Toll House Chocolate Chip Cookie? Yes, We Have an Ornament for That

Toll House Chocolate Chip Cookie

The chocolate chip cookie is the ultimate comfort food….we all love them…warm right out of the oven, or cold out of the bag.

In 1938 Ruth Wakefield, owner of the Toll House restaurant in Whitman, Mass, added bits of a Nestle chocolate bar to her cookie recipe that she served with ice cream.

A year later she sold the rights to her cookie recipe and the Toll House name to Nestle for $1 and a lifetime supply of Nestle chocolate for her cookies.  Nestle also printed her chocolate chip cookie recipe on each bag of Toll House Chocolate chips and still continues to do so.

 

Here’s the original recipe:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda, and salt in a 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.

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

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
 dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into a 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in the freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Now, if you’ve made this recipe like I have, about a thousand times, here’s a great Old World Christmas Ornament to match! This Chocolate Chip Cookie ornament makes a great gift combined with a nice new cookie sheet or mixing bowl for stirring up a batch!

 

 

 

 

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