Every American has a chocolate chip cookie memory. The scene of children coming home from school to the scent of fresh-baked chocolate chip cookies wafting from the oven is as ubiquitous as the chocolate chip cookie itself.
It all started back in 1939. Ruth Wakefield, who ran the successful Toll House restaurant in Whitman, Massachusetts, was mixing a batch of cookies when she decided to add broken pieces of Nestlé Semi-Sweet chocolate into the recipe expecting the chocolate to melt. Instead, the semi-sweet bits held their shape and softened to a delicate creamy texture and the chocolate chip cookie was born.
Ruth’s ‘Toll House Crunch Cookie’ recipe was published in a Boston newspaper and her invention of the chocolate chip cookie quickly became the most popular cookie of all-time.
The recipe that started it all
More than 80 years later, Nestlé Toll House’s Original Chocolate Chip Cookies are a true classic and a go-to recipe for all occasions.
The original chocolate chip cookie recipe
- 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. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour)
Preheat oven to 375° F.Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
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