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This is the exact recipe on the back of the Toll House chocolate chip bag! I decided to test it out for you and give you my unfiltered opinion on how they turned out. In a small bowl combine flour, baking soda and salt and stir together. Stir in chocolate chips and optional nuts. To her surprise, the chocolate bits held their shape, softening to a creamy, melt-in-your-mouth texture instead.
Ingredients US CustomaryMetric
As a leader in baking for more than 80 years, Ruth's innovative spirit continues to drive Nestlé Toll House today. With a strong focus on new product innovations, the iconic brand is constantly expanding its offering to meet the changing demands of the modern baker. Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks. To complete the subscription process, please click the link in the email I just sent you. If you did not receive an email check your spam folder.
Step-by-Step Instructions
Transfer the balls into freezer-safe bags. Squeeze out as much air as you can before sealing. Freeze for up to 6 months. Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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Her secret (which I swore I would never tell my mother) was creaming (in a mixer) the butter and sugars for 3 minutes then a minute after each egg. And she put them in the fridge for 30 minutes and returned the batter to the fridge between baking batches. To freeze your dough for later. Scoop out your cookie portions and freeze them in a single layer on your baking sheet.
Cooking Notes
In the 1930s, Ruth Wakefield ran the Toll House Inn in Whitman, Massachusetts with her husband. The Toll House cookie recipe is the original recipe, and it holds its place as the most popular cookie for a good reason. In the bowl of a stand mixer add butter, granulated sugar, brown sugar and vanilla extract.
Ingredients
We all strive for the perfect chocolate chip cookie, usually the cookie we remember from childhood. I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed. Use a cookie scoop to form dough balls and drop them, evenly spaced, onto an ungreased cookie sheet.
What to do if your cookies are coming out too flat?
Stir in the chocolate chips and nuts.4. Drop tablespoon-sized balls of dough onto a prepared baking sheet.5. Bake in a preheated oven until golden brown. Step 3 Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Mix it in by hand, scraping down the sides of the bowl as needed. Then mix in the remaining flour. Mix gently with a rubber spatula and stop as soon as you no longer see streaks of flour. Fold in the chocolate chips (and nuts if using).
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Should you refrigerate Toll House cookie dough before baking?
Add the eggs, one at a time, beating well after every addition. This recipe is so easy- even beginners can pull it off no sweat. This is an amazing recipe.
Welcome to this delicious corner of the internet! Here I share the recipes my family loves. To bake this recipe at a higher altitude, add another 1/4 cup of flour.
Be mindful that this may alter the texture slightly. Be sure to check out the full recipe for ingredient measurements. Everybody has a favorite cookie recipe that brings them comfort, and for many, the Toll House Cookie Recipe is that go-to recipe. It’s not just a recipe; it’s a piece of nostalgia dating back to the Toll House Inn and the culinary brilliance of Ruth Wakefield.
Add the eggs, one at a time, and mix well after each egg is added. This recipe uses slightly more flour than the original in comparison to the amount of butter in the recipe. Your butter might have been too warm, or your flour measurement was off. Make sure your dough balls go onto a cool baking sheet. My aunt made the best ones from the recipe on the bag of Baker's. Puffy and chewy, not flat.
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