Toll House Chocolate Chip Cookies, International Version

Name: Toll House Chocolate Chip Cookies, International Version
Total time: 1200 s
Yield: 50 servings
Cuisine: American
Ingredients: 1 For best results use metric units and 50 servings for this recipe.; 300 grams all-purpose flour; 8 grams salt; 6 grams baking soda; 300 grams sugar; 250 grams unsalted butter, softened; 60 grams molasses; 6 grams vanilla extract; 2 large eggs; 400 grams chocolate chips; 60 grams chopped nuts; 1 pinch sea salt

monsieur.ellison @cook_3652019

The original 1939 Ruth Graves Wakefield, Toll House Inn Chocolate Chip Cookie recipe adapted for kitchens in Europe.

For best results use metric units and 50 servings for this recipe.

The Toll House Inn of Whitman, Massachusetts, was established in 1930 by Terry and Ruth Graves Wakefield. Toll House chocolate chip cookies are named after the inn.
Contrary to its name and the sign, which still stands despite the building burning down in 1984, the place was never a toll house and it was built in 1817, not 1709. The "toll house" and the "1709" was a marketing strategy.
Ruth cooked all the food served and soon gained local fame for her desserts. In 1936, while adapting her butter drop dough cookie recipe, she became the inventor of the first chocolate chip cookie using a bar of semi-sweet chocolate made by Nestlé. The new dessert soon became very popular. Ruth contacted Nestlé and they struck a deal: The company would print her recipe on the cover of all their semi-sweet chocolate bars.

The original 1939 Ruth Graves Wakefield, Toll House Inn Chocolate Chip Cookie recipe adapted for kitchens in Europe.

For best results use metric units and 50 servings for this recipe.

monsieur.ellison @cook_3652019

The original 1939 Ruth Graves Wakefield, Toll House Inn Chocolate Chip Cookie recipe adapted for kitchens in Europe.

For best results use metric units and 50 servings for this recipe.

The original 1939 Ruth Graves Wakefield, Toll House Inn Chocolate Chip Cookie recipe adapted for kitchens in Europe.

For best results use metric units and 50 servings for this recipe.

Saved

Ingredients

20 mins

50 servings

Special note about units
1For best results use metric units and 50 servings for this recipe.
Dry mix
300 gramsall-purpose flour
8 gramssalt
6 gramsbaking soda
Wet mix
300 gramssugar
250 gramsunsalted butter, softened
60 gramsmolasses
6 gramsvanilla extract
Eggs
2 largeeggs
Chocolate chips
400 gramschocolate chips
Optional
60 gramschopped nuts
1 pinchsea salt

Saved

Steps

20 mins

1

Preheat oven to 180°C
2

Dry mix : Combine flour, salt and baking soda in a bowl and set aside.
3

Wet mix : Mix sugar, butter, molasses and vanilla extract until creamy.
4

Add eggs one at a time and mix well.
5

Gradually add the dry mix until completely combined.
6

Stir in chocolate chips and chopped nuts (optional).
7

Drop several 30 gram doses of cookie dough onto an un-greased cookie sheet several centimeters apart and bake at 180°C for 7 to 8 minutes.
8

Lightly sprinkle with sea salt (optional) and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
9

After cool try to store them in an air tight container for up to 3 weeks, if they last that long! ;)
10

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 30 cm log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven. Cut into 1 cm thick slices; place on un-greased baking sheets.
11

PAN COOKIE VARIATION: Preheat oven. Grease 38 x 25 cm 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.
12

FOR HIGH ALTITUDE BAKING (above 1500 meters) : Increase flour to 350 grams . Add 12 ml water with flour and reduce sugar to 250 and reduce molasses to 50 grams. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.