Hey there fellow chocolate lovers! I’m excited to share with you all today the ultimate Toll House cookie recipe that will satisfy your sweet tooth cravings. This recipe has been passed down from my grandmother, and is sure to impress your friends and family when you whip them up at your next gathering. The best part about these cookies is the chunks of creamy, delicious chocolate that melt in your mouth with every bite.
Toll House Cookie Recipe: Perfecting the Classic
As the recipe increased in popularity, the demand for chocolate chips grew, and Nestle began producing packaged chocolate chips marketed under the name “Toll House.” Today, you can find many versions of the Toll House recipe, but the classic combination of flavors and textures stays the same.
Ingredients and Preparation
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips
To prepare the dough, follow these step-by-step instructions:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium-size bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a stand mixer or a hand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are golden brown on the edges and set in the center. Remove from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variations on the Classic Recipe
- Add chopped nuts such as pecans, almonds, or walnuts to the cookie dough for an extra crunch.
- Swap out semisweet chocolate chips for milk chocolate or dark chocolate chips.
- Turn your cookies into bars by spreading the dough into a 9×13 inch baking dish and baking for 20-25 minutes.
- Make a double batch and freeze the dough for future use.
Choosing the Right Chocolate
To ensure the chocolate is properly melted without burning, chop it into small pieces and melt it in a double boiler or microwave. If melting in the microwave, be sure to use a microwave-safe bowl and stir the chocolate every 30 seconds to prevent it from overheating.
Using the Correct Measuring Techniques
For flour, use a spoon to lightly scoop the flour into the measuring cup and level it off with a straight edge. Do not pack the flour, as this can lead to too much in the recipe. When measuring sugar, pack it firmly into the measuring cup and level it off with a straight edge. Chocolate chips should be measured using a dry measuring cup for accuracy.
Storing and Freezing Your Cookies
To defrost the cookies, remove them from the freezer and let them sit at room temperature for about 30 minutes. Alternatively, you can heat the cookies in a 350-degree Fahrenheit oven for five minutes to bring them back to their freshly baked state.
Thank you for indulging in this ultimate Toll House cookie recipe. We hope that this recipe will satisfy your sweet tooth cravings and leave you with a smile on your face. Whether you bake it for yourself or share it with your loved ones, these cookies are sure to bring joy to anyone who tastes them.
We invite you to visit us again for more mouth-watering recipes and food-related content. Stay tuned for more dishes that are easy to make and oh-so-delicious. Remember, there is always time for a freshly baked cookie. Happy baking!
1. Can I substitute the all-purpose flour with whole wheat flour?
Yes, you can use whole wheat flour, but it may alter the texture and taste of the cookies.
2. Can I use margarine instead of butter?
Yes, you can use margarine instead of butter, but it may affect the flavor and texture of the cookies.
3. Can I use dark chocolate chips instead of semisweet chocolate chips?
Yes, you can use dark chocolate chips or any other type of chocolate that you prefer.
Yes, you can freeze the cookie dough for up to 3 months. When ready to bake, allow the dough to thaw in the refrigerator overnight.
5. Can I add nuts to the recipe?
Yes, you can add nuts such as chopped pecans or walnuts to the recipe for an added crunch.
Yes, you can use a cookie scoop for evenly-sized cookies.
7. Can I omit the salt in the recipe?
No, the salt is important for balancing the sweetness of the cookies. However, you can reduce the amount of salt if desired.
Bake the cookies for approximately 10-12 minutes or until the edges are golden brown and the centers are set.
9. Can I use parchment paper instead of greasing the baking sheet?
Yes, you can use parchment paper for easy cleanup and to prevent the cookies from sticking to the baking sheet.
Store the cookies in an airtight container at room temperature for up to 5 days.