Toll House Chocolate Chip Cookies: A Classic Recipe Revisited
The Toll House chocolate chip cookie. Just the name conjures up images of warm, gooey goodness, perfect with a glass of cold milk. This iconic cookie has stood the test of time, and for good reason. Its simple yet decadent flavor profile is universally loved. This blog post will guide you through making the perfect batch, exploring variations, and offering tips for baking success.
Understanding the Magic Behind the Toll House Cookie
The secret to a truly exceptional Toll House cookie lies not just in the ingredients, but in the method. While many recipes exist, the original Ruth Wakefield creation emphasizes a specific balance of butter, sugar, and chocolate.
Key Ingredients and Their Roles:
- Butter: Unsalted butter is crucial. It provides richness, flavor, and the perfect texture. Don't substitute margarine; the flavor and texture will suffer.
- Sugars: A combination of granulated and brown sugar is key. Granulated sugar contributes sweetness and crisp edges, while brown sugar adds moisture and chewiness.
- Eggs: Eggs bind the ingredients, adding richness and structure. Use large eggs at room temperature for optimal results.
- Vanilla Extract: A touch of vanilla enhances the overall flavor profile, complementing the chocolate beautifully. Use pure vanilla extract for the best results.
- Flour: All-purpose flour is the standard. Don't overmix; overmixing develops gluten, leading to tough cookies.
- Chocolate Chips: Use high-quality chocolate chips. Semi-sweet is traditional, but you can experiment with milk chocolate, dark chocolate, or even a mix!
The Step-by-Step Toll House Cookie Recipe
This recipe yields approximately 24 large cookies.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in Chocolate Chips: Stir in the chocolate chips.
- Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Baking Time: Bake for 9-11 minutes, or until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Toll House Cookie Perfection:
- Chill the Dough: For thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
- Don't Overbake: Overbaked cookies will be dry and crumbly. Start checking for doneness at 9 minutes.
- Experiment with Add-ins: Nuts, dried cranberries, or white chocolate chips are delicious additions.
- Use a Cookie Scoop: For consistent size and baking, use a cookie scoop to portion the dough.
Variations on a Classic:
- Peanut Butter Toll House: Add 1/2 cup of peanut butter to the wet ingredients.
- Oatmeal Toll House: Stir in 1 cup of rolled oats.
- Salted Caramel Toll House: Add 1/2 cup of chopped salted caramel candies.
Enjoy your perfectly baked Toll House chocolate chip cookies! Let us know in the comments your favorite variations or tips for baking success.
