There are two slightly different stories as to how the beloved chocolate chip cookie was invented. The first account holds that Ruth Graves Wakefield used Nestle semi-sweet chocolate chips in a cookie batter, thinking they would melt and become part of her Toll House Inn’s chocolate cookies. The chips did not melt, and the chocolate chip cookie was born, and Wakefield then sold her recipe to Nestle in exchange for a lifetime supply of the chips. The second account is that a mixer at the Toll House Inn had such strong vibrations that a supply of Nestle chocolate bars fell into the batter and was cut up by the mixer into chunks. This account holds that Wakefield wanted to discard the batch of dough, but the Toll House Inn’s head chef George Boucher insisted they press on and make the cookies. Whichever story you believe, the Nestle Toll House cookie recipe now graces the back of every bag of semi-sweet chocolate chips sold.
The Toll House cookie was probably the first baked good I learned to make. I know that there are a number of variations on the classic chocolate chip cookie (notably The Chewy and The New York Times versions) and that people divide into two camps- chewy chocolate chip cookies or crispier ones. I’m in the first camp. I want my cookies soft and chewy, with the right balance of chocolate per bite. They’re baked the whole way through (no under-baking the cookies in this kitchen!) and yet chewy throughout (I know a common way to achieve soft cookies is to under-bake them- that doesn’t happen in this kitchen). The original recipe calls for one cup of chopped nuts (I like walnuts for this), but I omitted them here because it was that kind of day. A batch of these has never lasted more than a day. I’m sure if you make them, you’ll start finding reasons why you just need to pass by the cookie jar.
Nestle Toll House Chocolate Chip Cookies
- 2 1/4 C. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 C. (2 sticks) butter, softened
- 3/4 C. granulated sugar
- 3/4 C. packed brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 C. ( 1 12 oz. package) semi-sweet chocolate chips
Heat the oven to 375 degrees.
Combine the flour, baking soda and salt in small bowl.
Beat together the butter, granulated sugar and brown sugar in a medium bowl until combined and fluffy (about three minutes on medium-high speed).
Add eggs to the butter mixture, one at a time, beating well after each addition.
Beat in the vanilla.
Gradually beat the flour mixture into the butter mixture.
Stir in the chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheets (I like to cover mine with parchment paper).
Bake for 9 to 11 minutes or until golden brown (check them at 9 minutes, if the bottoms are golden brown and the tops are set, remove them from the oven for chewy cookies).
Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
Makes about 3 dozen cookies (original recipe states it makes 60).
Store in an airtight container in the refrigerator for up to one week (I have never had this problem . . .).