Toll House Chocolate Chip Cookies
Updated Sept. 5, 2024
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2¼cups all-purpose flour
- 1teaspoon baking soda
- 1teaspoon salt
- 1cup butter (2 sticks), softened
- ¾cup granulated sugar
- ¾cup packed brown sugar
- 1teaspoon vanilla extract
- 2 large eggs
- 2cups/12 ounces semisweet chocolate chips
- 1cup chopped nuts (optional)
Nutritional analysis per serving (60 servings)
107 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
- Step 2
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Private Notes
Comments
This is not the original recipe. I have an autographed cookbook from 1942. One wrong item are the chocolate chips--she said 14 oz, not 12. My family went to her restaurant many, many times. My sister and I always asked if we could eat in the "tree room". The waitresses wore beautiful dresses. In those days there were many courses of food and no matter how big the group the waitresses were not allowed to write any order--they had to memorize everything.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. Also, the sugar in the dough gradually absorbs liquid. I still include the hot water. I add the baking soda to it so it dissolves, and then add this to the eggs, butter and vanilla mixture.
Flat cookies? Too much butter. Here is the equation for each type of chocolate chip cookie, whatever your preference thin and crisp: 2- 1/2 sticks butter, 1 -1/2 cups granulated, 3/4 cup brown sugar soft and chewy: 2 sticks butter, 1/2 cup granulated, 1 cup brown sugar light and cakey: 1- 3/4 cups butter, 3/4 granulated, 1/4 cup brown sugar, 1 teaspoon white vinegar too much baking soda: reduce to 1/2 teaspoon all the other ingredients are OK always refrigerate dough at least 30 minutes
Don’t understand the beauty of the recipe. Mediocre low.
Ruth Wakefield did not invent chocolate chip cookies. This is lore without a factual basis. As researched and described in detail by Stella Parks in her cookbook, BraveTart, recipes for nearly identical cookies were published widely in the 1870s, decades before 1938, when Ms. Wakefield was said to have invented them. So, chocolate chip cookies were popular before she was even born. Unfortunately, even Ruth Wakefield's obituary in the NYT perpetuates this myth.
I've only baked a couple of things. Most of them tasted mid. This is the first recipe I made that I felt turned out really well. Halved ingredients, but will make a full batch sometime to share some.