Original Toll House Cookie Recipe

Before we get to the meat or should I say cookie of this post, let’s look at the history of this now infamous cookie. The Original Toll House cookie recipe credit belongs to Ruth Graves Wakefield. She also shared the credit with her Toll House Inn cook, Sue Brides.

As stated in this post for #NationalChocolateChipCookieDay the story goes like this:

In the book, “The Great American Chocolate Chip Cookie Book“ by Carolyn Wyman, Ms. Wyman states that while on a return trip to Egypt, Ms. Wakefield came up with the idea. She had been serving butterscotch nut cookies at the inn and started thinking of ways to improve upon them. People had been using chocolate in other forms of dessert at that time, but not in cookies. Ruth did credit her long-time kitchen help, Sue Brides, with helping her to create the cookie. Ms. Brides passed that recipe along to her daughter and, I believe, her replacement in the Toll House kitchen.

For decades we have all been making what we believed to be the original Toll House Cookie recipe. The recipe is found on the back of all the Toll House chocolate chip bags. According to an interview back in 2017 with Peg, by News Center 5 out of Boston, the real recipe is below.

Print Recipe

Contents

• 1 Original Toll House Cookie Recipe
  • 1.1 Equipment
  • 1.2 Ingredients
  • 1.3 Instructions
  • 1.4 Share this:
  • 1.5 Like this:

Original Toll House Cookie Recipe

This is the original recipe as told by the second generation cook at the Toll House Inn.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time48 minutes mins

Course: Dessert

Cuisine: American

Keyword: Chocolate chip cookies

Servings: 3 Dozen

Equipment

• 2 cookie sheets for rotation
• 1 Spatula

Ingredients

• 1½ Cups Shortening Yes, not butter!
• 1⅛ Cups Granulated Sugar
• 1⅛ Cups Brown Sugar
• 3 Eggs No, not 2
• 1½ Tsp Salt
• 3⅛ Cups Flour King Arthur, All Purpose is preferred by Peg
• 1½ Tsp Hot water Used to dissolve the baking soda
• 1½ Tsp Baking Soda
• 1½ Tsp Vanilla Extract
• Chocolate Chips No mistake, Peg gives no definitive qty.

Instructions

• Peg also gave no clear instructions of how to combine the ingredients…. except to be sure to dissolve the baking soda in the hot water. That being said, I believe she was only correcting the actual ingredients used compared to the ingredients on the back of the Toll House chocolate chip bag.

  So this next part is absolutely from the Nestle Toll House site:

  Step 1

  Preheat oven to 375^° F. (Peg states to cook at 350°)

  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.

  ** Because Peg says that we are to melt the baking soda into the hot water I would add it to the wet ingredients and NOT the dry.

  Step 3

  Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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