Original Toll House Cookie Recipe
This is the original recipe as told by the second generation cook at the Toll House Inn.
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 1Preheat oven to 375° F. (Peg states to cook at 350°)Step 2Combine 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 3Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.