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They are a source of comfort and joy. Mix gently with a rubber spatula and stop as soon as you no longer see streaks of flour. Fold in the chocolate chips (and nuts if using). The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers.
How to Make Cooking Substitutions
When measuring the flour, spoon it into the cup and level with a knife; do not pack the flour down. Save the “packing down” for when you’re measuring the brown sugar, which should be packed to ensure there are no air pockets. The original Toll House chocolate chip cookie recipe instructs you to cream the butter together with the sugars. However, my recipe instructs you to melt the butter first before mixing it in with the sugars. I found that doing so creates a wonderfully fudgy cookie with dense and ever-so-slightly doughy centers.
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Seeing this recipe makes me happy I love 10 miles from the border. I’ll be heading to our Food City, which caterers to south of the border cuisine, to pick up some piloncillo first thing tomorrow. Any place that has a significant Latino community will carry this in regular grocery stores. Goya makes a version that’s sold in my local grocery chain. It says both panela and piloncillo on it.
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If you forget, warm the butter in the microwave for 7 to 10 seconds, until it’s slightly softened, being careful not to melt it. I think that everyone has their own opinion about what makes the perfect chocolate chip cookie. Everyone has a different version that they grew up with, and no one else’s is quite the same.
Beat (cream) the butter and sugars. Beat the softened butter, brown and white sugars, and vanilla with an electric mixer on medium speed. Sift and whisk together the flour, baking soda, and salt. The inn owner, Ruth Wakefield, added a chopped Nestlé semisweet chocolate bar to her cookie dough. Scoop out your cookie portions and freeze them in a single layer on your baking sheet. Once frozen, transfer the frozen cookie dough into a sealable freezer storage bag.
This is the famous, back-of-the-bag, chocolate chip cookie recipe. The formula is straightforward, easy, and never disappoints. But we did make a few extremely tiny changes to our method.
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Bake in a preheated oven until golden brown. Measure your ingredients correctly. For perfect cookie dough every time, use dry measuring cups for dry ingredients and liquid measuring cups (like Pyrex glass measuring cups) for wet ingredients.
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I asked if you guys would be interested in a series exploring those recipes for Hummingbird High. Many of you responded with an enthusiastic yes! It’s no surprise—many of us grew up with back-of-the-box recipes.
These were easy and pretty tasty, although my piloncilllo grated very finely even on the coarse grater and I didn’t get the toffee like bits that were described. I’d try again and maybe chop it instead to have more texture variation. Ah yes, prep time 5 minutes, cook time 50 minutes, total time one hour. I doubled everything in the recipe except the flour… oops! Will try making it again because it seems awesome. Yes, you can replace the all-purpose flour with most gluten-free flours or free flour blends.
My aunt made the best ones from the recipe on the bag of Baker's. Her secret (which I swore I would never tell my mother) was creaming (in a mixer) the butter and sugars for 3 minutes then a minute after each egg. And she put them in the fridge for 30 minutes and returned the batter to the fridge between baking batches. As mentioned above, room-temperature ingredients blend better. Remove your butter from the fridge at least two hours before baking.
I highly recommend pure vanilla extract (not imitation vanilla flavoring) for its superior flavor. And there’s no need to wait for the dough to chill before baking. Be sure to check out the full recipe for ingredient measurements. Everybody has a favorite cookie recipe that brings them comfort, and for many, the Toll House Cookie Recipe is that go-to recipe.
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