There is nothing better than warm chocolate chip cookies and the original Toll House Cookie recipe is the very best!
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For the inaugural cooking challenge, I went with Nestle’s Toll House Chocolate Chip Cookie recipe. As far as I’m concerned, this is the benchmark for a perfect chocolate chip cookie. Just the right dough to chocolate chip ratio. A bit crispy on the edges and soft in the middle. And the right size to dunk into a glass of milk!
I also love that this recipe leaves room for variations. Since this is baking and baking is chemistry, you want to be careful about what you choose to change. So I put together some tips to help you add your own delicious twist to these fantastic cookies!
Tips for altering Chocolate Chip Cookies:
- Respect the ratios– while I’m no baking expert, I’ve come to understand that baking is all about ratios. Major alterations the the basic ratio can majorly affect the overall cookie. With this in mind, I encourage you to think about what items you’re changing out and try to change them out with similar items. For example, if I was changing the flavoring to be different from the one teaspoon of vanilla that’s in the original recipe, I would swap it out for the same amount of a different flavor extract like almond or orange or in general, something in liquid form. That way the amount of liquid remains the same (or close to the same) but you’re still getting a different flavor. Try to sub liquids for other liquids and solids for other solids.
- Keep in mind the size of your solid add-in’s– It’s fun to add different things like candy, nuts, dried fruit. The possibilities are endless! Make you that you keep in mind the size of the add-in item with relation to the size of your cookies and change them as needed. So if I was adding pecans into the recipe, I wouldn’t add whole pecans as they would be much too large. I would chop them instead. Or if I wanted to add raisins, I would keep them the same size as they’re already similar in size to the chocolate chips, but I would substitute one of the cups of chocolate chips with the raisins so that the ratios remain the same.
- Have fun, be creative and don’t stress if they don’t turn out perfect- There are so many different things you can change- don’t limit yourself. There are add-in’s like dried fruit, nuts, candies. Flavorings like different extracts. Even different spices (chocolate and spices often go together beautifully!). This is all about experimenting and even if they don’t come out perfect, please still share them and tell us what you learned. The idea is for all of us to learn from each other and we often learn the most when we mess up (I know I do!).
Here are some helpful tools for making great Chocolate Chip Cookies:
10 minPrep Time
11 minCook Time
21 minTotal Time
Yields Around 5 dozen cookies
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter, softened (1 cup)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
- Preheat the oven to 375 degrees and line baking pans with silicone baking mats or parchment paper.
- Mix flour, baking soda and salt in a medium bowl and set aside.
- In a large mixing bowl, cream together butter, granulated sugar, brown sugar and vanilla extract until well combined.
- Add the eggs, one at a time, mixing in between each egg.
- Gradually add the dry ingredients until just combined.
- Stir in the chocolate chips and nuts (if you're adding them).
- Arrange rounded Tablespoons of dough two inches apart on the lined pans.
- Bake 9-11 minutes or until golden.
- After couple minutes out of the oven, transfer to cooling racks.
You can also do these as bars in a 15 x 10 inch jelly roll pan- grease the pan and spread the dough into an even layer in the pan. Bake at 350 degrees for 20-25 minutes. Makes 4 dozen bars.
Now go forth and bake!
I also love this cookie recipe:
Another tasty cookie recipe is this one:
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