Cookie Recipe
- Mixing bowls
- Electric mixer (or hand mixer)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12 oz.) semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
If you’re looking for a twist on the classic Toll House Cookie, try adding in different mix-ins like dried fruit, coconut flakes, or peanut butter chips for a unique flavor experience.
Frequently Asked Questions About Toll House Cookie Recipe:
1. Can I use salted butter instead of unsalted?
Yes, you can, but be sure to reduce the amount of additional salt in the recipe accordingly.
2. Can I freeze the cookie dough?
Absolutely! Simply shape the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag and store them for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
3. Can I substitute gluten-free flour in this recipe?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just be sure to check that all other ingredients are gluten-free as well.
4. How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
5. Can I make smaller or larger cookies?
Yes, feel free to adjust the size of the cookies to your preference, just be mindful of adjusting the baking time accordingly.
YouTube Video Credits:
Crazy For Crust