Toll House

Ah, Toll House — the classic chocolate chip cookie recipe that started it all! The original Toll House Cookie recipe was created by Ruth Wakefield in the 1930s at the Toll House Inn and has become an all-time favorite worldwide.

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🍪 Classic Toll House Chocolate Chip Cookies

Ingredients (makes about 3 dozen cookies):

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 cups (12 oz) semi-sweet chocolate chips

• Optional: 1 cup chopped nuts (walnuts or pecans)

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Instructions:

1. Preheat oven to 375°F (190°C).

2. Combine dry ingredients: In a small bowl, whisk together flour, baking soda, and salt.

3. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.

4. Add eggs: Beat in eggs one at a time, mixing well after each.

5. Add dry ingredients: Gradually add flour mixture, beating until just combined.

6. Add chocolate chips and nuts: Stir in chocolate chips and nuts (if using).

7. Scoop and bake: Drop rounded tablespoons of dough onto ungreased baking sheets.

8. Bake: 9–11 minutes or until golden brown around edges but still soft in the center.

9. Cool: Let cookies cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Tips:

• For chewy cookies, slightly underbake them and let them finish on the baking sheet.

• Use good-quality chocolate chips for the best flavor.

• Feel free to swap nuts for different textures or skip them entirely.

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Want me to share gluten-free, vegan, or double chocolate Toll House variations?