Original Toll House Chocolate Chip Cookies
Adapted from the original Nestlé Toll House Morsels Bag packaging. Back of the Bag is not affiliated with Nestlé.
"The chocolate chip cookie that started them all."
The Story
Ruth Wakefield baked the first chocolate chip cookie at her Toll House Inn in Whitman, Massachusetts, in 1938. Nestlé licensed the recipe in exchange for a lifetime supply of chocolate and printed it on every bag of Toll House Morsels starting in 1940. Eighty-five years later, it is still right there on the back of the yellow bag.
Ingredients
- 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) Nestlé Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (optional)
Directions
- 1
Heat the oven to 375°F (190°C).
- 2
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
- 3
In a large bowl, beat the softened butter with the granulated sugar, brown sugar, and vanilla until creamy.
- 4
Add the eggs one at a time, beating well after each.
- 5
Gradually mix in the flour mixture until just combined, then fold in the chocolate chips and chopped nuts (if using).
- 6
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- 7
Bake for 9 to 11 minutes, or until golden brown around the edges.
- 8
Let the cookies rest on the pan for a minute, then transfer to a wire rack to cool.