If there is one iconic cookie that has stood the test of time and continues to bring joy to countless homes, it is the Toll House cookie recipe. Invented by Ruth Wakefield in the 1930s, this delectable treat has become a staple in the world of baking.
The combination of chewy texture, rich flavors, and the nostalgia it evokes makes it a favorite for all ages. To recreate this classic delight in the comfort of your own kitchen, follow this simple Toll House Cookie recipe.
Baking Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Baking Instructions:
Step One: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step Two: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Step Three: Beat in the eggs, one at a time, until well combined.
Step Four: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step Five: Stir in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
Step Six: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Step Seven: Bake for 9 to 11 minutes or until the edges turn golden brown. The center may still appear slightly soft, but they will firm up as they cool.
Step Eight: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Perfect for family gatherings, after-school treats, or whenever you’re in need of a sweet pick-me-up, this classic recipe is sure to become a beloved staple in your baking repertoire. Alternatively, you can use this video from Nestle Toll House themselves to make the best Toll House cookie recipe.
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Reasons Why Your Toll House Cookies are So Thin
Several factors can contribute to thin Toll House cookies, and understanding them can help you achieve the thick, soft, and delicious treats you desire. Here are some common reasons why your Toll House cookies might turn out thin:
1. Incorrect Measurements: Baking is a science, and precise measurements matter. Even minor discrepancies in the amount of flour, sugar, or butter can impact the cookie’s structure and texture. Use measuring cups and spoons, and follow the recipe diligently.
2. Butter Temperature: Softened butter is crucial for creating the right cookie texture. If the butter is too soft or melted, the cookies can spread excessively during baking. Letting the butter reach room temperature is essential.
3. Overmixing: Vigorous mixing can lead to the overdevelopment of gluten in the dough, resulting in thinner cookies. Mix the ingredients until just combined to avoid this issue.
4. Oven Temperature: Incorrect oven temperature can cause cookies to spread unevenly. Invest in an oven thermometer to ensure accurate baking temperatures.
5. Baking Sheet Preparation: Using a warm baking sheet or one lined with parchment paper can promote spreading, while a cooler sheet or silicone mat can help maintain the cookie’s shape.
6. Dough Chilling: Chilling the dough before baking allows the fats to solidify, reducing spreading and resulting in thicker cookies.
By making these adjustments and paying attention to detail, you can soon enjoy Toll House cookies that are picture-perfect in taste and appearance.
What are the Ingredients in Toll House Cookie Dough?
Toll House cookie dough contains a combination of fundamental baking ingredients. Flour serves as the base, providing structure and texture.
To this, granulated sugar and brown sugar are added for sweetness, contributing to the classic caramelized flavor when baked. Unsalted butter, an essential fat source, not only adds richness but also aids in creating a tender crumb.
Next comes the star ingredient – chocolate chips. Nestlé‘s semi-sweet chocolate chips are the trademark element of Toll House cookies, delivering bursts of melty, gooey goodness.
To bind everything together, eggs are mixed in, acting as a binding agent and providing moisture. Baking soda is incorporated to promote a rise, ensuring that the cookies maintain their soft, chewy texture.
With this delightful medley of ingredients, Toll House cookie dough continues to be a household favorite, indulging taste buds with its timeless appeal and comforting taste.
Should Toll House Cookie Dough be Refrigerated Before Baking?
While it might be tempting to pop the dough straight into the oven after unsealing the packaging, refrigerating the cookie dough before baking can significantly impact the final product. Chilling the dough for at least a few hours, or even overnight, offers several advantages.
Refrigeration allows the dough to firm up, resulting in thicker, chewier cookies. The colder dough spreads less during baking, leading to a denser texture and preventing cookies from turning out flat and crispy.
Refrigerating the dough enhances its flavors. During the chilling process, the ingredients meld together, allowing the butter, sugars, and chocolate to harmonize, intensifying the taste and giving the cookies a more complex flavor profile.
Finally, refrigeration can help manage the dough’s consistency. If the dough is too sticky or soft, chilling makes it easier to handle and shape, ensuring uniform cookies with a better appearance.
While it might require a bit of patience to wait for the Toll House cookie dough to chill before baking, the improved texture and flavor make it worth the extra time.
Where Was the Original Toll House Cookie?
The original Toll House cookie recipe can be traced back to a charming and unexpected place: a quaint lodge in Massachusetts.
In the 1930s, Ruth Graves Wakefield and her husband Kenneth operated the Toll House Inn in Whitman, Massachusetts. The inn was a popular spot known for its delicious home-cooked meals.
Ruth, an accomplished cook and food enthusiast, experimented with various recipes to treat her guests to something unique.
The Toll House cookie recipe became an instant hit among visitors and travelers. Its popularity quickly spread beyond the inn, leading Nestlé to strike a deal with Ruth in the 1940s.
They acquired the rights to her recipe, and in return, Ruth received a lifetime supply of chocolate and an enduring legacy.
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Should You Sift Flour for Toll House Cookies?
The short answer is: it depends on your preferences and the results you desire. Sifting flour can improve the texture of cookies by ensuring a more even distribution of dry ingredients and reducing the risk of lumps in the dough.
However, with Toll House cookies, many bakers do not sift the flour, and their cookies still turn out delicious. The recipe’s traditional charm lies in its simplicity, and it is forgiving enough to handle unsifted flour without compromising on taste and texture.
If you prefer a more delicate cookie with a fine crumb, sifting the flour might be worth the extra step. On the other hand, if you enjoy a slightly chewier and heartier cookie, skipping the sifting process will not detract from the overall enjoyment of your treat.
What Makes a Cookie More Fluffy?
The secret to achieving that perfect, cloud-like texture lies in a combination of ingredients and techniques that professional bakers and home cooks swear by.
The choice of fat plays a crucial role in determining a cookie’s fluffiness. Butter is the most common fat used in cookie recipes, and its high water content creates steam during baking, causing the dough to rise and puff up.
Another essential ingredient is leavening agents, such as baking powder and baking soda. These chemical leaveners produce carbon dioxide gas, which gets trapped in the dough, causing it to rise.
A proper balance of wet and dry ingredients is crucial. The addition of eggs and liquids like milk or buttermilk can contribute to moisture, resulting in a fluffier texture.
Chilling the cookie dough before baking can work wonders for achieving fluffy cookies. Cooling the dough allows the fats to solidify, which prevents excessive spreading during baking and helps retain the dough’s shape, leading to thicker, fluffier cookies.
Lastly, paying attention to the baking time and temperature is vital. Overbaking can cause cookies to become dry and crispy rather than fluffy. For the perfect fluffy cookie, bake them until the edges are lightly golden but the centers remain slightly soft.
