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

FAQs

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

It all started back in 1939. Ruth Wakefield, who ran the successful Toll House restaurant in Whitman, Massachusetts, was mixing a batch of cookies when she decided to add broken pieces of Nestlé Semi-Sweet chocolate into the recipe expecting the chocolate to melt.

SUGAR, CHOCOLATE, MILKFAT, COCOA BUTTER, SOY LECITHIN, NATURAL FLAVORS.

Flat cookies can be the result of a number of issues. Here are some of the main possibilities: OVEN TEMPERATURE: Be sure to have your oven pre-heated and ready to bake. Also be sure that the thermometer is reading correctly.

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.

Wakefield wrote a cookbook, Toll House Tried and True Recipes, that went through 39 printings. Wakefield died in 1977, and the Toll House Inn burned down from a fire that started in the kitchen on New Year's Eve 1984.

Nestlé Toll House Café by Chip's Highland Village is now closed, but it will soon reopen under a new cookie shop brand. FAT Brands, parent company of Great American Cookies among many other restaurant and dessert shop chains, purchased Nestlé shops from Crest Foods in May 2022.

You can definitely substitute baking powder for baking soda in recipes for baked goods. To do so use 3 times as much baking powder as the amount of baking soda your recipe calls for. So for each 1 teaspoon of baking soda you want to replace, use 3 teaspoons (1 tablespoon) of baking powder.

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

Do you flatten chocolate chip cookies before baking? ›

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.

Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda? If your flour sits in a canister for more than a few days between uses, stir well to fluff it before measuring.

Chocolate chip cookies are claimed to have originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe; however, historical recipes for grated or chopped chocolate cookies exist prior to 1938 by various other authors ...

On this day in 1912, Oreo cookies were first developed and produced by Nabisco in New York City. It's time to celebrate the iconic crunchy chocolate sandwich cookie with the sweet vanilla cream filling that Americans have enjoyed for over one hundred years. March 6th is National Oreo Cookie Day!

Another claim is that the American name derives from the Dutch word koekje or more precisely its informal, dialect variant koekie which means little cake, and arrived in American English with the Dutch settlement of New Netherland, in the early 1600s.

Popular lore has it that the cookie was first invented in the 1930s by accident. Their inventor, Ruth Wakefield, owned and managed the Toll House Inn along with her husband (ring a bell?). Rumor has it Ruth was attempting to make chocolate cookies for the inn when she ran out of baker's chocolate.

As the Toll House chocolate chip cookie recipe became popular, sales of Nestle's semi-sweet chocolate bar increased. Andrew Nestle and Ruth Wakefield struck a deal. Nestle would print the Toll House Cookie recipe on its packaging and Ruth Wakefield would have a lifetime supply of Nestle chocolate.

PARENT COMPANY Nestlé Baking is a division of Nestlé USA, which is owned by Nestlé S.A. of Vevey, Switzerland — the world's largest food company. First Offered in 1939, NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels are the original chocolate chip and the best-selling chocolate morsels in America.