Ingredients with Measurements:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) semisweet chocolate chips
- 1 cup chopped nuts (optional)
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine flour, baking soda and salt.
3. In a large bowl, cream together butter, granulated sugar, brown sugar and vanilla extract until light and fluffy.
4. Beat in eggs one at a time.
5. Gradually add in the flour mixture and mix until just combined.
6. Stir in chocolate chips and nuts (if desired).
7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
8. Bake for 9 to 11 minutes or until golden brown.
9. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 9-11 minutes
Temperature: 375°F
Serving Size: Makes about 3 dozen cookies
Nutritional Information:
Calories: 200
Fat: 11g
Carbohydrates: 24g
Protein: 3g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or shortening.
- Chocolate Chips: Can be substituted with white chocolate chips, butterscotch chips, or peanut butter chips.
- Nuts: Can be omitted or substituted with other chopped nuts such as walnuts, pecans, or almonds.
Variations:
- Add 1 teaspoon of ground cinnamon to the dough for a cinnamon-chocolate chip cookie.
- Add 1 cup of dried cranberries or raisins to the dough for a cranberry-chocolate chip cookie.
- Add 1 cup of shredded coconut to the dough for a coconut-chocolate chip cookie.
Tips and Tricks:
- For a chewy cookie, bake for 9 minutes.
- For a crunchy cookie, bake for 11 minutes.
- For a softer cookie, refrigerate the dough for 30 minutes before baking.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Warm in a preheated 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a decorative plate with a glass of cold milk.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate.
Pairings:
Pair with a cup of hot coffee or a glass of cold milk.
Suggested Side Dishes:
Serve with a scoop of ice cream or a slice of cake.
Troubleshooting Advice:
- If the cookies are too soft, add more flour to the dough.
- If the cookies are too hard, reduce the baking time.
Food Safety Advice:
Store the cookies in an airtight container and keep them away from direct sunlight.
Food History:
The original Toll House Cookie recipe was created in the 1930s by Ruth Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts.
Flavor Profiles:
The classic Toll House Cookie has a sweet, buttery flavor with hints of chocolate and nuts.
Serving Suggestions:
Serve the cookies as a dessert or as a snack.
Related Categories
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Region: American
Taste: Sweet, Buttery, Nutty, Chocolatey, Gooey