The ORIGINAL Toll House Chocolate Chip Cookie Recipe! (2024)

FAQs

What is the origin of Toll House chocolate chip cookies? ›

Today it's the most popular cookie in America, but the original Toll House Cookie, the first chocolate chip cookie, was invented right here in New England by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts, during the 1930s.

Overbaking: If you bake your cookies for too long, they can become dry and hard. Make sure to check your cookies frequently as they bake and remove them from the oven when they are just starting to turn golden brown around the edges.

BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), NESTLÉ® TOLL HOUSE® SEMI-SWEET CHOCOLATE MORSELS (SUGAR, CHOCOLATE, COCOA BUTTER, MILKFAT, SOY LECITHIN, NATURAL FLAVORS), SUGAR, MARGARINE (PALM OIL, SOYBEAN OIL, WATER, CONTAINS 2% OR LESS SALT, MONO- AND ...

Too much butter or sugar: If there is too much butter or sugar in the recipe, it can cause the cookies to spread out and become flat as they bake. Be sure to measure your ingredients carefully and follow the recipe closely.

The original recipe was created in the late 1930s by Ruth Wakefield who famously ran the Toll House restaurant in Whitman, Massachusetts. The delicious mix of crispy cookie and melted chocolate chunks first appeared in her 1938 cookbook “Tried and True,” and was intended to accompany ice cream.

The restaurant and inn burned down on New Year's Eve in 1984 when a fire broke out in the kitchen. The building was never rebuilt. A plaque with the history of the Toll House Inn still stands in the parking lot between a Wendy's and Walgreens on Bedford Street in Whitman, near the intersection of Routes 18 and 14.

"Chilling dough prior to baking lends itself to more tender, well-shaped, and slightly stronger flavored cookies," said Meredith Tomason, Test Kitchen Manager for Nestle Toll House. "The flavor-enhancing ingredients such as vanilla, salt, spices, and sweeteners all become a bit more concentrated and heightened."

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

After completely cool, place in a tightly sealed resealable container, your Toll House® cookies will last up to 3 or 4 months! Can I freeze cookie dough? Bake it frozen or wait until thawed? Our cookie dough can be frozen for up to 8 weeks.

What is the recall on Toll House cookie dough? ›

Nestle Toll House 'break and bake' cookie dough recalled for wood contamination. Fernando Cervantes Jr. Nestle has announced a voluntary recall of its flagship Nestle Toll House cookie dough due to some of its products possibly containing wood fragments. The product being recalled is the 16.5-ounce “break and bake” bar ...

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

a kind of chocolate chip cookie. Word origin. made with a recipe used at the Toll House in Whitman, Mass., near Brockton.

The chocolate chip cookie was invented by a lady named Ruth Wakefield in 1933 and like many great recipes today it was discovered completely by accident. Ruth was the owner of the Toll house Inn which was located in Whitman, Massachusetts which was a very popular place to take in some good home cooked meals.

Part of this agreement included supplying Ruth with all of the chocolate she could use for the rest of her life. Nestlé Toll House Real Semi-Sweet Chocolate Morsels. The rest is “chocolate-chip” history.

"Early English and Dutch immigrants first introduced the cookie to America in the 1600s. While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)...