Every American has fond memories of chocolate chip cookies. The smell of fresh-baked chocolate chip cookies from the oven as children return home from school is as common as the chocolate chip cookie itself.
It all began in the year 1939. Ruth Wakefield, the owner of the popular Toll House restaurant in Whitman, Massachusetts, was making cookies when she decided to throw in some broken chunks of Nestlé Semi-Sweet chocolate, expecting the chocolate to melt. Instead, the semi-sweet chunks retained their shape and softened to a delicate creamy texture, resulting in the creation of the chocolate chip cookie.
Ruth’s recipe for the “Toll House Crunch Cookie” was published in a Boston newspaper, and her chocolate chip cookie immediately became the most popular cookie of all time.
The recipe that started it all
Preheat the oven to 375 degrees Fahrenheit.
In a small mixing basin, combine flour, baking soda, and salt. In a large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until smooth. One at a time, add the eggs, beating well after each addition. Gradually incorporate the flour mixture into the batter. Combine the morsels and nuts in a mixing bowl. Drop by rounded tablespoon onto baking sheets that haven’t been buttered.
Preheat oven to 350°F and bake for 9 to 11 minutes, or until golden brown. Cool it for 2 minutes on baking sheets before transferring to wire racks to cool fully.
For High Altitude Baking (5,200 feet):
Increase the amount of flour to 2 1/2 cups. Reduce the granulated sugar and brown sugar to 2/3 cup each by adding 2 teaspoons of water to the flour. Drop cookies should be baked for 8 to 10 minutes, and pan cookies should be baked for 17 to 19 minutes.
The chocolate chip cookie recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour)
Continuing to innovate
Ruth’s inventive spirit has driven Nestlé Toll House for more than 80 years as a leader in baking. The legendary brand is constantly expanding its range to satisfy the changing demands of the modern baker, with a particular focus on new product innovations.
At-home bakers now have an alternative that is free of the eight major food allergens: peanuts, tree nuts, eggs, milk, wheat, soy, fish, and shellfish, thanks to the launch of Allergen-Free Morsels in 2018.
Nestlé Toll House is making your childhood fantasies come true with the release of amazing cookie dough, which is inspired by the original recipe. Grab your spoon because it’s safe and ready to eat!
It’s also important to source ingredients in a sustainable manner if you want a great-tasting cookie. As a result, all Nestlé Toll House chocolate is sourced responsibly through the Nestlé Cocoa Plan, and all cookie dough products are now manufactured with cage-free eggs.
In the future, Nestlé Toll House will continue to innovate in the baking aisle, and Ruth’s timeless discovery of the chocolate chip cookie will remain a beloved classic for centuries.