Toll House Chocolate Chip Cookies

Recipes with Chocolate Chips

The first Toll House Chocolate Chip cookies were discovered in 1933 by Ruth Wakefield, the owner of the Toll House Inn located in Whitman Massachusetts.

When she was making chocolate biscuits she threw in lumps of chopped Neslte chocolate, she expected these to melt during baking but they didn't.

These cookies became such a great favorite of everyone who tasted them that she later reached an agreement with the Nestle company to have her recipe added to the back of the chocolate bar wrappers in return for a lifetime of free chocolate.

So this is how the toll house chocolate chip cookie was born. The invention of the chocolate chip cookie went on, some cookies have became favorites while others did have not.

Homemade Chocolate Cookie Recipe

Below is my is my version of the famous chocolate chip cookies, I have used both milk and white nestle chocolate chips in keeping with the orginal recipe.

For an added taste flavor I have added the zest of 1 whole orange. Although not the original recipe it still is a great tasting cookie.

Makes 30 Toll House Choc Chip Cookies

180g (6 1/2 oz) unsalted butter
180g (6 1/2 oz) soft light brown sugar
180g (6 1/2 oz) caster sugar (super fine sugar)
Zest of one large orange
2 large eggs
300g (10 1/2 oz) plain flour (all purpose flour)
1 teaspoon baking powder
300g (10 1/2 oz) milk chocolate chips
210g (7 1/2 oz) white chocolate chips

Preheat the oven to 180C (350F, Gas Mark 4)

1. Prepare 3 baking trays by greasing or line with baking paper.

2. In a mixing bowl add the butter, caster sugar, brown sugar and orange zest, beat with an electric mixer on medium speed until light and fluffy about 5 minutes.

3. Add the eggs one at a time and mix well between each addition.

4. Add the sifted flour and baking powder to the egg mixture, mix well using a wooden spoon.

5. Stir in the milk and white chocolate chips until well combined.

6. Form about 30 balls from the dough. I weigh out the dough so that each ball is about 40-44g (1.4 oz) place on the prepared trays, allow room for spreading.  Using the back of a fork press down to flatten the balls.

7. Bake in the preheated oven for 15 - 20 minutes or until the cookies are firm to the touch and golden brown around the edges..

8. Remove from oven and allow to cool on the tray for a few minutes before cooling completely on a wire rack.