# Trying the Original Toll House Chocolate Chip Cookie Recipe: A Baking Adventure
For years, I’ve been baking chocolate chip cookies. I’ve tweaked recipes, experimented with different chocolates, and searched for that perfect balance of chewy and crispy. But I realized I’d never actually tried the *original* Toll House Chocolate Chip Cookie recipe, the one that started it all. So, armed with a vintage cookbook and a craving for nostalgia, I embarked on a mission to recreate the legendary Mrs. Wakefield’s creation. Get ready for a detailed breakdown of my baking adventure, complete with step-by-step instructions, photos, and my honest review.
## The History of a Classic
Before we dive into the baking, let’s take a quick trip down memory lane. Ruth Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, invented the chocolate chip cookie in 1938. Legend has it (though debated), she was attempting to make chocolate butterscotch nut cookies and, upon realizing she was out of baker’s chocolate, chopped up a Nestle semi-sweet chocolate bar and added it to the dough, expecting it to melt completely. It didn’t, and the rest, as they say, is history. The recipe quickly became a sensation, printed on Nestle chocolate bar wrappers, and eventually cemented its place as a beloved American classic.
## Gathering the Ingredients
To stay as true to the original as possible, I consulted a copy of *Toll House Tried and True Recipes* cookbook (although you can easily find versions online). Here’s what you’ll need:
* **1 cup (2 sticks) butter, softened:** It’s crucial that the butter is properly softened. Not melted, not still hard from the fridge. Think room temperature, easily pliable.
* **¾ cup granulated sugar:** Provides sweetness and helps with browning.
* **¾ cup packed brown sugar:** Adds moisture, chewiness, and a deeper molasses flavor.
* **1 teaspoon vanilla extract:** Enhances the overall flavor profile. Use good quality extract for the best results.
* **2 large eggs:** Binds the ingredients together and contributes to the structure of the cookie.
* **2 ¼ cups all-purpose flour:** The foundation of the cookie. Be careful not to over-measure, as this can lead to dry cookies. Spoon and level the flour into your measuring cup.
* **1 teaspoon baking soda:** Leavens the cookie, giving it a slightly puffy texture.
* **1 teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Morsels:** The star of the show! While other chocolates work, for authenticity, stick with the original.
* **1 cup chopped nuts (optional):** The original recipe often includes walnuts or pecans. I chose to include them for a more traditional flavor.
## Step-by-Step Instructions: Baking the Original Toll House Cookies
Now for the fun part! Follow these detailed instructions to recreate Mrs. Wakefield’s iconic cookies:
**Step 1: Cream Together the Butter and Sugars**
In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is a crucial step, as it incorporates air into the dough, which helps create a tender cookie. Use an electric mixer on medium speed for about 3-5 minutes, scraping down the sides of the bowl occasionally.
**Step 2: Beat in the Eggs and Vanilla**
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure the eggs are fully incorporated into the batter before moving on.
**Step 3: Combine the Dry Ingredients**
In a separate medium bowl, whisk together the flour, baking soda, and salt. Whisking helps to distribute the baking soda and salt evenly throughout the flour, ensuring that the cookies rise properly and are seasoned consistently.
**Step 4: Gradually Add the Dry Ingredients to the Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough cookies. Mix until you no longer see streaks of flour, but stop there.
**Step 5: Stir in the Chocolate Chips and Nuts (if using)**
Stir in the chocolate chips and chopped nuts (if using) by hand. Gently fold them into the dough until they are evenly distributed.
**Step 6: Drop by Rounded Tablespoons onto Baking Sheets**
Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. I prefer to use parchment paper or silicone baking mats to prevent the cookies from sticking and to make cleanup easier. Using a cookie scoop ensures uniform size and even baking.
**Step 7: Bake at 375°F (190°C) for 9-11 Minutes**
Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on the cookies, as baking times can vary depending on your oven. I found that 10 minutes was the sweet spot for my oven.
**Step 8: Let Cool on Baking Sheets for 2 Minutes Before Transferring to Wire Racks**
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. This allows the cookies to set up slightly and prevents them from breaking when you move them. Resist the urge to eat them straight from the oven (if you can!).
## My Honest Review: Did the Original Live Up to the Hype?
So, after all that effort, how did the original Toll House Chocolate Chip Cookies stack up? In a word: delicious! They were classic, comforting, and exactly what you’d expect from a chocolate chip cookie. The balance of sweet and salty was perfect, the texture was a delightful mix of chewy and slightly crispy, and the chocolate chips were, well, chocolate chips!
Here’s a more detailed breakdown:
* **Flavor:** The flavor was spot-on. The brown sugar added a depth of flavor that I sometimes miss in modern recipes. The vanilla was subtle but noticeable, and the salt really brought out the sweetness of the chocolate.
* **Texture:** The cookies were soft and chewy in the center with slightly crispy edges. They weren’t overly thick or cakey, which I appreciated. They had a good bite to them.
* **Ease of Baking:** The recipe was straightforward and easy to follow, even for a beginner baker. The ingredients are readily available in most pantries.
* **Nostalgia Factor:** Baking these cookies definitely brought back a sense of nostalgia. It was fun to imagine Mrs. Wakefield in her kitchen, creating this iconic treat.
**Overall:** I was very impressed with the original Toll House Chocolate Chip Cookie recipe. It’s a classic for a reason! While I might still experiment with variations and tweaks in the future, I’ll definitely be keeping this recipe in my baking arsenal.
## Tips for Baking the Perfect Toll House Cookies
Here are a few extra tips to ensure your cookies turn out perfectly every time:
* **Use Room Temperature Butter:** This is crucial for creaming the butter and sugars properly. Take the butter out of the refrigerator at least an hour before you plan to bake.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the Dough (Optional):** Chilling the dough for at least 30 minutes (or even overnight) can help prevent the cookies from spreading too much during baking and can also enhance the flavor.
* **Use Parchment Paper or Silicone Baking Mats:** This prevents the cookies from sticking to the baking sheets and makes cleanup easier.
* **Don’t Overbake:** Overbaked cookies will be dry and hard. Bake until the edges are golden brown and the centers are still slightly soft.
* **Let Cool Completely:** Allow the cookies to cool completely on wire racks before storing them. This will prevent them from becoming soggy.
## Variations and Tweaks
While the original recipe is fantastic, feel free to experiment with variations and tweaks to make it your own. Here are a few ideas:
* **Different Chocolate:** Try using dark chocolate, milk chocolate, or even white chocolate chips.
* **Different Nuts:** Substitute different nuts, such as macadamia nuts, almonds, or hazelnuts.
* **Add Spices:** Add a pinch of cinnamon, nutmeg, or cardamom for a warm, spicy flavor.
* **Add Extracts:** Experiment with different extracts, such as almond extract or peppermint extract.
* **Sea Salt:** Sprinkle a pinch of sea salt on top of the cookies before baking for a salty-sweet flavor.
* **Espresso Powder:** Adding a teaspoon of espresso powder to the dry ingredients will enhance the chocolate flavor.
* **Brown Butter:** Brown the butter before creaming it with the sugars for a nutty, complex flavor.
## Storing Your Homemade Chocolate Chip Cookies
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 3-4 days. You can also freeze the cookies for longer storage. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer bag or container and store them in the freezer for up to 2-3 months.
To thaw, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for about 30 minutes.
## The Verdict: A Timeless Classic
Baking the original Toll House Chocolate Chip Cookie recipe was a truly enjoyable and rewarding experience. It’s a simple, straightforward recipe that produces delicious, classic cookies that are sure to please everyone. Whether you’re a seasoned baker or a beginner, I highly recommend giving this recipe a try. It’s a taste of history and a reminder of the simple joys of baking.
So, preheat your oven, gather your ingredients, and get ready to bake a batch of these legendary cookies. You won’t be disappointed!