Brunilda Schiavone Toll House chocolate chip cookies are a classic American treat that is enjoyed around the world. They are known for their chewy texture, rich chocolate flavor, and simple ingredients. Whether you are a seasoned baker or a novice in the kitchen, this timeless recipe is a must-have in your culinary repertoire. In this article, we will delve into the history, ingredients, instructions, tips, and frequently asked questions surrounding the iconic Toll House chocolate chip cookie recipe, providing you with everything you need to create these delectable treats in your own home.
The Toll House chocolate chip cookie recipe was accidentally invented in 1938 by Ruth Graves Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts. Wakefield had intended to make chocolate butterscotch cookies but ran out of baker’s chocolate. Instead, she broke up a semi-sweet chocolate bar and added the pieces to the cookie dough. The result was a hit with her guests, and the Toll House chocolate chip cookie was born.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop the dough by rounded tablespoons onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Once you have mastered the basic recipe, there are endless possibilities for customization. You can add nuts, dried fruit, spices, or even different types of chocolate chips to create your own unique variations. The Toll House chocolate chip cookie is a versatile treat that can be enjoyed any time of day.
Tips
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- To prevent the cookies from spreading too much, use a cookie scoop to drop the dough onto the baking sheets.
- If you don’t have semi-sweet chocolate chips, you can use dark chocolate chips or milk chocolate chips instead.
- For a crispier cookie, bake for a few minutes longer.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Q: Can I use different types of flour?
Yes, you can use whole wheat flour, almond flour, or gluten-free flour. However, the texture of the cookies may vary depending on the type of flour used.
Q: Can I make the dough ahead of time?
Yes, you can make the dough up to 3 days ahead of time. Store it in the refrigerator until you are ready to bake.
Q: Why are my cookies flat?
This can happen if the dough is too warm or if the baking sheets are not greased properly. Make sure to chill the dough before baking and use a nonstick spray or parchment paper on the baking sheets.
Q: How can I make my cookies more chocolatey?
You can add more chocolate chips to the dough, or you can use a combination of semi-sweet and dark chocolate chips. You can also add a tablespoon of cocoa powder to the dry ingredients.
The Toll House chocolate chip cookie recipe is a beloved classic that has been enjoyed by generations of cookie lovers. With its simple ingredients and endless possibilities for customization, it is a recipe that deserves a place in every baker’s repertoire. Whether you are a seasoned baker or just starting out, we encourage you to give this timeless recipe a try. We guarantee that you will not be disappointed.
Youtube Video:
