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The Original Toll House Chocolate Chip Cookie Recipe: A Deliciously Timeless Classic

The chocolate chip cookie, a beloved sweet treat enjoyed worldwide, traces its roots back to the 1930s in the United States. Its creation is largely credited to Ruth Wakefield, who ran the Toll House Inn in Whitman, Massachusetts. The delightful confection has since become a staple in homes, bakeries, and cafés, and it all started with a simple recipe that has stood the test of time. Today, we explore the origins of the original Toll House chocolate chip cookie recipe and how you can recreate this classic in your own kitchen.

A Sweet Beginning

In 1937, Ruth Wakefield sought to add a new cookie to her Inn’s menu. She decided to experiment by chopping up a bar of Nestlé semi-sweet chocolate and adding it to a buttery cookie dough. The result? An irresistible combination of gooey chocolate and tender cookie that would soon capture the hearts (and taste buds) of many. Wakefield’s recipe was published in a Boston newspaper, quickly gaining popularity. Nestlé, recognising the potential for a cash cow, approached Wakefield and struck a deal. In exchange for her recipe, they would print it on their chocolate bar packaging. Thus, the chocolate chip cookie became a household name.

The Original Recipe

Though there are countless variations of chocolate chip cookies today, the original Toll House recipe retains a special place in the hearts of cookie lovers. Here is a simple guide to recreating this classic treat in your own kitchen.

Ingredients

• 2 1/4 cups plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 cup (227 grams) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

Method

1. Preheat Your Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Mix the Dry Ingredients: In a bowl, whisk together the plain flour and bicarbonate of soda. Set aside.

3. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until the mixture is light and fluffy.

4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, ensuring everything is well combined.

5. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

6. Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips and, if desired, the chopped nuts.

7. Shape the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving adequate space between each to allow for spreading.

8. Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centres are still soft. Remember, the cookies will continue to firm up as they cool.

9. Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

The Enduring Legacy

Ruth Wakefield’s original Toll House chocolate chip cookie recipe has not only become a cherished classic, but it has also inspired numerous adaptations and innovations over the years. Variations now include gluten-free versions, stuffed cookies, and even gourmet twists featuring exotic flavours. Yet, the traditional Toll House cookie endures as a comfort food, evoking nostalgia with every bite.

Whether enjoyed fresh out of the oven, dunked in milk, or sandwiched with ice cream, the original Toll House chocolate chip cookie recipe remains a testament to the joy of homemade baking. So, gather your ingredients, roll up your sleeves, and indulge in this time-honoured recipe that continues to sweeten the lives of cookie lovers everywhere. Happy baking!

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